Mexican Street Fries are hand cut potatoes, seasoned with Mexican spices and herbs. They are perfect for pairing with burgers or a steak.
Ok, so 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.
I realized that I didn’t know. But I wanted to find out.
What are Mexican Street Fries?
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. They make me think of taco trucks and hole in the wall taco joints.
One thing they’re definitely NOT is bland, boring ass french fries.
I also happen to like the name.
How Do You Make Mexican Street Fries?
These are really very easy to make at home. I like to combine my seasoning mixture together if I don’t already have some made up. I have a few seasoning combinations that I tend to use regularly like Mexican seasoning or Everything Bagel.
I love these little jars for making my own seasoning blends, they even come with labels. I hand cut my fries, but you can definitely use a mandolin or french fry cutter like this manual one or this electric one.
If you’ll be cutting several potatoes, keep a bowl of cold water beside you so you can keep the cut potatoes submerged until you finish prepping. If not, they will turn brown very quickly. Water slows the oxidation process; in other words it keeps them white until you’re ready to cook. If you’re prepping to cook the next day, cover the submerged potatoes with a tight fitting lid and pop them in the fridge until then.
Now, if you know me, you’re probably wondering why I didn’t put everything but the kitchen sink on top of these fries. There’s no reason other than these were so good I just stopped here.
Trust me, I had plans. I ground half lean pork and half sirloin beef with plans to make a kind of 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 delicious, tangy, zippy, kinda like Ranch with a dress on. 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 adjust and more of whatever suits you.
You may want more lime juice to make it more tangy or maybe more salsa verde, or maybe throw in a little more cilantro.
Make it yours.
Here’s your printable –
Mexican Street Fries with Cilantro Ranch
Seasoned hand cut fries that are baked, with a tangy cilantro and lime Ranch for dipping!
Ingredients
For the Fries:
- 1 tbsp seasoned salt
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp white sugar
- 1 tsp all purpose flour
- 3 lbs Russet potatoes, washed and sliced into thin french fries
- Olive oil
For the Dipping Sauce:
- 2 cups Ranch dressing
- 1/2 cup salsa verde
- 1 bunch fresh Cilantro, roughly chopped
- 1/2 lime, squeezed
Instructions
For the Fries
Preheat oven* to 450°.
Combine the salt through flour and put in a sealed container.
Drizzle the fries with olive oil and 2 tbsp of seasoning, tossing with tongs to combine. Add more seasoning if needed.
Bake for 25-30 minutes, turning halfway through, until golden brown.
For the Dipping Sauce
Combine all ingredients in a food processor, adding more of each ingredient if needed as you taste.
Notes
* You can also air fry these. Preheat air fryer to 400° and air fry for 12-15 minutes, turning halfway through. Air fryers vary, so make sure to watch them carefully in case it takes yours less time.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 31gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 16mgSodium: 1288mgCarbohydrates: 50gFiber: 6gSugar: 6gProtein: 7g
The provided nutrition calculated may not always be accurate.
Here’s your pinnable –
This Post Has 12 Comments
Girlllll! I could just eat this for dinner!!
Love fries and the sauce looks delicious.
HOnestly, if I lived near you, I’d be two axe handles wide and love every bite of it! I’ll take the whole bowl! Superb!!
never heard of these but you can rest assure I will be trying these bad boys wow they look amazing! great photos too!
These fries and sauce looks incredible!
Yum! I want a big plate of these!!
These sound so delicious!!!
Love the flavor twist on these fries, Shea…and that sauce!!
Wow, these fries and ranch dip look tasty! I gotta have some.
Looks fabulous!!
Once again, you’ve made a mess with the sauce. Aside from that, my goodness! This looks like a fun delicious appetizer! Muy bueno, Shea!
I always make messes, Holland.
Thanks 🙂