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mexican food

Slim Down Your Cinco De Mayo Spread

Written on May 2, 2013 at 3:49 pm , by

Guac that won’t wreck your waistline. Ole! (Photo by Paul Elledge, courtesy of W.W. Norton & Company, Inc)

Written by Carrie Stevens, editorial intern

Fruity margaritas, creamy guacamole, crunchy chips…there’s a reason Cinco de Mayo is such a popular holiday!  We love Mexican fare (and plan to fully fiesta), but the high calorie content can be a real party pooper.  To keep our waistlines and tastebuds happy, we consulted Rick Bayless’ new cookbook, Frontera, full of unique spins on classic Mexican recipes.  Here are just a few delicious ways to slim down and spice up that classic chip dip.

Grilled Corn and Poblano Guacamole

Makes about 4 cups


  • 1/2 medium white onion, sliced crosswise into 3 rounds
  • A little olive or vegetable oil
  • Salt
  • 1 small ear of fresh corn, husked and cleaned of silk
  • 1 fresh poblano chile
  • 3 ripe medium-large avocadoes
  • 1/4 cup crumbled Mexican fresh cheese (queso fresco) or other fresh cheese, like salted pressed farmer’s cheese or goat cheese
  • 2 Tbsp. fresh lime juice
  • 1 to 2 Tbsp. chopped fresh epazote (or cilantro)


Heat a gas grill to medium. Lightly brush both sides of the onion slices with oil, sprinkle with salt and lay on the grill. Oil the corn and lay it beside the onion. Grill corn and onion 4 to 5 minutes per side,. Roast the poblano for 5 to 7 minutes, turning evenly until blackened.

Remove onion and chop into 1/4-inch pieces. Cut kernels off the cob..  Rub the blackened skin off the poblano, pull out and discard the stem and seed pod. Tear open and briefly rinse to remove stray seedss. Cut into 1/4-inch pieces.

Halve avocadoes and remove pit, scooping the flesh from one avocado into a large bowl. Scoop flesh from the other two onto a cutting board and cut into 1/2-inch pieces. Mash the avocado that’s in the bowl.

Pour diced avocado into the mashed avocado bowl, along with the grilled onion, corn, poblano and 2 tablespoons of fresh cheese. Sprinkle with lime juice and epazote, then gently stir mixture.  Taste and season with salt. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate.

When ready to serve, sprinkle with remaining cheese.

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Fit Links: Wacky Ice Cream Flavors and the Healthy Habit You Might Be Neglecting

Written on June 29, 2012 at 3:09 pm , by

How about a scoop of chickpea chocolate swirl? (Photo by Peter Ardito)

This week’s fit links from around the web:

Fit Links: Skinny Cinco de Mayo Treats and Finding the Perfect Sports Bra

Written on May 4, 2012 at 3:31 pm , by

Lighter libations ahead! (Photo by Brian McKay)

This week’s fit links from around the web:

A Gourmet Cinco de Mayo: Recipes From Julian Medina

Written on April 24, 2012 at 3:52 pm , by

Our May issue (on stands now!) features a lightened-up version of enchiladas, along with tips from Julian Medina, Chef/Owner Toloache, Yerba Buena and Coppelia restaurants in NYC. And with Cinco de Mayo right around the corner, we were psyched to score a few more online-only recipes from the inventive chef! Combine the gourmet recipes below with the guilt-free one in the mag and you’ll have a flavorful fiesta ready to go!

toloache guacamole recipe

Photo courtesy of Toloache Restaurants.

Guacamole de Frutas (serves 4)

  • 2 Mexican Hass avocados
  • 1/2 teaspoon lime juice
  • 2 tablespoons Vidalia onion, diced
  • 2 tablespoons mango, diced
  • 2 tablespoons peach, diced
  • 2 tablespoons apple, diced
  • 1/4 teaspoon habanero pepper, minced
  • 1 teaspoon Thai basil, thinly sliced
  • 1 tablespoon pomegranate seeds
  • Kosher salt to taste

1. Scoop the pulp out of the ripe avocados into a bowl.

2. Add the remaining ingredients and a pinch of salt.  Mash the ingredients together, leaving it chunky and check the seasoning.

3. Serve with warm corn tortillas or chips.


julian medina toloache margarita

Photo courtesy of Toloache Restaurants.

Toloache Margarita (serves 1)

For the Hibiscus Puree:

  • 1 cup of hibiscus flower
  • 2 cups boiling water
  • 1 ounce sugar

Combine ingredients into a blender, or food processor and puree until smooth. Let cool.

For the Virgin Mix:

  • 1 ounce Cointreau
  • 1 ounce lime juice

In a separate container combine the Cointreau and lime juice, stir well.

For the Toloache Margarita:

  • ½  bar spoon of blueberries
  • 2 ounces hibiscus puree
  • 2 ounces Herradura Blanco
  • 1 ounce virgin mix
  • Splash of simple syrup

1. In a cocktail shaker muddle the ½ bar spoon of blueberries, then add the hibiscus puree. Pour in the Herradura Blanco, virgin mix and simple syrup. Add ice and shake well.

2. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.

Keep reading for an ambitious chicken quesadilla…!

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Dairy- and Gluten-Free Mexican Cuisine? Yes!

Written on March 23, 2011 at 1:51 pm , by

Written by Nicole Brennan, editorial intern

If you’re an avid Mexican food lover like me, you probably limit yourself when it comes to eating too much of this deliciousness and save it for your ‘splurge’ category. Not anymore! I found an exciting new recipe from Executive Chef Eugenio Villafana from the 5-star Villa La Estancia Resort in Riviera Nayarit, Mexico! (It was ranked as a Top 10 luxury resort in the Caribbean and Mexico in the TripAdvisors Travelers’ Choice Awards.)

The breathtaking Villa La Estancia Riviera Nayarit!

Chef Eugenio has created super healthy takes on Mexican cuisine with an extra special twist: He can accommodate customers with fat/dairy/gluten and carb-free diets. (Yes, we’re still talking about Mexican food here!) He uses raw foods, organic ingredients and dehydrating techniques to make our favorites much healthier. If you have a food allergy or sensitivity to diary or gluten, check out one of Chef Eugenio’s must-try dish below and let us know what you think!

Read on for the recipe!

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