True Love

Cafe Rio...where do I start. I was there when it opened in Provo, and it's always held a special place in my heart. Maybe it's the fact that it's impossible to go there without seeing someone you know; maybe it's the eccentric employees (3 fingers, anyone?); maybe it's just the fact that it's the most delicious taste ever to enter my lips. Whatever it is, it's amazing. Since its been nearly 2 years since my last experience at the Rio, I decided it was time to attempt to recreate the goodness. Although it was seriously more cooking than I've done in the last 2 months combined (ok, 4 months), it turned out super good. Thought I'd share the recipe for those who also are in withdrawals. Enjoy. Dressing: 1 pkg Hidden Valley Buttermilk Ranch Dressing; 1 cup buttermilk; 1/2 - 1 clove of garlic (minced); 1/2 t lime juice; 1 cup mayo (or light mayo); 2 tomatillos; 1/2 bunch fresh cilantro (chopped); 1/2 small jalapeño (seeds removed) Mix all ingredients in blender. Refrigerate at least one hour prior to serving.

Pico: 2 tomatoes (chopped); 1/2 white onion (chopped); 1/4 bunch cilantro (chopped); 1 clove of garlic (minced); 1/2 t lime juice; salt and pepper Mix all ingredients together (duh).

Rice: Cook white or brown rice as directed (use chicken bouillon in place of water). Once cooked, add 1/2 bunch cilantro (chopped); 2 tsp cumin; 1 small can of diced green chiles; 1 T lime juice; pepper.

Pork: Cook 3 lb pork roast in crock pot (covered 1/2 way with water) on high for 3 hours. After 3 hours, drain most of the water and add 1 bottle taco sauce (8 oz); 1 T cumin; 1 cup brown sugar; 1 can Coke (not diet). Cook on low additional 3 hours. Shred before serving.

Now for all you Rio virgins, this is how you eat it - warm a burrito-sized flour tortilla on the stove, melting some cheese in the middle. Next you heap on the rice, then some black beans, then tons of pork. Top with romaine lettuce (shredded, naturally), pico, guac, and some crispy corn strips (cook a corn tortilla in the oven to make). Finish with tons of dressing and a lime slice on the side.

I know this is a lot of work, for all you non-chefs (like me), but it'll last you a few days at least. Delish!