Remembering Tijuana Fats
July 30, 2008 – 12:58 am
There must be a thousand different recipes for ACP on Google.
Fec got me to hankerin’ Tijuana Fats’ Arroz Con Pollo. I would have never thought to add pickled jalapeño juice to the cream cheese. Even so, I can’t get the combination right.
I remember rice, vegetables, chicken, cream cheese, and an unknown type of melted cheese topping.
The attempt you see in the photo was delicious. It just wasn’t the Fats’.
50 Responses to “Remembering Tijuana Fats”
I apologize. We don’t know the exact recipe. That looks mighty close. I’m sure it’s cheddar over the cream cheese sauce. I’ll check again with the Wife.
By Fec on Jul 30, 2008
Also, Veg-All is a must. The diced potatoes add a certain je ne sais quoi. It’s possible they used some of that juice in the sauce. It might also be better if prepared by a slightly drunk minimum wage worker with a bad attitude.
By Fec on Jul 30, 2008
Thanks for the info Fec. I’m going to keep experimenting. Any other suggestions would be great.
Scary thought about the intoxicated employee.
I may try to add japalaps on the next attempt which should be soon.
By Tony Wilkins on Jul 30, 2008
The Wife indicates chopped pickled jalapenos.
By Fec on Jul 30, 2008
Who remembers enchiladas sabrosas? although arroz was one of my favs at Fats I’ve never had it even close since .
By Joe Wilson on Jul 31, 2008
Me too Joe. The above photo was the closest I’ve come so far.
I noticed in your last post you may be in the process of attaching boxing gloves to the ends of your arms.
By Tony Wilkins on Jul 31, 2008
From 1974, I ate quite a bit at Tijuana Fats in Chapel Hill, then Wrightsville Beach and then Durham and of course Blowing Rock, I have never had anything other than the Enchilada Sabrosas. I figured I had the best thing they offered. I still get a huge craving for it. I know they had chedder on top but what was the white stuff on the chicken? I would really like to try and duplicate it. Anyone have an answer?..thanks
By Jim Lock on Aug 5, 2008
I worked across the street from Tijuana’s (Greensboro) from the day they opened until the sad closing. I agree that the Arroz dish was the best ever. I have tried also to duplicate that dish. I believe that the cream cheese may have been mixed with some sour cream as I recall a tart flavor in that cream sauce. One would think that a former employee could fill in the blanks for this wonderful recipe. I have heard that a fellow with the last name of Baldwin (of the Baldwin-Garrett equipment company on South Elm Street from back in the 60’s) was owner of the place. Maybe someone in Greensboro still has a connection with him??
By Sandy on Oct 5, 2008
I used to work at Blue Bell in Greensboro in the early eighties. My wife and I LOVED Tijuana Fats, especially the Arroz Con Pollo. Once, after we moved to Charlotte, we went up to visit friends, but our main purpose was to eat at Fats. When we announced it was time to leave our friend’s house, they informed us that they had prepared dinner for us. We couldn’t refuse. But after dinner when we were pulling out of their driveway, we looked at each other and said. “are you thinking what I’m thinking?”. We were, and we headed strait for Fats.
I look for Arroz con Pollo in every Mexican restaurant I visit, but I’ve never found one that even came close to Fats. Someone, some where must have that recipe.
By Gary Blair on Dec 4, 2008
Enchiladas Sabrosas
the cream cheese sauce was merely cream cheese mixed in a big hobart mixer with water to thin it down.
By Sarah on Dec 19, 2008
Arroz con Pollo
the rice has garlic and turmeric
the vegall on top, then chicken
the same watered down cream cheese, then some cheddar on top
By Sarah on Dec 19, 2008
AHHHH……. the rice HAS to have saffron. And the cheese, if it be required, needs to be “green”, salted cottage cheese, for example. Fats was good, but it wasn’t even California, much less Texas or Real Mexican. Boil a little water with some anise seed and let it sit in the refrigerator over night. Add it to the green cheese before gently warming it.
