mexican
lin7604
Posts: 2,951 Member
ok since i read the last post about going out to eat to a mexican place i have a few questions... i LOVE mexican and i get that alot of it isn't healthy.... So my question is why do i hear and get mixed messages about some of their items. I am confused on knowing what to think is healthy and can eat more of .... examples are guac... i know it would be high in fats but they are good fats, correct.... and re fried beans... i have been told they are good, is that not right thinking that? i have always put those 2 on my fajitas instead of cheese, etc thinking they were the better choices. i know the rice i would have to limit and anything with a cheese sauce or melted cheese on it, a lot of the beef dishes like burritos are high in sodium, correct? so it's better to have beef sliced like flank steak in your tortilla shell? I also LOVE tortilla soup and i choose that most of the time thinking it's one of the better choices besides fajitas all the time and i love to make it at home regularly.... am i correct with the facts i have gotten over the past years or do i need to re train myself in how i think if mexican food?
0
Replies
-
Look at the ingredients. If the guac is JUST avocado and spices I'm game (some would say avoid the calories) but lots have cheap sour cream fillers and stuff like that. Refried beans are typically made with lard, so are tortillas, avoid that if you can. Black beans are a nice alternative if offered. Clear broth soups are usually a good choice, cream based soups are not so great. leaner meats are always a good choice, so is a vegetarian option, easy on the cheese. Pack in as many vegetables as you can, lettuce, salsa, corn, peppers, onions, all offer lower calorie high fiber options which leaves less room on your plate (and in your tummy) for processed high fat junk. All of it is high sodium. Good luck!0
-
ya it's always avacado, onion, tomato, lime juice and a bit of salt. I always make it myself except the off time in a restaurant. the
refreid beans i buy are vegetarian ones does that matter or change it? i didn't know they were made with lard... ick.... thanks for you imput!0 -
so I am San Diego, California born and reared, after a 3 week trip to Uzbekistan in 2001 I still crave mexican food so much I could eat my weight in enchiladas and tacos and then go back for more,
I AM A TOTAL MEXICAN FOOD ADDICT
yes, now I can plan my mexican food perk occasionally, but it is never enough, and I do suffer,
so I really avoid it, :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad:
I hope someday to be able to be normal in this craving but for now I just turn to my safe foods,
I feel I am on a very long struggle, its not fair0 -
ya it's always avacado, onion, tomato, lime juice and a bit of salt. I always make it myself except the off time in a restaurant. the
refreid beans i buy are vegetarian ones does that matter or change it? i didn't know they were made with lard... ick.... thanks for you imput!
You can make your own refried beans really, really easily (and they are cheap, too!) :0) Just soak a pot of pinto beans overnight, drain, refill with water, garlic, onion, salt to taste. Boil until tender and then put in a skillet and mash them up with a potato masher as they cook. If they are too thin, you can let them boil down so that they are thinner. Homemade refried beans are really yummy!0 -
so I am San Diego, California born and reared, after a 3 week trip to Uzbekistan in 2001 I still crave mexican food so much I could eat my weight in enchiladas and tacos and then go back for more,
I AM A TOTAL MEXICAN FOOD ADDICT
yes, now I can plan my mexican food perk occasionally, but it is never enough, and I do suffer,
so I really avoid it, :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad:
I hope someday to be able to be normal in this craving but for now I just turn to my safe foods,
I feel I am on a very long struggle, its not fair
lol! I think us Southern Californians have an addiction to Mexican food that most people just don't understand!0 -
If you are going to the restaurant, then you would want to stay away from the beans, and guac. They always put a ton of salt in the guac and yes most everything is cooked in lard. That is just how they cook. You can ask them to bring you sliced avocado and some peco because its just tomato, onion, jalp and cilantro and maybe a bit on lemon or lime juice. Fajitas are your best bet but they will also be cooked with lard and or oil and even with that you could always ask for more veggies than meat and stay away from the tortillas or at least get corn not flower. (I live in South Texas....ie Northern Mexico)0
-
ya it's always avacado, onion, tomato, lime juice and a bit of salt. I always make it myself except the off time in a restaurant. the
refreid beans i buy are vegetarian ones does that matter or change it? i didn't know they were made with lard... ick.... thanks for you imput!
