The Future Looks Flavorful

April 19th, 2010

Willy Wonka had it right when he thought of Smell-O-Vision. For all the advancements made in technology, there is still no way for the smells from our kitchen to coil around you from a vent in your computer, much less let you sample our fresh products free online.

If we could we would. Welcome to the next best thing.

Introducing the Rico Brand Blog, a lively hub of ideas online that mix culinary creativity with the ease of everyday cooking. Stay tuned for recipes, ideas, tips and tricks locally from our kitchen to yours.

Take Rico Brand Products home tonight from your local grocery store and check back often to see how our freshness, our flavor, and your family can come together, the Rico Way.

Planning a Catered Event?

April 7th, 2010

Our Catering staff has over 13 years of experience planning events, customizing menus and providing services from start to finish that will make hosting your next party, corporate event, wedding or fundraiser an easy and pleasant experience. Rico Catering Services include catering small intimate parties to large events with over 2,000 guests. Rico can provide meals ready to go to heat up in the privacy of your own home, deliver meals hot in disposables or in catering equipment, set up basic buffet lines, design elaborate tasting stations or provide seated service w/wine pairings.

Our meals include items to meet the differing tastes of your guests. We can create menus that include Kid Meals, Vegetarian and/or Vegan Items, choices for Wheat Gluten Intolerants and guests with specific dietary needs or restrictions.

Besides traditional catering services, our staff can help with location recommendations, bartending services, china and glassware rentals, event rentals, wedding/event planning, wine pairings and more. To learn more about these services, please feel free to contact our Catering Director at (801) 463-6390 or fill in our Information Page and we will do our best to create a menu within your budget that will meet and/or exceed your expectations.

Please see our budgetary and catering policies for minimums, delivery minimums and costs, set-up and other items to consider when planning a catered event.

Download Catering Policies and Procedures

Download Catering Menu and Pricing Information

Appetizers

February 20th, 2010

Appetizer Plates

  • Anti-Pasto Platter with Marinated Artichokes, Mushrooms, Olives, Onions, Tomatoes and Other Veggies, Manchego Cheese and/or a Variety of Cheeses, Variety of Salami, Turkey and/or Proscuito
  • Beef Slices with Chimichurri
  • Black Bean and Corn Salad
  • Ceviche: Fish, Mushroom, Salmon, Scallop with Mandarin Chipotle Marinade or Shrimp
  • Chile or Chipotle con Crema (Served Warm)
  • Chile Verde or Chicken Mole as dip, or to smother over tamales, or as part of a Rico Nacho Bar
  • Black Bean and Corn Salad
  • Ceviche: Fish, Mushroom, Salmon, Scallop with Mandarin Chipotle Marinade or Shrimp
  • Chile or Chipotle con Crema (Served Warm)
  • Chile Verde or Chicken Mole as dip, or to smother over tamales, or as part of a Rico Nacho Bar
  • Coconut Shrimp with Mango Chutney or Jalapeno Jelly
  • Cured Salmon with Crackers, Marinated Onions, Capers and Ancho, Chipotle, Chile Lime, Dill or Habanero Cream
  • Dates Wrapped in Bacon
  • Empanadas – Beef, Chicken, Lamb, Portobello or Spinach and Feta
  • Flautas – Beef, Chicken or Portobello with Mexican Crema
  • Guacamole or Mango Salsa
  • Jalapenos stuffed with ground beef, pork, raisins, plantains, almonds, apples and peaches – (Vegetarian fillings available upon request)
  • Manchego Cheese with Spanish Chorizo, Guava or Quince Paste or Pimentos
  • Meatballs in Chipotle Sauce, Mole Negro or Mole Poblano
  • Mini Tamales: Artichoke, Asparagus and Ranchero Cheese, Beef, Chicken, Pork, Sweet Corn and Vegetable
  • Mini Tamales with Specialty Fillings (Minimum of 50)
  • Chicken Chipotle – Chicken Mole – Duck with Pineapple – Shrimp with Chipotle Masa
  • Mole Sampler:
    Meatballs, Mini-Tamales, Pork Loin, Shrimp, Skewers and/or Turkey Breast Bites
  • Moles Include: Almond – Amarillo – Negro – Pipian – Pistachio – Poblano
  • Quesadillas with Cheese, Chicken and Duck w/Serrano Cilantro Tortilla
  • Rico Nacho Bar:
    Includes Chicken or Chile Verde Topping, Chipotle con Crema, Guacamole,
  • Pico de Gallo, Queso Fresco and Tortilla Chips
  • Salmon Cups with Ancho Cream or Chipotle Cream
  • Salmon Filled with Goat Cheese Served with a Strawberry Sauce and Assorted Crackers
  • Skewers with Achiote, Chipotle or Mole Sauce – Chicken or Shrimp
  • Shrimp Ceviche with Banana Chips
  • Shrimp with Honey Chipotle, Cocktail or Jalapeno Jelly Sauce
  • Shrimp with Manchego Cheese Wrapped with Bacon

