Holy Guacamole those nachos had how many calories?

I am from Southern California, and though I have not a drop of Latin blood the Santa Ana winds have blown over me throughout my life, permeating me with a love of many things Mexican, especially the FOOOOOOD!


On this festive day, seemingly celebrated more by gringos than the indigenous, it can be muy dificil not to overindulge.... and no, striking a pinata will not burn off the calories you consume.  However there is some hope... if you plan your fiesta ingestion before the margaritas induce you to rationalize behavior you will regret manana.


Know Your Amigos.... and Foes
Let's get the unpleasant realities out of the way, shall we?  RealMomsGuide.com offers these buzzkill tips:

Tip #1: Skip the dips!

Dips are high in calories (especially guac- sorry guac lovers!), but if you choose salsa (at 15 calories per 2 tablespoons) you can pile it on!

Tip #2: Lose the cheese!

When you order a quesadilla, skip the cheese and ask for yours to be filled with grilled veggies instead. (This leaves more room for chips and salsa!)

Tip #3: Make your margarita a Skinny Girl!

If you want a margarita, make it a Skinny Girl Margarita. This Bethenny Frankel creation is made with silver tequila, three lime wedges and a splash of triple sec and is only 100 calories per four ounce serving. (A regular margarita served in a restaurant can be 500 calories per four ounce serving!)

Tip #4: Don’t be fooled by taco salad!

Taco Salad may seem healthy, but from the shell (majuh calories!) to the sour cream to the cheese, it’s packed full of calories. Opt for two soft beef or chicken tacos instead. Or for an ultra healthy option, order veggie tacos. And ask for corn tortillas instead of flour.

Tip #5 Skip the refried beans!

High in fat (and often prepared with lard!), refried beans will get ya every time! Choose black beans, which are low in fat and high in protein, instead!

To help take the sting out of the foregoing, the good news is you can declare your own independence by saying a hearty "Si" to the the avocado (insert jubilant emoticon of choice here).  Avocados are rich in mono and polyunsaturated fat, and have more than 25 different vitamin, minerals, and phytonutrients like lutein, which is essential for healthy eyesight.   The beloved California Avocado Commission offers the following recipes to help you win the battle of the bulge, if not that of Puebla:


Avo Salsa

Combine the following ingredients in a large bowl, tossing well but maintaining a chunky consistency:

• 2 ripe medium California avocados, peeled, pitted and diced
• 1 large ripe tomato, diced
• ¼ Cup finely chopped red onion
• 2 cloves garlic, minced
• 2 tbsp chopped fresh cilantro
• Juice of 1 large lime
• ½ tsp ground cumin
• ¼ tsp freshly ground black pepper
• ¼ tsp salt

Avo & Corn tri-color Salsa

Combine the following ingredients in a large bowl:

• 1 firm ripe avocado, seeded, peeled and cubed
• ¾ Cup frozen corn, defrosted
• ¼ Cup red bell pepper, chopped
• ¼ Cup green bell pepper, chopped
• ¼ Cup thinly sliced green onion
• 1 tbsp grated lemon peel
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lime juice
• 1 tsp coarse ground garlic salt
• ¾ tsp ground cumin
• 4 drops red pepper sauce

And to leave you to your revelings on a sweet note, here is an irresistible LIGHT Mexican Chocolate Cake conceived by France Morrisette (as featured in the Christian Science Monitor).

Mexican Chocolate Cake

1 cup honey
6 tablespoons cocoa
3 eggs lightly beaten
1 tablespoon vanilla extract
1/2 cup melted butter 
1/4 cup flour 
2 tablespoons cinnamon
1/2 cup of plain Greek-style yogurt
1/4 teaspoon ground chipotle peppers (cayenne will work, too)
Pinch of salt

Preheat oven to 350 degrees F.

Grease the sides and bottom of a 9-inch spring form pan (a pie tin would work equally as well).

Mix honey, cocoa, eggs, and vanilla together until well blended and no lumps remain. Add the butter and mix until combined. Add remaining ingredients and blend until just combined. Pour into your prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Allow to cool and serve topped with Coffee Cream.

Coffee Cream
These are direction to make just a small batch. I use an immersion blender in a large cup to make it in just half a minute.

1 tablespoon of instant decaf coffee (less if you want it less potent) 
1/2 cup whipping cream
1-2 tablespoons of confectioner's sugar (depending on how sweet you like it)

Beat until desired consistency is reached.

Buen Apetito!