Aaron Franklin of Franklin Barbecue and Emmer & Rye’s Kevin Fink talk about making some of the world’s best queso

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What happens when two of Austin’s best chefs apply their culinary talents to the art of queso? Aaron Franklin of Franklin Barbecue and Kevin Fink of Emmer & Rye discuss the secrets to their cheesy success at the Hot Luck pop-up event Quesoff, sponsored by Washington State Wine during South by Southwest.

Aaron Franklin, left of Franklin Barbecue and Kevin Fink of Emmer & Rye stand for a portrait in the lot of SouthBites in downtown Austin during SXSW. JAMES GREGG/AMERICAN-STATESMAN.

Author: Matthew Odam

Restaurant critic & features writer at Austin American @Statesman and @Austin360. Austin-born 6th generation Texan. Left-handed.

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