EATING WELL - low fat mexican restaurant dishes

MARIAN burrosaprill 25,1990 this is a digital version of an article from The Times Print Archive, before its online publication began in 1996.
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At any time, Carlotta Flores would rather have a corn cone than a flour cone. A self-
Lady, announce healthy nuts on the land of lard and melted cheese
Flores managed to provide a contradictory statement: lowfat, low-
Mexican food cholesterol
The same is true of Joyce Stein, owner of the 19 th Street Park Avenue South iguanas Cafe, whose restaurant is known for its carnival atmosphere and loud music, just like its food.
Both women prove that Mexican food is good for everyone.
The menu of El Charro Restaurant in Tucson.
Flores and her husband, Ray, have a long list of "hearts"
Smart Food, including dishes usually related to grease and cholesterol
Burrito, burrito and burrito are known as burrito in the suburbs of Arizona.
They added a number of other Mexican dishes with low fat content, such as the meatball soup albondigas;
Beef with green pepper;
Chicken and pepper
Roast fish with beans and tortillas and roast chicken with pumpkin, beans and rice.
Not every Mexican dish can become a nutritious food.
For example, there are no beans or avocado in the Lady. Flores's menu.
But there's enough fat. watchers happy.
Health Ads-
Two years ago, El Charro launched a conscious menu, when some friends of Flores said they were no longer able to eat in restaurants, as they had begun to observe their fat intake according to the doctor's orders.
The ad "I have always been very sensitive to certain foods and I have been looking for the right way ". Flores said.
"This part is an experiment, and the part is obvious.
"In Tucson, the food in the southern Mexican state of Sonora is the most popular.
It features a lot of beef, flour, not tortillas, and, of course, its chimichangas, deep
Fried flour tortillas are stuffed with sour cream, avocado and cheese.
Even among those who do not accept the doctor's request to reduce saturated fat and cholesterol, there is still a feeling that reducing saturated fat and cholesterol will not be a bad idea.
Therefore, 90% of the fat used by El Charro is canola oil, not lard.
Tortillas with higher nutritional content than flour are preferred.
Without lard, fried beans are different, madam. Flores said.
This is a considerable shift in Tucson's culinary landmarks, a restaurant owned by the same family since 1922. Mrs.
Flores is the greatest.
The owner's niece, Monica Flynn.
The restaurant is located in the Flin family home built by Jules Flin. Mrs.
A few weeks ago, Flores was determined to prove to a skeptical tourist that her healthy sonolan food was as attractive as traditional food.
She had two versions of each dish in the kitchen: a burrito with chili and chicken instead of beans and cheese;
A low enchilada
Fat cheese instead of full and full cheese
Fat yellow cheese
Instead of avocado sauce and a bowl of whole beans as a replacement for refrigerated beans.
A basic ingredient of these dishes is called Sasha de chiley Colorado, a sauce made of mild dry red peppers.
Mexican dried peppers or Anaheim peppers (sometimes referred to as California peppers) will work.
If you want something hotter, you can try a dry pasera that might be called Anko or a dry pombrano.
If this is too confusing, ask your friendly Mexican grocery owner to recommend a dry red pepper that is mild to slightly hot and take it from there.
The advertising menu for coffee house Iguana is not listed lowfat, low-sodium foods.
Customers can enjoy vegetarian chili, pickled fish with sour orange juice, chicken paste and parsley salad.
Mexican chicken fajitas, pechogas de pollo, a chicken, sailfish and burrito, tortillas, and grilled breast with vegetable fillings --
Take the cheese.
The flour tortillas at The Iguana Cafe are made of vegetable shortening oil, not lard;
The corn flakes are fried with corn oil without salt, as is salsa.
"There are a lot of people wearing sneakers here," Ms.
They're all healthy, says Steins. conscious.
They do care about their diet.
Swordfish is the most popular dish in the restaurant, along with chicken fajitas.
"Nevertheless, Madam
Steins says there's something on her menu that customers seem to be inseparable from: cornflakes.
Most people "eat the basket in one basket", she said ".
Chicken Burrito (
Adapted from El Charro)
Preparation time: 25 minutes Cooking time: 20 minutes 4 large chicken breast, peeled, 1 1/2 cup of hot chicken breast 6 oz part-
Skim mozzarella cheese, shredded6 Oz part-time
1 1/2 cup of chili sauce 1 cup of scallions. 1.
Cook the chicken breast in water for 10 to 15 minutes until the breast is ready.
Drain, cool, cut meat;
Divided into 12 equal parts. Advertisement2.
Heat the chicken soup to a boil. 3.
Preheat the oven to 350 degrees. 4.
At the same time, hybrid, ricotta5.
Dip each tortillas in hot chicken soup.
Apply one side with a tablespoon of salsa.
Arrange chicken in the middle of the tacos and burritos.
Put the seams aside in the baking tray. 6.
Repeat salsa on the tortillas with each tortillas and spoon and cover well. 7.
Spread the cheese mixture over the tortillas and bake for about 10 minutes until it is bubbling.
Eat with scallions.
Yield: 12 tortillas.
Fresh vegetables and peppers from Iquana's mother (
Adapted from the Manhattan iguanas Cafe)
Preparation time 30 minutes cooking time: 30 minutes 2 cups cut 2 tablespoons olive oil 3 cups potatoes cut into 1/2-
1/2 cubic 1/4 cup carrot cut-
1-cut zucchini inch cubic 2 cups
1 cup of red pepper in 1 inch small box, seeds and cut 1-
1/2 cup chopped fresh or canned, drained tomatoes 1 cup tomato pan 2 tablespoons ground cumin1/2 cups very mild pure chili powder (see note)1/2 cup water. Advertisement1.
Fry onions and celery with hot oil until they soften. 2.
Add remaining ingredients;
Cook on the lid on the soft front cover of the vegetables for about 30 minutes.
Output: 6 to 8 copies.
Note: If there is no Mexican chili powder, replace it with 3 tablespoons of sweet Hungarian chili and 1 tablespoon of hot Hungarian chili.
Chili sauce in Cape Verde (
Adapted from El Charro)
Preparation time: 10 minutes 2 cloves of garlic, 6 ripe tomatoes, 6 mild green peppers, 1 medium white onion, salt (optional)
Freshly ground pepper taste 4 teaspoons of white vinegar 4 teaspoons of Canadian oil 1 bouquet of coriander, chopped. 1.
Combine ingredients with services.
Without tomatoes, salsa can be refrigerated for hours.
Add tomatoes before serving. Yield: 2 cups.
A version of this article appears on page C00004, national edition, April 25, 1990, with the title: eat well.