Casablano is a quintessential Tex-Mex restaurant.
Located on the banks of the Rio Grande, it serves a hearty and smoky Tex-Mexico-style food, with its distinctive red and white tiles.
But what many people may not realize is that the restaurant is also a full-service Mexican restaurant, serving dishes from the legendary, Casablancas famous menu.
It is a restaurant, in other words, that you can make at home.
In fact, there are dozens of recipes that you could use at home, all with ingredients from the menu.
For example, here are some of my favorite Casablanos best-loved recipes.
Casablancha Restaurant (tacos) Ingredients 1 lb. ground beef 1 onion 1 tomato 1 green bell pepper 1 red bell pepper 2 cloves garlic, minced 1 green cilantro 1 tbsp lime juice 1/2 cup tomato paste 1/4 cup diced tomatoes 1 tbsp olive oil 2 cloves salt 1 tbsp cumin 1 tbsp oregano 1 tbsp black pepper 1 tsp cayenne pepper 3 large eggs 1 tbsp vinegar 1/3 cup chicken broth (or water) 1/8 cup white vinegar 1 cup chicken stock 1 cup water Instructions Place the ground beef, onion, tomato, green bell, red bell, garlic, and cilantro in a large skillet over medium-high heat.
Add the oil and cook for a few minutes.
Add onions, tomatoes, and peppers.
Cook until they begin to soften.
Add salt and pepper.
Add egg and cook until the mixture begins to thicken.
Add broth and water, along with chicken stock, and cook about 10 minutes.
Season with cayennes pepper.
Pour over chicken and let sit for a couple of minutes.
Casa de Casa (muesli) Ingredients 4 oz. mozzarella cheese 1/5 cup grated parmesan cheese 1 egg white 1/10 cup gritted parmesant cheese 2 tbsp olive, salt, pepper, caynes pepper 1 cup flour 2 tbsp water 1/6 cup sour cream Directions Mix the cheese, egg, parmeson, and parmesants in a bowl.
Place the mixture into a large bowl.
Add flour and water.
Stir and cook on medium-low heat until the dough becomes elastic.
Fold in the sour cream.
Form into balls and refrigerate for about 15 minutes.
Make mozzas, roll into balls, and serve warm.
Carne Asada (mixed salads) Ingredients 6 oz. mixed greens 3 tbsp chopped celery 1 small onion 1 small green bell or tomato 1 cup diced cucumber 1/7 cup diced carrot 1/15 cup diced celery 2 tbsp chopped avocado 1/16 tsp chili powder 1/32 tsp garlic powder 1 tsp paprika 1/24 tsp cumin powder 1 tbsp onion powder 1 teaspoon cayanne pepper 1/12 tsp papery peppercorns 1/18 tsp ground cumin 2 tbsp sour cream 2 tsp chopped cilantro Directions Combine greens, onions, celery, and green bell peppers in a small bowl.
Season greens with salt and white pepper.
Toss vegetables with cumin, paprika, cilantro, and onion powder.
Add diced carrot, celeriac, and cucumber.
Mix in avocado, sour cream, and 1/20 tsp cilantro powder.
Divide mixture evenly among 4 plates and serve with salsa.
El Cajon Restaurant (mashed potatoes) Ingredients 2 cups all-purpose flour 1 cup sugar 1/1 tsp salt 1/9 tsp baking powder 1 cup milk 2 tbsp butter, cold 2 tsp papernut oil 1/22 tsp caryenne pepper 1 teaspoon ground cayona pepper 1 Tbsp chopped garlic 2 tsp salt 2 tsp onion powder 2 Tbsp olive oil 1 Tsp cayne pepper 1 1/ 2 cups mashed potatoes Instructions In a large pot, heat butter over medium heat until a brown color.
Add sugar and stir until the sugar dissolves.
Stir in flour and cook over medium low heat until just combined.
Add milk and cook, stirring, until mixture thickens slightly.
Stir occasionally until smooth.
Add butter and papernuts.
Cook, stirring constantly, until butter and potato are thickened.
Remove from heat.
Cut into 2 inch cubes and sprinkle with salt.
Place in a plate and cover with foil.
Refrigerate for 10 minutes, or until fork tender.
Fiesta (tater tots) Ingredients 3 lbs.
mashed potatoes 2 cups grated Parmesan cheese 1 Tbs.
olive oil Instructions Place mashed potatoes, Parmesan, and oil in a skillet over moderate heat.
Cook for 5 minutes or until potatoes begin to crisp.
Remove to a plate.
Stir together mashed potatoes and Parmesan.
Return to pan over medium high heat.
Stir constantly, stirring frequently.
Add oil and butter, and heat over medium to medium- low heat, stirring occasionally.
Add Parmesan and Parm