My mama was raised in New Mexico where I was born. The food memories I have are so colorful growing up in Clovis, NM and West Texas (Amarillo). The one bright memory is when mama would make enchiladas. We had them on special occasions such as Christmas and when we expected guests. She made them in the way that she grew up with, the way that everyone from the Texas Panhandle had eaten if they had ever dined Mexican cuisine in Clovis. The enchiladas of my childhood were covered with a thick layer of melted cheddar and each enchilada roll enveloped by the the most memorable enchilada “sauce”. When mama got ready to make this special dish she got out the golden can of powder called El Monterrey Enchilada Sauce. This memorable can was the one that mama let me pry open with the spoon when I helped her cook. My first sniff of Cumin came from that very can. That was probably the beginning of my spicy culinary adventure.
This sauce originated in the El Monterrey Restaurant that made the spicy enchilada gravy famous. This was a staple in every cook’s kitchen around Clovis and the Texas Panhandle surrounding areas.
I found this photo on the internet of the now abandoned family restaurant, El Monterrey, which has stood in
Clovis, NM since 1934. I thought the only Mexican food in the world came from the El Monterrey and my family kitchens for all of my childhood. Mexican food WAS the El Monterrey. Please do not confuse the disgusting El Monterey frozen Mexican food for the quality of food that originated in this wonderful place. Not the same at all.
So what is all the hype? El Monterrey is a sauce that turns into a rich brown gravy when mixed with water, creating Mexican magic when you dip tortillas into it before rolling into enchiladas. El Monterrey is only available in Clovis now. El Monterrey is unforgettable.
I remember when my Aunt Cathy moved to Michigan my mother and grandmother would send her cans of El Monterrey during the holidays. It is something that reminds us of our heritage and youth, and something we cannot be without. Even our own family living in Amarillo would stock up when we went to visit my grandparents. I remember you could buy this in Bovina and Texico too. If we forgot to get it while in Clovis, we would always make an emergency stop on the way home in one of those two towns.
Sadly as most stories go, the restaurant eventually closed, and the magic El Monterrey sauce disappeared for a while, but was resurrected by one of the sons of the family, and is now available again in vinyl pouches.
You c
an purchase them online in case and half case quantities. Pricy but worth it for someone who needs the comfort of this sauce.
During my desperation for El Monterrey, I found an old ad in the Texas Monthly Magazine that has the original recipe for the Enchiladas printed on it. Click on the Ad to see the original restaurant recipe.
Mama made hers like this only she put refried beans into the ground beef. I didn’t like the raw onions so she sauteed them first in the oil that she put the tortillas in to soften them before rolling out. Otherwise, this is mom’s recipe. Mama also sometimes covered them in Velveeta instead of cheddar. I remember daddy shaving off the cheese into squares and her perfectly covering her pan of enchiladas as he sat at the dinner table reading his newspaper while he waited for the feast. Memories like these are all I have since both of my parents are gone now. I hope that those of you that grew up in this area are as fond of El Monterrey as everyone was that grew up during this time.
You don’t want to buy a case of the stuff? I have great news! During the horrifying several-year disappearance of the yellow and blue can from store shelves, someone (mama?) came up with the following recipe for El Monterrey Sauce and after mama passed, I found it in her possessions and massive recipe collection, and although I’ve not tried it since I still have my pouches, for those of you not able to get this enchilada gravy, it would be worth the try. I have heard back from several people that the Spice Mix recipe is absolutely divine! Go ahead and try it today! Recipe below.
Photo Credits: El Monterrey Restaurant: C. Massey, El Monterrey Sauce Package: tina in PVB @Flickr
El Monterrey loosely translates to “King of the Hill” in Spanish.
Ingredients
- 2 1/2 cups flour
- 1/2 cup cornstarch
- 1 t. paprika
- 8 oz. chili powder
- 1 T. garlic powder
- 1 1/2 T. salt
- 1/2 t. cumin
- 1/2 t. oregano
Instructions
- Mix all dry ingredients together and store in airtight container.
- To Use Mix:
- 2/3 C. of dry mix with 1 QT of water and cook together in saucepan on stove at medium heat until well blended and thickened.
- Small Amount:
- Use 1/3 C. dry mix to 1 PT of water, cook together on stove until well blended and thickened.
Notes
Store in the freezer and use the freshest spices you can find. You may cut this in half if you like and make smaller batches.
I grew up in Farwell in late 40s,50s and early 60s. I’ve used a lot of El Monterrey sauce in my day. Love it. I live in Friona now. So glad our grocery stores sales it. Great product.
Sadly it burnt to the ground (the city considered it a landmark). It was a sad day, I remember eating there and enjoying the people and food..
Very sad indeed! Lots of great memories!
I went to United in Muleshoe today to get things to make enchiladas for a big birthday party. I got everything I needed and went to get the El Monterey sauce and they were out. I went to Lowes…nope they didn’t have it either. I used the last two bags I had on hand at Christmas when all the kids were home. I was just about to make a run to Clovis and came across this! I was actually doing a search to see if I could order some online to keep on hand. I will continue to purchase it though! Enchiladas are just not the same with any other sauce! Thank you for sharing!
I see it is no longer being offered online now. I think they must not be making it anymore.
you can still get it on line Sand S supermaret 24 pack case 118.00 ship to you
After being off the market for awhile, the Sauce is back!!!
