It's summer, which means corn is in season.temp-post-image

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


Elote Asado
Recipe from Chef Fidel Lopez, Centro Cocina Mexicana

Serves 4


  • 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


  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.


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


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.


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

  • 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

  • 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!


Step 1: Brine the Beef


  • 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


  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


  • 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


  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


  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!


While snickerdoodle cookies can be enjoyed all year long, there is something special about indulging in the cinnamon and sugar treat during the holidays. Baking cookies can be a fun family activity, and it makes your house smell simply delicious. Enjoy this recipe for yourself, or bake some snickerdoodles for your friends. Baked goods make the best gifts because they really show someone you care. Enjoy!

Simple Snickerdoodle Cookies

Author: Laurel Sanders, Paragary Bakery
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Serves: About 2 dozen


  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 3 cups flour
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon Sugar:
  • 1 Tablespoon cinnamon
  • ¼ cup sugar


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream room temperature butter and sugar until light and fluffy, about 4 minutes.
  2. Add the eggs one at a time, scraping down the sides of the bowl and mixing well after each addition.
  3. Add the dry ingredients and mix until the dough comes together.
  4. Scoop cookies using a tablespoon onto a baking sheet.
  5. Place in the refrigerator to chill for at least 30 minutes (unbaked cookies can also be frozen at this point).
  6. Preheat oven to 350°F.
  7. While the cookies are chilling, combine the cinnamon and second measure of sugar in a
  8. shallow bowl.
  9. When cookie dough is thoroughly chilled, gently lift each one off the baking sheet and coat it in cinnamon sugar.
  10. Return cookies to the baking sheet, spaced about 2 inches apart.
  11. Bake for 15-20 minutes, rotating pans halfway through baking.
  12. Allow to cool on a rack.
  13. Enjoy!
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The air is getting cooler, days are getting shorter and leaves are changing color - it's fall! Celebrate autumn with the perfect chai tea recipe. The combination of sweet and spicy is perfect hot or cold!


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Watermelon, cherry tomatoes and mozzarella come together to make the perfect summer salad. Impress your friends with this simple, seasonal dish at your next summer gathering, or enjoy on your own for a refreshing treat on a hot day.


  • 2 cups cubed seedless watermelon
  • 2 oz fresh mozzarella, cut into ½” pieces
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced several basil leaves, torn
  • 1-2 Tbsp extra virgin olive oil coarse salt


  1. Combine watermelon, cherry tomatoes, and red onion in mixing bowl.
  2. Add the olive oil and a generous pinch of salt and gently toss.
  3. Divide ingredients between two serving plates.
  4. Scatter the cheese and basil over the salads.
  5. Sprinkle a little more salt over the salads and serve.

temp-post-imageThe sliced mushroom salad has been on Paragary’s menus since it opened in 1983, and is still a guest favorite to this day.
This simple salad is easy to make and sure to impress your guests.


  • 3 cups thinly sliced mushrooms
  • ½ cup grated Jarlsberg cheese
  • 4 tbsp fresh parsley (finely cut)
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • Salt and pepper to taste


  • Mix all ingredients in large bowl
  • Salt and pepper to taste
  • Share & enjoy!

Serves 4

To clean mushrooms, simply wipe mushrooms with damp towel to clean - soaking or rinsing them makes them takes away from their flavor!

temp-post-imageThe appetizing Napa Cabbage Salad was featured on the menu at the original Paragary’s Bar & Oven for many years, and continues to be be a guest favorite at Paragary's today. Now you can enjoy this dish right in your own home, or impress your friends with this delicious salad!

Napa cabbage salad:

  • 8 cups finely shredded Organic Napa cabbage
  • 1 cup finely shredded Organic purple cabbage
  • ½ cup finely shredded Organic carrot
  • ½ cup finely sliced Organic scallion
  • ¼ cup chopped, 365 Everyday Value roasted cashews
  • 2 grilled, Mary’s air-chilled boneless chicken breasts, cut into ¾” dice (optional)

Chinese Black Bean Vinaigrette:

  • 1 tsp chopped Organic garlic
  • 1 Tbsp chopped Organic ginger
  • 1 tsp 365 Everyday Value red chile flakes
  • 1 Tbsp Lee Kum Lee fermented black bean and garlic sauce
  • 1 ½ tsp 365 Everyday Value Organic Dijon Mustard
  • 1 Tbsp 365 Everyday Value sugar
  • ¼ cup 365 Everyday Value Organic Shoyu soy sauce
  • ½ cup Wa Ja Shan rice wine vinegar
  • 1 cup plus 2 Tbsp 365 Everyday Value canola oil
  • 1 Tbsp Dynasty sesame oil

Directions for Cabbage Salad:

  1. Combine all ingredients except cashews in large mixing bowl and toss with 1 cup black bean vinaigrettes. Divide among 4 entrée bowls and garnish with chopped cashews.

Directions for Chinese Black Bean Vinaigrette

  1. Combine garlic, ginger, chile flakes, black beans, mustard, sugar, soy sauce, and vinegar in a mixing bowl and whisk to dissolve sugar. Whisk in the oils in a slow steady stream.

Warm, sweet, chewy, spicy gingerbread... What's not to love? Learn how to make Paragary Bakery's classic gingerbread cookies to share with friends & family this holiday season.


Recipe by Laurel Sanders-Melchor for Paragary Bakery

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As the cold weather sets in, hot cocktails are perfect crow pleasers! Learn how to impress your holiday visitors with Paragary's Hot Buttered Hard 'Chai'-der.



  • 2 tablespoons chai toffee sauce (recipe below)
  • 1 ½ ounces darjeeling-infused vodka (recipe below)
  • 6 ounces boiling apple cider
  • Garnish: orange twist, cinnamon stick & grated nutmeg & whipped cream (recipe below)

Combine 2 tablespoons chai toffee sauce with 1 ½ ounces Darjeeling-infused vodka in heatproof glasses. Pour 6 ounces boiling apple cider over each, and stir. Garnish with cinnamon stick, orange twist (express oils over top of drink), & grated nutmeg.


  • 4 ounces (1 stick) room temperature 365 Everyday Value Organic unsalted butter
  • 1 cup C&H lightly packed dark brown sugar
  • ¾ cup Humboldt Creamery Organic heavy cream
  • 8 green Spicely Organic cardamom pods, lightly crushed
  • ½ teaspoon Spicely Organic black peppercorns
  • 8 365 Everyday Value Organic cloves
  • 4 365 Everyday Value Organic cinnamon sticks
  • 4 – 1 ½ inch piece fresh Organic ginger, peeled and thinly sliced

Combine spices, butter, sugar, and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes. Strain toffee mixture thr...

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(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)