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This Cafe Rio Creamy Tomatillo Ranch Dressing copycat recipe is creamy, tangy, a little spicy, and tastes so much like the dressing you get at Cafe Rio. I love it over sweet pork salads, burritos, tacos, quesadillas, and honestly, just about anything that needs a little extra flavor.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Loved Cafe Rio, moved to Ohio, then California (NO Cafe Rio!) so I have been making this a lot over the past few years. A funny thing happened. I was visiting Utah and we went to Cafe Rio and I was totally disappointed! I think I have perfected my Cafe Rio cooking skills to the point where I prefer these recipes to the original. Thank you so much!” – Liz
“Wow!!! This was simply amazing! I made this 4 nights ago to try on my mock Cafe Rio chicken salad and my husband and I were just sitting in our chairs going Mmmmmmmmm the whole time we ate. Guilty confession: I have had this everyday since for lunch because he dressing it so divine. – way to go!!!” – Ashley
“Couldn’t love this recipe more. I live in NC and there are NO Cafe Rio’s OR Costa-Vida’s. Makes me so sad, so we make this recipe a lot, and have educated all of our friends on its deliciousness!” – Aleesha
Why I Love This Copycat Dressing
When Cafe Rio first opened in St. George, Utah, I was there opening weekend. No joke, I was one of their first customers, and I quickly became one of their biggest fans. Back then, Cafe Rio wasn’t everywhere like it is now, and when we lived in places without a location nearby, I missed those “Fresh Mex” flavors so much.
That is really how a lot of our Cafe Rio copycat recipes started. We wanted to make the sweet pork, rice, beans, salads, burritos, and especially this dressing at home. I know people love the sweet pork, but for me, the Creamy Tomatillo Ranch Dressing is the real star. It is spicy, tangy, creamy, and so easy to pour over everything.
I love this recipe because it takes just a few minutes to blend together, uses simple ingredients, and tastes best after it has had a little time to chill. It is one of those recipes I like to keep in the fridge because it makes lunches and dinners so much better.
🩷 Erica
Ingredients You’ll Need
- Ranch seasoning mix – Use the original Hidden Valley Ranch seasoning packet, not the buttermilk flavor.
- Mayonnaise – I like Best Foods or Hellmann’s because the flavor and texture work best in this dressing.
- Buttermilk – This gives the dressing its creamy, tangy base. Use less if you want a thicker dressing.
- Tomatillos – These look like small green tomatoes with papery husks and give the dressing its signature tang.
- Fresh cilantro – Fresh cilantro adds the bright green color and fresh flavor.
- Garlic – One fresh garlic clove gives the dressing a little bite.
- Lime juice – Fresh lime juice adds brightness, but start small because limes can vary.
- Jalapeño – Use the whole pepper for more heat, or remove the seeds for a milder dressing.
Ingredient Additions and Substitutions
- For a thicker dressing: Start with only part of the buttermilk, then add more after blending until it is just how you like it.
- For a lighter version: You can use Greek yogurt in place of some or all of the mayonnaise. The flavor and texture will be a little different, but it still works.
- For a milder dressing: Remove the seeds and membranes from the jalapeño before blending.
- For a spicier dressing: Leave in some jalapeño seeds, add a second jalapeño, or add a small pinch of red pepper flakes.
- For a tangier dressing: Add a little more lime juice after blending, one teaspoon at a time.
- If you can’t find tomatillos: A reader shared that salsa verde worked well in a pinch. It will change the texture and flavor a bit, but it is a helpful backup.
- For a thicker dip: Use less buttermilk or swap a little of the buttermilk for sour cream.
- For deeper flavor: Some readers like roasting the tomatillos and jalapeño before blending. The original recipe uses raw tomatillos, but roasting is a great option if you like that flavor.
How to Make Cafe Rio Creamy Tomatillo Ranch Dressing
- Prep the fresh ingredients. Remove the husks from the tomatillos, rinse off the sticky coating, and roughly chop them. Rinse the cilantro and remove the stem from the jalapeño. Remove the seeds if you want a milder dressing.
- Add everything to the blender. Add the ranch seasoning, mayonnaise, buttermilk, tomatillos, cilantro, garlic, lime juice, and jalapeño to a blender.
- Blend and adjust. Blend until smooth and creamy. Taste, then add more buttermilk for a thinner dressing, more lime juice for tang, or more jalapeño seeds for heat.
- Chill and serve. Refrigerate for at least 1 hour so the flavors can blend together. Stir well before serving over salads, burritos, tacos, quesadillas, or as a dip.
