Cafe Rio Salad

Okay I am just going to post the recipe now, I think you all need to try it- very yummy!








Cafe Rio Pork

3 lb. pork loin
16 oz. chunky salsa (put in blender until chunks are gone)
1 can coke
2 cups brown sugar

Put pork loin in crock pot and cover half the pork with water. Cook on high for 5 hours. Drain water, cut pork into 1/3 rds, pull fat off and shred with a fork. Mix sauce together (salsa, coke and br. sugar) pour over pork and cook another 3 hrs. on high. Leave on low until ready to serve.

Cafe Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them) - I could only find the canned.
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.* be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.


Black Beans

1 can black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons 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

Cafe Rio rice

4 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles
¾ t salt
1 T butter
½ onion
2 cups rice

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