I know the name is long.
Don’t judge a girl – there’s lots going on here (kind of). “Why are these called Mexican Street Fries?” you may be asking.
Hell, I don’t know.
If you research it (on Google), you’ll find that they are primarily found in San Diego. Apparently, they were originally carne asada fries sold in that area, but then ultimately branched out to these (around or about) seasoned hand cut fries.
My initial thought were because they look rugged, not like “suburban” fries, but “street” fries. Like, don’t mess with me, I’m a fry from the street. <– I’m really not that airheaded, but I thought it was cute.
I also happen to think that the name was pretty damn cool. Now, if you know me, you’re probably wondering why I didn’t put everything but the kitchen sink on top of these.
I can’t tell you any other reason than these were so damn good I just stopped here.
Trust me, I had plans. I ground half lean pork and half sirloin beef with plans to make kind of a poutine, but the fries were so good I decided to leave them alone. I’ll be making burgers this weekend with the beef mixture.
These stand alone beautifully. However – the sauce is exquisite, luscious, addictive. I’m so in love.
They both rock.
The sauce consists of Ranch dressing (I made mine homemade, but go ahead and use bottled for times’ sake because it really won’t make a difference here unless you’re picky about your Ranch), jarred salsa verde, fresh lime juice and fresh cilantro.
I have always had an affinity for salsa verde. Always – especially on beef burritos for some reason, and poured on top of really good refried beans dipped with tortilla chips. Now that…THAT is perfection right there.
Make sure to taste the dipping sauce while your making it so you can add more of whatever suits you. You may want more lime juice or salsa verde, or maybe throw in a little more cilantro. Make it yours.
Here’s your printable –