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Directions One per line	CAFE RIO/COSTA VIDA SWEET PORK 1 c. favorite salsa (I like pace the best) 1 c. brown sugar 3-4 lbs pork roast (bone in or out) Put all in crock pot, cook and then shred (usually all day...if it looks dry just add equal amounts more of salsa/brown sugar. I have a more involved recipe using Adobo sauce and Coke, but this is just as good I think - make a comment if you want me to email you the more involved one CAFE RIO CHICKEN I am not a huge lover of the chicken so I can't really attest if this is a true likeness or not, but it is really good 1 sm bottle zesty italian dressing (I use Kraft) 1 T chili powder 1 T cumin 3 cloves garlic-minced 4-5 lbs of chicken breast Cooke all together in crock pot for approx 4 hrs, shred then cook another hour GREEN LIME RANCH 3 fresh medium (golf ball size) tomatillos cut into quarters juice of 1 lime 1 c fresh cilantro - i usually just use half the bunch in the dressing and half in the rice 5 stalks of green onion with ends 2 cloves crushed garlic 1/4 to 3/4 t salt 1/2 c buttermilk 1/2 c mayo 1/2 c sour cream 1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk 1/4 t crushed cayenne pepper 1 jalepeno chopped Put all ingredients in the blender and blend well. If you like it a little more mild, use less cayenne pepper and less of the jalepeno seeds. I usually only use 5-6 seeds & a tiny piece of the core. My mom uses the whole pepper seeds and all. GREEN RICE Juice of 1 lime 4 t chicken bullion 2-3 minced garlic cloves 1/2 bunch cilantro 1 can green chilies 2/4 t salt 1 medium onion, chopped Chop above coarsely and then fry in 1 T butter or oil Add 1 1/2 c rice and fry Add 3 c water, bring to rapid boil, turn down as low as possible, cover and simmer. According to my friends in our Spanish branch, the trick to separated mexican style rice is to not stir and to cook as low as possible. If you want stickier rice, stir occasionally and cook faster.
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