Chile de árbol gets its name from the Spanish word for tree (árbol) because these chiles grow hanging from trees or small bushes. This small, frequently used chile is closely related to the pico de pajaro (beak of the bird) and cayenne chiles. It is 2 to 3 inches long, scarlet red, when cooked, adds a smoky, grassy flavor backed with an acidic heat. Chile de árbol is often used to flavor oils and vinegars.
Queso blanco is very similar to mozzarella—a great melting cheese that is widely available in Latin groceries. When you simply see the word queso, like on a torta, chances are it's referring to blanco.