This is the recipe you're looking for! The flavor is a spot-on match for the legendary Original Taco House Fiesta Dressing! Sweet, spicy, and tangy, it's perfect for tacos, salads, sizzling meats, party dips - and much, much more!
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The Original Taco House
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. [Image by Victor von Salza, used with permission]](https://thegoodheartedwoman.com/wp-content/uploads/2018/05/37466207782_1905cfdd95_k-e1526444506439.jpg)
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.
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?!?
How We Created this Spot-on Copycat 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. (FYI: I also reached out to the Waddle family, who owned the restaurant. >>crickets<<)
UPDATE: Christmas Day 2023, we were thrilled to receive a comment from Matt Waddle, who shared, in part, "It looks like your recipe is pretty on point, and we are so happy that you were able to crack the code and enjoy the Fiesta Dressing." You can read his full remarks in the Comments section below.
So 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."
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.
Once we gathered the specific ingredients, it was just a lot of mixing, tasting, adjusting, tasting, mixing, adjusting, tasting... and repeat. (Let's just say that I had enough Fiesta Dressing in my fridge to get a small army through a major nation-wide salad dressing shortage.)
In the end, we hit it pretty darn close. (We even nailed the exact calorie count of the original!) The mixture we 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.
Taco House Dressing Ingredients
To replicate the exact flavor of the dressing, we were careful to choose brands for premade ingredients (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.).
- Canola oil: You can use any light-tasting neutral oil.
- Canned tomatoes: Use plain crushed or diced tomatoes.
- El Pato Tomato Sauce (yellow can): This sauce has the exact list of "hot chili sauce" ingredients as are listed on the OTH dressing label, in the same order. Also, its use has been confirmed by a number of former OTH employees.
- Red wine vinegar
- Worcestershire sauce
- Lemon juice: Use fresh, frozen, or bottled.
- Salt: We use kosher salt.
- Garlic powder
- Hot sauce: We use Chalula.
- Xanthan gum: This is a thickener, and can be found the bulk food area of many stores. It's totally optional; however, if it is omitted, the dressing will be a little thinner.
- Cheese: The bottle calls for grated Romano; however, we usually use Cotija (which is essentially Mexican Romano).
- Black pepper: Use freshly cracked black pepper.
How to Make Fiesta Dressing
Once you gather the ingredients, making this dressing really couldn't be easier!
Put everything in a blender jar except the cheese and black pepper, and blend until everything is 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.
If you use xanthan gum, it is critical that it be added before blending. If you add it later, it will be clumpy.
Top Tip: Picador Sauce
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!
More Salad Dressing Recipes
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.
Original Taco House Fiesta Dressing
Equipment
- 1 Blender
Ingredients
- 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
Nutrition
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.
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Pam says
Question - Does anyone know how long this dressing will stay fresh in the fridge?
Renée B. says
We keep it for up to three weeks — but it always gets used up before then!
Cheryl says
I freeze mine. I divide it into half-pint Mason jars, then use a screw-type plastic lid and store in the freezer. They last a long time...months. As I need one, I defrost it, put it in a Good Seasons jar and store in the frig.
Renée B. says
That’s a great idea! Freezing it in half-pint Mason jars makes it so convenient to have on hand whenever you need it. Thanks so much for sharing!
S sher says
I have Been making the “quick”. Person of this for years.
Salsa ( whatever red jar salsa we had, pace is fine)
Oil
Vinegar
Honey
Yep. Mix them and taste them until you like it.
I even do this now with green chalula cause I always have it. I like it best with a chunky jar salsa tho. I don’t think would work well with a fresh salsa. You need that sauce
Renée B. says
Thanks for sharing your version! It’s great how versatile this idea can be—you can really make it your own with what you have on hand. Using green Cholula is such a creative twist! While the chunky jarred salsa definitely brings a lot to the table, the original Taco House recipe is a bit more complex, as we aim to stay true to the authentic flavors. Still, your approach sounds delicious and perfect for quick, adaptable meals! 😊
Marianne says
Would you have their salsa recipe too?
Renée B. says
I wish we did, but alas, no salsa recipe at this time.
susan says
I am really happy to see this recipe. I worked at the Powell restaurant in the 70's. In fact me and a fellow worker made the el picador. On our breaks we would take the chips and make the salad dressing/el pato mixture, along with the ground taco meat and cheese and put it over chips. So, I am glad to see this recipe here because I couldn't remember the portions of each. Thank you.
Renée B. says
Thank you so much for sharing that memory! The Powell restaurant holds a very special place in our hearts. I'm so glad this recipe brings back those good times for you. If you ever recall more details or recipe hints, feel free to share — your firsthand experience is priceless!
Ronnie says
Do you by chance remember how the Mexican Rice was made?
Renée B. says
I don’t have the OTH recipe, but as I remember it, it wasn't particularly different from other Mexican red rice (i.e., arroz rojo) out there.
Jennifer says
I used some Investigative skills and ai and this sounds similar to their salsa… I would add green onions also!!
NOTE from GHW: The following recipe comment was generated via Chat-GPT. This blog has a strict policy prohibiting the use of AI, both in content and in comments. If something (like this recipe within a comment) is published and is later found to be AI generated (as is the case here), we will always inform our readers of its use.
