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Impress your friends with Centro's classic Elote Asado - the perfect summer BBQ treat.

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Elote Asado
Recipe from Chef Fidel Lopez, Centro Cocina Mexicana

Serves 4

Ingredients:

  • 4 ears of California-grown corn, unshucked
  • 1/2 cup Rizo Bros California Creamery Cotija cheese or queso fresco
  • 1/3 cup 365 Everyday Value Organic mayonnaise
  • 1 Tbsp ground Spicely Organic New Mexico chile powder
  • 1 lime, cut into quarters

Directions:

  1. Preheat a grill or grill pan.
  2. Carefully pull the husks back from the corn, remove the silk and trim the husks as needed, leaving some husks behind to use as handle.
  3. Place corn on grill and cook for 10-12 minutes, turning until bright yellow, tender and slightly charred
  4. Remove corn from grill and brush with mayonnaise.
  5. Sprinkle with cotija cheese and the chile powder.
  6. Serve with lime wedge.

Enjoy!

*Ingredients can be found at Sacramento Whole Foods Market on Arden

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Ceviche is a seafood dish that is sure to be a crowd pleaser at your next fiesta! Typically, it consists of raw fish, or shrimp, marinated in citrus juice, and mixed with avocado, tomatoes, onion and cilantro.

The recipe below adds some sweetness with mangos to combat the spice of the habanero chiles. Habanero chiles are well known for their heat but are sometimes underappreciated for their floral perfume and exotic, tropical flavor. This is a ceviche with the flavors of the Yucatan.

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Ceviche with avocado, mango, & habanero chiles

Author: Kurt Spataro, Executive Chef for Paragary Restaurant Group
Recipe type: appetizer, side dish, entree Cuisine: mexican, seafood
Prep time: 2 hours 30 mins Cook time: 20 mins Total time: 2 hours 50 mins

Ingredients
  • 8 oz fish or shrimp (choose the freshest fish you can find, one that’s suitable for serving raw)

  • ½ cup lime juice, fresh squeezed

  • ½ cup orange juice, fresh squeezed

  • 2 Tbsp red onion, finely chopped

  • 2 Tbsp cilantro, sliced into ribbons

  • 1 habanero chile, seeded, deveined, and minced (wear latex gloves if you have them)

  • ½ ripe avocado, cut into ½” cubes

  • 1 small, ripe mango, cut into ½” cubes

  • 1 Tbsp extra virgin olive oil

  • kosher salt

Instructions
  • Trim fish of any bloodlines or skin.

  • Cut into ½" cubes and place in a small mixing bowl.

  • Mix the juices together and pour enough over the fish to completely cover, reserving 2-3 Tbsp.

  • Let the fish marinate for about 2 hours.

  • Drain the juice from the fish and return it to the mixing bowl.

  • Add the reserved juices, onion, cilantro, salt (to taste) & about ¼ of the minced habanero chile.

  • At this point, taste for salt, lime & heat.

  • Add as much chile as you like.

  • Add another squeeze of lime, if necessary.

  • Gently fold in the mango, avocado, and olive oil.

  • Serve with chips, or romaine leaves

In celebration of St. Patrick’s Day this month, we’re sharing Cafe Bernardo’s Corned Beef Reuben Sandwich recipe. The perfect Reuben Sandwich starts with well-cured and cooked beef brisket, so we’ve also included Executive Chef Kurt Spataro’s trustworthy recipe for the ultimate homemade corned beef. Enjoy!

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Step 1: Brine the Beef

INGREDIENTS:

  • 1 gallon water
  • 1-1/2 cups kosher salt
  • ½ cup sugar
  • 4 teaspoons pink salt (sodium nitrite), optional
  • 3 cloves garlic, minced
  • 4 tablespoons pickling spice
  • 1 5-pound beef brisket
  • 1 carrot, peeled and roughly chopped
  • 1 medium onion, peeled and cut in two
  • 1 celery stalk, roughly chopped

DIRECTIONS:

  1. Bring all ingredients to a simmer to dissolve salt and sugar
  2. Let cool, and then chill
  3. Submerge brisket in the brine and refrigerate for 5 days
  4. Rinse the meat well before cooking
Step 2: Cook the Beef

INGREDIENTS:

  • 5lb brined beef brisket, rinsed
  • 2 yellow onions, peeled and halved
  • 2 med carrots, peeled and cut into large pieces
  • 2 ribs celery, cut into large pieces
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 head garlic, cut in half horizontally
  • 4 sprigs fresh thyme
  • 6 cloves
  • 6 sprigs flat leaf parsley, bruised

DIRECTIONS:

