Thursday, March 8, 2012

Mexican Villa



If you've ever been to Springfield, MO, you might have heard of a little chain of restaurants called Mexican Villa.  I can't say that much of their food is authentic Mexican, but it's comfort food for me.  Growing up, we ate there quite often and their cheese dip is my all-time favorite.  It's not your typical white queso dip.  I've been wanting the recipe for years but haven't had any luck searching for it.  A few weeks ago, my sister got a {supposed} copy of their enchilada sauce and cheese dip recipes.  I made both the other night and the enchiladas were *exactly* like they are in the restaurant.  The cheese dip was almost the same.  I think if I had added a bit more of the chili seasoning, it would have been perfect.  That's probably just a matter of taste, though.  It was very good, regardless.  I live 3 hours from Springfield now, so it's nice to be able to have Mexican Villa whenever I want!


***Update 3/21/2014:  I've found the original creator of this recipe!  Her original post can be found here!  Glenna, thanks for re-creating this awesome recipe for those of us not fortunate enough to live in Springfield, MO!  :)



Enchilada Sauce

3 T. butter
3 T. all-purpose flour
14.5 oz can beef broth
1/2 tsp brown sugar
1 tsp Williams chili seasoning (found with the seasoning packets, not with the spice jars)

In a heavy bottomed saucepan over medium heat, melt butter and whisk in flour until thoroughly combined. Cook, continually whisking, for 2 minutes.  Slowly add beef broth, continually whisking until all is mixed in. Add brown sugar, and chili seasoning.  Continually whisk until sauce bubbles and thickens. Take off heat immediately.
To make enchiladas, fill small white corn tortillas with meat of your choice.  I used roasted, shredded chicken and thinly sliced raw onion.  Ground beef (with a bit of the sauce stirred in) or cheese and onion are the other options offered at the restaurant. 

Place rolled tortillas on individual plates or shallow bowls and cover with sauce.  Sprinkle liberally with freshly shredded white American cheese.  I like Land O' Lakes.  Place under the broiler until cheese is melted and bubbly. 

The restaurant tops it with shredded lettuce and tomato, which is delicious, but I didn't have any on hand.  Next time I'll make sure I do, though.  Oh, and, be careful.  "Hot plate!"

Cheese Dip

To make cheese dip use a 1:1 ratio. One part sauce to 1 equal part grated white American or Monterrey Jack cheese whisked together for cheese dip.  I used white American, which I believe is what Mexican Villa uses.  Next time I will add a little extra chili seasoning to spice it up.  Enjoy!

43 comments:

  1. This sounds like something my hubs would like - he is a big fan of beef enchiladas, and that sounds his kind of sauce!

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  2. Omg...I can't wait to make this. We love Villa. The way we explain Villa to out of town friends is that it's Springfield food. It's not Mexican it's just home.

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    1. It's hard to explain that to people that are in love with authentic Mexican food. It is Springfield style Mexican. Similar to the Cashew Chicken that can be found in Springfield.

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    2. You nailed it!!! You are soooooo right!!!! On both!

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  3. ANYONE KNOW HOW TO MAKE THEIR SWEET SAUCE?

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    1. ditto! My husband & I live in MN but went to college in Springfield. I am not even going to bother making this cheese dip without a few ounces of sweet sauce to pour on top. Not at all Mexican, but def yummy.

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    2. Price Cutter sells it and so does the restaurant I'm sure they would ship you a bottle and the ingredients will be on the label ;)

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    3. This is my take on their sweet sauce and my husband and I think it's pretty close. It has all the ingredients that are listed on their bottle, except the MSG, which I think we are better off without. Ingredients: 1 can (28 oz) crushed tomatoes, 2 jalapenos (you can use canned jalapenos also), 2 tsp salt, 1/2 c. white vinegar, 1 c. sugar, 2-1/2 c. water. Directions: Puree tomatoes and jalapenos together. Combine rest of ingredients in saucepan and simmer for 10-15 minutes. Chill for best flavor (the vinegar will be too strong while it is warm). Good luck and hope it satisfies your craving.

