The Chevys and Rio Bravo Fresh Mex Cookbook by Chevy's Inc Staff and Chevys Inc Staff

  • Tomatillo salsa verde

    from The Chevys and Rio Bravo Fresh Mex Cookbook The Chevys and Rio Bravo Fresh Mex Cookbook by Chevy's Inc Staff and Chevys Inc Staff

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatillos; jalapeño chiles; ground cumin; cilantro
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Notes about this book

  • Kitiara121 on May 06, 2021

    Made the Cracked Crab Enchiladas. These were really good. I would use less chipotle-cream sauce in the filling and add more crab but other than that, I don't think I would change a thing.

  • DKennedy on March 17, 2014

    Rasputina recommends: the fuego spice mix, the tomatillo salsa, ranchero sauce, salsa chicken, rio bravo red rice, beans a la charra, the black beans, their wings of fire are a favorite. Use their yucatan marinade on bone in chicken pieces and then grill. Use their agua negra marinade and fuego spice mix for skirt steak fajitas, the sweet hot jalapeño jelly is fabulous, served with the chicken wings in the restaurant. Make the sweet corn tomalito.

Notes about Recipes in this book

  • Fuego spice mix

    • Kitiara121 on June 03, 2023

      This is a good spice mix for Shrimp Fajitas (or any Fajitas for that matter).

  • Cracked crab enchiladas

    • Kitiara121 on May 06, 2021

      Be sure to read the instructions and add the 1/2 cup of sauce to the filling (as opposed to the 4 cups the ingredient list calls for. Needless to say, that is now highlighted in the book. These enchiladas have great taste and can't wait to try them again (with less sauce in the filling)

  • Chile-honey glazed prawns

    • DKennedy on March 17, 2014

      Marinade doubles as a finishing glaze. Easy to prepare. Kids liked these.

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  • ISBN 10 1580081916
  • ISBN 13 9781580081917
  • Published May 01 2000
  • Format Hardcover
  • Page Count 128
  • Language English
  • Edition First Printing
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

When Chevys--everybody's favorite Mexican restaurant--first opened in the San Francisco Bay Area in 1986, they pledged that everything would be made fresh from scratch every single day. True to their word, Chevys and Rio Bravo (its cousin in the southwest and southeast) make their salsa hourly from blackened tomatoes and serve their tortillas piping hot less than three minutes after they are made. Now for the first time, Chevys' classic recipes are made available for the home. In this flashy, full-color Fresh Mex primer, you'll learn how to make fabulous fajitas, smoky salsas, tasty tacos, and more, and serve them up with the same festive flair that is the hallmark of the Chevys.