Chiles, the cornerstone of Mexican cuisine, exist in hundreds of varieties, from the gentlest Anaheim peppers to the boldest habanero. They are green, red, or brown; fresh, dried, or pickled; mild, biting, or fiery. And they abound in almost every dish.

As I always say, an abundance of flavor is the best instrument for a healthy cook. With so much satisfying flavor, no one misses the fat.

How Healthy Is It?

The cuisine includes a variety of beans, which are rich in protein and fiber. Corn, when combined with beans or prepared as masa for tortillas, becomes an excellent source of protein and other nutrients. Tomatoes are a superb source of vitamins C and A. Varieties of squash, such as pumpkin, provide abundant vitamin A or beta carotene. Avocados and the seeds and nuts that make up the traditional moles are the best sources of vitamin E. And there's more to the chile than heat: Chiles are some of the best sources of vitamins A and C.

Salsa is all vegetables and flavor, and nothing could be better. Feel free to dip your chips in any tomato salsa, commercial or homemade. Who says Mexican food isn't healthy?