Guac

1) Halve each avocado and remove the pit. 2) Scoop out the flesh with a spoon. 3) Then coarsely chop it.
Slightly mash the avocado then add onion, tomato, cilantro, garlic and some lime. Then salt and pepper to taste.

Guacamole

Source: The Girl Who Ate Everything

Ingredients:

4 ripe avocados

1/2 cup red onion, diced finely

2 roma tomatoes, seeded and diced finely

1/4 – 1/2 cup cilantro, chopped finely

1 lime, juiced

1 teaspoon minced garlic

salt and pepper to taste

(optional) 1/2 jalapeno, seeded and diced finely

Instructions:

Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. If you like your guacamole on the spicy side add some diced jalapeno here.

Add the lime juice, salt, and pepper to taste.

Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.

Pico De Gallo

Pico De Gallo 
Source: adapted from the Pioneer Woman

Ingredients:
5 plum tomatoes
1/2 large or small onion
1 jalapeno
cilantro
1/2 lime
salt
*Quantities are approximate

Instructions:
Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotterpico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Cafe Rio Tomatillo Dressing

Cafe Rio’s Creamy Tomatillo Dressing

Source: Sheri Denney

Ingredients:

1 (1 ounce) package Hidden Valley Ranch Dressing mix
1 cup buttermilk
1 cup Mayo
1 large or 2 small tomatillos (they are green and by the tomatoes)
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Instructions:
Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio Rice

Café Rio Lime Cilantro Rice 
Source: my mother-in-law Sheri Denney

Ingredients:
2 Tablespoons butter
pepper to taste
1 ¼ cup uncooked white rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tablespoons finely chopped cilantro
¾ teaspoon salt
¼ teaspoon cumin

Instructions:
In a skillet melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.

Cafe Rio Pork

Café Rio’s Sweet Barbacoa Pork
Source: (a mix between Sheri Denney and Martha McMullin’s recipes)
Serves 12-15 people

Ingredients:
7-8 lbs. boneless pork butt or shoulder (make a 3-4 lb pork roast if you are just doing your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 Tablespoons molasses or honey
3 teaspoons minced garlic
½ teaspoon salt
2 – 3 cups brown sugar
pepper to taste
4 teaspoons cumin

Instructions:
Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don’t overshred the pork or it will turn mushy.

Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon.

Traditionally this meat is served over a salad or in a burrito.

To make a Cafe Rio salad layer:

tortilla  (I warm mine in aluminum pans like cafe rio in the oven with cheese)
cheese
Cilantro Lime Rice
Black or Pinto Beans
Pork
Chopped Romaine or green leaf lettuce
sprinkle tortilla strips on top
grated Parmesan cheese

Serve with sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slices
Creamy Tomatillo Dressing