Goat Fundito e1458667350410
Photo by Annie Ray

Bar manager Miguel Lopez, Chef John Lichtenberger, and Chef de Cuisine Roman Murphy work in tandem to bring a slice of the islands to landlocked-Austin. So when football season rolls around, Chef Murphy delivers game-friendly, island-inspired fare like this cumin- and chipotle-laced Goat Fundito.

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10 to 12 appetizer servings

  • 1 pound white American cheese
  • 1 cup half and half
  • 1 tablespoon chipotle puree
  • 1 teaspoon white pepper
  • 1 teaspoon cumin
  • 1 pound goat cheese
  • Salt to taste
  • Guacamole (homemade or your favorite store bought)
  • Goat chorizo, cooked and crumbled
  1. Place white American cheese, half and half, chipotle puree, white pepper and cumin in double boiler or slow cooker. Stir every few minutes until melted.
  2. Add goat cheese, and stir until incorporated. Taste and season with salt, if needed.
  3. Serve in slow cooker or transfer to a fondue pot.
  4. Top fundito with guacamole and cooked chorizo crumbles.
  5. Serve with your favorite tortilla chips.

Chef note: In the restaurant we use our housemade goat chorizo, but your favorite store bought chorizo will work.

  • From Chef de Cuisine Roman Murphy of Isla in Austin, Texas

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