By Robin Leskovitch on Dec 20, 2008
I was Kitchen Manager at Tijuana Fats in 1978-9
and Sarah has the recipes right. The white sauce was cream cheese melted down with some hot water and beaten with a whisk in the Hobart mixer. We would add water as it thickened on the steam table to maintain consistency. We boiled whole chicken breasts with salt, pepper, and garlic powder. We picked the meat from the skin and bones and kept it in the reserved cooking broth. We cooked long grain rice with salt, garlic powder, and a little turmeric(for color-too much gives it a bitter taste.) Butter was stirred in after the rice was done. Enchiladas sabrosas is chicken rolled in corn tortillas softened in hot oil. White sauce is ladled over the enchilada and shredded medium cheddar cheese is sprinkled over the top. Broil in the oven until the cheese melts and the sauce bubbles. Arroz con Pollo is the rice combined with canned mixed vegetables (I used the cheapest we could buy.) Chicken is placed on top and is covered with white sauce and shredded cheese. We put the plate under the heat lamp to melt the cheese. I realize that the recipes aren’t very exotic, but you have to kepp in mind that Fats was founded by hippie Meher Baba freaks. The entire menu was basic stoner grub. The one poster who mentioned drunk minimum wagers has it wrong-we would get baked before we cooked. Ive lived in Oregon for a long time and I’m sorry to learn that the restaurants are no longer around. I still whip up a batch of enchiladas occasionally and my chili is VERY popular with my friends. I never did care for the Arroz con Pollo-I knew where the vegetables came from. I hope that this posting is helpful.
By Ed Hershey on Jun 8, 2009
Ed, many thanks from all of us Fats’ mourners for the recipe info. The sabrosas were the best. But it’s never been the same without the Fats’ hot sauce (the dark red hotter stuff you had to ask for). Do you remember how it was made? It was pretty smooth like it was chopped in a food processor but you could see pieces of jalapeno in it. Any info would be greatly appreciated.
By Ken V on Jun 23, 2009
Another Fats’ mourner chiming in and glad to see this blog! I’m with Ken V; I am dying to get the recipe for the Fats’ hot sauce and would be very appreciative of the recipe. Thanks in advance!
By APPle Jax on Jul 8, 2009
I guess that I should check this site more often. I whipped up a batch of the hot sauce from memory and it turned out pretty close to the original. Our recipes were for large quantities and it’s tricky to reduce the portions. That being said, this recipe is pretty simple. When you put the sauce together, keep in mind that you can can always add more of an ingredient, but, once it’s in, you can’t take it out. This sauce gets spicier as it ages. Here goes!
Mix together a 10.75 oz can of tomato puree with 2 tsp. crushed red pepper flakes, 1 tsp. cayenne pepper, 1 tsp. garlic powder, and 1 tsp. cumin. You may add salt to taste , but I wouldn’t recommend it if you will be using salted chips for dipping. We didn’t add chopped jalapeno, but it could be an option. The key is the pepper flakes-as they absorb moisture from the puree, the temperature starts to rise.
If you want authentic Fats chips, cut yellow corn tortillas into 1/8’s and deep fry. Make several small batches rather than on big one to ensure even cooking. Nothing is better than fresh, hot chips dipped in the salsa along with your favorite cold brew. Enjoy!
By Ed Hershey on Jul 15, 2009
I would like the recipe for the House salad dressing. Thank you
By Diane on Jul 17, 2009
Ed, I can’t tell you how excited I am to see your post! We’re going to try to re-create the hot sauce recipe this weekend. The Holy Grail has finally been found! Thanks so much.
By APPle Jax on Jul 17, 2009
Ed,
I remember a filling for piccadillo filling for Burrito’s, Ect. Man would I love to have the recipe for that. That stuff was great.
By Robert Soyars on Jul 19, 2009
Like countless others, I have wandered through scads of Mexican and Latin American restaurants in search of the elusive “Arroz Con Pollo (a la Fats’)”. The closest I got to “that” taste was from my own kitchen, taking a chicken pot pie recipe my wife makes, and adding a cream cheese/sour cream mixture. AT LAST, I can return to the flavor I associate with my misspent youth on the campus of UNCG and downtown Greensboro. I thank you, Ed and Sarah, for graciously providing us with the input so we can revisit a simpler time, where “stoner grub” was “uptown”…guess tomorrow night’s supper is a no-brainer, now!
By Safety Bill on Jul 21, 2009
I have longed for the Piccadillo meat and pork filling that they serves. it was sweet and spicy and awesome in a taco or enchilada ! Anyone know how to come close to it ??
