Latin cuisine is known for its bold, spicy flavors--not necessarily its health benefits. But when radio and TV host Angie Martinez realized she could order brown rice at a Mexican restaurant, a light bulb clicked on. What if she could tweak classic Latin recipes to make them lighter and healthier, without sacrificing flavor? With the help of New York chef Angelo Sosa, Martinez set out to rework her favorite dishes and asked a handful of friends to contribute theirs. The result is Healthy Latin Eating, a cookbook bursting with bright, colorful photographs and mouthwatering recipes.
Sosa begins with a list of healthy cooking techniques and simple ingredient swaps: brown rice instead of white, Greek yogurt instead of sour cream. He and Martinez share dozens of lightened-up favorites from their childhoods: Dominican quipes (croquettes), crispy tostones (plantain chips), arroz con pollo (a classic chicken dish made with quinoa instead of rice). The salad chapter features fresh, colorful produce--no tweaks needed here--and the main dishes includes lighter versions of chiles rellenos, skirt steak tacos and savory seafood paella. The chapter on dips and salsas boasts four kinds of guacamole, and the cocktails and desserts suggest creative touches to finish off a meal (there's even a chocolate tamale recipe). Many of the dishes will feed a crowd, and there are plenty of vegetarian, vegan and gluten-free options.
Peppered with cooking tips and family stories, Healthy Latin Eating offers home cooks a fresh way to enjoy their favorite spicy dishes. ¡Olé! --Katie Noah Gibson, blogger at Cakes, Tea and Dreams