The Original Taco House in Portland was known for its delicious salsa, which incorporated El Pato sauce, a popular Mexican tomato sauce. While their exact recipe isn’t publicly available, here’s a version inspired by the flavors many people remember:
Original Taco House-Inspired Salsa Recipe (using El Pato)
Ingredients:
• 1 can of El Pato Tomato Sauce (7.75 oz, yellow can)
• 2-3 ripe Roma tomatoes, finely diced
• 1 small white onion, finely diced
• 1-2 jalapeños or serranos, finely chopped (adjust for desired heat)
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Optional: A pinch of cumin for added depth
Instructions:
1. Prepare Vegetables: Finely chop tomatoes, onions, jalapeños, garlic, and cilantro.
2. Mix the Ingredients: In a medium bowl, combine the diced tomatoes, onion, jalapeños, garlic, and cilantro.
3. Add the El Pato Sauce: Pour the entire can of El Pato sauce into the mixture and stir well to combine.
4. Season: Add lime juice, salt, pepper, and cumin (if using). Stir again.
5. Taste and Adjust: Let the salsa sit for at least 30 minutes in the fridge to allow flavors to blend. Adjust seasoning if needed.
6. Serve: Serve chilled with tortilla chips or alongside your favorite tacos or Mexican dishes.
This recipe should bring you close to the flavors reminiscent of Portland’s Original Taco House!
Renée B. says
Sounds delicious! Is this your own recipe? Or did you find it online? (If it is the latter, I'd love to give the original poster credit and add a link directly to their recipe.)
Jennifer says
I used AI- ChatGPT to do it. The original also had green onions and 1 lime. I made this recipe actually yesterday, sampled today. Its very good, not the exact taste unfortunately!
Shirley says
Just made this recipe today. So far so good. My family was a HUGE Taco House Fan Base from the sixties to their closing. I think we visited all locations over the years many times each! I especially liked their pre-meal dinner salad with that dressing, and the scoop of peppermint ice cream with the cinnamon crisp to finish off dinner!!! I'll have to try the Picador Sauce for my oldest daughters. They still wish they could taste it again.
Wasn't the small dinner salad they served just iceberg lettuce and a slice of tomato? Looking forward to having it tomorrow! Thanks for posting the recipe!!
Renée B. says
Thank you for sharing your memories! It’s amazing how food can bring back so many special moments. Yes, if I remember correctly, the small dinner salad was just a simple mix of iceberg lettuce and a slice of tomato, but it paired so perfectly with that dressing. And who could forget the peppermint ice cream with the cinnamon crisp?! I hope your daughters enjoy the Picador Sauce — it’s always fun to recreate those nostalgic flavors. Let me know how it turns out! 😊
Anita Garcia says
i would love to know how to make the cinnamon cookies!! and of course enchilada sauce
Renée B. says
I wish I had those recipes to share, but unfortunately, I don’t have them at this time. Our readers are amazing though, and hopefully, someone who remembers them can chime in!
Rebecca says
This was my family‘s favorite restaurant in Portland. We raised our kids at that restaurant and el picador sauce was our top favorite along with the fiesta dressing. So excited to get this recipe I just put it all together and even though it’s not identical it’s definitely similar enough. Since you work there do you remember what they did to the taco meat? Any specific seasonings or was it just hamburger and chili powder or what? I’d love to replicate as much as possible
Renée B. says
Hey! Sorry, but I never worked at OTH, so I can’t help with the taco meat. However, we’ve had good luck adding a splash of the dressing to enhance our usual taco seasoning.
As for the dressing recipe, we carefully analyzed the bottled ingredient list and spent hours—if not days—testing in the kitchen to perfect it. Later, OTC owner Matt Waddle confirmed we nailed it, which was pretty exciting!
Rick D says
When I moved away from Portland, I asked one of the employees about the taco meat. They told me to add a small can of El Pato Sauce (yellow can) to your hamburger to make the taco meat.
Renée B. says
Thanks for this great tip, Rick!
Ken Krohn says
I would almost have sworn that one of the ingredients was anchovies? I became a vegetarian when I was about twelve years old and this “fact” or maybe myth interfered with my ability to continue enjoying some of my favorite foods at OTH. I also was a graduate of MHS in the early eighties! (MHS covers the old and new name so I’ll just be using MHS)
Renée B. says
We have both the label list of ingredients and an official thumbs up for our recipe from OTH owner Matt Waddle, so I can confidently say that it was definitely a myth. Maybe someone way back when conflated Caesar dressing with Taco House Dressing? I'm so sorry you missed out on all that deliciousness for so many years!
Mr B and I graduated from MHS in the early 80s too, and had the privilege of knowing Mr McD personally. If the school's name had to be changed, I can't think of a more deserving person to honor.
Rebecca says
Yes I do remember on the back of the fiesta salad dressing bottle that anchovies were in it because I remember how surprised I was. Didn’t seem like an ingredient that would have gone with everything but it might be a key to re-creating something even more perfect I thought about adding it a little bit today when I made this recipe but I was two chicken to spoil it in case it tasted weird
Renée B. says
That's strange - no anchovies were listed on my bottle of dressing. (You can see the close-up picture of the ingredient list in the post.) Maybe you're thinking of Caesar dressing?
Jacqualyn Snyder says
It breaks my heart that they closed. Thank you for the recipe 🤗
Ronnie Burnett says
Any way to find out the rice recipe? Grew up living oth. Countless fond family memories. My absolute fav as a kid was the split dish, tostada. As an adult just rice and big green. Of course the salad dressing and salsa always had a special place on the table. However it's my dream to figure out the rice recipe...
Tami Marie says
I can’t even begin to tell you how excited I am to try this?!?!?🥹🥹🥹🥹 So many amazing memories growing up going there with my Grammy who I lost a few years back… I was getting it at DuckTales in Vancouver, Wa but alas another business fell victim to COVID and it shut down💔💔💔 I am making this immediately and sharing with everyone I know 🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻
Renée B. says
As you can tell from the many comments on this post, you are not alone! It's heartwarming to know that this recipe brings back such cherished memories for you, especially those spent with your Grammy. Thank you for sharing!
