Cafe Rio Sweet Pork Burritos, smothered. When I lived in Utah and was going to school at BYU, this was one of my favorite places to eat. I've never had anything like it anywhere else. Some people argue that Costa Vida is better than Cafe Rio, but I think they're close enough to the same that I don't mind going to either. When we moved to St. Louis, for 3 1/2 years I was unable to satisfy my craving for Sweet Pork Burritos. We tried Q'doba and Chipotle, both good, both very different than Cafe Read more [...]
This slow cooked, shredded, Sweet Pork is to die for. It's sweet and spicy and perfect to put on anything and everything, or just eat plain. This is a copycat recipe from the popular Mexican restaurant, Cafe Rio. They make sweet pork and put it in a burrito with beans, rice, salsa, and cheese, and then they smother it in more salsa and cheese and bake it. It is one of my favorite splurge meals and something I have only found in Utah and Idaho.
After several attempts to nail the exact flavor Read more [...]
I created this Salsa Verde for the sole purpose of using inside my Cafe Rio Copycat Sweet Pork Burritos. However, it is delicious and works well to use as an enchilada sauce or to simply eat with chips. Whatever you might use salsa for, you can substitute this Salsa Verde.
It's really fast and easy to throw this together. Just combine everything in a medium saucepan and bring to a boil. Reduce the heat to a simmer and let simmer until it's the desired consistency. I like mine a little Read more [...]
I hope you're not bored of Mexican food yet. Ha! I'm slowly making my way toward the Grand Finale: Cafe Rio Copycat Smothered Burritos. But to get there, I have to post all the other elements first. And there are quite a few. So, bear with me, it won't be too much longer. And then, hopefully, you'll be singing praises from the kitchen, especially if you live outside of Utah, about how wonderful Sweet Pork Burritos are.
In the meantime, I have a confession to make: I really do not like fresh Read more [...]
Pico de Gallo, or Salsa Fresca is pretty much amazing. There are lots of ways to make Pico and many variations depending on what flavors you prefer. For me, I like to keep it simple. Tomatoes, onion, garlic, fresh cilantro, and fresh lime plus a generous sprinkle of course sea salt.
This salsa stinks up my kitchen table and fridge in a very, very, delicious way.The combination of fresh ingredients and aromas is incredible. I like to make it a couple hours in advance of serving it because Read more [...]
I don't really know why I decided to start calling this "Mexi Quinoa." I think I just got really lazy and didn't want to say Mexican Style Quinoa Salad. So Mexi Quinoa it is. This salad is packed full of protein, vitamins, nutrients, fresh vegetables, and flavor. It can be served hot or cold, over lettuce or chips, as a side dish or entree. Clearly, this is a very versatile dish and it can be customized to your liking!
I prefer to serve the quinoa mixture over a bed of chopped romaine Read more [...]
My husband spent two years serving a mission for our Church in Porto Alegre Brazil. He had the time of his life sharing the Gospel and teaching the Brazillian people. One of the things he always talks about is the Black Beans and Rice they would eat every single day. He said the beans there were better than he has ever had before. I wouldn't say these are exactly like the beans he had in Brazil, but they're pretty darn good.
They are gently simmered with onion, garlic, plenty of spices Read more [...]
My husband and I, and our boys of course, recently moved to Idaho so he could start a Chiropractic Practice. We left our home in St. Louis, Missouri, drove for over 26 hours solid (split into three days), and finally made it to Idaho. Before we left, about a million people told me to prepare for the cold since I was moving out of the Midwest. Today, however, I shouldn't be the one worried about the cold! We're at a balmy mid 30's while my friends in St. Louis freeze in -10 degrees! I'm definitely Read more [...]
Pulled Pork Chalupa goes back as far as I can remember in my Mom's family. It's one of those staple recipes that we always have when aunts, uncles, and cousins get together. It's served at every family reunion and family get together. I can remember countless evenings driving out to my Aunt's house in the country, walking in the door, and smelling the most delicious smell known to a kid.
It was definitely Chalupa night.
Complete with all the toppings chopped, diced, sliced, shredded, Read more [...]
**Original post written in November**
It's been a little quiet around my kitchen this week. On November 14, our almost 3 year old son, Blake, had a freak accident. He went to kick a ball in the kitchen and ended up stepping on it and sliding off. His foot stayed stationary on the ground while the upper half of his leg remained in motion before hitting the ground, thus breaking his femur. Our world has been rocked a bit, and I'm still working on getting on top of things. I'm hoping to post more Read more [...]