Recipe Tips
- Start with less buttermilk if you care about thickness. You can always thin the dressing, but it is harder to thicken it once everything is blended.
- Use real buttermilk if you can. A homemade buttermilk substitute is usually thinner, so add it slowly.
- Use a mayo you like. Best Foods or Hellmann’s gives this dressing the best flavor in my opinion. I would avoid light Mayo.
- Do not overdo the lime juice at first. Limes can be very different in size and juiciness, so start small and add more after blending.
- Let it chill. The dressing tastes better after at least an hour in the fridge.
- Stir before serving. Homemade dressings can settle a little as they chill.
- Make it a dip. Use less buttermilk for a thicker version that works with chips, veggies, or quesadillas.
- Do not freeze it. The creamy texture will separate after thawing.
Frequently Asked Questions
The spice level depends mostly on the jalapeño. For mild dressing, remove all the seeds and membranes. For more heat, leave some seeds in or add another jalapeño.
A tomatillo is a small green fruit with a papery husk. It looks a little like a green tomato, but it is more tangy and acidic. It gives this dressing that fresh Cafe Rio flavor.
No, I use raw tomatillos in this recipe. Just remove the husks, rinse them well, and chop them before blending. You can roast them first if you want a deeper, slightly smoky flavor.
This usually happens when too much buttermilk is added at once. Start with less buttermilk, blend, then add more until it reaches the consistency you like.
Use less buttermilk, or replace part of the buttermilk with sour cream. Chilling the dressing also helps it thicken a little.
Yes, but add it slowly. To make a substitute, add 1 tablespoon of lemon juice or vinegar to a 1-cup measuring cup, then fill the rest with milk. Let it sit for 5 minutes. Since it can be thinner than real buttermilk, start with less and add more as needed.
Yes, in a pinch. It won’t taste exactly the same as fresh tomatillos, but a reader shared that salsa verde worked well when she couldn’t find tomatillos.
Cilantro is a big part of the Cafe Rio flavor, so leaving it out will change the dressing quite a bit. If you don’t like cilantro, you can reduce the amount, but I wouldn’t skip it completely unless you really need to.
Chill it for at least 1 hour before serving. The flavor gets better as it sits.
This recipe makes about 16 servings. One serving is about 3 tablespoons.
Cafe Rio and Costa Vida’s tomatillo dressings are very similar. Both are creamy, tangy, and made with that fresh cilantro-tomatillo flavor. Cafe Rio’s version tastes a little more like a creamy ranch dressing with tomatillo and jalapeño blended in, while Costa Vida’s can taste a little lighter and more cilantro-lime forward. This recipe is written as a Cafe Rio copycat, but if you love Costa Vida’s dressing too, you will probably love this one.
Make Ahead and Storage
This Cafe Rio Creamy Tomatillo Ranch Dressing is a great make-ahead recipe because the flavor gets even better after it chills. I like to make it at least an hour before serving, but you can also make it earlier in the day.
Store leftovers in an airtight container or jar in the refrigerator for up to 5 days. Stir well before serving. I do not recommend freezing this dressing because the mayonnaise and buttermilk can separate and ruin the creamy texture.
Pairing Ideas
This dressing is so good with all the Cafe Rio favorites. I love it over a Cafe Rio Sweet Pork Salad or Sweet Pork Burrito, drizzled over Chicken Tacos, or served as a dip with Steak Quesadillas, tortilla chips, veggies, or Taco Pizza. It also goes really well with Cilantro Lime Rice, Restaurant Style Refried Beans, Guacamole, and fresh Homemade Salsa.
More Cafe Rio Copycat Recipes
- Cafe Rio Cilantro-Lime Vinaigrette
- Salsa Fresca (Pico de Gallo)
- Cafe Rio Sweet Pork Burrito
- Homemade Flour Tortillas
- Homemade Tortilla Strips
- Cafe Rio’s Cilantro Lime Rice
- The BEST Guacamole EVER
This Cafe Rio Creamy Tomatillo Ranch Dressing copycat recipe is one of my favorite ways to bring Cafe Rio flavor home. It is creamy, tangy, fresh, and easy to make in just a few minutes. Pour it over salads, burritos, tacos, quesadillas, or use it as a dip.
