Post by cavemuscle on Jun 2, 2005 10:37:41 GMT -5
After burning out on bland, bland, bland bodybuilder meals and pining for my Mexican favorites, I discovered Oklahoma City Homeboy Rick Bayless’ show on Public TV, “Mexico One Plate at a Time”
Here was Real Mexican, not the fried to death, High fat, hyper cholesteroled TEX Mex that I had grown up on.
I did some research, hit the library and the remaindered shelves at Borders and picked up a copy of “Mexico, the Beautiful Cookbook.”
In it I discovered “Nueva Mexican.”
Pescados (fish) grilled, baked or steamed or even chemically cooked by marinating (ceviche)
Carnes (meat) grilled, roasted, or “Barbacoa”
Aves (fowl) quick seared in olive oil flavored with a bit of Manteca (lard) and pan roasted
Dishes lightly sauced with Moles or Adobo, topped with a bit of crema (crème fraiche), lower in fat than our regular sour cream.
Vegetables grilled or baked, including my favorite, eljotes- corn on the cob roasted in its shuck, then spread with low fat mayo and dusted with chili powder.
Sopas (soups and stews) thick enough to walk on. Pozole, a hominy stew has hominy, chili, meat, vegetables and masa mixed into a rich broth
Frijoles negro en olla (black beans in a clay pot) is one of the highest protein vegetarian dishes around? Especially if combined with brown rice, chilis, peas and onion, forming a complete protein
Did you know that real corn tortillas made with masa have zero fat and a low glycemic index, and that flour ones are a recent invention, coming from the US dumping cheap wheat over the border in the 30s and forties
Did you know that real Mexican cheeses have far less fat, enabling them to melt without separating into an oily mess?
Did you know rice and the jicama, not the potato, are the number one starches? When potatoes are used, it’s the local tiny red ones, not our huge, mushy russets.
Best of All, in Mexico, they eat 5- 6 times a day, starting desunayo, a light meal of cereal or pastry at 6 am and followed with another full breakfast (almuerza) at 9, then lunch (merida) at noon followed by the siesta, evening “supper” (comida) at around 6, and finally a light “dinner” (cena) at 8 or 9.
Check out Diane Kennedy and Rick Bayless’ books for an eye opening experience, and look for “Mexico, the Beautiful Cookbook.”
Happy cooking
B
Here was Real Mexican, not the fried to death, High fat, hyper cholesteroled TEX Mex that I had grown up on.
I did some research, hit the library and the remaindered shelves at Borders and picked up a copy of “Mexico, the Beautiful Cookbook.”
In it I discovered “Nueva Mexican.”
Pescados (fish) grilled, baked or steamed or even chemically cooked by marinating (ceviche)
Carnes (meat) grilled, roasted, or “Barbacoa”
Aves (fowl) quick seared in olive oil flavored with a bit of Manteca (lard) and pan roasted
Dishes lightly sauced with Moles or Adobo, topped with a bit of crema (crème fraiche), lower in fat than our regular sour cream.
Vegetables grilled or baked, including my favorite, eljotes- corn on the cob roasted in its shuck, then spread with low fat mayo and dusted with chili powder.
Sopas (soups and stews) thick enough to walk on. Pozole, a hominy stew has hominy, chili, meat, vegetables and masa mixed into a rich broth
Frijoles negro en olla (black beans in a clay pot) is one of the highest protein vegetarian dishes around? Especially if combined with brown rice, chilis, peas and onion, forming a complete protein
Did you know that real corn tortillas made with masa have zero fat and a low glycemic index, and that flour ones are a recent invention, coming from the US dumping cheap wheat over the border in the 30s and forties
Did you know that real Mexican cheeses have far less fat, enabling them to melt without separating into an oily mess?
Did you know rice and the jicama, not the potato, are the number one starches? When potatoes are used, it’s the local tiny red ones, not our huge, mushy russets.
Best of All, in Mexico, they eat 5- 6 times a day, starting desunayo, a light meal of cereal or pastry at 6 am and followed with another full breakfast (almuerza) at 9, then lunch (merida) at noon followed by the siesta, evening “supper” (comida) at around 6, and finally a light “dinner” (cena) at 8 or 9.
Check out Diane Kennedy and Rick Bayless’ books for an eye opening experience, and look for “Mexico, the Beautiful Cookbook.”
Happy cooking
B