By Barry NORMAN on Jul 22, 2009
Back again…Sorry Diane, but I can’t help you with the salad dressing. I never made it and about all I can remember is that it had green olives and their brine blended into it. The picadillo was equal parts mild sausage and patty mix (ground beef with 10% soy protein added)cooked with onion. The meat mixture was chopped up and mixed with tomato paste, spices and raisins. I’ll try to make a batch so I can give a more definitive recipe. To be honest, I didn’t much care for it. We mainly used picadillo for the filling in the chiles rellenos. If there are any other menu items you want to know about, leave a posting. How did the hot sauce turn out?
By Ed Hershey on Jul 23, 2009
Ed, you’re turning into a popular guy at this blog. Thanks for your comments and information.
By Tony Wilkins on Jul 23, 2009
while we’re at it, how about the Flan ???
By Barry NORMAN on Jul 23, 2009
Picadillo class is now in session! In a large nonstick skillet, brown 1 pound ground beef with 1 pound ground pork (you could use mild sausage) and 1 chopped medium onion. Break up the meat as it cooks until it has an even consistency. In a bowl, combine 2tsp salt, 2tsp cumin, 1tsp granulated garlic, 1tsp crushed red pepper flakes, 1tsp black pepper, and 1/2tsp cayenne pepper. When the meat is cooked, drain well and sprinkle the spices evenly over the mixed meat. Stir well to combine and then add 1 12oz can of tomato paste. Blend well before stirring in 1cup of raisins. Cook the picadillo over low heat so everyone can get to know each other. Be careful at this stage as there is a lot of sugar in the paste and the raisins and you could burn the batch. You can use the picadillo as filling in tacos, enchiladas, or burritos. It’s pretty good just on its own. For chiles rellenos Fats style, fill whole canned green chiles with picadillo, cover with red enchilada sauce (recipe in the next post), cover with grated medium cheddar cheese and bake until hot and the cheese is melted.
Flan is a pretty basic egg custard. You can find a recipe in most cookbooks. Substitute half and half for the milk. Add extra sugar along with vanilla extract (use the real stuff) and cinnamon. Be sure to bake the custard in a water bath. Good luck!
By Ed Hershey on Jul 28, 2009
This is too funny! My mom & I just had a conversation this morning about the Arroz con Pollo!! I did a search on it and this is what I found :). So, did the cheese have pickled jalapeno juice? I always thought there was some kind of olive/pickle taste in it. Also, I would love the olive salad dressing recipe if anyone has it. That was to die for in my book! The Greensboro Fats was the one we frequented. The last I heard, the one in Blowing Rock was terrible (service & food). I do not even know if it is still open.
By Kristi on Jul 30, 2009
Please, Please………do you know the recipe for Tijuana Fats BEEF burritos enchilada style?
My husband took me to Fats on our first date 24 years ago and we were devastated when we discovered they had closed. I would sooooooo LOVE the recipe for the beef burrito they served. Thanks in advance!!!!
Jan:)
By Jan on Sep 16, 2009
Sorry….I should have said it’s the meat (with sauce) recipe……..the flavor of that wonderful meat in that beef burrito……..that I so desire. Again, Thanks!
Jan:)
By Jan on Sep 16, 2009
jan: it’s always hard to get that first date meat flavor out of your mind. good luck darling
By Kuntisha Tonkins-Alston on Sep 16, 2009
Ain’t nothing like a good smart ass. I guess I should have made my request specifically to Mr. Hershey. I would really love the recipe for the beef burrito if you remember how to make it. Thanks, Jan:)
By Jan on Sep 16, 2009
I loved the Tijuana Fats in Chapel Hill. Ed, do you have any other recipes with chicken? Also, I couldn’t find the enchilada sauce recipe. Anything you can share is greatly appreciated!!!
By Kerryanne on Oct 11, 2009
I worked at the Blowing Rock store when I attended Appy State in the early 80’s. Loved Margarita Monday’s!
The Tijuana Fats House Dressing Recipe:
3 Cups Soybean Oil
1 1/2 Cups White Vinegar
10 Whole mild green chiles (canned)
1/8 Cup Garlic Powder
1/8 Cup Oregano
1/4 Teaspoon Black Pepper
1/4 Teaspoon Salt
Puree in blender.
