Healthy Easy Mexican

August 2, 2021
In dietitian de la Garza’s satisfying debut, traditional Mexican dishes are updated to be healthier while retaining the flavors that have made them favorites. “Though I prepare them by incorporating newer food trends, these recipes are still representative of hundreds of years of history and culture,” she writes. The author achieves mouthwatering results by eliminating fats or swapping in healthier ones (like vegetable oil instead of lard) and using lean cuts of meat, whole grains, and reduced-fat dairy, while going heavy on epazote, garlic, onion, and cilantro. Refried beans are “unfried” by mashing pintos with some of their own cooking liquid instead of lard. Yogurt works surprisingly well in a creamy avocado sauce and a whole-wheat pasta salad, and turns one of the many salsa recipes into a zesty dip. The emphasis on ease is apparent in short ingredient lists and quick preparation times: a savory Mexican spice blend of cumin seeds and peppercorn takes only a few minutes to prepare, while chicken enchiladas are treated to a no-cook ancho chile sauce. Even with its focus on health (De la Garza provides nutritional analysis for each recipe), there’s no skimping on delicious desserts, such as a piña colada pie made with coconut-flavored yogurt, and a mango flan that subs in evaporated milk for sweetened condensed milk. This has something to savor for everyone.