Cafe Rio Recipes

Creamy Tomatillo Dressing
3 large tomatillos
1 cup buttermilk
1 cup packed fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope buttermilk ranch dressing mix
1 clove garlic, minced
1 juice of one fresh lime
1 jalapeno pepper, diced (make sure to wear gloves when dicing it, use seeds and all)
Salt to taste
**You can also use serrano peppers for a spicier dressing (the green tabasco works too)

Remove husks from tomatillos, wash, quarter and broil until soft--about 7 minutes. Combine everything in blender until smooth. Chill for at least one hour for flavors to blend.

Pork Barbacoa
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon powdered allspice
1 teaspoon powdered cinnamon
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoons ancho chile powder
Mix these ingredients into a dry rub, rub into the pork (can use picnic pork shoulder, pork chops, roast).

4 cloves garlic, minced and mashed to a paste
1 onion sliced into rings
2 tablespoons orange juice
juice from one lime
1/4 cup rasberry vinegar
2 cups of chicken broth

Add wet ingredients to crock pot, rub spices into pork, place in crock pot, and simmer for 6 hours or until it falls apart.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 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.