If you try this recipe, I would love to hear what you think. Leave a comment and rating below, and let me know if you like it mild, spicy, thick, or pourable. 💛
Cafe Rio Creamy Tomatillo Ranch Dressing
Video
Ingredients
- 1 (1-ounce) packet Hidden Valley Ranch Seasoning , (original, not buttermilk)
- 1 cup mayonnaise, (I like Best Foods or Hellmann’s)
- 1 cup buttermilk, (If you like a thicker dressing only use ½ cup)
- 2 tomatillos, husked and diced
- ½ bunch cilantro, fresh
- 1 clove garlic, peeled
- 1 teaspoon lime juice, fresh
- 1 jalapeño, stem removed
Instructions
- Remove the husks from the tomatillos and rinse well. Wash the cilantro, peel the garlic, and remove the jalapeño stem. For less spice, remove the seeds and membranes.
- Place the ranch seasoning, mayonnaise, buttermilk, tomatillos, cilantro, garlic, lime juice, and jalapeño in a blender.
- Blend until smooth and creamy. Taste and adjust with more buttermilk, lime juice, or jalapeño if needed.
- Cover and chill for at least 1 hour. Stir well, then serve with salads, burritos, tacos, quesadillas, or chips.
Equipment
Notes
- For thicker dressing, start with ½ cup buttermilk and add more only if needed.
- For mild dressing, remove the jalapeño seeds and membranes before blending.
- For spicy dressing, leave in some jalapeño seeds or add an extra jalapeño.
- Use Best Foods or Hellmann’s mayonnaise for the best flavor and texture.
- Fresh tomatillos give the best flavor, but salsa verde can work in a pinch.
- Chill for at least 1 hour so the flavors have time to blend.
- Store in an airtight container in the refrigerator for up to 5 days.
- Stir before serving.
- Do not freeze. The dressing can separate and lose its creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is the serving size on this? Love it!
It makes about 16 servings, each serving would be about 3 Tbsp.
Thank you for scratching my Cafe Rio itch!! Since moving away from Utah, I crave it all the time and this is by far the closest dressing recipe I’ve found!
So glad to hear it, we did a lot of testing to get this one just right.
Doesn’t taste like cafe rio. It tastes like good ranch but it doesn’t taste like cafe rio
This recipe is amazing! I made it to eat with sweet pork quesadillas at home because I love Cafe Rio’s dressing. My local store doesn’t have great selection, so I had to sub tomatillos for salsa verde and buttermilk for 2% milk with lemon juice. It turned out AMAZING even with the substitutions and it tastes so much like the Care Rio house dressing! 10/10
I am so glad to hear that using salsa verde worked as a great substitution! I will have to try that next time I can’t find tomatillos, genius! Thanks for sharing and thank you for the rave review!
I love to eat at Cafe Rio in Twin Falls,Idaho This is a wonderful recipe
This was so good! We love to eat this with sweet pork just like at Cafe Rio. Thank you so much for sharing this recipe!
So glad you liked it! I agree, it is SO GOOD with sweet pork!
Just made this last night. I dont usually rate recipes but that was absolutely fantastic. it really added to our tacos! Thank you!
I’m so glad you enjoyed this dressing! I’ve found that it’s even better the second day. Thank you so much for your comment!
Perfect! Just like the original. Since we moved to Northern Wyoming we sure miss our Cafe Rio! Thanks for bringing the taste into our WY home!
I make this all the time now – sub 1/2 c mayo for sour cream to lighten up the flavor and I just use regular milk. Delicious! Chrissie
This recipe is amazing! I followed it exactly, but instead of 1 cup of buttermilk I did 1 cup of nonfat plain Greek yogurt. It gave the recipe the tang I’m sure buttermilk does, but also made it nice and thick. This is definitely my go to Cafe Rio dressing recipe from now on.
Hi. I am REALLY THANKFUL for your site!!! Thanks for taking the time to do this and share with so many people. I saw that you have a recipe for the shredded chicken but just have not put it out yet. Can I please ask you to do it as soon as possible?!? My husband loves the chicken and I would love to make it for him but have no idea how! Thanks so much again!!!
We will see if we can get it added to the schedule!
So so so impressed with this recipe. I’ve tried to make a similar recipe myself for ages and it has never come out anywhere near this good. Brings me back to the days I went to college and always got extra sides of this dressing at Cafe Rio! Highly recommend!
Husband said it was excellent
Amazing and super easy!! All these cafe rio recipes are incredible- better than cafe rio actually!
Made this today. Excellent!! Thank you.
Thank you! So glad that you loved it and it was so good for you. It is always a favorite in our home too!
We’ve been using these cafe Rio recipes of yours for years and love them! I’m thinking of doing a cafe Rio bar for a family reunion next week, but want to make the food ahead of time. Have you ever frozen this sauce before? I’m worried it will have a weird texture when thawed. Thank you!