You can make your own refried beans really, really easily (and they are cheap, too!) :0) Just soak a pot of pinto beans overnight, drain, refill with water, garlic, onion, salt to taste. Boil until tender and then put in a skillet and mash them up with a potato masher as they cook. If they are too thin, you can let them boil down so that they are thinner. Homemade refried beans are really yummy!
oh that sounds so good.. i will be doing that forsure!!!!! thanks!0 -
so I am San Diego, California born and reared, after a 3 week trip to Uzbekistan in 2001 I still crave mexican food so much I could eat my weight in enchiladas and tacos and then go back for more,
I AM A TOTAL MEXICAN FOOD ADDICT
yes, now I can plan my mexican food perk occasionally, but it is never enough, and I do suffer,
so I really avoid it, :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad: :sad:
I hope someday to be able to be normal in this craving but for now I just turn to my safe foods,
I feel I am on a very long struggle, its not fair
lol! I think us Southern Californians have an addiction to Mexican food that most people just don't understand!0 -
yes corn tortillas are way better then flour one to begin with
i find what i make at home will be healthy( ier) then going out, when i go outi call it a free day and enjoy! I love love mexican, i have a addiction to it too and we don't have many places here to go to, so when i do have it i ENJOY! 0 -
ya it's always avacado, onion, tomato, lime juice and a bit of salt. I always make it myself except the off time in a restaurant. the
refreid beans i buy are vegetarian ones does that matter or change it? i didn't know they were made with lard... ick.... thanks for you imput!
You can make your own refried beans really, really easily (and they are cheap, too!) :0) Just soak a pot of pinto beans overnight, drain, refill with water, garlic, onion, salt to taste. Boil until tender and then put in a skillet and mash them up with a potato masher as they cook. If they are too thin, you can let them boil down so that they are thinner. Homemade refried beans are really yummy!
oh that sounds so good.. i will be doing that forsure!!!!! thanks!
Sorry, that was supposed to say you can let them boil down so that they are thicker! lol. I'm an airhead.
You can also take your favorite meats, like grilled carne asada, and put them on a salad instead of a tortilla. It's hard though, homemade tortillas are sooooo delicious! Especially hot off the comal! lol!0 -
One meal won't hurt you if you prep right. Eat a little less of everything else before the meal. Drink at least 8-16oz of water a half hour before going. Bust your *kitten* working out that day.
When I eat Mexican, nothing is really off limits. I do make better choices (usually steak fajitas that I have to assemble myself). But I'll be damned if I don't have some chips and salsa.
A.C.E. Certified Personal Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 28+ years and have studied kinesiology and nutrition0 -
My method for refried beans (I assume you know how to soak, drain and boil the beans to begin with):
If you have a stand mixer (e.g. Kitchen Aid), take the cooked beans and drain them but save the bean juice.
Using the paddle attachment, whip the beans until they are of the consistency you want them. Use the reserved juice to thin them down if you need to.
In a skillet or saucepan, heat up vegetable or olive oil over very high heat until it begins to smoke. Pour the smoking hot oil into the mixing bowl of beans and (carefully) whip the hot oil into the beans - start on low speed to prevent splashing the oil out. Salt to taste. Done.
The amount of oil will vary depending on how you like it. I usually use between 1/4 and 1/2 cup of oil for about a half -full mixing bowl.0 -
I think that the problem with "mexican" food restaurants is that they serve American style Mexican food instead of using traditional technique and ingrediants. A lot of food is deep fried at these restaurants and have cheese on everthing. Maybe stick with making the food at home with fresh.0
-
My mother-in-law is Hispanic and makes refried beans. She uses oil, not lard. The only thing that I have seen them use lard in was tamales, and I don't think they serve those in the restaurants. Not authentic ones anyway. The guacamole is made with avocadoes, a good fat, and onions, garlic, salt and sometimes jalapenos. The rice is fried in oil first, then they drain the oil and put a mixture of water, tomatoes, onions, garlic, a chicken boullion cube, and some salt in the pan and let it simmer down and cook. Hope this helps!!0
-
bumping for refried bean recipe for tomorrow.0
-
Refried beans have lard in them so those would be bad. You would be better off with whole beans. The guac would depend on the restaurants recipe as everyone makes it different. Might be best just to ask for sliced avocado. Salsa is usually pretty low calorie. Corn tortillas are better than flour. Avoid cheese, cheese sauce, sour cream, cream sauces, etc. Also, try and eat just half and either share with someone or take the leftovers home.0
-
My mother-in-law is Hispanic and makes refried beans. She uses oil, not lard. The only thing that I have seen them use lard in was tamales, and I don't think they serve those in the restaurants. Not authentic ones anyway. The guacamole is made with avocadoes, a good fat, and onions, garlic, salt and sometimes jalapenos. The rice is fried first, and then they put a mixture of water, tomatoes, onions, garlic, a chicken boullion cube, and some salt in the pan and let it simmer down and cook. Hope this helps!!
