One of my favorite restaurants is Cafe Rio. I love it sooooo much and there isn’t anything like it here in Germany. As delicious as all of their food is, the thing that brings it all together, for me, is their Cafe Rio Cilantro Ranch Dressing.
Dipping their homemade tortillas in that Cilantro Ranch is one of the finer things in life if you ask me. So.good. Thank goodness I have good copycat recipes for both of them.
This ranch is typically made with tomatillos but those can be hard to find over here. After lots of experimenting, I’ve figured out that half a cup of Herdez Salsa Verde is an excellent substitute, and in my opinion gives it an even better flavor! You are going to LOVE this salad dressing.
The Best Recipes to Serve this Cafe Rio Cilantro Ranch Dressing on:
- Easy Baked Chicken Taquitos
- Salsa Chicken Enchiladas
- Honey Lime Chicken Enchiladas
- Navajo Tacos
- Slow Cooker Chicken Fajitas
- Easy Tex-Mex Shredded Pork
How to make Cafe Rio Cilantro Ranch Dressing
Frequently Asked Questions about How to Make Cafe Rio Cilantro Ranch Dressing
What gives Cafe Rio Cilantro Dressing its unique flavor?
The unique flavor is a combination of things. The cilantro, garlic, and tomatillos that are in the salsa verde match perfectly with the buttermilk ranch. You will love this unique dressing.
Is it okay to use the stems of the cilantro or should I just use the leaves?
I try to mostly use leaves, but it is tedious to pull them off. I usually rip off the top part of the cilantro bunch and then pull out any stems that look extra long and thick.
Will it still taste the same if I don’t add the Jalapeno?
With the Herdez Salsa Verde, the Jalapeno isn’t completely necessary, but I still add it because it gives a nice pepper flavor to the dressing that only a raw pepper could add. I’ve made it with and without, and both are delicious.
Will this recipe still work if I don’t use buttermilk?
Yes, but the buttermilk adds an extra zip!
How much dressing does this recipe make?
This recipe makes about 2 1/2-3 cups of dressing.
can I make this recipe in advance?
Yes, absolutely. This dressing can stay good in the fridge for 2-3 weeks. Just make sure you store it in an airtight container.
- 1 cup mayonnaise
- ½ cup milk
- ½ cup buttermilk
- 1 Buttermilk Hidden Valley Ranch packet
- ½ cup Herdez Salsa Verde
- 1 jalapeno, seeded (unless you like things spicy, then leave the seeds)
- 2 cloves of garlic
- ¼-1/2 cup fresh cilantro, I usually just throw in a handful.
- Combine all ingredients in your blender.
- Blend until completely smooth. If possible, refrigerate for an hour or two before serving.
- Serve with your favorite Mexican dishes. (Our family also likes it on baked potatoes.)
- Refrigerate leftovers in an airtight container for 2-3 weeks.