Finding healthy restaurant food is a challenge for anyone, I’m sure. As a vegetarian, it is more so for me. I can’t imagine what vegans go through, let alone people with other dietary restrictions, be they self imposed or due to health issues. Restaurant menus, regardless of cuisine, tend to feature many of the less healthy and, not coincidentally, more popular aspects of said cuisine.
Mexican food is one of my favorite world cuisines, probably second in line to, although several steps behind, Indian cuisine. When we are out and about and the need to eat sneaks up on us we often seek out a good Mexican restaurant. They are, after all, much more prevalent than Indian restaurants. When hunger dominates one’s well being to the point of causing irritability and the brain is screaming for food, there is no better remedy than a Mexican restaurant. The chips and salsa might even beat you to the table and hunger can begin to be satiated immediately.
Although many Mexican restaurant menus have a vegetarian section, the choices are limited and often heavy with cheese. I am likely to go for a modified version of their salad or look for something with spinach as a main ingredient. Fajitas, vegetable quesadillas and vegetable enchiladas are often loaded with good things like fresh spinach, mushrooms, zucchini, peppers and onions.
At home I prepare healthier versions of these dishes. Today it was a queso-less vegetable quesadilla in a whole wheat tortilla toasted without oil in a dry pan. While I love it with cheese, I don’t miss it without.
On the side was a roasted sweet potato topped with jalapeño/Mexican chocolate sauce. The unused portion of this sauce has now been stashed in the freezer, so, don’t worry, I will no longer be belaboring the delectableness of this fabulous sauce in the next few posts.