Does anyone have any idea what went into the original green sauce at Taco Bell in the 60s-80s?
I grew up in SoCal in the 60s and 70s, enjoying Taco Bell as a semi-regular thing – my friends and I riding our bikes there in the summer or getting it to-go with my family for lunch on weekends. Good times. Then, as people have mentioned in other threads over the years, things really went downhill in the early 90s. I've rarely been back.
So delicious back in the day! The bean burrito with green sauce and those little crunch-but-soft was perfect. When they changed the flavor, it went from slightly spicy and not sweet to somehow simultaneously sweet and pungent. People told me I was crazy. Apparently, I was the only one in my circle who noticed.
I've just read two very long threads on old TB recipes. (One former TB employee mentioned that it would come in #10 cans with no ingredients listed.)
I've tried canned and jarred green salsas enchilada sauces, such as Herdez salsa verde and Old El Paso green enchilada sauce. They close, but not close enough.
I've tried making my own. Most recipes I've found that claim they're the real thing from back in the day call for cilantro and tomatillos, which I am fairly certain weren't in the original product. Tomatillos maybe, but cilantro wasn't really a thing even in California, until the mid-70s. And then I believe it was considered an "exotic" herb. In any case, the recipes I've tried have been tasty, but definitely not what I'm looking for. I even went as far as to try chicken stock, powdered jalepeno and cornstarch, as I remember the original was not at all chunky. (The results weren't as far off as one might expect.)
I'm going to keep trying, but I thought it couldn't hurt to come on here and ask.
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