email this page
Give these recipes a try.
Rick Bayless, the bastion of authentic Mexican cooking, has spent decades educating us about how real Mexican food should taste. But, for many of us, real Mexican food can be a lot of work. There's crushing and chopping, hours of simmering, and shopping for specialty ingredients. Enter Mexican Everyday, a collection of simple, flavorful Mexican-inspired recipes using straightforward ingredients and focusing on lighter dishes as well.
Like many chefs and food lovers, Rick found himself carrying a few more pounds than he would like, so he embarked on a program of yoga and strength training - along with healthy eating - in an attempt to lose weight without dieting.
"Nobody likes to be restricted," he says. "I wanted to hit the appropriate equilibrium." His common sense approach, reinforcing the notion that healthy food can also be flavorful and fulfilling, is not new; the ancient Mexican cultures artfully balanced feasting with lighter eating and maintained a healthier weight as a result.
Mexican Everyday serves up a style of Mexican food not typically seen south of the border, but one that might be better. If it means experiencing Rick's bold, fresh Mexican fare more often, we think so. We put together a menu adapted from Mexican Everyday (W. W. Norton & Company, 2005) perfect for Cinco de Mayo or a Memorial Day grill-out. Log on to www.fronterakitchens.com for more recipes from Rick.
Guacamole
2 ripe avocados
1 garlic clove, finely chopped
1/2 teaspoon salt
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 small jalapeño, finely chopped
1/4 small white onion, finely chopped
1/4 medium tomato, chopped into 1/4-inch dice
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Swordfish Steaks with Yucatecan Garlic-Spice Marinade
Ingredients
1/3 cup vegetable or olive oil
6 tablespoons vinegar
Pinch of ground cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 pounds swordfish steaks
4 small tomatoes, quartered
Lime wedges (optional)
2. Pour marinade over fish and marinate 2 to 4 hours.
3. Remove fish from marinade and discard marinade. Grill fish 5 to 8 minutes on each side. Serves 4.
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Jicama Salad with Lime Cilantro Dressing
Ingredients
3/4 cup vegetable oil
1/3 cup fresh lime juice
1/2 teaspoon grated lime zest
1/2 cup chopped cilantro
1 jalapeño pepper, chopped
1/2 teaspoon salt
Salad:
1 jícama (about 1 pound), peeled and cut into sticks
1 bunch watercress, large lower stems broken off (about 2 cups)
4 romaine leaves, cut crosswise in 1/4-inch slices
1 mango, cut into cubes
4 ounces queso blanco or feta cheese, crumbled
2. In a large bowl, combine the jícama, watercress, romaine and mango. Drizzle with 1/4 cup dressing; toss to combine. Sprinkle with cheese. Serve immediately. (You’ll have some dressing left.) Serves 4.
Adapted from Mexican Everyday, by Rick Bayless (W. W. Norton & Company, 2005), "Relish Who You Know," May 2006.
Related Stories
If you enjoyed reading this story, Mexico Everyday, then you might enjoy these other stories.- Eating Healthy at the Drive-Thru
- The Real Ratatouille
- Food - The Old-Fashioned Way
- Food for Angels
- Comfort Food
Share This Story With Others:
There are no current discussions for this article. Why not be the first?
