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 cafe or 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 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 attention of a fine gentleman named Bob Nilsen. He purchased Cafe Rio from the Stanleys with the thought 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 from 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 adopt notice. We’ve won over 100 awards, from the Best of City Search and the Oxnard Salsa Festival for the Inc. 500 as well as 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 as well as in Maryland and Virginia on the East Coast. A listing 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 of their bread products were made with L-cysteine as a dough conditioner. The guacamole fails to contain gelatin. A soybean-based shortening can be used in the kitchen area where vegetarian and vegan menu items are prepared separately from meat products.
Aubrie told us that Cafe Rio’s purchasing director is actually a vegetarian and so is aware of many of the ingredient concerns of vegetarians and vegans. She has developed lists (previously available on the web) of all menu things that are vegetarian or vegan and is currently updating them. In mid-March 2013, Aubrie stated 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 was clearly a change made recently using the margarine that is used inside 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 within the California, Maryland, and Virginia markets listed here is a listing 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 usually do not use dairy-free margarine and that we tend not to anticipate that any changes will likely be made soon.”
On its website, Cafe Rio states that all of the food is “fresh and made daily. There aren’t any microwaves or freezers in almost any of our locations. Nothing is premade. We don’t have mechanized processed food.” Readers considering mkxorn more about Cafe Rio Menu With Prices 2020 may visit its website: http://www.caferio.com/
The items in this article, our website, and our other publications, including The Vegetarian Journal, are certainly not meant to provide personal health advice. Medical health advice ought to be extracted from a qualified health professional. We quite often depend upon product and ingredient information from company employees or company statements. Information does change and mistakes are usually possible. Please use your own best judgment about whether an item is suitable to suit your needs. Further research or confirmation may be warranted.