Cafe Rio Salads

Romaine Lettuce - choppedTortillas - warmed (skillet or microwave)
Corn chips - for the top of the salad
Beans - from the can (black or pinto)
Lime wedges

Rice:
Rice
Chicken Broth
1/2 onion - sauteed
zest of 1 lime
1/4 bunch of cilantro - chopped

Cook rice according to package directions using chicken broth instead of water.  Add the rest of the ingredients toward the end of cooking time.

 Pico de Gallo:
4 Tomatoes (chopped)
1 white onion (chopped)
1/4 bunch of cilantro (chopped)
2 cloves of garlic (minced)
1/2 tsp. lime juice
1 tsp. salt
1/2 tsp. pepper

Dressing:
1 c. mayo
1 c. milk
1 pkg. ranch dressing mix
2 tomatillos
2 serrano peppers (remove seeds)
1/2 bunch cilantro

Place ingredients in blender and blend until creamy.  Keep refrigerated.

Pork:
5-6 lb. pork roast
1 TBSP. cumin
20 oz. bottle Coke
1 c. brown sugar
12 oz. bottle red La Victoria Taco Sauce

 Cook roast on low for 12 hours with water added half-way up the roast.  After 12 hours, drain water off of roast and add remaining ingredients and continue cooking for 4 more hours.  Then shred the meat and cook for 2 more hours.

Guacamole:
3 large avocados
2 TBS. mild chunky salsa
1/2 tsp. seasoning salt
2 TBS. mayo
1/2 tsp. garlic powder

Peel and mash avocados, add remaining ingredients and mix well.  Put avocado pit in guacamole to prevent browning.