Rubio’s™ White Sauce
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I’m almost embarrassed to call this one of the “top secret” restaurant recipes because it’s SO simple, but it’s such an important part of the Rubio’s™ fish taco experience. When my wife and I tried making fish taco’s without it (didn’t have all the ingredients and we were too lazy to drive to the store), we were amazed at how much the tacos lacked.
Whether you’re making grilled of fried fish tacos, this is an ingredient friends will rave about. It your choice whether you tell them how it’s made or not. Oh and please don’t let anyone convince you there are capers in this sauce… they’re not.
Ok, I warned you, this is VERY simple.
Recipe:
- 1/2 cup Mayonnaise
- 1/2 cup Plain Yogurt
Mix the mayonnaise and yogurt together in a small bowl. Chill and spoon liberally over the fish before you add the pico de gillo and shredded cabbage.
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11 Responses to 'Rubio’s™ White Sauce'
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[...] Rubio’s™ White Sauce This extremely simple white sauce will make or break your attempt to recreate Rubio’s fish tacos. It seems too simple, but it adds a wonderful tangy flavor your family will rave over. Share this recipe: [...]
[...] 1 Cup of Rubio’s™ White Sauce [...]
I expected it to be simple, but I think that seems a bit too simple. I think I’d at least like to add some lime juice.
Don’t do it! Hehe… I’ve worked this recipe up and down and all over in order to get it exactly right. If you do add it just know that it’s going to taste a little different than the original. May still taste great, but won’t be exactly the same. ENjoy!
Chef Pablo, when I moved to San Diego in 1986, Rubios was new to the scene. There was a column in the local paper where you could write in an request recipes from local restaurants. Someone did and asked for Rubios white sauce. They complied and the answer was exactly the same as yous, except for the addition of 1/2 teaspoon white (and they were adamant about it being white) ground pepper!
Cheers!
I found another copycat recipe, it also called for a little cayanne pepper. I have been preparing it that way and I recommend it! And if you notice the white sauce in the tacos at Rubios have a little red speckles in it from cayanne pepper as well.
When I worked there we called it Chipotle white sauce, their website even calls it creamy chipotle sauce on some of the menu. Adding Chipotle Powder or the sauce from a can of chipotle chiles and a little salt make it way more like the restaurant. You don’t necessarily need it that thick either. I add milk to thin it and also use about two parts yogurt to one part mayonaise if the mayo is strong.
I think there is a new sauce they may have that is a chipotle based sauce. The regular fish tacos should have a plain white sauce on them. Though, chipotle sounds good with it.
I’ve been working on my own fish taco recipe, not authentic by any means. As my recipe slowly took shape, DH and I both agreed that something creamy was missing, but sour cream was not the answer (and it often is). I tried one sauce that was too much…everything. Anyway, I tried your sauce tonight, AND IT WAS EXACTLY THE PERFECT THING i WAS MISSING. Your sauce completes me. I mean my taco. We recently moved to a city with a Rubio’s, and I plan to go, though it’s nothing like my recipe. I just wanted to say thanks. There was music in mouth tonight, and the whole orchestra was finally playing
PS I added the white pepper as suggested.
Hi Chef Pablo,
i was just curious since im wanting to try this, what mayonnaise and yogurt did you use? you know like for the brand and the type…
thanks a lot
I just had my first fish taco at the Marina Del Ray Rubio’s. It was geat.