Table of Contents

• Preface
• Acknowledgments
• Introduction
  • Diet and Healthy Eating
  • Diabetics and Diet
  • Mexican Cooking and Nutrition
  • Ingredients
  • Cooking Techniques
  • Cooking Equipment
  • Introduction to the Recipes
• Drinks
• Tortillas
• Salsas and Relishes
• Botanas
• Rice, Beans, and Other Side Dishes
• Soups
• Salads
• Egg Dishes
• Antojitos Mexicanos
• Poultry EntrÉes
• Beef EntrÉes
• Pork EntrÉes
• Lamb EntrÉes
• Seafood EntrÉes
• Vegetarian EntrÉes
• Desserts
• Bibliography
• Index

Promotional Information

"We need more healthy interpretations of Mexican cuisine like Jim Peyton's wonderful cookbook! Other cookbooks with healthy Mexican recipes haven't been able to reduce calories and [still] retain flavor profiles. These recipes are easy, flavorful, and healthy." -- Angela Shelf Medearis, The Kitchen Diva, author of seven cookbooks, including The Kitchen Diva's Diabetic Cookbook: 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine With Them "My family is very familiar with many of these recipes, having cooked them for our families, as well as our customers, for over forty years. They truly represent the heritage and culture of our ancestors... Anyone from the family cook to a nutritionist will be able to use and enjoy this book." -- Diana Barrios Trevino, owner of Los Barrios restaurant and author of Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio

About the Author

JIM PEYTON brings four decades of cooking, teaching, and recipe development experience to this cookbook. He is the author of Jim Peyton’s The Very Best of Tex-Mex Cooking: Plus Texas Barbecue and Texas Chile; Jim Peyton’s New Cooking from Old Mexico; La Cocina de la Frontera: Mexican-American Cooking from the Southwest; and El Norte: The Cuisine of Northern Mexico. Peyton has been featured on Bobby Flay’s Food Network show and in Southern Living; he has written about Mexican food and drink for three Lonely Planet guidebooks to Mexico, and he consults in the areas of recipe and product development for the Mexican food industry. He lives in San Antonio, Texas.

Reviews

This book will be valuable to anyone who loves cooking and eating south-of-the-border food-and doesn’t want to sacrifice taste for healthy choices, or vice versa. (Foreword) Peyton’s cookbook . . . offer[s] recipes that may seem strange at first but could signal the beginning of a long love affair with the real food of Mexico. Emphasizing genuine ingredients . . . the recipes take advantage of Mexican food’s versatility to retain characteristic flavors while keeping medical appointments to a minimum. - Chris Walters (Acres)