I’ve found a way to have food from my favorite restaurant in Buffalo. For anybody else that is craving Café Rio goodness here’s a great recipe for both the sweet pork and the lime cilantro dressing. I love it. Yum, yum!
Sweet Pork
2 Cups dark brown sugar
1 Cup hot salsa
Per 2 lbs pork roast
Put in crock pot and cook till pork is done.
Lime-Cilantro Ranch
1 envelope buttermilk ranch dressing mix
1 Cup Mayo
1 Cup buttermilk
1/2 Bunch cilantro
1 heaping teaspoon minced garlic
2 Tomatillos
Cholula sauce to taste
Blend in food processor or blender, store in refrigerator until ready to serve (gets hotter when in fridge). Make ahead of time to let flavors melt together. Will keep about 2 weeks in fridge.
Pork Salad
tortilla
sweet pork
lime-cilantro ranch
1 head romaine lettuce
diced tomatoes
monterrey jack cheese
beans and rice
tortilla chips or baked tortilla strips
guacamole
Sweet Pork
2 Cups dark brown sugar
1 Cup hot salsa
Per 2 lbs pork roast
Put in crock pot and cook till pork is done.
Lime-Cilantro Ranch
1 envelope buttermilk ranch dressing mix
1 Cup Mayo
1 Cup buttermilk
1/2 Bunch cilantro
1 heaping teaspoon minced garlic
2 Tomatillos
Cholula sauce to taste
Blend in food processor or blender, store in refrigerator until ready to serve (gets hotter when in fridge). Make ahead of time to let flavors melt together. Will keep about 2 weeks in fridge.
Pork Salad
tortilla
sweet pork
lime-cilantro ranch
1 head romaine lettuce
diced tomatoes
monterrey jack cheese
beans and rice
tortilla chips or baked tortilla strips
guacamole
3 comments:
here is an alternative set of recipes for ya...
Café Rio Pork
3-5 lb Pork Loin or Pork Roast
1½ cans Dr. Pepper is better
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard, heaping
1 tsp cumin, heaping
1 tsp garlic, minced
Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on
high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook
in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve over rice, on
a salad, or in a tortilla*.
*If served in a tortilla, add pinto beans, Monterey Jack cheese (grated), and green chili enchilada
sauce for a Café Rio type pork barbacoa burrito enchilada style. To assemble burrito: add pork,
pintos, green chili rice (see below), Monterey Jack cheese and enchilada sauce to a tortilla. Fold
tortilla around contents and flip burrito over so the fold side is down. Pour a small amount of
enchilada sauce over the top of the burrito and sprinkle additional Monterey Jack cheese on top
of enchilada sauce.
Green Chili Rice
1 c. rice
2 c. chicken broth
4 oz can green chilies
1 small onion, diced
8 c. fresh cilantro
1 tsp oregano
1 tbsp salt
½ tsp cumin
3 green onions, chopped
Combine all ingredients except green onions. Cook in steamer or oven 350° for 60 minutes. Stir
in green onions and let stand 10-15 minutes before serving. Recipe may be tripled and cooked in
a 9 x 13 pan. When tripling, only double the chilies, onion, and cilantro. Oregano can be strong,
so only use 1½ - 2 tsp. Use rice cooker, but watch closely so it doesn’t burn and stick to the
bottom.
Café Rio Type Chicken
8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)
Simmer a while to develop flavor.
Add juice of limes over top just before serving.
Creamy Cilantro Dressing (for salad version)
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano peppers with seeds removed (adds heat)
Blend ingredients in blender, let sit to thicken.
Note: Dressing continues to get hotter when it is stored in the fridge.
Pico De Gallo (Salsa)
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ tsp lime juice
½ tsp pepper
Add all ingredients, mix and chill.
Guacamole
1 onion, chopped
1 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine
4-5 avocados, chopped
Juice of 1 lime
Combine all ingredients; add 1 tsp salt when ready to serve.
Café Rio Pork
3-5 lb Pork Loin or Pork Roast
1½ cans Dr. Pepper is better
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard, heaping
1 tsp cumin, heaping
1 tsp garlic, minced
Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on
high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook
in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve over rice, on
a salad, or in a tortilla*.
*If served in a tortilla, add pinto beans, Monterey Jack cheese (grated), and green chili enchilada
sauce for a Café Rio type pork barbacoa burrito enchilada style. To assemble burrito: add pork,
pintos, green chili rice (see below), Monterey Jack cheese and enchilada sauce to a tortilla. Fold
tortilla around contents and flip burrito over so the fold side is down. Pour a small amount of
enchilada sauce over the top of the burrito and sprinkle additional Monterey Jack cheese on top
of enchilada sauce.
Green Chili Rice
1 c. rice
2 c. chicken broth
4 oz can green chilies
1 small onion, diced
8 c. fresh cilantro
1 tsp oregano
1 tbsp salt
½ tsp cumin
3 green onions, chopped
Combine all ingredients except green onions. Cook in steamer or oven 350° for 60 minutes. Stir
in green onions and let stand 10-15 minutes before serving. Recipe may be tripled and cooked in
a 9 x 13 pan. When tripling, only double the chilies, onion, and cilantro. Oregano can be strong,
so only use 1½ - 2 tsp. Use rice cooker, but watch closely so it doesn’t burn and stick to the
bottom.
Café Rio Type Chicken
8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)
Simmer a while to develop flavor.
Add juice of limes over top just before serving.
Creamy Cilantro Dressing (for salad version)
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano peppers with seeds removed (adds heat)
Blend ingredients in blender, let sit to thicken.
Note: Dressing continues to get hotter when it is stored in the fridge.
Pico De Gallo (Salsa)
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ tsp lime juice
½ tsp pepper
Add all ingredients, mix and chill.
Guacamole
1 onion, chopped
1 bunch cilantro, chopped (or ¾ bunch)
2 small tomatoes, chopped fine
4-5 avocados, chopped
Juice of 1 lime
Combine all ingredients; add 1 tsp salt when ready to serve.
yikes....thanks for the advice....but cafe rio is right down the road....hehe! life must be rough for you....
but i like costa vita better anyway....they have really good steak meat!
You are so amazing, thanks so much for letting me come hang out and eat the food in person. You make good food. You have amazing faith, I am so glad you knew what to do to get your wallet back.
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