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DEL.ICIO.USThe lighter side of Mexico
The Atlanta Journal-Constitution
Some like it hot, and according to trend watchers with the National Restaurant Association, even more diners are joining the spicy food fan club. That means Mexican food, already in the top three of favorite restaurant styles, is poised for even greater popularity.
That’s good news for flavor seekers who are trying to eat less fat, because more Mexican restaurant menus are getting their zing from zesty calorie-free ingredients such as hot peppers, smoked chiles, fresh salsas, dried spices, tangy limes and pungent herbs such as cilantro. While traditional Tex-Mex menus first attracted us with their liberal use of high-fat ingredients such as melted cheese, fried tortillas and gobs of sour cream; the latest taste trend is closer to cuisine south of the border. Mexican restaurants are featuring more grilled fish, fresh vegetables and beans made without lard. More casual taquerias, which first migrated to California and Texas, have made their way to the Southeast.
So now, Mexican food lovers are standing in line to watch tacos or burritos being built to personal specifications at outlets such as Willy’s California Style Burritos, Moe’s Southwest Grill and Chipotle. Sure, you can still load up on the queso dip and fried tortilla chips, but the great thing about these places for folks who want to eat healthier is that you can easily personalize your ingredients. So pack your tacos and burritos with chopped tomatoes, lettuce, salsa, onions, cucumbers and jalapeños. Now you can get black beans or pinto beans instead of refried beans. Try to resist the urge to bury all of those good-for-you flavors with shredded cheese, guacamole and sour cream. A little goes a long way. One word of caution: Some of these flour tortillas are as big as a baby blanket (OK, maybe not quite that big), so watch how much and what you’re stuffing into it to keep your calories in check. It’s also not a bad idea to share it.
How do you keep your Mexican dishes light?
Comments
By I'm Right
June 21, 2006 10:30 AM | Link to this
Step 1 - I keep my mexican dishes light by boycotting all Mexican restaurants ever since their protests.
Step 2 - I buy fat-free refried beans in a can, mix in some grilled skinless chicken or grilled lean steak (shredded or cubed), add a bunch of chopped onions, and then heat in the microwave for 1-2 minutes. Then, add one scoop of fat-free sour cream and then add as many dashes of tabasco sauce as i please. The result is a delicious mostly fat-free bean and meat mix with a wonderful flavor and as much heat as I can stand from the Tabasco sauce. If you want to put it onto a tortilla that’s fine, and if you want to eat it with tortilla chips, that’s fine too. I like it just scooped out of the bowl without any kind of tortilla product involved.