Oh! I see a couple of pages down on the comments that someone else tried to freeze it and it separated. Thanks!
This was SO delicious! I filled exactly as is and it was so tasty! It was thin so I think next time I will lower the amount of buttermilk. But 100% the best dressing I’ve ever made!
Thanks so much for telling us, I’m so glad I was a hit!
Love making my own dressing and was excited to try this. Came out great! Easy and delicious. Will definitely be making this often
How long does it stay good for?
It will last about a week in the fridge.
Jalapeños vary in size and spiciness especially if you are using them from your own garden. Mine are typically about an inch to an inch-and-a-half long and skinny whereas the ones from the store are about two inches long ByAn they are fat. Should I just use two of the smaller ones that I grow myself? Any ideas?
Since I don’t know how spicy the ones from your garden are, I can’t say for sure. Maybe start with one and taste it and then add another if you are looking for more spice?
Love how easy this recipe is. Can’t wait to try it this weekend.
Love this ranch dressing it was such a great added addition to my salad. Can’t wait to make and use again!
This is so good!
Just tried this recipe. Always trying to find a lower carb, lower cal solution to dips and salads. I tried this recipe and used 16oz of 2% cottage cheese with 1 TBS of Hellman’s mayonnaise and 1 TBS of sour cream. Blended it till the consistency was just right. I have received several compliments. Thank you for the recipe! I have tried others but they reviews from the home crowd are not repeatable.
This recipe is amazing, I’ve honestly lost count of how many times I’ve made it. Now it CAN be runny but that’s usually due to the preparer’s preferences ie adding a dash more of this or that for more flavor but then the downside is that thins out the dressing. Personally, I LOVE spicy so I add significantly more jalapeños than the recipe calls for but then I just swap sour cream for buttermilk and keep adding more in until I reach the desired consistency – its an easy fix. Honestly I now much prefer my own to cafe rio’s because it’s got more of a kick.
Amazing recipe!
Tip for those getting frustrated with the consistency: be patient. Don’t get discouraged on the first try, if you’re willing to play around with it a little, I promise you the end result will never disappoint.
Great tips! Thank you so much for sharing this!
It was just ok. A little on the thin side for my liking.
I’m not sure why this dressing turned out thin for you. All of the ingredients have a thicker consistency. Did you use Best Foods or Hellmann’s Mayonnaise and regular buttermilk? Maybe you had an extra juicy lime? In any case, I’ve made this dressing many times, and it isn’t watery.
Made this yesterday and it totally reminds me of the taste at Cafe Rio. Delicious!
Hi! LOVED this recipe but I was wondering if there is something I could do to make it thicker?
thank you in advance!
So freaking good, honesty can’t explain how good this is.
So good!! I LOVED this recipe and it was so easy to make. Thank goodness for blenders. I have a question though; once the dressing is made (with fresh from the store ingredients) how long would you say it lasts when stored in the fridge?
I’m so glad you liked it! I would guess probably a week in the fridge.
I’ve made your recipe many times. It’s a big hit. Thanks!
Thank you for this recipe! As I usually do, I altered the recipe to suit my personal preferences. In my opinion, the recipe as written was pretty good. In order to improve upon it, I doubled: the cilantro, garlic, lime, and jalapenos. I also added 1/4 of a white onion and 1/2 of a green pepper. Next time I will use less buttermilk because it was quite watery for my liking (I used it over tacos). Thank you very much for this recipe because it gave me a great base to experiment with!
Ohhh I miss Cafe Rio EVERYTHING. I’ve been looking for this recipe online. YUMM thank you for posting it. Delicious!
Never thought about making my own and this is a great recipe I love the ease of it!
Raw flour can make you sick, cornstarch is a much better option
The real stuff has jalapenos.
Why not buttermilk ranch packet?
For some reason the buttermilk ranch powder makes it taste.. off. When I worked at a restaurant that made crazy good ranch dressing, we never used the buttermilk kind. It just doesn’t taste right. It’s best to use the original and then add buttermilk. I don’t know why it tastes better, it just does haha
How many calories does a tablespoon have?
Hey Boneta- You can plug in any of our recipes to nutrition apps such as My Fitness Pal or Livestrong and be able to find that information. Hope this helps!
I have buttermilk ranch on hand. Can you tell me: would it be a lot different if I used that?
