The year was 1997. The place, a small 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 concept that 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 attention of a fine gentleman named Bob Nilsen. He purchased Cafe Rio Menu 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 help keep the mantra of “fresh food, made fresh” at the very core of 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 only real ones to consider notice. We’ve won over 100 awards, from the very best of City Search and 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, you can find fifty-seven locations in ten states: Arizona, California, Montana, Wyoming. Nevada, Colorado, Idaho, and Utah inside the West as well as 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 inside 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 out of L-cysteine being a dough conditioner. The guacamole does not contain gelatin. A soybean-based shortening can be used in your kitchen where vegetarian and vegan menu items are prepared separately from meat products.
Aubrie told us that Cafe Rio’s purchasing director is really a vegetarian and so is aware of most of the ingredient concerns of vegetarians and vegans. She has evolved lists (previously available on the web) of menu things that are vegetarian or vegan and it is currently updating them. In mid-March 2013, Aubrie claimed that “the [updated] vegan and vegetarian information should be on our website shortly.”
The update was needed because of a 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, however with the change made the brand new margarine does contain dairy…If you are looking for vegan or animal-free products in the California, Maryland, and Virginia markets this is a list 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 own other markets tend not to use dairy-free margarine so we usually do not anticipate that any changes will be made in the near 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 almost any of our own locations. There is nothing premade. We don’t have mechanized processed food.” Readers interested in mkxorn much more about https://www.storeholidayhours.org/cafe-rio-catering-menu-prices/ may visit its website: http://www.caferio.com/
The valuables in this post, our website, and our other publications, such as the Vegetarian Journal, are not intended to provide personal medical health advice. Health advice needs to be taken from a qualified health professional. We quite often depend on product and ingredient information from company employees or company statements. Information does change and mistakes will always be possible. Please make use of your own best judgment about whether a product is acceptable for you. Further research or confirmation may be warranted.