Soups

  • Avocado Bisque, Menudo, Pine Nut, Posole, Roasted Beet and Curry, Shrimp Gazpacho or Tuna and Mushroom Chowder.

    Breakfast and Brunch Menus

    February 16th, 2010

    All catered breakfast meals include Sautéed Potatoes, Pico de Gallo and Choice of Olive Salsa, Roasted Salsa (Mellow or Loco), Roasted Tomato, Salsa Dorada or Tomatillo Salsa. Also included are your choice of Pinto Beans or Pinto Beans with Chorizo and Queso Fresco.

    Breakfast Burrito

    • Handmade Flour Tortillas filled with your choice of Egg and Bacon, Egg and Chorizo, Egg and Enchilada Sauce, Egg and Ham, Egg and Potato, Potato and Chile con Crema, Potato and Chipotle con Crema, Scrambled Eggs or Tofu Breakfast Filling

    Breakfast Relleno

    • Fresh Pasilla or Poblano Pepper, Roasted and served with a tomato based sauce with Mexican Crema served with Handmade Corn Tortillas and Scrambled Eggs and your choice of Cheese or Seafood Filling

    Breakfast Quesadillas and Relleno

    • Ham and Cheese Quesadillas Served with half a Chile Relleno

    Salmon Breakfast

    • Salmon Filled with Goat Cheese Served with a Strawberry Sauce
    • Served with Scrambled Eggs and Handmade Corn Tortillas

    Breakfast Brunch Buffets

    • Brunch buffets can be created that include a Variety of Fruit, Sweets, Quesadillas, Breakfast Enchiladas, Cured Salmon, Shrimp and Seafood choices and more.

    Desserts

    February 16th, 2010
    • Mexican Wedding Cookies or Biscochitos
    • Sweet Empanadas, Pineapple or Raspberry
    • Churros
    • Mexican Fruit Popsicles
    • Mini-Churros Dipped in Chocolate
    • Seasonal Fresh Fruit with Orange Dressing – Fruit Skewers with Jicama and Pineapple
    • Sweet Tamales, Pineapple or Raspberry w/Chocolate
    • Mexican Flan (Chocolate, Pecan or Traditional Flavor)
    • Mexican Flan Cake (Vanilla or Chocolate Cake)
    • Mini-Tartlets with Pineapple and Strawberry Toppings
    • Dessert Bar: Mini-Eclairs, Brownie & Cookie Bars, Churros, Cookies, Mini-Fruit Tartlets, Flan, and More

    Carving Stations

    • Agua Frescas: Horchata, Jamaica, Limonada, Pineapple (Non-carbonated or sparkling versions available)
    • Bottled Jarritos and Bottled Sodas
    • Canned Sodas, Jumex Nectars, Bottled Waters
    • Iced Tea or Container of Water with Fresh Fruit
    • Raspberry Lemonade
    • White Fruit Sangria (Non-Alcoholic)
    • Hot Guava Cider, Mexican Hot Chocolate, Mexican Coffee
    • Coffee/Tea Service—includes cups, stirrers, creamer and sugar
    • Rico can also provide beverage service throughout the day with breakfast, lunch and/or snack service. Please contact our Catering Director for details.

