I am now 48, and had been going to El Toro since I was 9. When I moved from the area in 1986, it was sad, because I've yet to find another place with the sauces. I have recently discovered that the Rodeo Mexican restaurant at Janaf (out by Va. Beach Blvd), is serving the White Sauce, although they do their own red sauce, with Cilantro in it. I've modified the recipe for the Red Sauce to include cilantro, mainly because I like it, but I offer the following as the original recipes (they came from the head cook after the old man that owned the restaurant died), and I hope you enjoy them:
El Toro White Sauce
2 cups Miracle Whip
1/2 cup Milk
1/2 to 1 teaspoon crushed red pepper flakes
3/4 teaspoon cumin
1-1/2 teaspoons garlic powder
1-1/2 dried oregano
Mix all ingredients at least 2 days in advance, refigerate and allow flavors to meld. Serve cold with chips, or as a salad dressing.
El Toro Red Sauce
This recipe makes 1 gallon of sauce, so adjust as necessary.
2-3/4 cups jalapeno peppers, crushed
3/4 cup minced onion
1/4 cup dried oregano
1-3/4 cup garlic powder
Salt to taste (about 2-3 tablespoons)
1/8 cup cumin
1/2 cup crushed red pepper flakes
4 28oz cans crushed tomato
1 cup water
Puree jalapenos and onion in blender adding a little juice from the jalapenos. Mix in spices. Add to the crushed tomatoes and water. Mix thoroughly. Serve with chips.
