Mexican So Fat, Low Fat, No Fat [Paperback]

Betty Rohde (Author)

Book Description

Publication Date: January 6, 1998

THE BESTSELLING AUTHOR OF SO FAT, LOW FAT, NO FAT GOES SOUTH OF THE BORDER TO BRING YOU MORE THAN 160 EXCITING LOW-FAT RECIPES WITH A MEXICAN ACCENT.

Now you can enjoy the flavors of a fiesta every day with these healthful, taste-tempting dishes from America's favorite low-fat cook. Betty Rohde shares dozens of her recipes for Mexican dishes, from traditional favorites to contemporary variations. Spice up your diet with:

Fresh Fruit Tostadas Green

Chili Cornbread Peppery

Pineapple Salsa

Pork Loin Ablaze

Mexicali Grilled Fish Fillets

Chimayo Chicken Soup

Ta-Molly Pie

Marilyn's Santa Fe Roasted Corn

Chicken Enchilada Bake

From hearty tortilla dishes and palate-tingling salsas to inspired accompaniments and light but luscious desserts, Betty brings the taste of Mexico to your table with all the vibrant flavor and none of the fat.

Editorial Reviews

Amazon.com Review

If you love Mexican food but hate the calories it contains, there's great news: Betty Rohde, author of So Fat, Low Fat, No Fat and its companion, More So Fat, Low Fat, No Fat, has worked her calorie-cutting magic on Mexican cuisine with Mexican So Fat, Low Fat, No Fat. Here are all of your favorites: tostadas, enchiladas, quesadillas--even guacamole!--only in a slimmed-down version that allows you to eat the food you love and still stay healthy. Try the Chicken Enchilada Bake featuring low-fat baked tortilla chips and fat-free cheddar cheese (only 3.5 grams of fat per serving) or "Fried" Chimichangas that are really baked instead of fried and contain only a trace of fat. These dishes look great, taste better, and allow you the satisfaction of having your tamale and eating it, too!

From Booklist

Reducing fat in the most popular dishes from south of the border requires some ingenuity. Fried tortilla chips and avocados both serve up plenty of vegetable oils. Ubiquitous cheeses and meats contribute saturated fats. Fortunately for the dieter, peppers, cilantro, and most salsas have little or no fat. Rohde takes advantage of these naturally low-fat ingredients and substitutes fat-free cheese, chicken, and very lean red meats to create low-fat versions of such popular Mexican American favorites as enchiladas and chili. Cooking spray plays a large role in Rohde's cuisine, permitting the cook to simulate fried foods by spraying tortillas before baking them. Those addicted to Mexican food's spiciness but who require substantial fat reduction will appreciate Rohde's guidance, but others will find her substitutions a lot of work for little satisfaction. Mark Knoblauch

See all Editorial Reviews

Product Details

• Paperback: 256 pages
• Publisher: Fireside; Spi edition (January 6, 1998)
• Language: English
• ISBN-10: 0684835258
• ISBN-13: 978-0684835259
• Product Dimensions: 8.3 x 5.8 x 0.6 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #940,663 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 2 people found the following review helpful:

4.0 out of 5 stars Mexican So Fat, Low Fat, No Fat, February 28, 2001

By A Customer

This review is from: Mexican So Fat, Low Fat, No Fat (Paperback)

This healthy Mexican cookbook does not sacrifice taste for when getting rid of fat. I particularly liked the Green chile and pork stew which was hearty and spicy. It also contains some excellent seafood recipes.