    Planning a Catered Event?

    February 16th, 2010

    Our Catering staff has over 13 years of experience planning events, customizing menus and providing services from start to finish that will make hosting your next party, corporate event, wedding or fundraiser an easy and pleasant experience. Rico Catering Services include catering  small intimate parties to large events with over 2,000 guests. Rico can provide meals ready to go to heat up in the privacy of your own home, deliver meals hot in disposables or in catering equipment, set up basic buffet lines, design elaborate tasting stations or provide seated service w/wine pairings.

    Our meals include items to meet the differing tastes of your guests. We can create menus that include Kid Meals, Vegetarian and/or Vegan Items, choices for Wheat Gluten Intolerants and guests with specific dietary needs or restrictions.

    Besides traditional catering services, our staff can help with location recommendations, bartending services, china and glassware rentals, event rentals, wedding/event planning, wine pairings and more. To learn more about these services, please feel free to contact our Catering Director at (801) 463-6390 or fill in our Information Page and we will do our best to create a menu within your budget that will meet and/or exceed your expectations.

    Please see our budgetary and catering policies for minimums, delivery minimums and costs, set-up and other items to consider when planning a catered event.

    Download Catering Policies and Procedures

    Specialty Items and Latin American Cuisine

    February 15th, 2010

    Specialty and Latin American Cuisine Items

    • Beef Rib Eye with Chimichurri Sauce
    • Carribean Pork Loin with a Pineapple and Cherry Sauce
    • Filet of Beef Tenderloin with Peanut Sauce Served with Grilled Asparagus and Fried Onion
    • Fish en Achiote Wrapped in a Banana Leaf
    • Paella with or without seafood
    • Roasted Leg of Pork Adovada (Mexican Spice Rub)
    • Seafood Fillings for Burritos, Enchiladas, Rellenos, Tacos and Tamales
    • Tamarind Pork Ribs with Seared Pineapple Salsa
    • Turkey Mole Poblano Tamales

    Traditional Mexican Meals

    February 15th, 2010

    Burritos

    Handmade flour tortillas are filled with your choice of: Beef, Chicken, Chicken Fajita, Chicken Mole, Chile Verde, Cochinita Pibil (Pork in orange achiote sauce), Pork, Portobello, Vegan Chile Verde, or Vegan Mole.
    Carne Asada, Shredded Beef, Chicken, Chicken Fajitas, Chicken Mole Negro, Chicken Mole Poblano, Chile Verde, El Pastor, Shredded Pork, Pork in Achiote (Pork marinated in an orange achiote sauce), Pork Carnitas, Portobello, Vegan Chile Verde and Vegan Mole.

    Smothered Burritos

    Any of our choice of Burritos mentioned above, smothered in your choice of one of our rich sauces: Achiote Sauce, Enchilada Sauce, Mole Poblano or Mole Negro, Roasted Mellow Salsa or Tomatillo Salsa, or Chile Verde sauce that can be made vegan or vegetarian.
    Burrito Fillings can include most of the fillings mentioned above. Some exclusions apply.

    Tamales

    Your choice of Beef, Chicken, Cheese, Pork, Sweet Corn, Vegetable, or Vegan Wheat Meat with Corn.

    Banana Leaf Tamales

    Your choice of Artichoke, Asparagus, and Ranchero Cheese.

    Specialty Tamales

    Duck with Pineapple, Lamb, Shrimp with Chipotle Masa, and Turkey Mole. 

