The year was 1997. The place, a small 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 idea that each 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 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 Catering Menu from the Stanleys with the idea of spreading the love of making this fresh Mexican food to everyone in and around Utah and beyond.
He ensured to maintain 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 ones to adopt notice. We’ve won over 100 awards, from the very best of City Search and also the Oxnard Salsa Festival for the Inc. 500 as well as the Alfred P. Sloan Award. And you know what else? We’re just starting out.
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 then 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 made out of L-cysteine as being a dough conditioner. The guacamole will not contain gelatin. A soybean-based shortening is utilized 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 thus understands lots of the ingredient concerns of vegetarians and vegans. She has created lists (previously available online) of all the menu items that are vegetarian or vegan and it is currently updating them. In mid-March 2013, Aubrie said that “the [updated] vegan and vegetarian information should be available on our website shortly.”
The update was needed because of recent ingredient change. Aubrie informed The VRG that
There is a change made recently with all the margarine which is used within our California, Maryland, and Virginia locations. Previously the margarine was dairy-free, though with the change made the new margarine does contain dairy…If you are looking for vegan or animal-free products within the California, Maryland, and Virginia markets here is a set 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 clarify 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 be made in the near future.”
On its website, Cafe Rio states that all of its 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 considering mkxorn a little more about Cafe Rio Menu 2020 may visit its website: http://www.caferio.com/
The contents of this post, our website, and our other publications, including The Vegetarian Journal, are not designed to provide personal medical advice. Medical advice ought to be extracted from a qualified health professional. We quite often rely 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 an item is acceptable for you personally. Further research or confirmation may be warranted.