Everything's cooked in each restaurant's kitchen, fresh every day. They cook or grill all of the meats on site, each day, and prepare all of the sauces, salsas, and desserts fresh daily. Fresh made tortillas are cooked on the hot, spinning comal when you order. No freezers. No microwave ovens.
Choose Your Entree
- Bowl
- Burrito
- Salad
- Enchilada
- Taco
- Quesadilla
- Tostada
- Nachos
- Tortilla Soup
Choose your Proteins
- Sweet Pork Barbacoa
- Pollo Asado
- Shredded Chicken Breast
- Braised Beef Barbacoa
- Fire-Grilled Chicken
- Fire-Grilled Steak
- Roasted Seasonal Veggies
- Veggie (Guacamole)
Choose Your Options
- Beans
- Cilantro Lime Rice
- Sauce
- Salsa
- Enchilada Style
- Queso Style
- Dressings
- Guacamole
- Chips, Salsa, & Guacamole
- Chips, Salsa, & Queso
- Chips & Salsa
- Tortillas
- Side of Queso
- Specialty Drinks
- Bottled Water
- Famous Tres Leches
- Fresh Lime Pie
- Elotes (Mexican Street Corn)
- Avocado Corn Salsa
- Grilled Fajita Veggies
- Pollo Asado
- Roasted Seasonal Veggies
- Chipotles Ranch Dressing
- Salsa Roja
- Chili Lime Tortilla Strips
- Tuesday Shredded Meat Taco
- Wednesday Tostada & Drink
- Thursday Coconut Shrimp Tacos
- Saturday Baja Citrus Shrimp Tacos
Nutrition Info
- Seasoned Chilis, Lime & Salt
- Seasoned Peppers & Onions
Mexican Street Corn
- Roasted Corn in a Chile & Queso Blend
- Avocados, Charred Sweet Corn & Peppers with a Honey Chipotle Dressing
- Roasted Sweet Potatoes, Butternut Squash & Peppers with a Chipotle Drizzle
- Smokey & Spicy, Rosted Morita Chilies & Charred Tomatoes
They make all their Tortillas right there
How to Order:
- Burrito
- Sweet Pork Barbacoa
- Pinto Beans, Mild Sauce, Enchilada Style
- Rice
- Beans
- Mango Salsa
Cafe RioIt Takes Hard Work to Look This Good
We make everything fresh from scratch every single day. It is everything we stand for and everything you sit down at our tables for.
This is Our Story
The year was 1997. The place, a little 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 belief that every ingredient must 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, these six little restaurants caught the attention of a fine gentleman named Bob Nilsen. He purchased Cafe Rio 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 made sure to keep the mantra of “fresh food, made fresh” at the very core of the brand. No freezers. No microwaves. Nothing premade. Mr. Nilsen has since moved on and a new team of quality-obsessed leaders have taken the wheel. To this day, our staff still begins each day, bright and early, hand-squeezing limes, hand-scooping avocados, chopping fresh vegetables, simmering sauces, and preparing the chef-inspired recipes our fans have come to love.
We're realizing the dream of spreading the love of Cafe Rio Mexican Grill around Utah and beyond.
Homemade Tortillas
The first thing you see when you start your order at Cafe Rio is our fresh made tortillas cooking on the hot, spinning comal.The comal is one of the foundational elements of the Cafe Rio kitchen. An essential tool in traditional Mexican cuisine, the comal is what gives our tortillas their rich, deep and nutty flavor.
Farm To Table
Each day at Cafe Rio begins with a delivery of fresh fruits and vegetables, right from the farm. We hand-squeeze over a thousand limes, we hand-scoop over a thousand avocados. We cook or grill all of our proteins and meats on site, every day, and prepare all our sauces, salsas and desserts fresh daily.Why We Taste So Much Better
No Freezers. No Microwaves. When your food is freshmade everyday, you simply don't need 'em. Freezers mean frozen, microwaves mean reheating. No way, we say!Home Of The Original Sweet Pork Barbacoa
A recipe so sweet, it must have been made with love. Steve Stanley's signature recipe, Cafe Rio's Sweet Pork Barbacoa is a delicious fan favorite. It's such a popular item that others try to imitate, but who are we kidding. THERE'S NO REPLACING THE ORIGINAL.
