I loves ya, but this is soooo untrue. In fact, overweight is much more accepted in the culture. Mexico is the only place I’ve been where I wasn’t tortured for being a little fat kid.
As for lighter cooking, hmmmm… Corn tortillas are made with water, not lard like flour. Don’t get fried taco shells because one: they are an evil gringo invention and two: good corn tortillas are much more nummy.
There’s not much to be done with guac, it’s as lean as it can get, unless you’re mixing in sour cream, which you shouldn’t because that’s not how it’s made. There’s some sort of thin, green sauce made with aguacate, which I gather is a different kind of avocado. It’s supposed to be lower in calories because it’s not as thick. I don’t like it, never have, since it looks like snot, but you may find it delicious.
Sour cream you might be able to leave off if you’ve used guacamole. There are lighter versions of sour cream out there, I don’t know how good they are. You might want to compare the calories in sour cream with mexican sour cream. It’s usually sold in jars that read ‘crema’. My jar says 30 cals per T.
Don’t use hamburger, high in fat and not traditional. Shredded beef is the way to go, lower in calories and more authentic. Over in the salsa section, get your hands on a jar of salsa that’s rather thin, not so many tomatoes, or see if they don’t have seasonings in the mexican food section. The salsa method is a cheater, but tasty.
That taco seasoning they sell in packets, next to the powdered gravy, is not good, says the food snob. Mix your salsa in with your shredded beef, heat and eat. You can also go with carne asada, even pollo (chicken) asada, both of those should have fewer calories than hamburger. They sell the seasonings for asadas in the mexican food section, too.
Refried beans come in fat-free. Use lemon or lime juice and salsa to up the flavors without as many calories as sour cream. Spanish/mexican rice is tough to cut the calories on, because it really helps to cook the rice in oil before adding the liquids. It can be done though. Rice, tomato puree, onion, maybe garlic, minced jalapeno, veg-all, chicken stock (enough to double the amount of the rice, but don’t forget to include the tomato in that), cook for twenty minutes, done!
The funny thing about mexican food is that it’s totally different the further from the border you go. There’s a lot more vegetables and seafood used in some areas, a lot less frying. If you really want to get into it, Rick Bayless has the best book I’ve found on authentic mexican food.