The Foods Of Mexico
BY THE AMERICAN
INSTITUTE FOR CANCER RESEARCH
5 is a big holiday north of the border Cinco de Mayo.
It celebrates the victory of poorly-trained and hugely outnumbered
Mexican soldiers over the French at the Battle of Puebla on May
Mexico, Independence Day is a far bigger holiday, celebrated
on September 16, the day Mexico won independence from Spain.
here in the States, Cinco de Mayo has become a day to celebrate
Latino culture. And in America, culture, of course, means food.
cuisine is complex, with ancient roots. It goes far beyond tacos
and enchiladas. The Mexican table reflects influences of the
Aztecs and the Mayans as well as the Spanish and the French.
soups are a good way to start an exploration of the cuisine as
well as a good way to start a meal. They are so versatile that,
once youve made a basic version, your creative spirit,
plus whatever ingredients are on hand, can spin dozens of variations
on the theme.
Mexico, the midday meal is usually the big meal of the day. This
meal often starts with a chicken broth-based soup full of vegetables,
herbs and spices. There are creamy corn soups, seafood stews,
chile soups and mushroom and pepper soups.
chicken tortilla soup is a low-fat, high-flavor introduction
to the tastes of Mexico. It is filling, rich in nutrients and
easy to make.
scallions, green chiles, bay leaf, cumin, chili powder, cilantro
and lime juice give the soup a depth of flavor with no
added calories. Fat-free chicken broth provides a tasty base
with few calories. Baked tortilla chips and a dollop of low-fat
sour cream add a healthful, zesty garnish.
recipe for tortilla soup is a good way to start a celebration
of Cinco de Mayo and the cuisine of Mexico.
- Makes 4 servings.
tsp. olive oil
cloves garlic, minced
scallions, sliced thin
cans (14.5 oz.) reduced-sodium, fat-free chicken broth
cup canned diced tomatoes with green chiles
cup frozen corn kernels
tsp. ground cumin
tsp. chili powder
oz. cooked chicken, cut in small pieces
cup fresh cilantro leaves, chopped
Tbsp. fresh lime juice
and freshly ground black pepper, to taste
cup baked tortilla chips, crumbled, for garnish
sour cream, for garnish
oil in a large saucepan over medium heat. Sauté garlic
and scallions until garlic begins to color.
broth, tomatoes, corn and spices and bring to a boil. Reduce
heat and simmer 5 minutes. Add the chicken and heat until warmed
through, about 5 minutes. Add cilantro and lime juice. Stir and
warm through. Season to taste with salt and pepper.
into soup bowls, sprinkle with crumbled tortilla chips and add
a dollop of sour cream in the center for garnish.
serving: 231 calories, 6 g. total fat (1 g. saturated fat), 15
g. carbohydrate, 31 g. protein, 2 g. dietary fiber, 636 mg. sodium.