This is exactly how I make my guac and spanish rice as well. Deeelicious! I was taught to make tamales properly, but I've actually made tamales with olive oil and boneless center cut loin chops. I used to work in a real estate office and all the middle aged white people who were watching their weight liked the healthier version. They came out pretty good! in the late 90s I used to get 17 bucks a dozen for them. lol :laugh:0 -
I just made these last night, SOOO good and low in calories if you do it right... Don't use cheddar cheese, do part skim mozzarella, it's way less calories.
http://glutenfreemommy.com/pumpkin-chicken-enchiladas/
Who knew pumpkin would go well with enchiladas??? But it's a great base for a sauce and 50 calories per serving and very good for you. ENJOY.0 -
One meal won't hurt you if you prep right. Eat a little less of everything else before the meal. Drink at least 8-16oz of water a half hour before going. Bust your *kitten* working out that day.
When I eat Mexican, nothing is really off limits. I do make better choices (usually steak fajitas that I have to assemble myself). But I'll be damned if I don't have some chips and salsa.
A.C.E. Certified Personal Trainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 28+ years and have studied kinesiology and nutrition
I totally agree!! :flowerforyou:0 -
My mother-in-law is Hispanic and makes refried beans. She uses oil, not lard. The only thing that I have seen them use lard in was tamales, and I don't think they serve those in the restaurants. Not authentic ones anyway. The guacamole is made with avocadoes, a good fat, and onions, garlic, salt and sometimes jalapenos. The rice is fried in oil first, then they drain the oil and put a mixture of water, tomatoes, onions, garlic, a chicken boullion cube, and some salt in the pan and let it simmer down and cook. Hope this helps!!
oh you just made me want to make rice... yummm0 -
First off...I am of Tex-Mex heritage so allow me to put my 2 cents in. Stay away from refried beans. Unless you make and mash them yourself without lard. I usually do this by draining a bit of the beans and taking a potato masher to them. If they are too liquidy, simmer them on low so that the liquid evaporates and the starch thickens. If not...just eat beans straight from the crock pot and add in cilantro, onions, and salsa. (Trust me..it's all sorts of awesome.) Better to make your own guac. Atleast you'll be able to know what EXACTLY goes into it, i.e. salt content, veggies, etc. I am also partial to fajitas when I dine out, as well as charro or borracho beans in place of refried. Corn tortillas are definitely better than flour but stay away from the pats of butter they give you. I usually limit myself to one or two corn tortillas and I would much rather dip them into warm salsa instead of butter. Happy eating!0
-
Just tonight I went out for Tex-Mex and stayed within my calorie goal but still came back with my craving satisfied and my belly super full. I love chips and salsa, so I always splurge on those before the meal. Then I got tortilla soup with avocado (just one slice) and a salad with lime juice and salsa for dressing. It was delicious, and it tasted better than those cheese drenched enchiladas (which I DO splurge on from time to time too, but usually after a super-long bike ride when I have the calories).