Cafe Rio
WIKIPEDIACafe Rio, or Cafe Rio Mexican Grill
American fast casual restaurant chain based in Salt Lake City, with branches in Arizona, California, Colorado, Idaho, Maryland, Montana, Nevada, Utah, Virginia, Washington, and Wyoming. They specialize in Mexican cuisine. Its menu includes appetizers, tostadas, salads, burritos, desserts, enchiladas, tacos, quesadillas, soups, and beverages. The company also provides catering services.In April 2022, it has grown to 146 locations.
- Cafe Rio was started in 1997 by Steve and Tricia Stanley in St. George, Utah.
- In December 2004, Bob and Kathleen Nilsen, Spencer K Hill, along with SKM/Apax Partners purchased the chain, which at the time had six restaurants.
- In 2011, Dave Gagnon took over as CEO and COO at the same time as Bob Baker was appointed President and CFO.
- In 2018, Steve Vaughan became CEO when Dave Gagnon retired. Previously, Mr. Vaughan was CFO.
- As of December 2020, Cafe Rio is operating in 135 locations across 11 states.
Cafe Rio's recipes are inspired from the traditional cooking of the Rio Grande region of Northern Mexico, Southern Texas and New Mexico. Meals are cooked in each restaurant's kitchen, fresh every day. The signature dish is a sweet pork barbacoa burrito made enchilada-style.
Twelve Surprising Facts about Cafe Rio
- The company's CEO, Dave Gagnon, greeted me wearing shorts and a polo shirt with the Cafe Rio logo. None of this corporate suit-and-tie stuff! His casual demeanor put me right at ease.
- The company headquarters are located on Admiral Byrd Drive, west of the Salt Lake International Airport. It makes it easy for store managers to fly in for training sessions.
- Every Monday the headquarters staff has Cafe Rio for lunch.
- The headquarters is equipped with a mega-kitchen, where store managers participate in challenges similar to the TV show "Chopped." Without prior notice, they are assigned a menu item to cook from scratch.
- Cafe Rio was founded in St. George, Utah, in 1997, by Steve and Tricia Stanley. It now has 74 locations in 12 states (2014).
- A former president of Burger King, Bob Nilsen, bought Cafe Rio's six locations from the Stanleys in 2004. Gagnon worked with Nilsen at both Burger King and Taco Bell.
- The chain was ranked at the top of the prestigious Sandelman and Associates restaurant industry survey for 2013, where more than 100,000 customers rated their experience at quick-service restaurants. Chick-fil-A and Cafe Rio tied for the number one spot.
- Utah customers tend to prefer the sweet pork barbacoa over the other meat choices. But the East Coast locations sell more chicken than pork. Utah stores prefer black beans; Easterners prefer pinto beans, and they tend to order more burritos than salads.
- In Utah, the typical order is a sweet pork burrito, enchilada style, with medium sauce and black beans, according to Ben Craner, Cafe Rio's marketing director. If a salad is ordered, it's likely to have black beans and creamy tomatillo dressing.
- Employees make the food from scratch daily at each location, using a closely guarded recipe book that goes into the safe every night. Employees must sign an agreement not to divulge the recipes. The copycat ones on Pinterest and blogs are guesses by home cooks who have tasted and tinkered.
- In 2005 Cafe Rio filed a lawsuit against Costa Azul (which became Costa Vida), alleging the new fresh-Mex chain had copied Cafe Rio's recipes, menu and layout, among other things. When I asked Craner and Gagnon about the suit, they declined to comment, except that it was settled.
- In Utah locations, the most popular specialty drink in horchata.