George Hahn says
Thanks so much for the Original Taco House recipe. Grew up close to the original location. So when it closed it was like losing some of my childhood memories. Thanks for bringing some of those great memories back to me!
Renée B. says
You're very welcome! We felt the same way when they closed. I'm heartened to hear the this recipe brings back such cherished memories for you.
Sarah Gilmour says
This recipe is spot on!!! Took me back to the OTH. Thanks for sharing!
Renée B. says
I'm so glad to know the recipe brought back some good memories for you! Happy cooking!
Ronnie S Cauble says
Just made a batch and it's great. Can you double the recipe as we go through it so quick?
Renée B. says
Go for it! We often double the recipe, and it comes out fine.
Matthew Russell Waddle says
Mrs. Renée,
We are Matt and Robyn Waddle and I (Matt) am the oldest great grandson of Gene (Eugene) Waddle, the original owner. My entire family grew up working at those restaurants, and even as a young man I realized the memories that we were creating for families just like yours. We always took pride in our food and our service, and helping everyone to have an amazing time at our restaurants.
Robyn and I were just talking about the Fiesta Dressing and Robyn, being the Pinterest junkie that she is, found your blog. It looks like your recipe is pretty on point, and we are so happy that you were able to crack the code and enjoy the Fiesta Dressing. My father (Steve Waddle) is working on bringing back some of the more popular items that were sold at both Waddles Restaurant and OTH. Hopefully, someday soon, you will be able to find some of those favorites in stores in the Portland Vancouver area. Until then, keep up the good work, and thank you for sharing of our prized dressings with the world.
We want to thank you, your family, and everyone else in the Portland area for your patronage and our families restaurants for almost 80 years combined. Merry Christmas to you and your family.
Renée B. says
What a wonderful Christmas Surprise! Thank you so much for chiming in; I am absolutely delighted to hear from you! I know many of my readers, and Portlanders at large, will be excited to learn of your plans to bring some of our old favorites back to local shelves.
The legacy your great-grandfather began and passed down to you has touched so many lives: family, employees, and patrons alike. It reminds me of the central theme from It's a Wonderful Life, about how one life touches so many others, and how much of the time, we have no idea how far our reach is.
Gratefully,
Renée, The Good Hearted Woman
Julie Monroe-Falk says
Merry Christmas & thank you! As you can see, there are many of us OTH junkies still out here, hanging on to great memories & hoping & praying that maybe someday there will be a NEW OTH 🙂
Ronnie Burnett says
Mr. Waddle
Would you be willing to bless us with some pointers on rice?
Know you, your family and recipes are loved and missed. I can never express the gratitude for all the memories your family and OTC has given me.
Linda says
We are having trouble finding the tomato sauce. Can we substitute?
Renée B. says
I imagine regular tomato sauce will work, but it won't have the same "kick" as the El Pato, and the dressing will definitely be missing something. Did you check the Hispanic food aisle at your grocery store? It often isn't shelved in the regular canned tomato sauce section.
Ron says
What is PIC Sauce?
Renée B. says
Picador Sauce, or Pic Sauce, is poured over what OTH called a Picador (i.e., OTH Nachos), before baking.
Sam McGrady says
I’m still looking for the mild sauce recipe.
Renée B. says
Be sure to let us know when you find it!
Rick D. says
Love the dressing.. still looking for the recipe for the seasoning salt that went on the chips. I know they sold it for awhile... I ran out before they went out of business but didn't make it in to purchase some before they closed.
Renée B. says
I'd completely forgotten about the seasoning salt!
Sam says
I still have about half a bottle of seasoning left.
Renée B. says
Wow! Can you take a screenshot of the ingredient list? I'd love to see it.
Marv says
My grandma used to live just a few blocks from there. Having an El Picador with my grandma is one of my fondest memories of her and the time I got to spend with her. Thank you for the story.
Renée B. says
That just warms my heart - thank you!
Renée B. says
Thanks again for the info, Sam. However, people like to make their own (at a significant savings, both in money and time) and some people live too far away to go buy it even if they wanted to. So I’m standing by our recipe, which seems to be making people very happy, judging from the comments let here.
Darci L Sherman says
I am 70 and OTH on 82nd was also our family traditional eating and meeting place.
Love your recipe for dressing.
I can still taste the enchilada sauce. And used to buy the 1/2 gallon jugs.
Have you tried copying that.
I had just thrown out the last empty when I learned of the abrupt closure.
Thnx.
P.S. Dreaming about OTH😴
Renée B. says
I['m so glad you like the dressing! I wish I had a jar of the enchilada sauce; it's nearly impossible to recreate the recipe without a sample for comparison.
Sam M says
I keep saying Jeff still makes the salad dressing at Duck Tales in Vancouver. It might be the enchilada sauce he still makes, too. I know it's one of the sauces. Call ahead of time. I want the mild sauce, no one will give me recipe for that.
Amanda Davis says
Omgsh this is HEAVEN! I live in Phoenix now but was born and raised Portland, OR. I frequented BOTH OTH and the Burrito House down on Hayden Meadows and I loved everything about these restaurants. My heart was BROKEN when I found out they closed their doors and I’d never get to experience my honey bear and sopapilla deliciousness or my all time favorite El Picador with extra red sauce. That is until I googled and googled and happily stumbled on this article!! I just made the dressing today and tried to make the picador sauce but I’m no chef so I’m not sure how much “1 part to 3 parts” is in measurements…hopefully you can help my naive brain figure that out? Additionally, I am pregnant with baby #3 and I have been CRAVING this sauce. So to find this article has been a godsend! Thank you thank you thank YOU!! If you have any suggestions for the “1 part to 3 part” measurements, I would be soooo grateful to you. Long live OTH and Burrito House!
