Thursday, July 31, 2008

Cafe Rio Night.

Our good friends Mike & Ashley with the little man
Wyatt, Miles, Bella, & Addox eating away.
Just hanging out after a long, hard day of work for the boys.
3 little cuties: Crew, Bella & Finn
Dinner was Delicious.


2-3 lbs. Pork Loin (lean cut)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, mild)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade 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 can 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 crockpot and cook on low for 2 hours.


1 c. 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 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, 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.


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.


1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
Juice of 1 Lime
Cilantro (handful)
Salt & Pepper to taste

Combine all ingredients in blender and mix until smooth. Refrigerate. (I think it's better if you make this the day before and leave refrigerated.)


  1. What kind of pork did you get???

  2. random- Beegh and I had the same dinner tonight!!!! It made me feel like I was back in AZ. Our black beans were not as extravagant, we got lazy and just put some garlic and salt in them.Where did you get the foil containers from?

  3. yum that looks like it turned out so good! i've thought of making those but decided it's too much work when I can go get the real thing right around the corner :)

  4. if you only knew how much im missing and craving cafe rio! thanks for the invite!! haha jk.

  5. Jealous I'm not there!! Although I did eat the real deal this week!! I'm excited to try your recipes..

  6. that's one of the things i miss the most from provo! thanks for taking the time to post the recipes- i can't wait to make it!

  7. ohh yummmm soo jealous!! i miss cafe rio!! i will def try out this recipe!