“It’s not just melted cheese. It’s a movement.” This is how Beaux Hebert, manager of the Queso Truck, a month-old food truck, describes the stuff. “I’m from the South, and queso is a Southern food staple,” said Hebert. “I mean, my sister Cammy had a queso fountain at her wedding.” Queso, the melted cheese dip typically served with tortilla chips, tortillas — or a spoon — became more than a mere blip on the local food radar when Bar Amá chef Josef Centeno placed it on the menu at his downtown L.A. Tex-Mex restaurant; the East Hollywood Texas-inspired restaurant HomeState has always had it on the menu. But despite the fact that it’s a bowl of melted cheese, and it’s delicious, it’s never quite picked up the momentum that, say, cauliflower or Brussels sprouts did. Maybe the Queso Truck will turn the cheese dish into the next Los Angeles food trend. (Despite our health-conscious reputation, Angelenos are willing to wait in line for fried chicken.) A little over a year ago, Hebert’s queso-loving sister Cammy got together with family friends Carson and Katy Young, and they decided to bring a queso food truck to California. Carson is no stranger to the food truck game, having opened a Korean taco truck in Atlanta almost a decade ago. And so about a month ago, the trio launched the Queso Truck, with Hebert on board as the manager and Dan Latham (who has worked at Babbo in New York) as a consulting chef. Brian van der Brug / Los Angeles Times Beaux Hebert, the manager of the Queso Truck, poses for a photo on the truck. Beaux Hebert, the manager of the Queso Truck, poses for a photo on the truck. (Brian van der Brug / Los Angeles Times) At lunchtime on a recent Wednesday, the bright pink, orange and chartreuse truck stood out in a sea of other trucks parked along Wilshire Boulevard across from LACMA. The over-saturated colors are hard to miss, as are the rainbow cactuses Hebert sets up on the sidewalk out front. The menu is straightforward: queso nine ways. The classic is either a white queso with jalapeños, or a yellow queso with Ro-tel — yes, the can of diced tomatoes and green chiles. These provide the base queso for all the other variations on the menu. The yellow