Renée B. says
Congratulations on baby #3, and thanks so much for the kind words! “1 part to 3 parts” just means if you use a 1 cup of one thing then you use 3 cups of the other, or 1 tablespoon to 3 tablespoons, or 1/4 cup to 3/4 cups, etc.
Leslee says
Renee - what about the cook you mentioned who worked at OTH for four years? Couldn’t he help with a salsa recipe?
Thank you soooooo much for the salad dressing recipe. 🥰
Renée B. says
Unfortunately, I don't think so. He is in the comments here: if he had the salsa recipe to share, I'm thinking he would have already offered it, as he did the Picador sauce recipe.
Jennifer G says
I am in desperate search of OTH’s salsa recipe? Any way your connection might have that recipe???
Renée B. says
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.
Renee Wilz says
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!
Renée B. says
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!
Denise says
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 ?
Renée B. says
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.
Michael says
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.
Renée B. says
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.
Lacey says
Thank you so much! This is spot on. Finally satisfying my taco house craving
Renée B. says
So glad! You are not alone in those OTH cravings.
Darci Sherman says
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!
Sam says
You can still buy the salad dressings at Jeff Waddles restaurant in Vancouver, DuckTales.
Renée says
Good to know.
Matthew Russell Waddle says
Jeff did not own DuckTales, his older brother (my dad) Steve did and was run by him, myself and my sister. We had to close our doors last September because we could not recover from the losses from being shut down by COVID. However, at the moment, my dad is currently working on bring some favorites back for the OTH and Waddles restaurants.
Josh says
Do you know how long the dressing will last in the fridge?
Renée says
This dressing lasts quite a long time for one with no preservatives: at least two weeks in the fridge (based on personal experience and FDA recommendations).
Frank says
Please please a recipe for the season chips. Someone? Anyone?
Renée says
Yes!!
Lea says
Thank you for the recipe, it is fantastic. There is a restaurant in St Helen’s, OR, called Burrito House. They have a dressing that tastes just like like OTC.
Renée says
You are so welcome! Thank you for the kind words, and the info on the Burrito House, too. (They probably use my recipe! 😉 ) Seriously, that's not too far away - we will have to check it out!
Sam McGrady says
Still looking for the recipe for the OTH mild sauce. Jeff will not make it. It was Nate who died, not Jeff.
Renée says
Hello Former OTH Staff -
Can you help Sam out? Contact me, and maybe we can put it all together.
Sincerely,
Renée • The Good Hearted Woman
Jennifer says
Any recipes for the Original Taco House’s salsa recipe? Or salt seasoning recipe for chips???
Renée says
I'd forgotten about the seasoning salt! It was so unique and tasty! Occasionally, former employees leave OTH recipe tips here; hopefully, someone will leave us a clue.
Pete says
Does anyone know the recipe for The Original Taco House refried beans, they were my favorite but I can't find anything close to them. I would also buy them from refrigerator across from the cash register at the Powell location. The packaging most likely had the ingredients but I never looked so I'm hoping someone else did. I would appreciate the help.
Alyssa says
Okay wow! I have to admit I was skeptical because one, it was super easy, and two, nothing could ever compare right? WRONG!! This was spot on and brought me back to so many years of my childhood. Made the crispy taco bowls for the family tonight and it was a huge hit. Thank you for the effort you put into figuring this out because you killed it!
Renée says
Wow right back at you, Alyssa! Thanks so much for the glowing feedback! I'm so glad it made you happy!
Julie says
I just called Duck Tales & spoke with Steve. He said we need to call ahead to order the dressing & salsa, they are NOT doing the enchilada sauce.
Sam says
I know they told me enchilada sauce, not salsa. Oh well.
Dieggs says
The PIC sauce was a mix of 3 parts dressing and 1 part El Pato sauce. Lucky for you, you can make this one yourself with the original poster's dressing receipe and some El Pato sauce, which is widely available everywhere. Source: I was a cook there for 4 years
Renée says
Thank you so much for this tip about how to make OTH Pic Sauce!!! (I'll be sure to include it in the next post update.) This will make a lot of people very happy.
Sam says
Do you remember how to make the mild sauce? Someone said it was just El Pato out of the can??
Sam McGrady says
Do you know how to make the mild sauce?
Renée says
I wish! Anyone???
Julie says
Can you please share your tweaks with us?
Renée says
Hi Julie - Tweak away. However, I think if you read through all the rest of the comments, you will find that this recipe is pretty spot-on as it is. Everyone's palate has a slightly different memory, but this recipe isn't base on memory - it was developed after hours and hours of discovery and comparison testing alongside our last remaining bottle of the real thing.
Les Barker says
I was a huge fan of The Original Taco House salad dressing. I've now prepared this recipe several times, and with only a few very minor tweaks it's (to me) indistinguishable from the original! THANK YOU so much for making the effort to clone this unique and fondly remembered recipe!
Sam says
You can buy salad dressing and enchilada sauce at Duck Tales, in Vancouver. I just bought 2 32 oz containers.
Alyssa says
Thank you for finding the recipe. I craved their nachos so many times over the years. About Jeff, unfortunately he passed away when The original taco house was still open. His family couldn’t decide who would succeed the business so that’s why it abruptly closed in 2017. It is very unfortunate.
