Domingo Castelán (El Ranchito Restaurant).

El Ranchito Restaurant was born in Chicago IL, 10 years ago. That was the American dream for Domingo Castelan. He moved from Mexico during the time that Mexican plates weren’t really known in other places like Chicago. He learned the art of cooking fine Mexican food since 1980. And now he believes is the time to bring the real taste of Mexico to your table.  Try El Ranchito! You don’t be disappointed.

A brief History about real taste!

Salsa was sold in the Aztec market places. Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. Large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado are found in the modern salsa, and are the same core ingredients used in the past. We can thank the Aztecs for Chocolate. It was through them that the Spaniards brought the product to Europe in 1657.

The term enchilada is first referenced in the US in 1885. Yet the concept of tortillas being used as a wrap can be clearly linked to the Aztecs. The word enchilada means "in chile."

The tomatillo is a fruit that dates back to at least 800 BC, the word meaning round and plump. The Aztecs domesticated it, and when the Europeans came to Mexico, they documented the local foods and often confused the names by shortening the words.  Though never popular with Europeans, it thrived in Italy. Today a relative of the fruit is common in the US. Tomatillo, a member of the night shade family, provides tart flavor in many different green sauces.

The Portuguese aided the spread of the chili pepper plants. Thought the earliest mention was in 1542 when a German herbalist, Leonhart Fuchs, described and illustrated several types of peppers. Though for people of Europe, the history of the pepper began in the late 15th century, when Colombus brought the peppers home. There is archaeological evidence that peppers were in use since 5000 BC.

Pre-Columbus is how far back the Tamale can be traced. The Friar Bernardino de Sahagun documented that the Spaniards were served tamales by the Aztecs in the 1550's.

Other foods that we associate with Mexican cuisine, are not traditionally so. The Flan was discovered in Medieval Europe. And ceviche is an Inca discovery, eating their catch of the day raw with only a few seasonings. It wasn't until the late 15th century when Native American chefs of Ecuador and Peru began to add the citrus fruits with the South American fish, and creating the dish that we know today.

Flavors from around the world have influenced Mexican dishes. The same can be said about Mexican traditional favorites affecting other countries menus. In just about every culture you look at, you can find a hint of Mexico.