No, it won’t be a lot different. It should be ok 🙂
I know this will make 2-3 cups of dressing, but how far does the dressing go. We will have 5 adults and 5 kids eating–we are doing a choice of making a burrito or salad. Should I do more than 1 recipe worth of dressing?
Also, I have the ranch dressing mix in a container, not packets. Do you happen to know how many tablespoons/teaspoons I would use in place of a packet?
There are approximately 8 teaspoons which is a little over 2 1/2 Tablespoons in a Hidden Valley Ranch 1 oz dressing packet. I think with that many people I would make a double batch. It is so good. Our family uses generous amounts. Even if you don’t use it all, you won’t regret it if you have leftovers. Thanks for asking!
I love this stuff! Yum!
Followed the recipe exactly and to me it tasted like a thin lime and cilantro dressing. Did I not let it set enough? Any suggestions??
HMmm it may have needed more time to set up? I’m not sure :/
I am addicted to this dressing. I sub sour cream for the buttermilk which probably makes it a bit thicker. Also, last summer I grew my own tomatillos and stored them throughout the winter and spring in a single layer in an open cardboard box.
How do you get this to last? Every time we make this within a day or two it loses flavor.
We usually eat it up before having to store it.. I think the longest we have had to store it is maybe a day or two :/ I didn’t know it separated like that. Anyone else have this problem?
I love this dressing! I made it last night and i blended the tomatillos and think thats what made it super runny. i’m not too sure though. but it was still super good! I added onion to mine because we LOVE onion. Thanks for the recipe!
So before I became a stay at home mom, I was an assistant manager at Cafe Rio. This recipe is actually the closest you can get to the original in my opinion after reading it. I haven’t actually tried it yet but after reading the comments I think I know why people are complaining about it too runny. Blend everything besides the mayo and buttermilk and seasoning….separately whisk those 3 items to the constancy you want but remember your adding the blended stuff after this still so that will also make it thin out.
Thank you so much for the tip! That is a great idea for keeping it thicker. Thanks for sharing!
Thanks for sharing this! What’s the shelf life and can it be canned for long term storage?
It can’t be canned for long term– lasts in the fridge for about a week 🙂 Hope this helps!
Love! Thanks for sharing! Tastes just like the cafe rio dressing
Thanks for figuring this recipe out! So good! Is there an estimated serving amount?
The standard dressing serving size is 2 Tablespoons, but honestly this dressing is so good that I’m sure we use more than that per serving. Having said that, there are approximately 16 servings of dressing in this recipe. Thank you for asking!
I couldn’t love this recipe more. I live in NC and there are NO Cafe Rio’s OR Costa-Vida’s. Makes me so sad, so we make this recipe a lot, and have educated all of our friends on its deliciousness! I even did a review of your recipe on my blog. http://www.everyday-creative.com. Thank you so much for this awesome recipe!
Thank you so much for your review! We are so glad that you like the recipe– it is one of our very favorites!
How long does this last? Have you ever frozen it?
It usually lasts about a week. I have never frozen it but I don’t think it would work too well. 🙁
Need to feed a large group and will need to make several batches. Does anyone know how far in advance I could make this. My son is leaving for 2 yrs and he wants sweet pork salad at his going away event. I would like to get as much done in advance as possible. Any suggestions for the other ingredients in the salad would be helpful. Thanks.
You can probably make it 5-7 days in advance and be fine! Hope this helps!
I haven’t tried this recipe yet, but I moved back to Louisiana 3 years ago after living in Wyoming for 5 years and we had a cafe rio in our town…it was my families FAVORITE place to eat! Since leaving I’ve been looking for copycat recipes for cafe rio and I’m so relieved to have found some now!! Thank you! Thank you! Thank you!!!
I am trying not to eat dairy products. Any ideas for substituting the mayo and buttermilk?
I honestly don’t know how to direct you with this one. You could try using milk substitutes but I can’t promise it will turn out the same. Sorry I’m not of more help here!
I make this same recipe abut instead of the tomatillos I use one cup of green salsa because you now can have pretty much of the ingredients on hand. It’s yummy!
Using Best Foods mayo was much better for the consistency than Kraft.
Agreed! We love Best Foods!
The recipe I follow says to blend everything but the mayo, then just wire whisk the mayo in. When I do this it is plenty thick.
Thanks for the tip! I used half Best Foods regular mayo and half Best Foods olive oil mayo. So yummy!