    Relleno

    Fresh Pasilla or Poblano peppers roasted and served with a tomato-based sauce that can be made vegan or vegetarian served with Mexican Crema. Beef, Cheese, Chicken, Seafood, or Vegetable Filling.

    Tostada Salad

    Includes tostada, mixture of lettuce, cabbage, and corn and choice of one topping: Beef, Carne Asada, Chicken, Chicken Fajitas, Cochinita Pibil (Pork in orange achiote sauce), Pork, or Portobello Toppings.

    Enchilada

    Made with white corn tortillas, topped with queso fresco and made with choice of filling and sauce: Beef, Cheese, Chicken, Portobello, Seafood, or Vegetables and choice of one sauce: Enchilada Sauce, Roasted Salsa or Tomatillo Salsa, or Mole Poblano or Mole Negro sauce that can be made vegan or vegetarian.

    Authentic Tacos

    Made with Handmade Corn Tortillas choice of fillings and condiments. Fillings include: Cabbage, Pico de Gallo, and your coice of one filling: Beef, Carne Asada, Carnitas, Chicken, Cochinita Pibil (Pork in orange achiote sauce), El Pastor, Fish en Achiote, Pork or Portobello and one sauce: Olive Salsa, Roasted Mellow/Loco Salsa, Roasted tomato, Salsa Dorada, Tomatillo salsa.
    Condiments include: Cabbage and Choice of one Salsa per 25 guests.

    Additional items: Items that can be added to compliment your meal include but are not limited to the following: Additional Salsas, Guacamole, Chile or Chipotle con Crema, Mango Salsa, a Green Salad with Jicama, Corn and Choice of Dressing, Additional Condiments and/or an Appetizer. Please see the Appetizer Section for more great ideas.

    One choice of filling/sauce per main item per 25 guests. Please keep in mind the more choices you provide, the more food your guests are likely to take. Additional charges apply per choice of filling/sauce per item.

    Combination meals are also available. Please contact our Catering Director for advice on amounts of food to serve and/or available combinations.

    On-Site Grilling Menu (Minimum 50 Guests)

    February 15th, 2010

    Let our staff create a lively atmosphere where we grill appetizers, main food items and dessert. Some of the items we offer include but are not limited to the following:

    • Beef, Chicken or Shrimp Skewers served with Achiote, Chimichurri, Chipotle Sauce or a Variety of Moles
    • Carne Asada – Chicken – Fish Wrapped in Banana Leaves for Tacos and/or Salads
    • Tropical Chicken with Grilled Pineapple or Ribs with a Chipotle Rub
    • Grilled Fruit and/or Grilled Fruit Kabobs

    New to the menu, Rico Staff can create a Carving Station Menu to include some of the following items:

    • Alamendrado Pork Loin (Almond Mole)
    • Caribbean Pork Loin with a Pineapple and Cherry Sauce
    • Roasted Leg of Pork Adovada (Mexican Spice Rub)
    • Beef Rib Eye Served with a Chimichurri Sauce
    • Turkey Breast with Mole Poblano Sauce

    Authentic Specialty Meals

    February 15th, 2010

    Authentic Mexican Dinners

    • Beef Eye of Round—Can be served warm or cold with a creamy Pimento Sauce
    • Chicken Breast a la Reyna—Served with green chilies, corn, onions and; Mexican Crema
    • Chicken Breast in Achiote, Mole Negro, Pipan or Poblano
    • Roasted Turkey Breast with mole Poblano and Cranberry Pineapple Chutney
    • Tropical Grilled Chicken Pieces with Pineapple
    • Zucchini Stuffed with Mexican cheese served in a tomato broth
    • Salmon filled with goat cheese served in a strawberry sauce
    • Chicken Breast filled with Spinach and Feta Served with a Pistachio Mole
    • Pork Loin infused with Garlic and Bacon Served with an Almond Mole
    • Fish in a Cilantro Sauce
    • Shrimp in Almond or Pumpkin Seed Mole