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PRG - Recipes - PRG

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!

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

  • 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
  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!

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.


Recipe: Caldo Tlalpeno
Makes: 6-8 servings


  • 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


  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!


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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Perfect on it's own or as an addition to any meal, Cafe Bernardo's quinoa & roasted vegetable salad is a fall delight. Learn how to make this seasonal salad at home to enjoy on your own or bring to parties to impress your friends.

temp-post-imageCafé Bernardo's Quinoa & Roasted Vegetable Salad
Serves 2-4



  • 3 cups cooked quinoa (red quinoa is preferred)
  • ½ cup Butternut squash, cut into ½” cubes
  • ½ cup cauliflower, cut into small florets
  • 2-3 Tbsp olive oil for roasting
  • ¼ cup chopped roasted almonds
  • 3 Tbsp golden raisins
  • Handful of wild arugula leaves
  • Salt and freshly ground pepper

Cider Vinaigrette:

  • 2 Tbsp minced shallots
  • 1 Tbsp honey
  • 2 Tbsp cider vinegar
  • 2 Tbsp sherry vinegar
  • ¾ cup extra virgin olive oil
  • 1 tsp salt



  1. In a mixing bowl, toss vegetables with olive oil and season with salt
  2. Transfer the vegetables to a sheet pan and roast in a 400 degree oven until
  3. tender when pierced with a fork and browned in spots
  4. When vegetables cool, toss them with the remaining ingredients
  5. Mix in 3 oz of vinaigrette
  6. Season with salt and pepper


  1. Macerate shallots in salt and vinegars for 10 minutes
  2. Whisk in honey and blend well
  3. Whisk in the oil in a slow, steady stream

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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Paragary's twist on the classic French '75 has become a guest favorite at our Midtown bistro. With local, seasonal fruit, and house-infused gin, this cocktail truly is farm-to-glass.

Learn how to make this classic, sparkling cocktail with our September recipe.


Summer Paragary’s ‘83 Recipe

  • 2 TBS peach infused gin (recipe below)
  • 1.5 TBS fresh lemon

    Paragary's Summer '83

  • 1.5 TBS black tea syrup (recipe below)
  • 6 TBS sparkling wine
  1. Mix gin, lemon juice and tea syrup over ice
  2. Top with sparkling wine
  3. Gently stir.
  4. Enjoy.

*Optional: Garnish with sliced lemon or peach

Infused Gin Recipe

  • 3 cups fruit
  • 1 liter gin

** Optional: add complementing spices (cinnamon, vanilla, etc.)

  1. Soak fruit in gin for approximately 4 days
  2. Strain & use as recipes guide

Black Tea Syrup Recipe

  • 2 tea bags (any black tea will do)
  • 1 cup hot water
  • 1 cup sugar
  1. Soak 2 black teas bags in 1 cup of hot water for approximately 5 minutes
  2. Remove tea bags and add 1 cup of sugar, stirring until sugar is fully dissolved.
  3. Let cool

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.


(paragary restaurant group)

(cafe bernardo)

(centro cocina mexicana)