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  4. OMG....eating this as I type! We are about 30 minutes from Mexican Villa and go often. This is SPOT ON!! I did add a little extra Chili seasoning. WOW!!!!! Thanks for sharing.

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  5. I know they put Crisco in there cheese dip and use White American cheese. I have a friend that has the recipe for the dip.

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    1. There is no Crisco in the cheese dip. I grew up on cheese dip and when I worked at villa east in the 80's there was none on the menu. I went into the kitchen put white American cheese, enchilada sauce, and taco meat in a bowl and nuked it. Told the mgr if they would add it to the menu, it would sell like hotcakes. They did...just minus the meat.

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    2. There is no Crisco in the cheese dip. I grew up on cheese dip and when I worked at villa east in the 80's there was none on the menu. I went into the kitchen put white American cheese, enchilada sauce, and taco meat in a bowl and nuked it. Told the mgr if they would add it to the menu, it would sell like hotcakes. They did...just minus the meat.

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  6. The cheese dip is enchilada sauce and white shredded American cheese

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  7. Thank you for the recipes!!!!We moved to St. Louis from the Springfield area. My daughter was there over the weekend visiting friends and they went to Mexican Villa, she brought home half of the Burrito Enchilada Style. I told her I needed to look for copycat recipes from there!!!!! So thank you for filling my request!

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  8. I can't wait to fix this - I miss the Villa so much - every time we're in Springfield, we have to stop by and even if I don't have time to eat, I stock up on the hot sauce and the sweet sauce - my hubby puts those on everything!

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  9. For Christmas every year my family (who now live far away from MO) ask for Mexican Villa sauces!! LOVE that stuff.

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  10. I guess it's just what you grow up with, because I can't stand the food there. I grew up in South Texas, had authentic Mexican food from friends who grew up in Mexico, and authentic TexMex. Maybe that's why I cannot understand some of the red enchilada sauce that tasted like someone just opened a can of tomato soup and poured it on a tortilla. That's what Mexican Villa tastes like to me; and I do cook from scratch, using authentic Mexican recipes. My apologies; not meant as an offense to anyone who really loves Mexican Villa. It's just an observation, and I cannot understand because once you have had *real* Mexican or TexMex, the rest just doesn't make sense.

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    1. If you didn't want to offend anyone, why comment? The page is about a recipe, not a comparison. Your want to chastise those who like the food is as distasteful as your apparent dislike of Mexican Villa.

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    2. I also grew up in South Texas with authentic Mexican, but I adore Mexican Villa! It definitely makes sense to this Texan!

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  11. That's my recipe I created, verbatim. I don't mind you using it at all, but please give me the credit. I realize you didn't do it on purpose and your sister may have gotten it from someone who got it from someone but it was obviously cut/pasted from my blog at some point, a recipe I created and wrote. Here's the original link with my photos plus the burrito enchilada style recipe:. http://afridgefulloffood.typepad.com/my_weblog/2011/08/mexican-villa-fake-out-home-made-burrito-enchilada-style.html

    Love the cheese dip--so yummy! I rarely make it or we stuff ourselves on it. :-)
    So glad you enjoyed it!

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    1. Glenna, thank you for bringing that to my attention! I'm glad to have found the original source and I just now added a link to your original post. Great job on the recipe. It's perfect!!! I'm also excited to try your cashew chicken. :)

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    2. Thank you! A friend of mine posted your link to her Fb wall and I was curious so I opened. Imagine my shock, LOL! I was like "that looks just like my ingredient list"...."that looks like how I make it"...."that looks like how I write my recipes"... "Holy Crap, that IS mine!" LOL!

      Thanks for linking to my blog--it's very rewarding to know other folks enjoy it too. Now I feel like I need to make it again tomorrow night--so what about our diets?! Sunday is cheat day! Mmmmm... Love The Villa!