Renée says
Oh, that's such sad news! We had heard that it was due to a death in the family, but thanks for confirming it.
P.S.Just to clarify: this is my own recipe - a copycat. It's spot-on, but I had no access to the actual OTH recipe.
Jill K. says
Do you have the copy cat recipe for the old guacamole they used to make?? I’ve been craving the salad dressing and the old style guac and I can’t find the recipe anywhere!
Thank you for posting the salad dressing recipe!
Renée says
Thanks for stopping by, Jill. I wish I had their guac recipe, but unfortunately, it's very difficult to get a perfect copycat without something on hand to compare your recipe testing against.
Dieggs says
I dont know the exact receipe, but the guac had a large ratio of mayonaise. That's what made it special. Try making a standard guacamole (without tomatoes), and add Mayo to taste.
Nancy says
Thank you for this. I lived in Portland over 30 years ago and the OTH meat and cheese salad was always a special treat. Getting set to make this. On the hot sauce, do you use the original or the green pepper hot sauce?
Renée says
Glad we can help! Meat & Cheese salads were always one of our favorite things! (Did you know this salad dressing also makes an amazing nacho dressing? I think OTH use to douse the El Picadors in it before broiling them up.) As for the hot sauce, I use original.
Terry McDonald says
Thank you for the recipe, I only had half a bottle of Taco House dressing when they closed and it didn't last long. I just made a batch today, and the flavor is wonderful. I can't wait until tomorrow to try it after the flavors have all blended together!
Casey says
Oh my gosh!! I also went to Madison and we went to the OTH many times during play rehearsals and after school/before work at McDonald's.
I was so disappointed when they unexpectedly closed the doors without warning because I would have cleared the shelves of their little fridge! I wish they would have sold the place to employees and kept it alive, but they must have had their reasons.
Please, if you ever, Ever, for the love EVER master any more of their deliciousness please (I’m literally begging you from our Covid-19 sheltering in place) let us know.
Renée ♥ says
I will definitely let you know! Take care and stay well, Casey!
Brandy Border-Rodriguez says
OMG I became addicted to the chicken flautas w/ a Chipotle sour cream dipping sauce! It was soooooo good. And the albondigas soup of course! Yum. Wish we could get these recipes from Mr Waddle or maybe a former OTH cook? lol
Travis says
Regarding the "Hot Pepper Sauce" where you use cholula, I noticed that Tabasco has the exact ingredient list. I am making this dressing today and am going to try it with Tabasco as that matches the dressing ingredient list exactly!
Renée ♥ says
Thank you! Since so little hot sauce is used, I wasn't as concerned about the brand as I was with that of the tomato sauce. I used Chalula because it delivers approximately the same approximate level of heat.However, I'll take a look at my Tabasco bottle and update the recipe accordingly. Thank you for passing that info on, Travis. We worked hard to get this as close as possible to the original: this just brings it a step closer!
Travis says
I made a double batch and it is REALLY spot on. I don't have an original bottle to compare to, but it tastes like I remember. I had to resist the urge to tweak it and make my own version of perfect. I really wanted to get the original down first. Very well done!!
Thank you for putting in so much effort!
Renée ♥ says
Thanks so much for the great feedback, Travis! (And I get you! I have a terrible time not tweaking a recipe when I make it for the first time, too!)
Nathan says
My family history with OTH mirrors yours. I’m so glad to find this! You’re doing the Lord’s work here.
Renée ♥ says
Thank you so much for the kind words, Nathan!
Cheryl Iverson says
To everyone asking about the OTH enchilada sauce, I tried for years to find a recipe, and finally stumbled on something really darn close - Old El Paso enchilada sauce (canned). I also had looked online and found some albondigas (meatball) soup recipes and combined them - mine is an exact duplicate. OTH dressing is a must for picadors at home, so I'm eager to try this (just got it today). Thank you so much for sharing! I actually have an OTH menu - the heavy folding menu from some years back (taco - $3.95) and I had actually taken one of their take out menu flyers the week before they closed. (It's now framed and hanging on my wall along with the last rewards card.) I had been going there since they opened (1960), visiting all locations, including Vancouver and the one on Stark that wasn't called Taco House (same food though). I used to tell my family to cremate me when I die and spread my ashes on their parking lot just in case you can take it with you? 🙂
Cheryl Iverson says
Oops...just to clarify - I was such a fan and a regular, I got to know the waitresses at various locations and asked for the heavy menu. The waitress graciously gave me one.
Renée ♥ says
Thank you so much for the info on the enchilada sauce, Cheryl!
Mark says
I worked at the 82ed store in the early 70s and remember making the dressing. We used 4 gallons of the Waddle's french dressing and the big can of Old El Pato (32 oz)! That was it. Also, the mild salsa was the El Pato right out of the can.
The Taco seasoning, if I remember correctly, was McCormick's Taco Seasoning. The taco meat was 5 lb of 80% fat ground chuck, 1 cup of the seasoning, and about 4 oz of Campbell's Consume, fried in a big aluminum pot. It was placed in a basket with holes in the bottom to drain the fat.
The El Pic was a layer of chips (which we cut and fried in the "Annex" next door) with taco meat, cheese (50% mild cheddar and 50% jack), more chips, meat cheese, some of the Enchilada sauce, black olives, more chips and cheese, and micro zapped until the cheese melted.
Ah, the memories!
Julie A Monroe-Falk says
Thank you! I anyways felt there was some sort of French dressing component. I have been enjoying the copycat recipe but will definitely try this too.
