What we ate ALL Weekend long...and it couldn't have been better!!!

Everyone who knows me knows that I am IN LOVE with CAFE RIO. I discovered it my sophomore year of college and have been hooked ever since. I probably didn't go more than 2 weeks without grabbing a salad from this place. One of the SADDEST parts of leaving Utah was that I probably would never be able to eat there again :(

Then last week I was blurking? (I don't know if you would call it that because I was actually looking at someone's blog who I know but just don't have on my friend list. Is that what blurking is? Anyways...) when I found that she had listed all of these recipes that were supposedly just like Cafe Rio's. I know there are a lot of them floating around out there but since I had never attempted to recreate this oh so delicious dish I thought I'd give it a shot.

The results ?!? Better than I expected. As close as I think anyone could possibly get. It will be added to our family's dinner menu and eaten AT LEAST once a month if not more.

It was all quite easy to make. The only down fall is that there were a lot of different things to make so it actually took quite a long time. But definitely worth every minute spent preparing - plus the leftovers lasted us for 2-3 additional days!!!

Homemade Tortillas - I just looked on the internet to find a recipe for these. They turned out alright (Justin actually made these because when I attempted them they turned out a little too thick) - definitely better than packaged ones so I will for sure try and make these again!

Dressing - I tried version 1 but it came out quite thick. I would attempt a different one in the future.


CAFE RIO CILANTRO-LIME RANCH DRESSING (version 1):

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1 (7 ounce) can tomatillo salsa (green salsa)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1 clove garlic
• 1 bunch fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Combine and mix until smooth and creamy in a blender or food processor.
CAFE RIO CILANTRO-LIME RANCH DRESSING (version 2):

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (If you like it SPICY keep the seeds in it. If you like it mild, remove the seeds.)

Mix all ingredients together in the blender.

Rice - Sorry my picture makes it look like mashed potatoes because I let the rice cook a little too long. Turned out yummy still -

CAFE RIO CILANTRO-LIME RICE:

• 1 cup uncooked rice
• 1 tsp. butter or margarine
• 2 cloves garlic, minced
• 1 tsp. freshly squeezed lime juice
• 1 can (15 oz) chicken broth
• 1 cup water
• 1 Tbsp. freshly squeezed lime juice
• 2 tsp. sugar
• 3 Tbsp. fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Guacamole - my guac didn't turn out because my avacados were not ready yet. I'll have to try it some other time.

ANGELA'S GUACAMOLE:

• 1 clove of garlic, pressed
• 1 or 1 1/2 Tbsp. fresh lemon juice
• 2 avocados, peeled, seeded, and mashed
• 1/2 tsp. salt
• 1 Tbsp. fresh cilantro, minced
• 1 small tomato, seeded and chopped fine
• 1/2 small onion, chopped

Combine all ingredients and serve immediately.

SWEET PORK - absolutely amazing.

CAFE RIO SWEET PORK:

• 2 pounds pork
• 3 cans Coke, divided (NOT diet; I've heard that Caffeine-Free works)
• 1/4 cup brown sugar
• dash garlic salt
• 1/4 cup water
• 1 can sliced green chilies
• 3/4 can enchilada sauce (Old El Paso brand, medium spici ness)
• 1 cup brown sugar

Put the pork in a heavy duty Ziploc bag. Add about a can and a half of Coke and about 1/4 c. of brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 ca

n Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Beans - Beans, beans - the magical fruit...

CAFE RIO BLACK BEANS:

• 2 Tbsp. olive oil
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1 can black beans, rinsed and drained
• 1 1/3 c. tomato juice
• 1 1/2 tsp. salt
• 2 Tbsp. 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. (I read a suggestion to mix the black beans with a can of corn and add a dash of cumin and chili powder.)

PICO - the longer it sits, the better it tastes

PICO DE GALLO:

• 4 fresh tomatoes
• 1 white onion, chopped
• 1/4 bunch cilantro, chopped
• 2 cloves garlic, minced
• 1/2 tsp. lime juice
• 1 tsp. salt
• 1/2 tsp. pepper
• 

HOW TO PUT IT ALL TOGETHER:

You can buy the aluminum deep-dish pans at the grocery store (I just used a round cake pan). Lay a tortilla in the bottom of the pan, sprinkle cheddar cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted.

After you add the cheese to your preferred tortilla, add the following ingredients in this order: beans, rice, pork, romaine lettuce (not iceburg), a scoop of pico de gallo, guacamole, some crushed tortilla chips (I have yet to find the little tortilla strips), a shake of Parmesan cheese, a few cilantro leaves, and don't forget the best part, the dressing!

Thanks to my old friend Kendra Drake from my very first married ward for writing a post on her blog about my absolute favorite restaurant and enabling me to once again have my beloved dish anytime I want to now!