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It’s Time to Take Ranch Dressing Seriously

You can tell a lot about someone by the way they talk about ranch dressing. Do they express Midwestern passion for the condiment, or coastal-elite distaste? Do they limit its usage to crisp iceberg lettuce salads, or do they become a jester of pairings, drizzling the sauce over steak, pasta, and even cereal? “I love […]

It’s Time to Take Ranch Dressing Seriously

The surprisingly popular ranch dressing has lately been garnering more attention from chefs and diners alike, with many transforming it from a mere condiment into a star attraction on menus across the nation. Chef McKenna Lelah of Los Angeles Korean Italian restaurant Lapaba describes her passion for ranch, saying, “I love ranch, but I’m also one of those nostalgic [kids] of the 1990s.”

Lelah’s restaurant serves up a creative twist on ranch, blending yuzu kosho, creme fraiche, and yuzu juice to create a unique flavor profile that complements its fried chicken wings. Across the country, chefs are embracing ranch in innovative ways, incorporating it into dishes such as Cool Ranch Dorito crudo at Bistro Amasa and wasabi ranch at Prubechu in the Bay Area.

The condiment has also made its way to Thai restaurants in Portland, Maine, where diners can indulge in a dish featuring Nam Jim Seafood Ranch sauce. The rise of ranch’s popularity can be attributed to several factors, including the pandemic, which saw increased consumption of shelf-stable products, and the growing trend of comfort foods, often referred to as the “Great Chickening.”

Even international events, like the 2026 FIFA World Cup, have contributed to the rise of ranch’s appeal, as evidenced by the viral Waffle House posts and social media content featuring ranch. Despite the condiment’s newfound fame, it still faces some criticism, with internet users joking about its versatility and potential as an economic flavor savior.

Nevertheless, ranch remains a beloved and resilient condiment, proving that it can adapt and thrive in various culinary contexts.

Written by urgent.news from Eater's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.

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