Cafe Rio:
Facts about the Mexican GrillMashedCafe Rio
In the world of Mexican fast-food chains, you may have never heard of Cafe Rio if you live east of the Mississippi River. But for those living in the western region of the United States, you are likely well-familiar with the home of the popular sweet pork barbacoa. Cafe Rio not only sells Mexican-inspired salads, burritos, and tacos, but it also has a fiercely loyal following, making it one of the top-performing regional fast-food chains.
- The Utah-based restaurant was originally family owned
- It went corporate in 2004
- It prides itself on fresh ingredients
- There is a big emphasis on employee training
In 2013, Cafe Rio launched a rigorous training program at the Salt Lake City headquarters called the Cafe Rio Advanced Food Training Institute, or C.R.A.F.T. for short. While training at the institute, both General Managers and sauce cooks learn about the history of the company, as well as the work that it takes to consistently deliver Cafe Rio's fresh products to the customers. Cooper even mentioned that the company takes inspiration from military training programs to instill both discipline and pride in the work the employees do on a day-to-day basis. Taking shortcuts is simply not a part of the company culture. Cooper says that the hard work is what draws so many candidates to want to work with Cafe Rio in the first place.- Customers love its sweet pork barbacoa
While the entire menu includes a variety of proteins, sauces, and other ingredients made from scratch each day, many Cafe Rio customers would agree that it is the sweet pork barbacoa that keeps them coming back week after week. The signature pork has been a Cafe Rio staple since the very beginning, as founder Steve Stanley referred to it as "Central American barbeque" during his interview with KUTV. Customers can order the pork on a variety of dishes, with its tortilla salad being amongst the top menu items according to Nation's Restaurant News.- Exact recipes are hard to come by, to fans' dismay
- It once sued a close rival
- There is a not-so-secret menu item: the "queso-rito."
The restaurant unveiled the hack on its Facebook page back in 2015, which involves ordering any of the burritos off of the menu and having it covered in their creamy queso sauce. Cafe Rio brought the hack up again on its Instagram page a few years later as one of the ways customers can enhance their burritos (along with ordering it Red Hot Hatch Chili Enchilada Style or Medium Hot Green Chili Enchilada Style). So next time you visit a Cafe Rio, order your queso-rito with confidence; there should be no question that it is on the "not-so-secret" menu.- Employees have positive things to say about their job experience
Overall, there's a general sense that Cafe Rio is an enjoyable place to work.- Cafe Rio is continuing to expand
Cafe Rio is still predominantly a western United States chain, with the vast majority of its restaurants located west of the Mississippi River. However, as of 2022, there are several locations in the Washington, D.C. metro area, including restaurants in Virginia and Maryland. Looking ahead, the company has plans for expansion. In March 2022, Fast Casual reported that Cafe Rio was intending on adding 15 locations to its roster by year's end. Some of the most recent locations to open are in the Denver, Colorado area, with two new restaurants welcoming customers as recently as the fall of 2022 (via 9 News).- Cafe Rio is now opening digital cafes
The future of Cafe Rio goes beyond the promised expansion of its physical locations, as reported by Fast Casual. It is also turning to technology to reshape the customer experience. According to QSR Magazine, Cafe Rio is expanding its "Digital Cafe" locations. These restaurants have an added technological edge to them, leaning more heavily on mobile orders, kiosk ordering, and grab-and-go options. Cafe Rio says that the benefits provided by going digital are twofold: Customers can take advantage of more convenient ordering options, and the restaurant can seek to expand its physical footprint by now being able to move into locations with smaller square footage.The move seems to be working well. QSR Magazine reports that Cafe Rio's customer participation in its digital cafes is among the highest for restaurants that offer similar programs, with a participation rating of over 35% as of May 2022. Cafe Rio CEO Steve Vaughan mentioned that a third of the company's sales revenue comes from either the mobile app or the website, so the success of the digital cafes may be no surprise. With the use of digital ordering tripling in just two years, Cafe Rio shows no signs of slowing down when it comes to its tech-driven offerings.
19 Cafe Rio Nutrition Facts
Facts.netKey Takeaways
- Cafe Rio offers a variety of nutritious, customizable, and flavorful options, including low-calorie, high-protein, and heart-healthy choices, making it a great spot for a delicious and balanced meal.
