The Chevy's & Rio Bravo Fresh

No cans in this kitchen! When Chevy's, everybody's favorite Mexican restaurant, first opened in the San Francisco Bay Area in 1986, they pledged that everything"”and they meant 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, Chevy's classic recipes are made available for the home cook. 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 Chevy's dining experience.