Having just returned from a short trip to Puerto Vallarta, Mexico my taste buds were still fondly remembering the experience of the culinary delights we enjoyed at Casa Velas there: Huevos a al Mexicana, fresh pico de gallo and tomatillo salsa, huachenanga con mojo de ajo, and hibiscus cosmos. They were even kind enough to do skinny margaritas for us! Sure there were chips, but we demurred. We really did!

Mexican cuisine can be a mine field of temptation for the low carb dieter, but as an article today by McClatchy’s CW Cameron shows, if low carbs can peacefully (and deliciously) coexist. Writing about the Atlanta High Museums current Frida and Diego exhibit and the pivotal role that Mexican cuisine played in their lives. The exhibition, it seems, made the author quite hungry for Mexican food of the ‘real interior Mexico’ type, which took him to the Smyrna, GA Village Taqueria operated by Chef Oscan Mendivil. The good chef was kind enough to contribute a bevy of recipes that fit the bill. There’s Bistec Con Salsa Verde (Skirt Steak with Green Salsa); Lomito de Puerco al Achiote (Pork Tenderloin with Annatto Seasoning); and Camarones al Mojo de Ajo (Shrimp with Garlic Sauce).

And to my endless delight, every one of them is low-carb friendly just as written. My tastebuds can’t wait.

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