Matt's El Rancho, the cookbook

[Idahorn2]

It is called "Mex Tex" and, yes, it has the Bob Armstrong dip recipe and some surprises, including celery in the queso, and in the taco meat. Celery doesn't have a lot of flavor, but it adds a savory element--I guess that is why it is in both mirepoix and the Cajun trinity.

Another surprise is a seasoning sauce composed of soy sauce, red wine vinegar and red wine. It is used when meats and vegetables are just about finished cooking.

Can't wait to start trying stuff.

 

[WaywardHorn]

The recipe for the Armstrong dip would be MUCH appreciated!

 

[LonghornGirlie]

FYI, please don't post recipes that are published in a copyrighted cookbook without permission of the copyright holder. Thanks.

 

[BPIVODA]

where can i grab one? thanks.

 

[NEwherebutA&M]

Probably at El Rancho. I have to get one of these. Although, I tried to make my own Bob Armstrong and it came out pretty damn good.

 

[Idahorn2]

If Matt's wanted to have the recipe on this website, I suspect they could put it here. It is basically a very interesting taco meat layered between guacamole and a pretty unique queso.

I heartlily recommend this cookbook, which is why I put this up. I suspect you can get it at the restaurants, but if that is not an option for the near future, as it was not for me, you can get it at Amazon.

I did not know it was even written until I read about it in the narrative portion of Robb Walsh's book on TexMex. When I saw that, I fired up the mac and ordered it in about 1.3 minutes.

There is an infinite variety of taco, enchilada, and chalupa combinations with meats, cheeses, sauces. Again, lots and lots of real surprises. Some of you who may have come of age before pre-cooked taco shells could be transported back to your youth.

 

[Idahorn2]

We did the Bob dip for a group of Texas Ex folks up here today. None was brought home. Called El Rancho about 10:00 am to resolve an ambiguity. Totally amazed at how helpful they were---totally. The TexMex spice indeed does not have any chili powder or ground chiles in it. My only mistake was using beef in the taco meat that was too lean.

If you like Matt's El Rancho, get the book. It is, in a way, more refined than Robb Walsh's book. Fabulous.