  1. Wrap herbs and spices in a small piece of cheesecloth and secure with kitchen twine
  2. Place beef, vegetables, and sachet in large soup pot
  3. Add enough cold water to completely submerge meat and vegetables
  4. Bring to a boil, skimming any foam that rises to the surface
  5. Turn the heat down to a simmer and cook until meat is very tender when pierced with a fork, 3-4 hours. (Add more water if necessary to keep meat completely submerged)
  6. Let meat cool in the broth
  7. Remove the meat and strain the broth
Step 3: Assemble Corned Beef Reuben Sandwich
  • 2 slices of Rye bread
  • 2 Tbsp Russian dressing
  • 2 slices of Jarlsberg or Swiss cheese (optional)
  • 4-5oz of thinly sliced corned beef (brined beef brisket)
  • 1/4 cup sauerkraut, well-drained
  • 2 tsp butter

DIRECTIONS:

  1. Preheat a large skillet or griddle on medium-low heat
  2. Lightly butter one side of bread slices. Spread non-buttered sides with Russian dressing
  3. On one of the slices with Russian dressing, layer the cheese, corned beef and sauerkraut
  4. Top with remaining bread slice, buttered side out
  5. Grill sandwich until both sides are golden brown, about 10 minutes per side
  6. Serve immediately & enjoy!

temp-post-imagePlanning a Super Bowl party? Impress your guests with Centro's delicious, easy-to-make guacamole recipe.

INGREDIENTS:
  • 3 ripe avocados
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped white onion
  • 2 or more serrano chiles, chopped
  • cotija cheese
  • salt to taste
  • lime juice, optional
DIRECTIONS:
  1. Grind the cilantro, onion, and chiles to a paste in a molcajete or food processor
  2. If using a food processor, transfer the mixture to a mixing bowl and add the avocado mashing with a fork or wire whip. The mixture should not be smooth but should retain a chunky texture.
  3. Season with salt and a few drops of lime juice if desired.
  4. Place the mixture in a serving bowl and garnish with chopped tomato, chopped onion, cilantro and cotija cheese
  5. Serve with tortilla chips & enjoy!

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Make this Valentine's Day extra romantic with special one-night-only dinners at Esquire Grill and Paragary's. Each restaurant will be offering a special 3 course prix fixed menu. Dinner includes a glass of sparking wine.


Fourth courses and wine pairings available.

CLICK HERE FOR PARAGARY'S MENU

CLICK HERE FOR ESQUIRE GRILL MENU

Cold weather is the perfect time to enjoy a big bowl of hot soup. This tim of year, we love warming up with Centro's Caldo Tlalpeño con Pollo - the perfect blend of chicken soup, fresh veggies and spice. Learn how to make this Mexican chicken soup right in the comfort of your own home.

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Recipe: Caldo Tlalpeno
Makes: 6-8 servings


INGREDIENTS

  • 8 cups chicken stock

  • 1 cup of cooked garbanzo beans
  • 2 small carrots, peeled and cut into ½” dice

  • 2 small yellow potatoes, peeled and cut into ½” dice

  • 4 oz tomatoes, peeled and diced (canned tomatoes can be substituted)

  • 1 small yellow onion, peeled and cut into 1/2'” dice

  • 1 jalapeno, seeded and diced

  • ½ tsp fresh thyme

  • 1 tsp minced garlic

  • ¼ head white cabbage, chopped

  • 12 oz cooked chicken, cut into ½” dice

  • salt to taste

  • finely chopped chipotles en adobo, as needed

  • 2 Tbsp vegetable oil

  • Diced avocado

INSTRUCTIONS

  1. Saute onion, garlic, and jalapeno in vegetable oil over medium heat until soft but notbrown

  2. Add the chicken stock, garbanzo beans, carrots, potatoes, tomatoes, and cabbage and bring to a simmer

  3. Cook until carrots and potatoes are tender, 15-20 minutes

  4. Season to taste with salt

  5. Remove from heat and add the chicken

  6. To serve, place about 1 tsp of chipotles in each serving bowl & ladle the soup into each bowl and serve

  7. Garnish each bowl with 1/4 diced avocado

  8. Enjoy!

Earn double iEat points at Esquire Grill and Paragary's Friday, Feb. 16 through Sunday, Feb. 18 with your Sacramento Ballet Giselle ticket.

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What are iEat points?

iEat Rewards Program members earn one iEat point for every dollar spent at any Paragary Restaurant Group location, and receive a $20 reward (valid at any PRG location) for every 300 points collected. For a limited time only, you can earn two points for every dollar spent at Esquire Grill and Paragary's - an opportunity to earn over 13% back! Learn more about the iEat Rewards Program here.

How can I earn double points?

Dine with us before or after Sacramento Ballet's Giselle Feb. 16 - 18 to earn double points. Must bring ticket or proof of purchase. Date of visit must match date on y...

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Make this New Year's Eve memorable!

Enjoy 3-course menus, wine pairings and champagne specials at Esquire Grill and Paragary's.

Reservations required.

Click Here for Esquire Grill Menu & Reservations

Click Here for Paragary's Menu & Reservations

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temp-post-imageWe are excited to announce our 'Dinner & A Show' special with our soon to be neighbors!

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This month, we'd like to introduce you to Berkley Bar's rockstar bartender, Marisa Heyne.

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