"Orlando Enrique Fiol" > wrote in message
. ..
> Julie Bove > wrote:
>>When I was first diagnosed with diabetes, I was very upset because Mexican
>>food was my favorite. I loved to eat a bean burrito with a side of beans
>>and rice. But that was no more! I quit eating it for a while, then I
>>made
>>some stuff at home. But I was afraid to eat at most restaurants because
>>of
>>all the temptations and carb laden food.
>
> Most of those carbs are found in Mexican antojitos, which are the foods
> that
> have gained greatest acceptance across the border. There are, however,
> tons of
> Mexican dishes such as mole Poblano, salsa pipian, mancha manteles,
> pescado a
> la Veracruzana, birria, barbacoa, carnitas and carne al pastor, that
> intrinsically don't use many carbs in their sauces. You just have to be
> judicious with tortillas, rice and beans, treating them as sides rather
> than
> main ingredients. Many of the U.S. Mexican dishes such as tacos, burritos,
> tamales, enchiladas, tostadas, etc., stretch meats and vegetables by
> surrounding them with corn or flour, rice and beans. You could even make
> ensalada de nápoles or sopa de albóndigas without any carbs. Flan can
> easily be
> made with Splenda instead of sugar and unsweetened condensed milk, which
> actually exists.
>
> Buena suerte,
> Orlando

Thanks!