Wow!!! This was simply amazing! I made this 4 nights ago to try on my mock Cafe Rio chicken salad and my husband and I were just sitting in our chairs going Mmmmmmmmm the whole time we ate. Guilty confession: I have had this everyday since for lunch because he dressing it so divine. Haha. I am going to try more of your recipes – way to go!!! And yes, the dressing was runny- but I just took a large spoon and applied it to the lettuce that way. I’ll try some flour next time or maybe even some corn starch or X.gum. 🙂 thanks!!
Glad you like it! If it is too runny for you– you can blend the tomatillos first and then use a fine mesh strainer to drain them. Just use the pulp. That should thicken it up a little!
Loved Cafe Rio, moved to Ohio, then California (NO Cafe Rio!) so I have been making this a lot over the past few years. A funny thing happened. I was visiting Utah and we went to Cafe Rio and I was totally disappointed! I think I have perfected my Cafe Rio cooking skills to the point where I prefer these recipes to the original. Thank you so much!
Note- I roast the tomatillos and the jalapeno in the oven for the dressing. I also buy raw tortillas a cook them at home. I think it makes a huge difference.
Thank you so much for this comment! That is a great idea roasting the tomatillos and jalapeno. I am sure it gives it an even better flavor. Definitely trying that next time! We lived in Washington where there wasn’t a Cafe Rio and I remember going back to Utah and having it and thinking the same thing! I love that when you make your own you can make it perfectly how you want.. with as much or as little of everything as you like. Thanks again for the nice comment! – Erica
I live in CA and there are 2 or 3 Cafe Rio close to my home. I remember the day in Provo, when Cafe rio was still a solo shop, now it’s a franchise. Sad.
The original Cafe Rio was in St. George, not Provo. And to this day they are not a franchise – they are only expanding. How is that sad?? I say the more the merrier! Way to go small business growth and more delicious Cafe Rio for everyone!
Sara is right…..Cafe Rio is NOT a franchising company and has carefully planned their controlled expansion. How do I know this? I inquired of the owners if they would franchise and the answer was no.
How much does the Cilantro Ranch Dressing recipe make?
It should make about 2-3 cups.
Mine was runny too, and with guests already at the house I added a LITTLE bit of sour cream. It thickened it just enough and didn’t affect the flavor.
Just my opinion, but the jalapeno gives it a better flavor.
Yummy, I just made it and it tastes awesome! I love it, thank you!
I also have trouble with this being a little runny. I ALWAYS make it the night before in hopes that it will thicken up, but, it NEVER does. Obviously we still eat it cuz it’s SOOO yummy, but, it would be nice if it would be thicker like the restaurant version. Any suggestions?
Half the buttermilk next time.. it should thicken up a lot. Slowly add more buttermilk until you get the consistency you are looking for.
You could try maybe 3/4 cup buttermilk and 1/4 cup sour cream. That should help, too.
I threw in a habanero… so yummy!! Was thinking so I added another cup of mayo and then added cornstarch. Thickened up a bit but still not as much as I wanted. Will try less buttermilk next time.
Can you freeze this? I always have leftovers!
I have never frozen it before so I don’t know how well it would freeze. If you try it please comment back here and let us know how it turns out!
I froze mine. It separated once thawed. I tried to recombine it but it didn’t work. It became soupy and looked spoiled.
Does the brand of mayonnaise matter? I normally don’t eat it so I’m clueless 🙂
I would say Best Foods… But I am a mayo snob! Others may say a generic brand is ok but I like the Best Foods.
OK…I gotta comment here. I tried this. Too thick and spicy. Ditch the Jalapeno if you don’t like spice. Other than that it is really good.
What?! I dunno what planet your cafe rio comes from but it is spicy! Blend it longer and it will thin it out…if you’re whipmy try a half jalepeno but there is for sure spice in there!
I know people who work at Costa Vida and it is buttermilk ranch packet..you make, as package says (I reserve some buttermilk to mix jalapeños and cilantro and tomatillos in blender with) after you blend you add the two together and, add lime juice..if you do them separate and don’t mix all ingredients in blender..then it doesn’t go runny!
I live in Australia now so don't have access to fresh tomatilllos. I order the canned ones Forman American import shop here. Anyway, I found that four canned tomatillos do the trick for this recipe. I thought it would be too runny as the canned ones have a lot of liquid in them but as long as I make it a day ahead it thickens up just right. I loved it! Just a tip for those who may not have fresh tomatillos at hand!
thanks so much for the cafe rio recipes!! This dressing is amazing!
I am so glad that this isn’t a privage blog. I love this salad, and actually like your rice better than mine. The lime really gives it a nice kick. Thank you for sharing your recipes.