Cafe Rio Recipes

Our ward has re-started their cooking classes. Last month they did recipes for "Cafe Rio" Salad. I personally have never been to Cafe Rio, but lots of people love it and I really loved these recipes. It was my turn to be in charge of family dinner this past Sunday so we had these and everyone loved them. If you don't know--it's basically a taco salad served on a tortilla so you'll need the normal taco toppings to go along with it. The only thing we didn't have was the corn salsa (totally my fault for not getting those in charge of it the recipe when I was supposed to) but I LOVE that stuff. It's really good. Anyway...here are the recipes and hey, if you have any great recipes you and your family love please share them! I'm always needing new ones.

Disclaimer: These are not necessarily the same recipes the actual restaurant uses! I'm told they taste similar though. Hope you like them!

Cafe Rio Chicken

5 lbs chicken breast
1 small bottle Kraft Zesty Italian Dressing
3 cloves garlic, minced
1 Tbsp Chili Powder
1 Tbsp ground Cumin

Place chicken and the rest of the ingredients in a crock pot. Cook on high for 4 hours, remove and shred chicken then return to pot and continue cooking for one more hour. (note: I just left the chicken in the crock pot and shredded it using my hand mixer-beware it is a bit messy at first, and I think I would have turned it down to low for the last hour too)

Cafe Rio Pork
6 lbs pork (pork loin works best)
1- 16 oz bottle of salsa or taco sauce
1 can coke (can use non-caffeinated)
2 cups brown sugar

Place pork in crock pot. Cook on high for 5 hours. Cut pork in thirds. Mix together sauce ingredients and pour on top of pork. Cook an additional 3 hours on high. Shred pork. Leaveon low temp until ready to serve.


Cilantro Lime Rice

6 cups water
4 cups rice, regular NOT instant
5 Tbsp chicken bullion
4 tsp. minced garlic (the dried kind)
1/2 bunch of cilantro
1 small can of green chilies, chopped
Juice of two limes
1 Tbsp butter or margarine
1/2 small onion

Blend cilantro, green chilies, and onion in food processor or blender. IN large sauce pan, combine all ingredients and bring to a boil. Reduce heat and simmer rice- tightly covered- for 20 minutes. Remove from heat and stir, then cover and let sit 5 minutes.

Corn Salsa

1 can corn, drained
1 can black beans, rinsed and drained
2 large tomatoes, chopped
2 avocados, chopped (add just before serving)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 envelope Good seasons Italian Dressing, mixed according to package directions

Mix in bowl. Store in fridge. Great with tortilla chips

Creamy Tomatilla Salad Dressing -- A MUST have

1 packet Hidden Valley Ranch buttermilk dressing mix
1 cup buttermilk
1 cup mayonaise
3 tomatillas
2 cloves garlic
juice of one lime
3 Tbsp Salsa Verde
1 cup fresh cilantro
1/2 tsp cayenne pepper
1/8 tsp tabasco sauce
Blend all ingredients in blender or food processor. Refrigerate