Rick Bayless is known for his modern interpretations of traditional Mexican food, which he demonstrates on his PBS cooking show Mexico — One Plate at a Time and in his popular cookbooks (including Mexican Everyday and Authentic Mexican). We think his recipes offer some delicious inspiration if you're considering a fiesta on Cinco de Mayo — or any other time of year.
This sauce can be drizzled on or stirred into any number of dishes. Tomatillos, rather tart and dense, are unlike the common red tomatoes Americans usually cook with. If you can't find them fresh, try canned tomatillos.
Per serving: 19 calories, 0g saturated fat, 4g carbohydrates, 1g protein, 2g fiber, 195mg sodium
Bayless suggests that you adjust the amount of garlic, lime juice and olive oil in this guacamole based on the flavor of your avocados. Garnish it with queso fresco and radish slices.
Per serving: 68 calories, 1g saturated fat, 4g carbohydrates, 1g protein, 3g fiber, 82mg sodium
This fruit salad focuses on jicama, a root vegetable that's only very slightly sweet. It's wonderful paired with the dressing of orange juice, coriander and powdered dried chili.
Per serving: 69 calories, 0g saturated fat, 17g carbohydrates, 1g protein, 4g fiber, 84mg sodium
This is another familiar Mexican dish, which can be prepared with rotisserie or grilled chicken instead of raw chicken breasts. You can also experiment with a vegetarian version, or add greens for extra nutrition.
Per serving: 597 calories, 9g saturated fat, 40g carbohydrates, 39g protein, 5g fiber, 1,255mg sodium