Andrew and I LOVE Cafe Rio, but unfortunately we don't get to eat there very often because we're in Georgia and it is in Utah! Big bummer, so to satisfy our cravings for this cuisine I did some serious soul searching on the web and came up with some recipes. I tweaked them a little and mind you it's been a while since we've been, but we enjoy the food and we think it tastes pretty darn good! I just made it for my bunco group last night and unless everyone had pinocchio syndrome, it was a hit.
So if you're curious and want to try it out...
Café Rio Pork
2-3 lb pork tenderloin or boneless pork roast
Dr. Pepper, enough to just about cover the pork
3/4 cup sugar1 (7 oz) can Chipotle Chiles in ADOBO sauce (you will just use the adobo sauce unless you want it scorching)
1 heaping tsp each of Dry Ground Mustard and Cumin
1 tsp minced garlic.
It’s easiest if you start with some Dr. Pepper in the crock pot and add all the ingredients except the pork to make sure they are all combined. Add the pork Cook on low for 7-9 hours or until the pork pulls apart with a fork. Shred the pork and let it sit for preferably another hour to soak in more of the juices and serve.
Café Rio Chicken1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast (I use boneless skinless)
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.
Café Rio Rice3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro finely chopped
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
1 ½ c rice
Add the water, bouillon, garlic, chiles, salt, butter, and onion to the pot bring water to a boil and add the rice, simmer covered 30 minutes. Add the finely chopped cilantro at the end before serving.
Black Beans
1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Café Rio Dressing1 ranch dressing packet
1 cup milk
1 cup mayonnaise
3 tomatillos (tomato like vegetable with a husk around them)¼ bunch of cilantro1 clove garlicJuice of 1 lime1 whole jalapeño
2 green onions
Salt to taste
Mix the ranch packet, milk, and mayonnaise in a bowl with a wire whisk until well combined. Add all other ingredients to the blender and add the dressing mixture. Blend well and enjoy!
**Extra**I use the Cotija cheese and get the dough flour tortillas at Wal-Mart and I use romaine lettuce. You can make the corn strips by preheating the oven to 400 F. Slice corn tortillas into thin strips. Bake for about 8 minutes. Enjoy!
