For those of you lucky enough to know about Cafe Rio, this will probably be one of my more exciting posts, as last night’s dinner was inspired by the miraculous deliciousness that is Cafe Rio’s cuisine.
Cafe Rio and I have had a long and complicated love affair. I discovered Cafe Rio in college, only to fall madly in love, knowing our relationship could not last. In anticipation of my leaving the West and returning East following graduation, I spent my last year of college eating there at least 3 times a week (and savoring every, last bite). Oh, how I miss Cafe Rio! Oh, how I long for their amazing salads and drool-worthy horchata! Whenever I get within striking distance of a Cafe Rio, I hit it up like it’s my only purpose in life. But, alas, there is still no Cafe Rio near home. There are TWO!!! near my best friend, however, so you bet your sweet bippy I make more than one pilgrimage each time I visit her (which is not often enough). Sigh.
Anyway. While my version of their food doesn’t perfectly measure up to their amazingness , it does adequately fills the aching hole left in my heart (and stomach) while I pine away for what I cannot have.
I’ve combined a number of recipes from different sources to create a Cafe Rio-type dinner, like the one we ate last night, and while it isn’t quite the same, it is remarkably satisfying. And for those of you who have never had Cafe Rio food, you’ll probably just enjoy every bite, minus the emotional-complication ;)
CREAMY TOMATILLO DRESSING:
Blend together-
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle)
2 tomatillos, remove husk
Diced 1/2 bunch of fresh cilantro, stems removed
1 clove garlic
Juice of 1 lime
1 jalapeño, seeded
GREEN CHILI LIME RICE: (I usually double this recipe)
3 C water
3 chicken bouillon cubes
2 tsp. minced garlic
1/4 bunch chopped cilantro
1/2 tsp. cumin
1/2 can green chilies
1/3 tsp. salt
1/2 Tbsp. butter
1/4 medium onion, chopped
1.5 C rice, uncooked
juice from 1-2 limes
Directions: Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.
ZESTY SHREDDED CHICKEN: (I had a recipe I used to use but recently discovered a better one from a friend. Thanks, Lindsay!)
Ingredients:
3 lbs. chicken breast (boneless, skinless)
2 cups zesty Italian dressing (I ended up using Trader’s Joe’s Tuscan Italian Dressing last night, and it was really good!)
2 T ground cumin
2 T chili powder
2 T garlic powder
Instructions:
Place all ingredients in the crockpot. Cook on low for 7-8 hours or high 3-4 hours. Shred and serve.
GARLICKY BLACK BEANS: (Thanks for this one, too, Lindsay!)
1 can black beans
1 T dried onion
1 T minced garlic
Put all on stove in pot on high for first 5 min or so, and then
turn down and simmer for 30-45 min. If you’re in a hurry, you can do
less (I did only 10 minutes last night), but longer does taste better.
WHEN ALL OF THE ABOVE IS READY:
Combine with any of the following elements:
Guacamole (I like Trader Joe’s Greek Yogurt based Guac- it is so delicious, with fewer calories and grams of fat)
Crushed corn chips
Shredded cheese
Fresh cilantro
Fresh chunks of tomato or salsa
Fresh tortillas
Fresh, chopped lettuce
Slices of lime
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