Good luck, and ENJOY! 0 -
thanks everyone for the tips.. i know when out i will just enjoy and not worry but i just needed to know which info i had been fed all these years was correct. at home is always the best way to go....if you can
ishallnotwant and Candida1983 : " The rice is fried first, and then they put a mixture of water, tomatoes, onions, garlic, a chicken boullion cube, and some salt in the pan and let it simmer down and cook" can you give me exact measurements ? as for the tomatoes, fresh or canned if canned what kind and how large of a can...0 -
personally I'd order 2 chicken tacos ala carte on corn tortillas with no cheese no sour cream & no guac. extras veggies with the tacos if they come with any. MAYBE a side of refried or black beans. Pretty safe option.0
-
Just tonight I went out for Tex-Mex and stayed within my calorie goal but still came back with my craving satisfied and my belly super full. I love chips and salsa, so I always splurge on those before the meal. Then I got tortilla soup with avocado (just one slice) and a salad with lime juice and salsa for dressing. It was delicious, and it tasted better than those cheese drenched enchiladas (which I DO splurge on from time to time too, but usually after a super-long bike ride when I have the calories). Good luck, and ENJOY!
well guess what, i am done! i am making tortilla soup tomorrow for supper! i can't take it anymore, i am so craving mexican now ... AHHHHH0 -
thanks everyone for the tips.. i know when out i will just enjoy and not worry but i just needed to know which info i had been fed all these years was correct. at home is always the best way to go....if you can
ishallnotwant and Candida1983 : " The rice is fried first, and then they put a mixture of water, tomatoes, onions, garlic, a chicken boullion cube, and some salt in the pan and let it simmer down and cook" can you give me exact measurements ? as for the tomatoes, fresh or canned if canned what kind and how large of a can...
I'm not sure how Candida's mom makes hers, but I sautee my veggies (usually finely diced onion, garlic, jalapeno) add my rice (Probably a lot more rice than you would make as I have 5 children, a giant hubby, and we usually have neighborhood kids over-3 to 4 cups of rice) and fry it in a light coating of oil until it is fairly transparent looking. Then I add a can of El Pato Jalapeno tomato sauce, which is usually about 8 oz. and the rest of the liquid is water (6 to 8 cups of liquid total-2 cups of water per 1 cup of rice.) Stir the water in, add a tablespoon (probably way less for your serving size-maybe half teaspoon to a teaspoon? Add it to taste) of Caldo De Pollo, bring to a boil, lower to a simmer, and put on the lid. I let mine simmer for 20 minutes-then I turn off the heat and let it set with the lid on for 20 more minutes. I like to use a glass lid on my giant skillet so I can watch it as it cooks...that way i'm not tempted to lift the lid! lol! You may want to add less tomato sauce to yours...say you make one cup of rice...you'll need two cups of liquid-add a few ounces of tomato sauce and then use water for the rest of the liquid-if you use too much sauce it won't cook right. If you use too little, it won't be as flavorful. If you don't like spice, you may want to use regular tomato sauce instead of El Pato.0 -
Just tonight I went out for Tex-Mex and stayed within my calorie goal but still came back with my craving satisfied and my belly super full. I love chips and salsa, so I always splurge on those before the meal. Then I got tortilla soup with avocado (just one slice) and a salad with lime juice and salsa for dressing. It was delicious, and it tasted better than those cheese drenched enchiladas (which I DO splurge on from time to time too, but usually after a super-long bike ride when I have the calories). Good luck, and ENJOY!
well guess what, i am done! i am making tortilla soup tomorrow for supper! i can't take it anymore, i am so craving mexican now ... AHHHHH
lol! I know, this thread is making me hungry, which is funny because I just finished eating a giant salad with salsa, avocado, and queso fresco on top for dinner! :laugh:0 -
awesome thanks!0
-
I agree with those that make their own refried beans, it's super easy and very good. I make chalupas alot...spray your corn shells with cooking spray and broil til crisp and brown. Top with your refried bean and veggies...delish! Chicken tacos are also good, sprayed and flipped in a hot pan. Dining out is always high cals but you can do so much at home and its just as good and better for you!0
-
Get the fat free or vegetarian refried beans if you want something healthier and lard-free.
I know everyone says Mexican food is so bad for you, yadda yadda... But I make tacos or some other form of Mexican food at least a couple times per week. The hard shell corn tortillas are only 50 calories each and if you load them with those beans or grilled fish and a fresh salsa, avocado, and greek yogurt (add some hot sauce, lime and cilantro for extra kick) it can actually be pretty darn healthy. And deeeeelicious!0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions