Ranch Dressing: From Underdog to Culinary Star
By Editor • September 2, 2026 • 2 min read
Ranch dressing, often misunderstood, is undergoing a culinary renaissance that is transforming it from a simple condiment into a celebrated menu item. Chefs across the United States are showcasing their creativity, infusing classic ranch with cultural twists and personal flair, making it a staple for both nostalgic diners and adventurous food lovers alike.
Chef McKenna Lelah at Lapaba in Los Angeles exemplifies this trend, where her unique yuzu kosho ranch has garnered a devoted following. Featuring a blend of creme fraiche, yuzu juice, and a hint of yuzu kosho’s spiciness, Lelah emphasizes that she views ranch not just as a dressing, but as a central component of her culinary creations. “When I’m eating ranch,” she notes, “I’m mostly using the food as a vehicle to get the ranch to my mouth.”
Across the nation, innovative takes on ranch are capturing attention. At Bistro Amasa in Santa Barbara, chef Julian Martinez has created a Cool Ranch Dorito-inspired crudo, blending hamachi with a buttermilk-lime base and crunchy toppings. Meanwhile, Portland's Crispy Gai offers a Nam Jim Seafood Ranch that marries traditional flavors with the creamy goodness of ranch, showcasing the versatility of this beloved dressing.
Ranch dressing was first concocted in 1954 by Steve Henson, who served it to his workers to enliven their salads. Its popularity soared after Henson began serving it at his restaurant, Cold Spring Tavern. Since then, ranch has become a mainstay, with a notable resurgence during the COVID pandemic as consumers sought comfort in familiar flavors. Research from Mintel reveals that condiment consumption surged during lockdowns, and ranch, in particular, benefited from this trend.
As the world gears up for the 2026 FIFA World Cup, ranch dressing is finding itself in the spotlight again, with its quirky cultural associations and viral moments. From travelers boasting about their ranch-filled suitcases to major brands like Kraft releasing TSA-compliant mini bottles, ranch has solidified its status as a culinary phenomenon, making headlines as the condiment of summer.
However, ranch's rise has not come without its critics. Many consumers express a sense of embarrassment over their love for ranch, discussing it with a mix of pride and shame on platforms like Reddit. Some even claim that their preferred dressing reveals their personality traits, suggesting that ranch lovers are often viewed as relatable, if not basic.
Lelah reflects on this duality, acknowledging the nostalgia that ranch evokes for many. “There’s a weird shame around ranch,” she admits. “But, ultimately, you don’t really have anything worth keeping on your menu unless it resonates with your diners.” As ranch continues to evolve on menus and in popular culture, it is clear that this dressing is much more than just a side condiment—it’s a culinary touchstone.
Source: www.eater.com