- With fresh ingredients, gluten-free and vegan-friendly options, and no artificial additives, Cafe Rio provides a wholesome dining experience that caters to diverse dietary preferences while offering satisfying portions and delicious desserts.
- Low in Calories
- High in Protein
- Fresh Ingredients
- Balanced Nutritional Profile
- Vegetarian and Vegan-Friendly Choices
- Gluten-Free Options
- Customizable Meals
- Freshly Made Sauces and Dressings
- No Artificial Flavors or Preservatives
- Satisfying Portions
- Heart-Healthy Menu Choices
- Rich in Fiber
- Nutritious Kids' Meals
- Freshly Prepared Guacamole
- Seasonal Specials
- Authentic Mexican Cuisine
- Free of Trans Fats
- Freshly Baked Tortillas
- Delicious Desserts
Cafe Rio Mexican GrillIce Tea LoverChina Mist
Cafe Rio serves good tasting fresh brewed China Mist iced tea. This is a very good tasting iced tea. I did notice a slight fruity flavor in the "traditional black tea", which more than likely comes from using the same brewing machine for the other flavored teas. Nevertheless, this is definitely an iced tea I would drink again.
- Original Black
- Hibiscus Raspberry
- Mint Limeade
- Horchata
- Mango Lemonade
- Strawberry Lemonade
Cafe Rio:
The Utah roots of this popular, award-winning restaurantksl.comCafe Rio
Few things can make your mouth water faster than a sweet pork barbacoa burrito or a grilled chicken salad topped with creamy tomatillo cilantro dressing from Cafe Rio Mexican Grill. These signature dishes, along with many others on the menu, have helped the restaurant gain a large and loyal following through the years.In 2011, Cafe Rio was even voted the number one quick service restaurant in the nation, beating out tough competitors such as Chipotle, In-N-Out Burger and Chick-fil-A, according to PR Newswire. The fresh, made-from-scratch meals are now available in 163 locations across the U.S. - and it all started right here in Utah.An ever-evolving menu will keep you coming back for more
While you can count on your old favorite stand-bys maintaining their spot on Cafe Rio's menu, the restaurant isn't afraid to mix it up and try new things. The most recent addition to its flavorful lineup are the new Cafe Rio Bowls, which include eight new, fresh ingredients that you can mix and match to your heart's delight.
- Grilled Fajita Veggies
Charred and hand-cut to perfect, these seasoned peppers and onions add the perfect savory crunch to every bite of your Cafe Rio bowl.- Elotes (Mexican Street Corn)
This roasted, creamy corn is topped with chile and queso for that authentic street-food flavor.- Avocado Corn Salsa
Fresh avocados combined with charred sweet corn and peppers come dressed in a honey chipotle dressing to make for a delightfully sweet and spicy topping.- Salsa Roja
For those who like a little heat in their bowls, the roasted morita chiles and tomatoes in Cafe Rio's Salsa Roja will satisfy your need for something with a little kick.- Roasted Seasonal Veggies
Sweet potatoes, butternut squash and peppers all drizzled with a smoky chipotle sauce adds savory goodness to your bowl.- Chipotle Ranch Dressing
It's like ranch dressing but with a bold, smoky kick that's delicious and versatile.- Pollo Asado
Take your chicken to the next level with a blend of citrus, habanero and honey flavors that will leave you drooling for more.- Chile Lime Tortilla Strips
If you liked the regular handmade chip strips, you'll love the tangy seasoning of chiles limes and salt on these ones.You can build your own bowl (BYOB) starting with a base of cilantro lime rice, black or pinto beans, enchilada sauces, hand-shredded cheese, your choice of protein and any of these new ingredients.
Started in 1997 by Steve and Tricia Stanley in St. George, Utah. Meals are cooked in each restaurant's kitchen, fresh every day. They cook or grill all of the meats on site, each day, and prepare all of the sauces, salsas, and desserts fresh daily. Fresh made tortillas are cooked on the hot, spinning comal when you order. No freezers. No microwave ovens.
