Queso is the Spanish word for cheese, and in Mexican and Tex-Mex cooking it specifically refers to a melted-cheese-based sauce or dip. Cheese-making itself came to the Americas with Spanish colonization in the 16th century, since dairy cattle were not present in the region before then; local cooks adapted introduced cheeses and techniques into what became queso. It is typically made by melting a blend of cheeses such as cheddar, Monterey Jack, or Oaxaca cheese, often seasoned with cumin, chili powder, and garlic, and sometimes mixed with jalapeños, roasted peppers, or chorizo. Queso is served as a dip for tortilla chips, a topping for tacos, burritos, and enchiladas, and a sauce for nachos and chili con carne; its creamy texture balances the acidity of tomatoes and the heat of spicy salsas.