One of my first jobs was as a waitress at an El Torito Restaurant. To this day, I can tally its seven flavors of margaritas at breakneck speed. I used to think that made me an expert on Mexican food. In reality, I only knew about heavy trays laden with cheesy burritos, overstuffed chimichangas, and obscene portions of nachos.

Is Mexican food healthy? Apparently not. The Center for Science in the Public Interest's highly publicized 1995 report on Mexican food told us that it's loaded with fat and sodium. But exactly what "Mexican food" was the CSPI discussing? The report focused on popular American restaurant chains such as Chi-Chi's and my old friend El Torito, and not on the food of Mexico, which is an exquisite and varied cuisine full of high-fiber complex carbohydrates, vegetables, and pungent fresh flavors. Indeed, it's a well-rounded cuisine with all the makings of a healthy diet.

So it seems that there are two "Mexican foods": the traditional cuisine that's low in fat and rich in nutrients, and the Americanized version. Believe it or not, the latter can easily be made lighter and more nutritious. On the following pages, I'll introduce you to both types of cuisine, and show you how the elegant flavors of Mexican cooking make up for all the fat we take away.

Spanish and Mexican Roots