Kristin says
Thank you for doing The Lord’s work! Just kidding, but seriously... we also grew up on this place, and that dressing is like none other. I’m so happy to find this recipe!
Renée ♥ says
Glad to be of service, Kristin! Enjoy!
Melissa Macaulay says
Omg this is spot on and SO good! Thank you for taking the time to share it!!
Renée ♥ says
You're very welcome! Thank you for the great feedback!
Christy says
Hello,
Excited to try your recipe for the Taco House salad dressing. Was a fan of it myself. What I have heard about the Waddle family is that they own a restaurant in Vancouver, WA called DuckTales. You can find the restaurant information online.
Sam says
I haven’t made this yet. I’m dying to, but broke my kneecap, so in a little while. What I’m dying to find is the OTC’s mild sauce recipe. ????
Renée ♥ says
So sorry about your knee - I hope you heal quickly. As for the mild sauce recipe, you are not alone. I'd love to work that one up, too, but I don't have a sample or an ingredient list as I did in this one, so I'm working at a severe disadvantage. I've been trying to contact OTH past owners, but have gotten no response so far. (If anyone out there has any solid contact info for Jeff Waddle, please contact me asap and I will get right on it.)
Jennifer Gile says
Renee I have the ingredient list from the Salsa if that is what is meant by the mild sauce? That is what I am on the hunt for. One commenter above mentioned it just was El Pato but I felt like there were fresh veggies in there as well... Here is what I have:
Ingredients: Tomatoes (Vine Ripened Fresh Tomatoes and Citric Acid), water, tomato paste (vine ripened fresh tomatoes and citric acid), onionsm cilantro, jalepeno pepper, salt, green onion, Jalepenos (Jalepenos, water, vinegar, salt), garlic, citric acid and potassium sorbate (as preservatives), spices, chili pepper and xantham gum.
Renée B. says
Thank you for passing that on! They definitely used El Pato (mild/yellow) for the Fiesta Dressing, but it doesn't look like it's on the salsa ingredient list. I wish we had a sample: it's almost impossible to replicate a dish without something to taste and compare, but I will give this some thought.
Jessica Young says
I have now been eating this for the entire week. I have even had friends offer me "any sum of money" to make a batch. No I haven't accepted! but am sharing my batches with others. LOOOOOVE IT!
Renée ♥ says
So glad that you like it!!!
Jessica Young says
I’m so happy i found this! Being born and raised in Portland, the closing of the original taco house was devistating! I have been craving this ever since the news hit. I made this today and it is so good! About 99.9% perfect. I’m currently “marinating the flavors”. So I’m sure it’s 100%! Thank you for you’re development research.
Renée ♥ says
It really is even better after a day in the fridge! Time allows all those flavors to meld together.
Janet says
Thank you so much for this recipe. Winco used to carry it years ago but not anymore. I tried to find a copycat recipe for some time before I found yours. It is absolutely a perfect match. Now I can enjoy a salad with my "cheese and onion" enchiladas. Again, thank you so much.
Renée ♥ says
You are so welcome, Janet! I'm glad it works for you!!
Julie Monroe-Falk says
Thank you Denise, that's SO HELPFUL!!!
Denise says
I just wanted to let everyone know that I tried freezing the salad dressing. I worked out great!! I just used an old canning jar and lid and popped in the freezer. I probably left it in there for about 3 weeks. When it was time for our taco salad dinner, I just pulled it out a day or two ahead of time and put in the fridge to thaw. It did separate, but I just shook it up and it was good to go. I am so excited this worked out. Plan on making a larger batch this time so I can freeze a few jars full.
Renée ♥ says
Thanks so much for the feedback, Denise! I'm so glad it's working for you!
Sue says
Oh my goodness! I think I love you! I’ve been in the hunt for the dressing for a while. My niece found it st a Winco in Vancouver. I crave this dressing!! My shopping list is being filled out now! Thank you! Thank you! Thank you!
Renée ♥ says
Thank you, Sue - You've made my day!
Julie Monroe-Falk says
I would just like to add to my original comment...YESSS!!!! After trying several disappointing recipes in an attempt to recreate this dressing, I was so happy that RENEE DID IT!. This dressing is a wonderful substitute for the Original OTH Fiesta Dressing & it's ALWAYS in my refrigerator. Thank you again, Renee!
Renée ♥ says
Thank you so much for your kind words and your enthusiastic thumbs up! ??
Jennifer says
Do you have the OTC salsa recipe?
Renée ♥ says
As I mentioned int he post, I was only able to recreate this recipe by carefully breaking down the ingredient list and then taste-testing against the last ounces of my original and adjusting my recipe until it tasted right. I can't recreate the salsa because I don't have any of the OTH salsa to compare with.
Terri Rich says
Renee...I went out and gathered all the ingredients for the dressing. I have been in a dressing/salad induced state ever since. It's HEAVEN!
Renée ♥ says
So glad that it makes you happy!
Terri Rich says
THANK YOU THANK YOU THANK YOU...and many blessings on your head. I have been having withdrawls since the one on Powell closed. The original tostada was my go to favorite. I accidently found your recipe. I check periodically to see if there is anything close to what I remember loving. THIS IS IT! I love you.
Renée ♥ says
You are so welcome, Terri! Your comment made my day!
Joe says
I too wanted to thank you for the effort. I'd been hoping someone would simply continue the grocery sales of their products, the only one I'd searched for and bought was the salad dressing for picadors. Heck I'd been thinking it might not be a terrible business to get into myself if I could license it (selling their recipes in premade form), but no idea what the costs or efforts would be as I've never tried anything similar.
