Wilder by the Dozen: Wilder Mexican Mains

I've spent a good fun part of life in Southern California, taking a multitude of trips to many parts of Mexico. Some of the Mexican restaurant chains have had numerous Mexican dishes developed by me as have Mexican food manufacturers and magazines. Oneprosperous project with La Victoria Foods harvested a new black Mustang convertible at the time! Articles, classes and food photography sessions have all encompassed Southwest foods.
Yes it.s true I.m a bit of a "heat phreak" as well as a reformed Cordon Bleu chef with my nutrition background, reducing calories, cholesterol and cream replacing with bold flavours of herbs, spices and chillilayers. As a wellness, higher fitness seeker and teacher/yoga chef, one of the myths I liketo debunk is the generalisation that Mexican food is necessarily fattening, greasyand spicy. Many of the fresh and fast Mexican dishes are authentically low fat andvegetarian.
Various skimmed and reduced fat dairy products can be substituted forrich ones. See chart/introduction in Wilder by the Dozen: A Season of Soups.