The year was 1997. The place, a little town in southern Utah called St. George. A beautiful 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 belief that each ingredient must be fresh and made fresh to order. And you know what? People loved it. They couldn’t get enough of it. So much in fact, that one restaurant became six. In 2004, all six of these little restaurants caught the interest of a fine gentleman named Bob Nilsen. He purchased Cafe Rio Menu With Prices from the Stanleys with the idea of spreading the love of making this fresh Mexican food to everyone close to Utah and beyond.
He ensured to keep the mantra of “fresh food, made fresh” on 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 adopt notice. We’ve won over 100 awards, from the Best of City Search and also the Oxnard Salsa Festival for the Inc. 500 as well as the Alfred P. Sloan Award. And you also know what else? We’re just how to get started.
Cafe Rio opened in 1997 in six Utah locations. Currently, you can find fifty-seven locations in ten states: Arizona, California, Montana, Wyoming. Nevada, Colorado, Idaho, and Utah inside the West and in Maryland and Virginia on the East Coast. A summary 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 created using L-cysteine as being a dough conditioner. The guacamole fails to contain gelatin. A soybean-based shortening can be used in the kitchen where vegetarian and vegan menu items are prepared separately from meat products.
Aubrie told us that Cafe Rio’s purchasing director is a vegetarian and so understands most of the ingredient concerns of vegetarians and vegans. She has developed lists (previously available on the internet) of menu items which 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 seen on our website shortly.”
The update was needed because of recent ingredient change. Aubrie informed The VRG that
There is a change made recently using the margarine that is utilized in our California, Maryland, and Virginia locations. Previously the margarine was dairy-free, though with the change made the newest margarine does contain dairy…If you are interested in vegan or animal-free products inside the California, Maryland, and Virginia markets here is a set of items 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 of our other markets usually do not use dairy-free margarine so we usually do not anticipate that any changes will likely be made soon.”
On its website, Cafe Rio states that most of its food is “fresh and made daily. There aren’t any microwaves or freezers in any of our own locations. Nothing is premade. We don’t have mechanized processed food.” Readers thinking about mkxorn more about Cafe Rio Catering may visit its website: http://www.caferio.com/
The contents of this post, our website, and our other publications, like the Vegetarian Journal, are certainly not designed to provide personal medical health advice. Medical health advice needs to be extracted from an experienced health professional. We quite often rely on product and ingredient information from company employees or company statements. Information does change and mistakes are always possible. Please make use of your own best judgment about whether a product is acceptable for you personally. Further research or confirmation may be warranted.