Anyway, I hope to try this soon!
Renée ♥ says
I've actually been trying to contact Jeff Waddle to discuss just that, Joe. However, I've yet to find a contact avenue for him that he responds to. I'll keep trying though - too many people want that enchilada sauce recipe!
Sheryl Smith says
I just wanted to thank you for taking the time to figure this out. I was so broken-hearted when my very favorite place of all time closed! I married and moved away from Portland in 1978 and lived in Tennessee for 36 years and my mom used to ship me a dozen bottles every year. After she passed away, I ordered it myself! We moved back to Oregon 4 years ago. When I heard the Taco House closed, I hate to admit, but I (along with my husband's encouragement!), went to every Winco in town and bought about 13 or 14 bottles! (And yes, I have shared it! ) I kept google-ing the recipe and then all of the sudden, yours appeared!!!! I loved your story about how you went about re-inventing the recipe and threatened your family not to touch the last bit in the bottle! LOL. Thank you so much! Blessings...
Renée ♥ says
You are so welcome! I have to admit that I'm a little overwhelmed by the response to this post - it means a lot. Thank you so much for your kind words of support.
Denise Chasteen says
Do you know if this can be frozen. I ...would love to make a big batch and freeze individual bottles to use at a later date. I don't think I can can it due to the cheese. However I could just add the cheese as I open a bottle and let it sit over in the fridge overnight.
Renée ♥ says
I hadn't even thought about freezing it. Cheese can be frozen. If you give it a try, please let us know how it turns out.
Treece says
A waitress who at the time was working at the Original taco House on Powell said the Picador sauce was the Fiesta sauce with something added to it but I have no idea what the added ingredient is, and she did not want to tell me. Hopefully the Waddle family will put out a cook book soon. Any one have any guesses on what was added to make it a Pic sauce?
Joe says
First I've heard of anything beyond their "salad dressing", cheese, and seasoned meat on chips then baked in an oven. I will say their freshly made chips were something special too, I thought.
I'd be curious to hear if you get confirmation of anything modified here, but when I'd talked to servers in the past they'd confirmed my suspicion of just the dressing being the added flavor. I may have to dig through old family connections to check (had family friends that worked there from 2 generations older than mine).
Nathaniel says
El pato. Source: my aunt was a waitress at the Powell location from the late 70s until her death in '92.
Nathaniel says
I should note it's the regular yellow can not the green jalapeno one. Winco has it, usually near the taco and burrito shells.
Joe says
Nice on the find! And yeah, it would make sense you'd want a bit more heat and less sweetness on a nacho. My homemade attempts never did quite taste right to me. And it makes sense with the existing inclusion above. Just tweaking the ratios...
Any chance of the enchilada sauce recipe? I know my mother and Renee (sorry, don't know how to add an accent) would appreciate it 😀
Nathaniel says
It's the yellow can of el pato, you can find it at Winco near the taco shells and such.
Source: aunt worked at the Powell location for over 10 years
Renée ♥ says
Thanks so much, Nathaniel! I had the right brand, but I will update the recipe to specify the yellow can. That's what I used in the recipe reconstruction. I imagine that the green can would make it taste quite different.
Rick says
Thank you so much!!! I doubled the recipe and used a 14.5oz can of tomatoes and one yellow can of ElPato sauce. Worked perfect and tastes great! Can't wait to make an El'Picador tomorrow! When I moved away to college they told me how to make the meat. Add one yellow can of ElPato sauce to ground beef for the meat.
Now how about the salt for the chips???
Sheryl says
Madison 1983!
Thanks for doing the hard work on this. I'll be making it this week.
Rachel says
The pic sauce! I'm looking for that too.
This dressing is great! Love your recipe.
John says
Hi Renee!
Like so many of the previous commenters, I also spent many happy times at both Original Taco houses on 82nd and Powell back in the 70s and 80s during high school and college days, I took all of my girlfriend's there and we just loved that place! Spent many wonderful afternoons and evenings in those romantic settings! The only things I ordered there were the meat and cheese salad, and the large El Picador with extra cheese and sauce. LOL
Since I moved to California I have not been able to find any satisfactory substitute for the old Pic sauce (as it used to be called), except I have tried using La Victoria's Mild Taco Sauce in a pinch which is okay, but not exactly like the original......I do have a question for you: have you figured out how to make a DIY El Picador? I have tried many times here at home only to discover there was more to those wonderful dishes than just chips and cheese and Pic sauce!
Blessings,
John
Renée ♥ says
My husband and I were big fans of both the meat & cheese salad and the El Picador. The dry seasoning they used on the Pic was key, and I don't know what it was, but I'll work on it.
Margaret says
Hope you can recreate! I loved the El Picador too!
Bob says
Renee-
Try this. I was working on an dry enchilada seasoning, and when I tasted it, it took me right back..
ENCHILADA SEASONING:
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp salt
* 1 tbsp dried cumin powder
* 1 tbsp paprika
* 1 tbsp dried oregano
* 1/4 tsp black pepper
* 3/4 tsp cayenne pepper (adjust to taste)
Let me know what you think..
Terri says
This could almost be our story, verbatim! The only difference was that growing up, our location was the one on Powell!
We were devastated when we heard they closed and I instantly got online looking for a recipe, but to no avail! Two days ago, my husband gave it another go and look what popped up....YOUR recipe! We were out the next day gathering all the ingredients, and came right home and made it. HOLLA...you nailed it! We had a dab left to taste compare, and I actually told my husband I might like your version better!