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    3. You know, in re-reading my post (been awhile) I sort of did what you did so no big deal. I had put a post up about The Villa, then a reader sent me a "recipe" that was basically just a list of ingredients, I added/tweaked that list and then wrote the instructions from how I did it, myself, step-by-step, which is where the copyright on recipes comes in.... I think only Adam and Eve have the absolutely original recipes ever written. :-) Plus, I love that I found a new local blog/founda new friend!

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  12. Actually the original recipe said 2 TBSP of flour and not 3 TBSP.

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  13. I have the original recipe if you want it

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    1. I would love the original recipe if you'd share it. Thank you!

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    2. I would love the original recipe as well please.

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  14. Omg! raised in republic missouri my whole life . Absolutely love it there and Mexican villa. Can't wait to try these recipes. Thank you from dundee michigan.

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  15. From a Springfield girl who has moved away from home, I thank you from the bottom of my heart!!

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  17. Another Texan checking in...Mexican villa is absolutely disgusting. The only really good Mexican food in Springfield is at the purple burrito. Carne Asada fries....mmmmm

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  18. Does anyone know if Kraft still makes the cheese for the Villa? Used to be that they had a "special" recipe for the Villa and they only sold it to the Villa. Even the Kraft employees here in Springfield couldn't buy it....we tried :). Thanks so much for sharing the recipes. We love it!

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  19. Does anyone remember Gee's East Winds Chinese Restaurant on West Sunshine back in the '70's?? I used to love their Cashew Chicken! I would love to know how to make it. Does anyone have a recipe for it or something similar to it.??

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    1. 1/2 cup milk
      2 TBS water
      2 eggs beaten with salt
      4 large breast or thighs cut into bite size
      2TBS corn start has
      1 1/2 cups chicken broth
      2 TBS oyster sauce
      1 tsp sugar
      Pepper to taste (white?)
      Vegetable oil
      1 cup roasted cashews
      1/2 cup chopped green oinions
      Soy Sauce
      Fried Rice

      Marinate chicken in milk, water and egg mix for 20 min. Dissolve cornstarch in a small amount of broth then add remaining brock gradually to make a paste. Blend in Oyster sauce, sugar, and pepper. Stir over medium high heat until sauce boils and begins to thicken. Set aside. Dredge chicken in flour and fry in oil in a heavy skillet until crisp and golden. Drain on paper towels. Arrange chicken on a serving platter and sprinkle with cashews and green onions. Reheat sauce and pour over chicken.

      Taken from “Sassafras Cookbok” Junior League of Springfield Missouri

      Tip—to save time, go to any Chinese restaurant and order Seasame Chicken with the sauce on the side and and a side of fried rice. Make the sauce and add the cashews and onions

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  20. David and Barbie, me, too. After having Tex-Mex in South Texas and Mexican along the CA coast, I definitely would say Mexican Villa is Springfield Mexican. There was only one Mexican restaurant here when I was growing up and it was this restaurant. We thought we were in another world when we ate there hearing the music and seeing all the colorful Mexican things on the walls.

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  21. Tortilleria Perches is the most authentic Mexican here. They have products from Mexico that they sell as well in the restaurant. This family from Mexico even can make those tamales de navidad!��

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  22. I made it with the white American and it was absolutely amazing. I just made another batch using the Monterrey Jack, and to be honest, it is very lacking, and the consistency is more liquid and less cheesy. I mean, it is still something I would eat, but not something I would make again. But with the white American, It will become the cheese sauce of choice anytime I need a cheese sauce. Holy cow thanks for this recipe both of the authors that are on here.

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  23. Also, if you can't find White American cheese, stop by any deli and just ask them to cut you off a chunk from their blocks of cheese, that is the only place I can find it around here, and I am in Springfield.

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  24. You can find white american cheese at the cheese/wine store behind Lambert's and Osceola Cheese in Osceola.

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  25. I grew up in Springfield, and one of my favorite things is Mexican Villa's Sanchos Enchilada Style - this recipe puts me just a bit closer to being able to replicate it in Iowa, THANKS!!!!

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