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    Home » Recipes » Condiments & Dips

    Original Taco House Fiesta Dressing

    May 22, 2018 • Updated: April 13, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Bowl of salad with grated cheese, tomatoes, ground meat, and salad dressing. Pin text reads: "Renee's Almost Original Taco House Fiesta Dressing."

    You can't buy the legendary Original Taco House Fiesta Dressing at the restaurant or in the store anymore, but now you can make it at home! Perfect sweet heat for tacos, salads, sizzling meats, party dips - and much, much more!

    Bowl of salad with grated cheese, tomatoes, ground meat, and salad dressing.
    Jump to:
    • What's the History of this Recipe?
    • What Goes into this Recipe
    • FAQs & Expert Tips
    • Related Recipes
    • Original Taco House Fiesta Dressing

    What's the History of this Recipe?

    On December 31, 2017, the Original Taco House, Portland's first "Mexican" restaurant and a fixture on the Eastside for more than fifty years, abruptly closed its doors forever - yet another old-school Portland restaurant lost to the mists of time.

    The Original Taco House was one of those places that brought families together. The food was dependably good and priced to sell in our working-class neighborhood, and when I was little, it was one of my family's go-to spots for a night out. My Dad was a middle school teacher, and he often had former students who waited tables there, so there was always a smiling face to greet us. They treated Dad like a celebrity, and we always got great service.

    Front view of The Original Taco House on Powell in Portland.

    ^^^ The Original Taco House on Powell was the second OTH to open. [Image by Victor von Salza, used with permission]

    When I got older and started dating Mr B, we made some fond memories of our own at Original Taco House. The original location on 82nd Avenue was just a short walk from our high school, and in 1980-something you could get a beef "El Picador" (what they called nachos before we called them nachos) or a large "meat & cheese salad" - both smothered with that amazing Original Taco House Fiesta Dressing and big enough for two - for four or five bucks. Needless to say, Mr B and I spent many (extended) lunch hours there sharing a meal and gazing adoringly into each others' eyes.

    Later, when I went on to have my own family, we often found ourselves eating at the Original Taco House when we visited my parents, to the point where it became one of my kids' favorite eating spots. And the last time we ate there as a family, my grandchildren were sitting around the table with us. After three generations, dinner at the Original Taco House had become a solid family tradition.

    Five of our daughters at OTH.

    Our last family dinner at the Original Taco House. We don't usually take pictures at restaurants, but this was a special occasion. (Any time we get five of our girls all together in the same place at the same time, it is a special occasion!)

    After all that history, it probably goes without saying Mr B and I were pretty broken up about the Original Taco House's sudden closing. Sure, the decor was dated and the menu anything but authentically Mexican, but we loved it because of those things, not in spite of them.
     
    Now there will be no more pictures of adorable black-eyed babies in sombreros hanging on the wall watching you eat. No more burros with brightly colored saddle packs. No more (amazing!) corn-flake crusted deep-fried ice cream balls. No more sizzling "El Picadors" heaped with melting cheese and olives and peppers. No more amazing house-made Fiesta Dressing.

    Wait! What?!?

    What Goes into this Recipe

    When I figured out that our favorite salad dressing would no longer be available, I started to worry. I checked our bottle in the fridge: only about two or three ounces left. I checked local stores: discontinued, and limited to stock on hand. Amazon: same. I sprung into action:

    Me: "OK, no one touch the taco salad dressing!"
    Them: "Why?" (Until that moment, no one was even thinking of it.)
    Me: "I have to figure out the recipe before it's all gone. I need it for taste comparison."
    Them [reaching into the fridge door for the bottle]: "What if we just use a little?" (Once again, no one had even considered using it that day until I mentioned it.)
    Me: "Not. One. Drop." (Translation: Just put the bottle down and walk away slowly, and no one will get hurt.)

    Good thing they know when I mean business.

    To recreate the recipe, the first thing I did was consult the ingredient label on our treasured "last bottle."

    Ingredient listing on the original label.
    "The Last Bottle"

    Conveniently, ingredients on product labels are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. This gave me a good road map for figuring out the recipe.

