Mexican cooking
If ever there was a cuisine in need of a heart-healthy makeover, it's Mexican. According to the Center for Science in the public interest, a typical serving of beef and cheese nachos, for example, contains as much fat as 10 Dunkin' Donuts sugar-glazed doughnuts! A chile rellenos dinner can have as much saturated fat as 27 slices of bacon! Fortunately, though, Mexican cooking doesn't have to be unhealthy. Given the splendid raw materials -- gorgeous vegetables, explosively flavored chiles and herbs, freshly made tortillas, the incredibly diverse selection of grains and beans, it should be one of the healthiest cuisines on the planet. And in this book, it is. Raichlen has a threefold approach to remaking Mexican food in a delicious and healthful image: 1. He has found traditional Mexican dishes that are naturally low in fat. 2. He has reworked traditional higher fat dishes using the high-flavor, low-fat cooking techniques he's developed over the years, such as high-heat roasting and bake-frying. 3. He has created a few low-fat dishes that are Mexican in inspiration and flavor, although they may never actually have been served south of the border. Try a few of the 200 incredible recipes in this book and you'll see that high-flavor, low-fat Mexican cooking is no longer an oxymoron!