Well, I attempted to, even provided educated recipes and descriptions, but we got sidetracked on what makes a sauce a sauce. ATOT in a nutshell.This thread shows no signs of careening towards a useful answer for the OP.
Well thank you. You guys have given me some things to look for and try
I'm half tempted to can and market it for the owner. It's that good. He wouldn't go for it likely as that would cannibalize his restaurant business. Place is always packed even for lunch. On week nights forget about it. You're not getting seated.
Dude has to be making bank. Good for him.
I'm half tempted to can and market it for the owner. It's that good. He wouldn't go for it likely as that would cannibalize his restaurant business. Place is always packed even for lunch. On week nights forget about it. You're not getting seated.
Dude has to be making bank. Good for him.
Alright, so I have a Mexican restaurant by me that also has a FANTASTIC brown sauce they put on everything, googling led me to this thread. After a crazy amount of recipes and threads, I think I figured out the sauce so I created an account here just to tell you. Look up "chili gravy". I know, it seems so simple, you knew it had chilies and looked like gravy. But anyway, even though this post is over two years old, thought you might still be craving that sauce.
Have a good day, spidey!
And here I thought I read every reply. Could have saved myself a good hour of research hah
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