The Chicken Taco Salad was awesome; it used this dressing.
By David Armentrout on Oct 11, 2009
Ed, Would you have the recipe for the Chili..with the beans ?
I must try this Arroz recipe!
By Sandy on Jan 5, 2010
Wow, never thought that I’d see these recipes again. I worked in Blowing Rock, Chapel Hill, Durham, and Wrightsville Beach……and am still alive to tell about it.
I still make Arroz at home, along with the Wing Sauce. A tip, mix the white sauce with some Picante, adds a little something to the Arroz.
By Mike Penner on Jan 10, 2010
Don’t forget to sprinkle some shredded red cabbage on the arroz con pollo! That and the mixed veggies made it so colorful.
Damn I miss Fats….
By Anna on Jan 10, 2010
Mike, can you put some recipes in here? Ed Hershey put some good ones in but are there some others you can post?
Many thanks!
By Kerryanne on Feb 6, 2010
Does anyone have the BEEF BURRITO recipe they served at Fat’s??? I would LOVE to have it!!!
Thanks!
By Jan on Feb 7, 2010
I *LOVED* the Tij. Fats in Winston… went there multiple times per week for years!
I have looked and looked for the dressing recipe, and am thrilled to see something here, but….
- Did it have olives IN the dressing, or just on the salad?
- More importantly, wasn’t the dressing a shade of orange? I don’t see anything in the recipe that’s posted that would create an orange or red color?
Can anyone help???? Thanks!
By Lora on Feb 14, 2010
I would love to know what you used as enchilada sauce (red). would have never guessed the salsa recipe above
By david on Feb 28, 2010
I can’t believe I stumbled onto this blog! Back in the ’80s I worked at Carolina Steel (in Greensboro) and went to Fats for lunch at least once a week and for dinner every chance I got. I swear their food was addictive. The *hot* sauce was the main reason I went. Sure the rest of the food was fab, but that sauce was absolutely the best. Thanks for the recipe. I can’t wait to give it a try. It’s great reading the comments from all the other fans out there! Those were the good ol’ days, eh?
By Shanda on May 25, 2010
Shanda, did you know Randy Cox?
By Tony Wilkins on May 26, 2010
This thread caught my eye at the top of your page. Didn’t realize it was two years old. When I was at Wake Forest we used to hit the TF in Winston on Tuesday nights when they ran a special on Arroz Con Pollo. It was the only thing any of us ever ordered. I just figured it was our cheap college starchy, cheesy taste, but now I realize we had discovered something special. I’ve never had anything quite like it since.I had forgotten all about this little gastronomic tradition till now. Thanks to you and Fec for resurrecting a buried memory!
By cheripickr on Jun 5, 2010
Where was Tijiuana Fats before it move to Federal Pl in Greensboro?
By Ad Edwards on Jul 29, 2010
Here is the salad dressing recipe, as given to me by the manager of the tijuana fats in Greensboro, back in the later 80’s
3 cups oil, (he says olive)
2 cups of white vinegar
2 cups of green olives
5 whole green chiles
5 tsp chile juice
5 level tsp of garlic ( I think it was powder)
1/4 tsp of salt
1/4 tsp pepper
3 level tsp oregano
blend in a blender.
it always turned out right for me.
By Tracy on Jul 31, 2010
oh on the last post.. I still have the hand written paper from the manager, who was also my good friend, with the recipe.
By Tracy on Jul 31, 2010
I never got the arroz recipe. But someone posted it above. The only thing I question is the cream cheese sauce, I could have sworn there was a little garlic in it.
I never thought to get that recipe and have lost touch with the guy after 25 years..LOL
By Tracy on Jul 31, 2010
One more thing on the Arroz… At the Greensboro location, it had the vegall on top of the rice then the chicken cream cheese and melted sharp cheddar
By Tracy on Jul 31, 2010
My other favorites that i have never been able to duplicate were the chicken quesadillas, and the beef chimichangas! YUM!!!
By Tracy on Jul 31, 2010
Tracy, any way of getting in touch with him now to get the info on beef chimichangas?
By Tony Wilkins on Aug 1, 2010
I would love to get the recipe for the Beef chimichangas. They were the best I have ever eaten anywhere!!!!
By Michael on Aug 13, 2010