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La Buena Vida

spice

FIT FARE
Chef Lala cooks up traditional Mexican cuisine with a healthy twist.

By Idy Fernandez

Moderation. Portion control. Flavor. Those are the tenets by which Chef Laura “LaLa” Diaz-Brown lives by and which she hopes to pass down to a new generation of Latinos looking to inherit their families’ recipes without the added pounds and heart disease.
“When you’re pumping gas you pay attention—you wouldn’t pump diesel into your Ferrari, right? So why don’t we pay attention to what we pump into our bodies?” says Chef LaLa, a certified nutritionist and the California-born daughter of Mexican parents. “I’m an eater. Food has to taste good, but it has to be nutritious. You’re feeding your body and soul.”
In her latest tome, Chef LaLa Presents Best-Loved Mexican Cooking, which hits bookstores next month, LaLa tried to give a healthy spin to the fare found in her parents’ restaurants, she says. But that doesn’t mean she replaced fluffy tortillas with fibrous sprouts.
Instead, LaLa adjusted each recipe with simple tricks that the home cook can use—like removing the skin from citrus charbroiled chicken and replacing flour tortillas with corn tortillas when making taquitos.
“Removing the skin saves you 600 calories and 85 grams of fat,” says LaLa, whose original plan to become a cardio-pulmonary therapist was derailed when she became attached to her patients. Ultimately, she chose to combine her love of medicine and food to bring out the healthy side of Latin cuisine.
“I’m not championing the cause on health because I don’t have any value behind it. I struggle with my weight, I love to eat, but I’m seeking out an answer to have it all. I want flavor, food, enjoyment and you can have it all with moderation and adjustments.”
Each of LaLa’s recipes is accompanied with a nutritional guide to give readers an understanding of what sacrifices they have to make to maintain the dishes’ essential flavors.
“Two things are damaging Hispanic food: saturating stuff in fat and the portions,” LaLa says following an appearance last month on the Discovery Channel’s National Body Challenge.
“Up the consumption of fruits and vegetables and step up your physical activity. This is the world of choices; choose wisely because you only have one body. ”

Citrus-Garlic Charbroiled Chicken
Pollo Cítrico Asado

2 whole chickens
3 cloves garlic
1 orange, peeled, cut into 4
1 lime, peeled, cut into 4
1 cup fresh pineapple, diced
2 cups water
1 teaspoon yellow food coloring
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon pepper

Place garlic, orange, lime, pineapple water, food, salt, garlic powder and pepper in blender. Mix all ingredients and marinate two whole chicken which have been cut in half. Marinate several hours in refrigerator. Grill chickens slowly until done and juices run clear. Cook time 60-90 minutes. Cut chickens into eight pieces. Serve with rice, beans, warm tortillas and salsas. Yields 16 pieces

Nutritional Analysis
Per serving

Calories (kcal) 242
Total fat (g) 9
Saturated fat (g) 2.4
Monounsaturated Fat (g) 3.3
Polyunsaturated Fat (g) 2.2
Cholesterol (mg) 93
Carbohydrate (g) 8.7
Dietary Fiber (g) 1.2
Protein (g) 30
Sodium (g) 890

Note: By removing the skin from the chicken you save 600 calories and 85 grams of fat.

Spice Picks

D Tequila Herradura:
Seleccion Suprema
Price: $350, 750 ml

In the growing world of very high-end tequilas, Tequila Herradura’s Seleccion Suprema is a standout.
The most upscale tequila created by Casa Herradura, which has been creating tequilas since 1870, the limited edition Seleccion Suprema is a very distinct spirit designed to be sipped straight, like one would enjoy a cognac. In fact, the company encourages drinkers to use a cognac glass.
Tequila Herradura’s Seleccion Suprema boasts a thicker body, dark amber color and soft notes. It holds the scent of vanilla, cinnamon, dry wood and, of course, cooked agave. It also boasts a very long aftertaste.
The impressive taste and smooth texture is a result of the long and arduous process the tequila undergoes to get it to its final state.
Aged for a little more than four years (49 months to be exact), Seleccion Suprema passes that time in French oak barrels. The tequila itself is 100 percent natural and made with tequilana weber blue agave.
Then when ready the tequila is bottled by hand on the estate. Each bottle is numbered and hand-finished. Even then, the presentation is not complete, as bottles are housed in hand-made gift boxes.
Among its accolades is one very prized honor. In 2000, Seleccion Suprema was named Best Tequila at the San Francisco World Spirits Competition.