Since making the salsas available for sell, we’ve been deliberating whether or not to incorporate some recipes with the product, but Mario is stumped. He uses it in everything! How do you start with that? It wasn’t until one of our customers told us how she uses the salsa to make pork chile verde and was willing to share the recipe, that we thought – hey! I bet there’s some of you out there willing to share your salsa creations with the world! We’d really like to see. Just be warned that if this is an old, family recipe you share, as soon as it’s online, it becomes the property of the internet and all that entails. So without further preamble, here is:
Glenda’s Gringo Slow Cooker Pork Chile Verde
2 lbs. pork, preferably a little fatty, cut into one-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 pint Tenderfoot Salsa Verde
flour for coating
salt and pepper to taste
Heat oil in a large skillet on medium high, then add onion and cook until almost transparent; add the garlic. Cook another minute, careful not to burn the garlic. Remove the onions and garlic from the skillet and put into your slow cooker. Add more oil, if necessary; should cover the bottom of the pan. Coat the pork in salted and peppered flour and brown the meat in two separate batches. You’re not trying to cook the meat at this point, you’re just caramelizing the proteins to give the verde a richer flavor. Mix all ingredients together in your slow cooker and pour the Tenderfoot Salsa Verde over the mix. Remember, the slow cooking will render out meat juices, so you may not want to use the whole pint. That’s up to you. Anyway, cook on slow for 6 – 7 hours, high for 3 – 4 hours. Makes a nice meal with leftovers!
Along with all the changes in the works for Cafe Luna, we thought we’d sell our salsa for only $5 a pint since they’re all such a big hit! The rub? We make only so much per batch, and one they’re gone, they’re gone until the next batch is created.
The promo? Think of a good name for the salsa rojo. We’ve got “Tenderfoot” for the salsa verde, “Burn your face off” for the habanero, so we need a rockin’ moniker for the red salsa. The prize? A free pint of your favorite salsa! To enter, go to our Facebook page and put your winning idea in the comments of this post. Or, if you have a WordPress account, go ahead and comment here. The winner will be picked next Wednesday, November 22, and notified via Facebook. Be creative and keep your suggestions real!
There’s a reason there are aphorisms such as “Time flies “. Mario and I have had a busy year, with our latest addition to our small family and everything that entails, and we actually had a mini-vacation about two weeks ago. We really needed that day off! But I digress. This year’s “Best of…” voting just slipped right past us, we’ve been so busy. Time flew, and before we knew it, we found out that our loyal customers and friends had cast their say. We are grateful that, once again, we came away with flying colors in multiple categories; best casual dining, best catering, best ethnic food, best lunch and best Mexican food. So before I let any more time fly by (I know, enough with the tempus fugitalready!), Mario and I wanted to thank you all sincerely for voting us the Best of the Best of Colfax and to let you know that we look forward to continuing to serve everyone for the upcoming year!
Every so often, we’ll run a daily special of chicken tingas tostadas. Like so many of our dishes, there is history behind them that has roots that extend deep into the Mexican culture. Chicken tingas is no different. The tomato and chile sauce based recipe originated in the Puebla area, which is especially famous for its cuisine. Taking into account that true Mexican food “is considered one of the most distinguished in the world due to the complexity of their preparation, distinctive flavors and ancient traditions”*, this is high praise indeed. Like so many of the dishes Mario prepares, his version has a more organic, humble beginning as he learned about the tingas preparation from his mother. It has all the kudos and culture that is distinctive to the region, with a touch of love from the Cercedo family kitchen.
Now you know a little more about the wonderfulness of Mexican food in general, and more specifically, Mario’s culinary inspiration!
I recently received a message from a confused customer about the Food Menu link on her mobile device. I had been aware of this in a peripheral sort of way on my own phone, but since I was having other problems with it, I didn’t think this was an issue. Obviously, I was wrong! Apparently, anyone trying to get food info on the go was looking at a screen like this:
How helpful that must have been for you! I apologize for this oversight. Now, you should get this screen:
Wow – a real food menu!
You will need to scroll a little, but there it will be.
With this correction there will be a small change in how you get around the mobile site. Instead of seeing a Menu tab like this:
You will see a Navigation bar, like this:
Click on that and you’ll be set for mobile cruising!
Thank you so much, Bridget, for bringing this to my attention! It’s details like this that we business owners sometimes overlook in our busy schedule that can make a big impression, and we want it to be right…or as right as we can get it. So, on that note, we’ll leave until our next blog entry!
I made this video in response to a fairly common question. There are those of you who would appreciate a little more advance notification on our specials, and others who would like a set daily lunch special. I keep getting asked for sneak previews, and I always have to respond with, “The only one who knows is Mario.” I’ve always felt it was rather off-putting, but it is the truth! The video was taken at a moment’s notice, and it shows. Mario is very camera shy, and he wasn’t going to set aside a time to be filmed, so this a catch as catch can! Hope this explains his method.
Several customers have recently asked me if we plan to expand. It’s great that our cafe is doing so well, and our reviews are overwhelmingly positive. From an outsider’s perspective, I understand that it would seem to be our next step. Mario and I have decided to not expand, that we’ll keep our operation local, because there’s only one of him and one of me. We want to keep the service at a specific level and the food cooked only one way – my way and Mario’s way. We wouldn’t be able to do that with multiple venues, no matter how well trained the staff; experienced cooks have their own style, and great cashiers and up front people have their own way of handling people. Besides, we’re happy where we are with the employees we have – why expand?
Hey lunatics! We are excited because our Facebook page is nearing 1000 likes. May not sound like a lot to you, but in a town with a population of 1,200 it is a big deal to us. The likes must be on our Facebook only!