In Arlington, Texas there is a teeny hole in the wall restaurant with so much character you feel like it has to be some kind of fictional oasis… like that crazy bar in star wars.
Tables are snuggled close to one another, covered in red and white checkered cloths, dim multicolored Christmas lights hang from above casting everything in a halo of shimmery light. Individual privacy booths boast tiny personal jukeboxes at each table. There is (of course) red glass, globe candle holders flickering and casting long dramatic shadows around the place.
Privacy netting hangs on the booths where hundreds of couples have engraved their names with little hearts. If you know where to look you’ll find a little D & S surrounded by a heart, marking a date and a love that blossomed into more.
It’s a honky tonk, and a dive. It is home.
It’s a funny place because they serve several types of fare. The meal is always started with chips and salsa. I order a coke but the waitress always brings an RC cola. But after that, all bets are off.
The Special Mexican Dinner is the house favorite.
It wouldn’t be out of the ordinary to have an entire 10 top come in and every single one of them order the Special Mexican. It’s 2 courses and the first starts off with a queso tostada, a beef taco, and THE GUACAMOLE SALAD. Served as a salad dressing to thin sliced ribbons of lettuce, this tangy and luscious avocado creation is unlike any guacamole I’ve ever had. And I’ve had All. The. Guacamole.
They also happen to cook Italian (usually pronounced eye-talian by the old timers) and they don’t mess around. The pizzas are thin and the dough is boozy. The cheese just runs —but in a good way. The spaghetti and meatballs are unlike anywhere else I have ever been; sweet, herbaceous, and addicting. They are served up with Texas Toast Garlic Bread.
Every dish is euphoric. There’s a reason it’s been here so long. It has a Texas Soul.
Guacamole is a lonestar favorite I have toyed with since I was a young girl. But the guacamole salad I’m referring to, became infamous in my home! I can close my eyes and go right back to that moment in my childhood kitchen with my mother hollering for me to try more lime juice, because we still hadn’t quite managed it.
We tried unsuccessfully for years to figure out what made that Guacamole Salad so special. It was illusive, the flavor we sought, but I WOULD acquire it.
Then, working on the line in an upscale 4-star hotel on the River Walk I finally found a savior in the form of a Mexican cook named Jorge. While we made refried beans for the breakfast rush at Las Canarias, I shared my lifelong quest and subsequent misery with him.
He chuckled at me and said, his eyes sparking with inspiration, “You don’t cook the tomatillos, Sarah. That’s where the bright flavor is coming from”.
I didn’t even know you could use raw tomatillos in anything. They are so TART. My mind was blown. So I went home that night, and after half a lifetime searching, I finally captured it. The famous Candlelite Inn guacamole salad recipe was mine at last!
Simple, yet refreshing and delicious. It’s easy to see why this is a beloved dish at this iconic Texas restaurant.
The Famous Candlelite Inn Guacamole Salad
Ingredients
- 3-4 c. Freshly sliced iceberg lettuce sliced thin in ribbons
- 1 c. diced tomatoes
- 2 Haas avocados
- 3 large tomatillos- measure them into 1 c. of puree
- 1 t. salt
- 1 t. garlic powder
- 1 t. onion powder
- 1 T. plain white vinegar
- 1 T. about ¼ of a large lemon
- 1 T. FRESH flavorless oil sunflower, canola, safflower
- 2 T. water
- In the restaurant they serve them topped with a green olive and a thick slice of white onion we usually pick those off, but if you’re a purist you must have them!
Instructions
- If the tomatillos still have the papery husky remove it and wash them well. Roughly chop them and put them in a food processor or blender.
- Process the 3 tomatillos until they are a puree. Measure out enough puree to 1 c. Discard the rest. It should be very close to 1 cup.
- Remove the avocados from their skins and place them in the bowl of the food processor or blender. Pulse just until smooth along with the tomatillo puree, salt, garlic powder, onion powder, 1 T plain white vinegar, 1 T fresh lemon juice, 2 T. water, and 1 T. oil. Make sure not to pulse it too long or it will become mousse-like from whipping so much air into the avocados!
- Serve as a salad dressing on top of the thinly shredded iceberg lettuce. Top with a sprinkling of diced tomato.
- Simple, yet refreshing and delicious! It’s easy to see why this is a beloved dish at this iconic Texas restaurant.
Holly says
Awesome does anyone by chance have the cheese dip recipe?
Joann Pontremoli says
Eat there for forty years
Donna says
Fabulous guacamole recipe! I LOVE the Candlelite and been going for decades. Do you have a recipe for the combination burrito and the Italian dressing? The burrito with that dressing are favorites of mine and many of my friends.
Linda Wood says
Hey Urban Cowgirl!
I actually live in Arlington, Texas and have eaten there for 69 years. Your quac recipe is spot on. My Mother is 90 years old and almost drinks it. She is wanting me to find their red salsa recipe. Can you help an Arlingtonite out? Thanks girlie you are awesome.????????????????????????????
Greg Kirkpatrick says
Thanks Urban Cowgirl, I've tried to make this for years, now I can!
The Urban Cowgirl says
Glad to be of service!
Greg Kirkpatrick says
You nailed it Urban Cowgirl!
The Urban Cowgirl says
Alright Greg! Glad it worked out for you. You know I have their green jalapeno salsa on here as well. 🙂
Shirl Burris says
This is spot on. I'm 54 and starting eating there since I was seven. Great recipe and now I don't have to drive from Downtown Dallas to get my fill. Thanks for the recipe. I made no changes!!!!
The Urban Cowgirl says
Hey Shirl! I am so glad you like it! As you can see above, the owner did reply that it is actually green tomatoes... but green tomatoes are not readily available to the public year round! So tomatillos are virtually identical once added to the recipe. Also, after having lunch there with my Dad the other day, I almost wonder if there is a teaspoon of bacon fat stirred in at the end?! Do you ever get that savory little somethin somethin on the end when you have the guacamole? 🙂 I may have to try that next! Happy to meet you. 🙂
Sandie Williams says
I thought this recipe was secret It has been under lock and key for over 50 years !!
The Urban Cowgirl says
Well this is my version, but I think you'll find that it's extremely close to the original. 🙂
Bill says
No tomatillos in the original recipe, rather they're green tomatoes. Very different flavored vegetables.
The Urban Cowgirl says
Wow! Good to know. 🙂 I can't wait to run by central market and grab some!