Thursday, March 11, 2010

Cafe Rio

As close to the real thing as it's gonna get...

our favorite restaurant back in utah was Cafe Rio. i still CRAVE it. alot. this is as close to that as it's ever gonna get for me. i think i need to take a trip back there just to eat the real thing again. one day. a girl can dream, right?

so in the meantime this is what i have to do. make a tortilla. layer it with rice, bean, lettuce, pico, maybe some guac, some crushed up tortilla chips, AND the DRESSING!!!


it is quite a bit of work but it is oh so worth it. so just do every single recipe. you'll be glad you did. it makes a good amount. definitely enough for lots of leftovers depending on how many you are serving.


Cafe Rio Shredded Pork


2 lbs. pork

3 cans coke (each can is about 1 ½ cups)

¼ cup brown sugar

Garlic salt

¼ cup water

1 can green chilies

¾ can enchilada sauce (Old El Paso - Medium - red)

1 cup brown sugar


1. Put pork and 1 ½ can coke and ¼ cup brown sugar in ziplock bag.

2. Marinate overnight.

3. Drain.

4. Put pork, ½ can coke, water, and garlic salt in crock pot on high overnight (or until it falls apart).

5. Drain and shred.

6. Blend ½ can coke, chilies, sauce, and brown sugar.

7. Pour over meat and cook in crock pot 2 more hours on low.

Café Rio Dressing


1 cup buttermilk

½ cup light mayo

¼ cup sour cream

¼ cup milk

2 packets Hidden Valley Buttermilk Ranch packets

2 tomatillos (quartered)

½ bunch cilantro

½ juice of lime

1 jalapeno (no seeds)

½ tsp. garlic

Some salt


1. Blend everything together.

Café Rio Rice


1 cup uncooked rice

1 tsp butter

2 cloves garlic

1 tsp lime juice

1 can chicken broth (15oz)

1 cup water

1 Tbs. lime juice

2 tsp. sugar

3 Tbs. cilantro


1. Combine rice, butter, garlic, 1 tsp. juice, broth, and water.

2. Boil.

3. Cover and cook on low 15-20 minutes.

4. Remove from heat.

5. In a small bowl combine juice, sugar, and cilantro.

6. Pour over rice and mix.

Café Rio Black Beans


2 Tbs. olive oil

2 cloves garlic

1 tsp. cumin

1 can black beans - rinse and drain

1 1/3 cup tomato juice

1 ½ tsp. salt

2 Tbs. cilantro


1. Cook garlic and cumin in oil over medium heat.

2. Add beans, tomato juice, and salt.

3. Stir till heated through.

4. Before serving stir in cilantro.



4 tomatoes

1 onion

¼ bunch of cilantro

2 cloves garlic

½ tsp. lime juice

1 tsp. salt

½ tsp. pepper


1. Chop and combine all ingredients.

No comments:

Post a Comment