    Ingredient Notes

    Original Fiesta Dressing is essentially a Tex-mex spin on Catalina: a sweet, spicy, and tangy, with just a hint of Romano.

    I chose the brands of necessary premade products (i.e., El Pato Tomato Sauce, Chalula hot sauce) based on the ingredients listed parenthetically on the label list (i.e., the list of collective ingredients in the hot chili sauce, Worcestershire sauce, etc. as listed on the label) in an effort to keep them as close to the original ingredients used as possible.

    • El Pato Tomato Sauce has the exact list of "hot chili sauce" ingredients as are listed on the OTH dressing label, in the same order. It was the only sauce I could find that did.
    • Xanthan gum is a thickener, and can be found the bulk food area of many stores. You don't have to use it, but if omitted, your dressing will be a little thinner.

    After that, it was just a lot of mixing, tasting, adjusting, tasting, mixing, adjusting, tasting... and repeat. (Let's just say that I have enough Fiesta Dressing in my fridge now to get us all through a major nation-wide salad dressing shortage.)

    In the end, I think we hit it pretty darn close. (We even nailed the exact calorie count of the original!) The mixture I created is somewhat creamier in appearance than the original Original Taco House Fiesta Dressing, but the flavor is spot-on and it has the familiar slightly sweet kick and peppery tang that we crave so much.

    Thick salad dressing dripping down a wedge of iceberg lettuce.

    FAQs & Expert Tips

    Original Taco House's El Picador Sauce Recipe

    It definitely takes a village sometimes! I'm thrilled to share this tip with you!

    According to Dieggs, who worked as a cook at OTH for four years, "the PIC sauce was a mix of 3 parts [Original Taco House Fiesta] dressing and 1 part El Pato sauce."

    It just doesn't get any easier than that. Thanks again to our wonderful readers!

    Serving Suggestions 

    Fiesta Dressing adds a sweet little kick to tacos, salads, and nachos, of course, but I've also used it in everything from eggs to soups to casseroles, and as a marinade for grilling, all with amazing results. (Try it on our Vintage Layered Taco Salad)!)

    Original Taco House Meat & Cheese Salad: The entire recipe for The Original Taco House "Meat & Cheese Salad" is contained in its name: Meat+Cheese+Salad (i.e., lettuce, tomatoes, dressing). So simple, and yet so good. (We make ours with seasoned ground chicken.)

    Bowl of salad with grated cheese, tomatoes, ground meat, and creamy french-type dressing on top.

    Related Recipes

    • Creamy Poppy Seed Dressing
    • Grilled Eggplant & Tomato Stacks
    • Classic Bay Shrimp Louie
    • Vietnamese Chicken Salad (Goi Ga)

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    Bowl of salad with grated cheese, tomatoes, ground meat, and salad dressing.
    4.90 from 28 votes

    Original Taco House Fiesta Dressing

    Perfect sweet heat for tacos, salads, sizzling meats, party dips - and much, much more! (Spot-on copycat recipe)
    Print Pin Add to Shopping List Go to Shopping List
    Course: Condiment
    Cuisine: American, Tex-Mex
    Diet: Gluten Free, Vegetarian
    Prep Time:10 minutes
    Total Time:10 minutes
    Servings: 24 servings
    Calories: 55kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Blender

    Ingredients

    US Customary - Metric
    • ½ cup water
    • ½ cup Canola oil
    • 6 tablespoons crushed or diced canned tomatoes drained
    • 6 tablespoons El Pato Tomato Sauce, Mexican Hot Style Yellow can (not green)
    • ¼ cup red wine vinegar
    • 3 tablespoons sugar
    • 1½ teaspoons Worcestershire sauce
    • 1 teaspoon lemon juice
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ½ teaspoon hot pepper sauce I use Chalula
    • ¼ teaspoon xanthan gum optional
    • 1 ounce Romano cheese ⅓ cup finely grated;
    • ¾ - 1 teaspoon freshly ground black pepper

    Instructions

    • Put everything in a blender jar except the Romano cheese and black pepper, and blend until smooth and creamy. 
    • Add the cheese and pepper and pulse to break up the cheese a bit more.
      You want the pepper and cheese to be a little grainy to give the dressing some texture. 

