Recipezaar: Pacific Mexico,Low Fat recipes

La Brea Starter and Rustic Bread

Mon, 17 Mar 2003 20:02:48 -0500

This recipe is posted by request and is from the La Brea Bakery. 1 large or 2 small loaves -- posted by DiB's

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Mexican Green Honey Salsa (Medium Hot)

Mon, 05 Dec 2005 21:21:48 -0500

A friend asked me to post this recipe which I like very much. The original recipe is from "Secrets of Salsa." -- posted by Bone Man

Summer Seafood Ceviche

Tue, 11 Apr 2006 14:07:56 -0400

My favorite low-cal dish. I fell in love with this on vacation in Puerto Vallarta at the LeKliff restaurant. They served it in the shell of a coconut. Cool, spicy, light, fresh and delish! Not to mention low-cal, high protein, low carb and low fat! Measurements aren't exact and cooking time is chilling time. This is not traditional as I don't live near an ocean so I precook my seafood.. but you can cook the seafood by soaking in the lime juice for an hour if you prefer. -- posted by Bethany Taylor

Chile Verde

Mon, 15 Jan 2007 20:47:49 -0500

By my Auntie Laura... -- posted by Miss Zula

Jicama & Pineapple Snack (Ww Core)

Fri, 15 Jun 2007 11:58:59 -0400

This dish, local to Guerrero, is a nice twist on the more common comcination of jicama and oranges. It works well as a snack or as a starter salad. I love the contrast between the crispy jicama and the softer, sweeter piña. Serves four as a snack or two salad portions. -- posted by justcallmetoni

Salsa Fresca / Salsa Mexicana (Pico De Gallo)

Mon, 02 Jul 2007 23:03:30 -0400

As they make it in Mexico - served freshly made, it's so much better than the jarred stuff! Moderate the heat by adjusting the amount of jalapenos, and by all means, add more cilantro and an extra squeeze of lime. Mas delicioso! -- posted by Katzen

Homemade Whole Wheat Tortillas

Thu, 20 Mar 2008 17:15:10 -0400

I was looking for a recipe that didn't include all the sugar and lard and other additives that store-bought tortillas provide. -- posted by Chef #476633

Green Salsa, Jalisco Style

Fri, 29 Aug 2008 19:26:55 -0400

This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate. -- posted by Mami Janine