Howard, I have a question. Somebody on the Los Angeles area board made a nasty crack about Mexican food in Texas, claiming that we use Velveeta. I quickly leapt to the defense of the Tex-Mex we love (and I ate Cal-Mex for seven years, so I have a basis for comparison). I looked up Robb Walsh's HP review of Larry's in Richmond (a place I don't care for, but many people do) and the consensus was that they probably use something called Land O' Lakes Extra Melt. Do you know anything about that? Can you shed some light on the subject of the "best" cheese for what to me would be classic enchiladas (e.g., Blanco Cafe)? Thank you.