    Notes

    This dressing is ready to use immediately, but a day in the fridge will help the flavors really come together.

    Nutrition

    Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 32mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    More Condiments & Dips

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Jennifer G says

      December 18, 2022 at 12:37 am

      5 stars
      I am in desperate search of OTH’s salsa recipe? Any way your connection might have that recipe???

      Reply
      • Renée B. says

        December 19, 2022 at 10:35 am

        Unfortunately, I don't have a "connection:" this recipe was meticulously recreated in our kitchen using the ingredient list on our last bottle of dressing. The other recipes (i.e., picadore sauce, etc) noted in the post have been shared by former staff, and you can find them all in the post comments.

        Reply
    2. Renee Wilz says

      November 24, 2022 at 4:32 am

      Hi Renee!
      I cant wait to make this! Am making it today to give to my mom. I grew up in Portland and we went to the OTH almost every week, I miss it so much, is an awesome childhood memory! Sitting in front of the fireplace(if you could get a seat there), cheese and onion enchiladas, and peppermint ice cream with a cinnamon flat churro.....Ty for all the work you put in to make this dressing!

      Reply
      • Renée B. says

        November 24, 2022 at 6:50 am

        What a wonderful, thoughtful gift. Thank you so much for sharing this: It makes me so happy when I can be a part of reclaiming a memory.

        P.S. I'd forgotten about the ice cream and churros - what a treat that was!

        Reply
    3. Denise says

      October 11, 2022 at 2:08 pm

      I WANT TO MAKE THIS BUT AM NOT SURE HOW MUCH 1 OUNCE OF FINE GRATED ROMANO CHEESE IS IN CUPS ? IT GETS CONFUSING DEPENDING ON THE SITES ~1/4 CUP OR 1/3 CUPS ?

      Reply
      • Renée B. says

        October 11, 2022 at 3:52 pm

        One cup of grated Parmesan, Romano, or Asiago weighs 3 ounces, so 1 ounce would 1/3 cup.

        Thanks for the question. The recipe has been updated to clarify.

        Reply
    4. Michael says

      October 04, 2022 at 8:11 pm

      5 stars
      I grew up on the OTH on NE 82nd. I even worked there in high school for a bit as a dishwasher (I would have worked for free given the free food). I kick myself to this day for not learning the recipes! After moving from PDX I had family bring uncooked cheese enchilada dinners on ice to me as often as possible. Not kidding lol. When I saw they closed, I tried to contact the owners to get their recipes if I could or even buy the rights to it all to reopen the place. Yes, I’m addicted to OTH food lol

      Thanks so much for the recipes. Loved the picador sauce. It was so unique as was their enchilada sauce from any other Mexican place. They had small onions in the cheese enchiladas (not on top) that made them taste so good but no idea what they were. Any other recipes would be fantastic.

      Reply
      • Renée B. says

        October 04, 2022 at 9:13 pm

        I haven't thought about those cheese enchiladas in years! So good.

        I've also reached out to J Waddle with the same goal. I got crickets.

        Every once and awhile, one of the old staff will find their way here and leave a clue or a recipe tip, so maybe in time we will slowly piece it all back together.

        Reply
    5. Lacey says

      October 04, 2022 at 7:50 pm

      Thank you so much! This is spot on. Finally satisfying my taco house craving

      Reply
      • Renée B. says

        October 04, 2022 at 9:07 pm

        So glad! You are not alone in those OTH cravings.

        Reply
    6. Darci Sherman says

      August 07, 2022 at 1:26 pm

      I wish I had done this with their red enchilada sauce. I miss otc so much! It was a generational favorite for us as well.

      But kudos on the salad dressing!

      Reply
      • Sam says

        August 07, 2022 at 2:09 pm

        You can still buy the salad dressings at Jeff Waddles restaurant in Vancouver, DuckTales.

        Reply
        • Renée says

          August 07, 2022 at 2:14 pm

          Good to know.

    « Older Comments

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