Cafe Rio Comida

Cafe Rio Pork or Beef

2 pork tenderloin, or 1 large pork roast OR 1 3 lb. chuck beef roast
1 16 oz. bottle of Pace Salsa
1c. of brown sugar

Put in crock pot and cook 8 hours. Shred meat and cook an additional hour.
Serve on Tortillas or in Salad.


Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced (I omitted this)
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.


Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.


Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper
Mix all together.


Tomatillo Dressing
3 Tomatillos, cut in chunks
1/2 c. buttermilk
1 pkg. Ranch Dressing
1c. chopped cilantro
1 c. mayo
1 clove garlic (minced or pressed)

Blend in a blender until smooth.


Cilantro-Lime Vinaigrette Dressing
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced

Combine in blender or food processor.