On today’s episode of The Meat Show, Eater host and professional carnivore Nick Solares heads south to Dallas, Texas, to visit the birthplace of a meaty, cheesy, guacamole-spiked concoction called Bob Armstrong Dip.
A family business that spans five generations, Matt’s Rancho Martinez is a Tex-Mex staple in Texas, serving up all of the hybrid cuisines' hard hitters: chili-topped tamales, brisket tacos, and fajita burritos. But the restaurant's most famous menu item is the fully stocked queso they call Bob Armstrong Dip, named after the late Bob Armstrong, a loyal Rancho Martinez customer and friend who served as the Texas Land Commissioner from 1971–1983. After requesting something new from the menu he had eaten from countless times, Armstrong was presented with a bowl of Rancho Martinez's melty chili con queso studded with seasoned taco beef and scoops of both guacamole and sour cream. The experts, says current co-owner Estella Martinez, fold the mixture together before diving in with a basket of chips.
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