• Chef John Politte

In the research I did for this recipe, I came across feuds, anger, and name calling; but I also found fond memories and love for this dish that was once served at a restaurant called Tequilaberry's in Coon Rapids MN.

The restaurant (and its sister restaurant the Vineyard in Anoka) is no longer there, and hasn't been for a while, the building being home to countless eateries since then, currently the Muddy Cow is occupying the spot, (more on that establishment in a later review).

Anyway, while researching countless websites and blogs, the basic content of the blogs and the recipes was fine, the animosity came in the comments section. Hatred for the ownership of the restaurant, fights about the authenticity of the recipe, unfounded claims regarding why they went out of get the idea!

I just wanted a common denominator for the recipe that would give me an idea of what was in it and what was as close to the real recipe. I came across a comment that had a picture of the recipe on an index card, the card looked old and tattered, so I used that to base this recipe on. Buttermilk is a huge trigger point regarding the recipe, some say that is what makes it authentic, some say it is not in the recipe at all.

Mu takeaway from all my research is this If you add broccoli, grapes and almonds to this recipe, it is no longer Tequilaberry's salad, it is a broccoli salad with grapes and almonds in it-not the original recipe from the recipe...just a weird interpretation. Sorry, but this is just the culinary truth.

Anyway, here is the original drama free version of the recipe, I hope you enjoy!


  • 2 cups shredded lettuce

  • 1 head cauliflower

  • 1 pound bacon

  • 1 cup mayo

  • 2 1/2 apple cider vinegar

  • 1/4 cup white sugar

  • 1 cup Parmesan cheese


  1. Cut cauliflower into small florets and place in a large bowl

  2. Fry bacon and drain-cut into small dice and place in bowl with cauliflower

  3. Add the mayo, sugar, vinegar and Parmesan cheese into the bowl and mix well.

  4. Add the shredded lettuce just before serving.

Perfect for summer BBQ's or potluck dinners.

Makes 10-15 serving

Watch the video recipe below. Have a great day!

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  • Chef John Politte

I returned to Keystone South Dakota to do a follow up on a restaurant I reviewed ten years ago. To my dismay, Arriba's was gone, and a small cafeteria-styled establishment was in it's place. So we ambled our way up the boardwalk, passing many eateries crammed full of loud, hungry tourists, until we found Guadalajara's at the end of the street. Unusually quiet for lunchtime, out waiter Pablo took us to a nice booth in the back, got our drinks and took our order.

My wife ordered the Taco Salad and I the Tacos' Pastor. I asked Pablo why the place was so quiet for this time of day (lunchtime), he stated that the business is good, but really hard to predict. When the lunch is slow, the dinner rush is crazy, but the business is still quite good regardless. I am just glad I got to finally enjoy a quiet lunch and mosey about the place to take photos for this blog, without looking like a pretentious foodie.

The food was terrific-large portions, well-seasoned and served very hot. The service was impeccable-professional and friendly. I had not found a place that served club soda upon our arrival in South Dakota, but Pablo was able to make one for me from the bar.

The menu is full service Mexican. Starters like salad, soup and appetizers. Categories with tacos, enchiladas, quesadillas, burritos and fajitas of all types, there are house specials consisting of pork, seafood, beef, chicken and some vegetarian options and a kids menu as well. A full bar and beer and wine is also available.

If you are visiting Keystone South Dakota to see Mt Rushmore, be sure to stop in Keystone and enjoy the great food and great service at Guadalajara's in downtown Keystone SD.

Located at 217 Winter St. in Keystone South Dakota 57751, their phone number is (605)666-4044. Hours are 11am-8pm Monday-Sunday.

Their website is

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  • Chef John Politte

Every time I go to a Chinese buffet, I look to see if they have my favorite pepper chicken. I love the heat that the pepper brings, and also the rich umami that makes you get up and go back for more.

So let's not waste time with senseless chatter. Below is the recipe for you.


· 1-pound boneless skinless chicken thighs

· 1 green pepper diced

· 1 yellow onion diced

· 3 celery stalks diced

· 2 Tablespoons cornstarch

· 1 Tablespoon black pepper

· ½ Tablespoon onion powder

· 1 Tablespoon garlic powder

· ½ Tablespoon diced ginger

· ½ cup vegetable oil

For the sauce

· ½ cup chicken broth

· ¼ cup oyster sauce

· ¼ cup rice vinegar

· ½ Tablespoon minced garlic

· 1 Tablespoon black pepper

· 1 Tablespoon chili powder

· ½ tablespoon minced ginger


1. Cut chicken into 1-inch cubes

2. Place chicken in a bowl and toss well in the cornstarch and pepper

3. Heat oil in skillet and cook the chicken quickly, being sure not to overcrowd pan.

4. Add the garlic, ginger, onion powder and garlic to the chicken and stir well.

5. Add the celery and cook for 2 minutes, then add the peppers and onions, sauté for about 5 minutes until the vegetables are tender.

6. Add sauce to the pan, bringing the mixture to a boil, reduce heat and simmer for about 10 minutes allowing the mixture to thicken.

Serve with rice. Serves six

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