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Café Rio recipes make easy work of tasty pico de gallo, guacamole

Café Rio Mexican Grill opened its Spokane location earlier this year.

Just in time for Cinco de Mayo, the chain is sharing a couple of quick and easy recipes for pico de gallo and guacamole. They’re not the “secret” recipes that Café Rio uses in its restaurants, but they’re “close,” said Jennifer Burns, media representative for Café Rio.

Known for its “no microwaves and no freezers” policy as well as a menu inspired by the cooking of the Rio Grande region of Northern Mexico, Southern Texas and New Mexico, Café Rio is headquartered in Salt Lake City. Founded in 1997, the chain owns and operates 79 locations in 11 states. The other Washington locations are in Spokane Valley, Wenatchee and Lynnwood. On the Web: www.caferio.com.

Pico de Gallo

From Café Rio Mexican Grill

Kosher salt, to taste

6 Roma tomatoes, diced

3 green onions, finely chopped

1 jalapeño, seeded and minced

2 limes, juiced

1/4 cup fresh cilantro, finely chopped

Kosher salt, to taste

In a large bowl, salt the tomatoes to taste. Let sit for a few minutes to pull out juices. Add all the remaining ingredients, mix well and serve.

Note: Serve with tortilla chips and over your favorite dishes, such as burritos, enchiladas, tostadas, quesadillas, chicken, eggs and more. Store in a sealed container for up to 5 days.

Guacamole

From Café Rio Mexican Grill

2 avocados, peeled and pitted

2 teaspoons fresh lime juice

2 tablespoons fresh cilantro, chopped

1 scallion, finely chopped

1 small garlic clove, minced

Salt, to taste

Using a fork, mash avocados in a small bowl. Add lime, cilantro, scallion, garlic and salt, to taste. Mix well and serve.

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