But with a huge variety of brands, which one is best for your dipping and spreading? There’s only one way to find out - a blind tasting. We at Chicago Tribune Food & Dining are Team Ranch. These days, you can find myriad versions of it, from wasabi to chipotle to barbecue, and 70% of consumers say they either love or like ranch. It can be found on nearly half of all restaurant menus nationwide and 60% of menus in the Midwest, said Mike Kostyo, a trendologist with Datassential, which conducts food industry market research. It’s been that way since 1992, according to Slate. Ranch is king, according to the Association for Dressings and Sauces, beating out Italian, blue cheese, Thousand Island, Caesar, balsamic vinaigrette and French. By the early 1970s, the sauce was nationally coveted. With outdoor activities and home-cooked meals, the ranch catered to tourists who quickly spread the word about the dressing served with their salads. After Henson retired, he and his wife Gayle settled at Hidden Valley Ranch near Santa Barbara, Calif., in 1956. The dressing has become the mark of a true Midwesterner, an indicator that residents wear as a badge of honor.Īnd why shouldn’t we? Typically made with a combination of buttermilk, salt, garlic and fragrant herbs and spices, it’s rich and versatile with a lovely tang that excites the palate.Īccording to the Santa Barbara Independent, the condiment was created by Steve Henson, who worked as a plumbing contractor in Alaska in 1949 and fed it to his crew. We use it as a dip for our pizza, wings, chips, cheese curds and egg rolls as a marinade for meats to throw on the grill and as a topping for nachos, burgers, wraps, sandwiches and potato skins. We don’t just use the creamy white dressing for our vegetables. There isn’t a more beloved dressing in the Midwest than ranch, and as one of the major cities, Chicago is no exception to the devotion.
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