Thank you for recreating this dressing! We have long since moved from Portland, and will definitely miss our trips to the OTH when we come for visits, but at least we will have this dressing to remind us of what was!
Now, about that enchilada sauce...
Renée ♥ says
I'm so glad you like my recipe! I'm just happy that I got it right and can preserve a little of Portland's history for future generations. ?
Debi says
Thank you so much. I too grew up eating there. Was so sad when could no longer buy dressing. You have saved me from all future sadness. Made this dressing today and is is pretty darn close. Thank you for taking the time to share.
Julie A Monroe-Falk says
OMG!!!! I LOVE YOU!!! I have written to Jeff Waddle & have been trying to figure out HOW to recreate this!!! Like so many others, I grew up eating at the Original Taco House & it held so many great memories. The Fiesta dressing is the ONLY salad dressing my husband will use & of course, I loved it too but am not quite as discerning (that's a really nice way of saying "picky," right?) THANK YOU SOOOOOO MUCH!!!!! I don't have all these exact ingredients on hand but will use what I have today, since it's Taco Tuesday & I have been CRAVING an OTH Tostada with Melted Cheese!!! I'll let you know how it turns out. Again, thank you from the bottom of my heart...stomach...
Robyn Campbell says
My dad has been devastated about the closing of OTH! It's been apart of our family for decades! His absolute favorite was the El Picador. He's been on a hunt for a similar chip(with the delish seasoning) and salsa(his absolute favorite--if you make a copycat recipe, we're so in! We have an empty container that lists the ingredients!). But the fiesta dressing would make his homemade El Picador to a whole new level! We live in Portland and would love to buy some of this dressing if you made a batch of it! 🙂
Thank you for reading this! And for creating this recipe!
Miranda says
My heart was broken when they closed! Just like you, my husband and I spent many of our early dates at the 82nd location, as we both grew up in the neighborhood, I started my bachelorette party there, went there for a few anniversaries, and any time the hubby wanted to surprise me and put a smile on my face, we’d pull into that parking lot and I could instantly taste that dressing, I was so excited to eat! Not at all authentic, salty and fatty but oh so many memories, my kids ordered their first “Shirley Temple” there and absolutely loved their beans! Unfortunately my dressing at home had expired when I got the news, which made me so mad at myself like I’d taken that last bottle for granted! I can’t wait to make this and have those memories live on! Thank you so much!!
Kelly Halvorsen says
Thank you so much! I grew up eating at the Taco House and raising my kids we ate at the Burrito House. Both unfortunately closed last year. I now live at the coast and always had a bottle of this dressing in my fridge to put on salads or homemade nachos. I have been searching Copy Cat sites for months, and was about to give up when I found your recipe. Thank you again!
Renée ♥ says
You are so welcome, Kelly! I couldn't live without it either! ?
Margo says
Thank you! Thank you! Thank you! I have 1 bottle left and have been doling it out to myself. Any chance you have a copycat of their burrito/enchilada sauce?
Sam says
You can buy both at Duck Tales in Vancouver. Jeff Waddles restaurant. Dressing and enchilada sauce.
Robin says
I worked at both places and miss all of the sauces
Sam says
Do you know how to make the mild sauce? I heard El Pato out of the can. Salad dressing and enchilada sauce you can buy at Duck Tales.
Dan says
Now we need the salsa. I miss the salsa
Renée ♥ says
Me too, Dan. Me too. ?
Nathaniel says
On The Border salsa was another good one and their chips light and airy....
So much of our childhoods is dying out and it's sad. If the Waddles didn't wantto continue they should have at least offered the staff the option of taking over and keeping it going. I never met a Waddle at either location and always returned wanting the el picador or flaming chicken burrito....
Marlynn | UrbanBlissLife says
I'll reserve my experiences with the food at the taco house for a private conversation ;), but I LOVE that you recreated a salad dressing from a place that holds so many special memories for you and your family. And what a great capture of all of your girls in one spot!
Pech says
Thank you for your persistence in recreating this - I didn't have all these wonderful memories of Original Taco House, but was shocked too when they closed last year!
danielle wolter says
This sounds delicious. I've never had it before, but now I want it!
Emily says
Ohh can't wait to try this dressing it looks delicious!
Natalie says
Oh my, this dressing looks and sounds like it'll make everything tastier! YUM!
Kelsey says
I never ate at Taco House, but the dressing sounds great, especially hearing about how tempted your family was to eat it!
Stephanie Simmons says
I love to make homemade dressing! This looks so delicious - it's a must try!
Jessica Robinson says
Loving your website and all the old-fashioned inspired recipes! You totally have me craving a taco salad now! Such a delicious dressing!
Renée ♥ says
Thanks for stopping by, and I'm glad you like the dressing recipe! (I'm not sure how "old-fashioned" recipes like Pan-Seared Sturgeon with Chanterelles & Baby Yukons are, but I'll take it!) ?
Connie Hurley says
Thank you!!! I immediately tried to find the recipe once we cleared out all the grocery stores in our area for the dressing. I emailed Wadle's as well, but got no reply. I tried recreating it, but soon gave up. Last night we had tacos and were commiserating about no fiesta dressing. So, I looked again for a copy cat recipe and found yours!!! It's really good!!!
Renée ♥ says
I'm so glad it works for you, Connie!
Sam says
You can buy at Duck Tales in Vancouver. Also, the enchilada sauce.
Kathy B says
Loved that dressing! Glad you did a copycat.
Catherine @ To & Fro Fam says
I'd never been to the Original Taco House, but this post makes me want to test out this dressing! It's summer salad season now and I love to have a variety of dressings to mix dinners up.