The year was 1997. The place, a little town in southern Utah called St. George. A lovely couple named Steve and Patricia Stanley started a restaurant called Cafe Rio Mexican Grill. Cafe Rio served authentic dishes derived from inspired recipes and traditional cooking of Northern Mexico’s Rio Grande region, Southern Texas, and New Mexico. Central to every bite was the idea that each and every ingredient should be fresh and made fresh to order. And you know what? People loved it. They couldn’t get enough of it. So much so, that one restaurant became six. In 2004, all six of these little restaurants caught the eye of a fine gentleman named Bob Nilsen. He purchased https://www.storeholidayhours.org/cafe-rio-menu-prices/ from the Stanleys with the thought of spreading the love of making this fresh Mexican food to everyone close to Utah and beyond.
He made certain to help keep the mantra of “fresh food, made fresh” in the very core in the brand. No freezers. No microwaves. Nothing premade. Our staff begins each day, bright and early, hand-squeezing limes, hand-scooping avocados, simmering sauces and preparing desserts. The crowds that line up at our over 125 Cafe Rio locations today, aren’t the sole ones to take notice. We’ve won over 100 awards, from the very best of City Search as well as the Oxnard Salsa Festival towards the Inc. 500 and the Alfred P. Sloan Award. And also you know what else? We’re just how to get started.
Cafe Rio opened in 1997 in six Utah locations. Currently, there are fifty-seven locations in ten states: Arizona, California, Montana, Wyoming. Nevada, Colorado, Idaho, and Utah inside the West and then in Maryland and Virginia on the East Coast. A list of locations may be found at http://www.caferio.com/locations.
The VRG spoke with Aubrie within the Support Center at Cafe Rio. She told us that neither the black beans, the pinto beans nor the rice contain any animal flavors or broths. None with their bread products were made with L-cysteine as being a dough conditioner. The guacamole does not contain gelatin. A soybean-based shortening is used in your kitchen where vegetarian and vegan menu merchandise is prepared separately from meat products.
Aubrie told us that Cafe Rio’s purchasing director is a vegetarian and so understands lots of the ingredient concerns of vegetarians and vegans. She has created lists (previously available on the internet) of menu things that are vegetarian or vegan and is currently updating them. In mid-March 2013, Aubrie said that “the [updated] vegan and vegetarian information ought to be available on our website shortly.”
The update was needed because of a recent ingredient change. Aubrie informed The VRG that
There was a change made recently using the margarine which is used in our California, Maryland, and Virginia locations. Previously the margarine was dairy-free, however with the change made the new margarine does contain dairy…If you are looking for vegan or animal-free products in the California, Maryland, and Virginia markets here is a listing of things that are secure:
* black beans
* pinto beans
* flour tortillas
* corn tortillas
* corn chips
* corn strips for salads
* tostada shells
* Pico de Gallo sauce
* Salsa Fresca
* romaine lettuce
To explain the margarine change, we asked Aubrie if Cafe Rio restaurants in other states use margarine containing dairy. She replied by stating that “all in our other markets do not use dairy-free margarine and that we usually do not anticipate that any changes will likely be made in the future.”
On its website, Cafe Rio states that every of their food is “fresh and made daily. There aren’t any microwaves or freezers in every in our locations. Nothing is premade. We don’t have mechanized processed food.” Readers thinking about mkxorn much more about Cafe Rio Prices may visit its website: http://www.caferio.com/
The items in this post, our website, and our other publications, including The Vegetarian Journal, are certainly not designed to provide personal medical health advice. Medical health advice ought to be extracted from a professional health professional. We frequently depend upon product and ingredient information from company employees or company statements. Information does change and mistakes are usually possible. Please make use of own best judgment about whether an item is acceptable to suit your needs. Further research or confirmation may be warranted.