Rio

Tonight I introduced my family to the goodness that is Cafe Rio. We don't have them in Sioux Falls, so I was bound and determined to eat as much of it as I could while we are in Salt Lake City. We have Qdoba, which is close, but not as good or colorful. Cafe Rio has brightly colored chairs and tables with beautiful tiles as wall decor.

I usually got the pork salad (so so SO yummy) but decided to change it up a bit and try the burrito. The Big Man-who is not a Mexican food fan-got tacos. Little Man had a kids quesadilla. All of that and the mint lemonade sent my taste buds to heaven.

I love just going into the place. When you first walk in, you are greeted with the aroma of fresh tortillas cooking (and not on a roller/conveyor belt like some places). You go down the line-place your order, which is then cooked in front of you. After your food is done, it's toppings time. They have the best guacomole I've ever had, and pretty amazing pico de gallo and salsa too. The desserts are pretty good too, but after our meal Im usually too full to try!

Chef in Training has a whole bunch of Cafe Rio recipes on her website

(http://www.chef-in-training.com/2012/03all-your-favorite-cafe-rio-recipes-in-one-place/) that I can't wait to try! 

It's pretty easy to make your own tortillas too-so if you make Cafe Rio at home it would taste more authentic.

3 c  flour (I like blue corn flour that I can buy in bulk)

1 tsp salt

1/2 tsp baking powder

1/3 c oil 

1 c hot water

Mix the flour, salt, and baking powder together thoroughly. Add the oil and mix with your hands until the flour mixture resembles fine crumbs. Add hot water and mix until a ball is formed. Cover and let the dough rest for at least 30 minutes. (If leaving overnight, place in refrigerator)

Divide dough into 12 even sized balls and roll out one at a time on a floured surface. Brush off excess flour and cook on a hot, ungreased pan over medium heat. Turn the tortilla when brown blisters form. Serve warm.