In Memphis we have this restaurant called Pancho’s. Not sure if they exist outside the Memphis area or not, but if not I feel bad for you. Growing up we’d have family dinners there. We even had our favorite waitress. But we moved away and then many of the area restaurants closed and it became long forgotten. Except for their salad dressing. Between the ages of 8 – 16 the only thing I’d order out at restaurants were salads. Pancho’s had an amazing salad dressing. I can’t even describe it, its un-classifiable.
Recently I discovered there’s a Pancho’s Taco near my workplace. It’s sort of like Taco Bell only more delicious and poses a few less food poisoning threats.
Years ago my mom cut out a series of Pancho’s knock-off recipes from our local paper. The dressing recipe has been my recent favorite. Try it on a taco salad, regular salad, an impromptu pasta salad, whatever floats your boat. It would even be a delicious marinade.
1/2 cup sugar
1/3 cup vinegar
1 cup canola oil
2 tsp dry mustard
1/2 tsp onion powder
1 tsp ground cumin
1 tsp crushed oregano (or to taste)
Process everything except oregano in a blender until sugar is dissolved. Stir in oregano. Refrigerate at least 2 hours before serving.