I drove to every grocery store in 5 counties last spring, even drove to Clovis n.m. I was told the FDA made them pull it because the ingredients were not listed. I am sooooo thankful to have it back in the united grocery store!!!! Yeah for el Monterey!!!!!
is now being sold in lubbock at some united and market st 4th and slide on indiana and 130th
This is the best sauce ever!!! Been eating it since 1950s. I hope it is still available. I’ll check with my cousin in Clovis.
Wow, it has been so fun reading all these comments. My grandmother worked going to El Monterrey or eating it at my grandmother’s house. I have her recipes and this one is the same as the one I have for the dry mix. We used to travel from Fort Worth to Clovis for Thanksgiving and we always made her prepare enchiladas and tacos for us while we were there. I think we preferred it to the turkey and dressing we also enjoyed. She was a great cook. I learned how to make them, too, but they never taste as good as hers did. And its a lot more work than it looked like it when she did it. Haha!
I have a friend who formerly lived in New Mexico. One or two years ago, she told me about El Monterey enchalada sauce, which she said was to die for, and I tried to find it on-line. I called the S&S supermarket in Clovis which had it advertised at the time but was told that it was no longer available and probably wouldn’t be. Anyway, in doing an online check today (10.9.17), the product again showed to be available, but at a very steep price-- $118 for 24 packages and $68 for12 packages. I phoned S&S just now to confirm prices and availability, and both were confirmed.
I think that I will try the recipe shown here, instead of ordering. Thanks for the recipe and history lesson.
It is again available in stores. I live in Lubbock and I buy it at United. I always buy a back up in case. I miss the old cans.
I plan to put this recipe up incase of emergency… like they stop making it again.
I tried your recipe for the 1st time yesterday and it was fantastic. Thanks again.
Just picked up two packages at the grocery store in Friona. They probably had 50+ vinyl bags of it on the display unit. Ate my first El Monterrey Sauce 56 years ago. Mexican food is not the same without it.
Oh what a happy surprise I found on the internet today, A site about the old El Monterrey restaurant in Clovis! Growing up in Littlefield, this was always our go to place (though 60 miles away) for the best Mexican food in the world. We moved away to Tennessee, louisiana, S.C. andback to Louisiana (for the last 40 yrs), never finding anything even close to it.
For 20 years we worked with youth in our church, taking them skiing and thru Clovis to eat at EM-many still talk about that restaurant with the murals and fabulous food. Sad to hear it burned and you can no longer order online but thanks, Lori, for sharing the dry mix recipe and memories-will try tonight!
Thank you for posting this. I too grew up eating their enchiladas and love treating others to this amazing recipe.
Need to know how long you can keep el Monterrey sauce powder. I had some in the freezer for about 2years it does not taste the same ,
Thanks
Laura
tjljcon@yahoo.com
I’m going to guess under one year.
This is crazy. I couldn’t be happier that you found this place to order from and the son is selling it. I was born in Santa Fe and also lived in Los Alamos, White Rock and Hobbs. My aunt lived in Clovis and we had a case of this sauce. My parents gave me some for a present years ago and we ALWAYS have it with our posole on New Years Day. We are using the very last that we have had in the freezer, honoring my mother that passed away 6 mos ago and my father that passed away 20 mos ago. This couldn’t have come at a better time! Thank you, we are ordering today! Can’t wait!! This almost made me cry!!
These comments are great reading and a wonderful discovery by our son who found it somehow online. My husband was stationed at Cannon AFB in the early 60’s when we found that great El Monterrey Mexican Restaurant. I ordered their sauce after we left until it was no longer available, so just gave up. Once again I will look forward to the tastiest of enchiladas. In case they quit selling it; your recipe for making our own will be kept with lock and key and shared with our family and friends. Thank you so much!!
I remember my aunt introducing our family to this sauce years ago. I had almost forgot about it but remembered the name ‘El Monterey’, and landed here! My cousin who lives in Fiona TX bought and shipped me some.
The other day I stumbled on an old can of El Monterey at my mothers house. I opened the 20+ year old can just out of curiousity, and the powder is a beige rather than the chili red color. And this beige color is how I remembered it from years ago. Any thoughts? I’ll post pics I have for you to see. Thank you Lori!
Can of sauce
https://imgur.com/ZC6nyNw
Beige color of the old sauce:
https://imgur.com/sGWaUif
loved eating at El Monterrey while I was in college from 65 till 69 @ Eastern then went back in 1990 & my pike frat brother who’s Dad owned it now was the owner James Weede Smith, great guy still serving great food in in 90 just hope Weede is doing well & still kicking!
It really was the best place for lots of memories!
This morning my younger sister who lives in England messaged me asking if I could find El Monterrey Enchilada Sauce. My parents and I moved to Clovis from Dallas when I was one year of age. I had my first visit to El Monterrey at that age. My sister was born in Clovis. I have always said that El Monterrey was the best restaurant in the whole world. I miss that place so much! My sister can now make the sauce. Since it is February 2022 I hope you receive this Lori. Thank you!!!
Thank you, Lori, for publishing the El Monterey recipe! We lived in Farwell from ’69 to ’05, ate at El Monterey many, many times, bought the mix regularly. After it disappeared the first time, I ordered some from S&S, but I did NOT pay $118 for it! I was thrilled to find it again at United not too many years ago. Not it has vanished again. So happy to have this recipe.