Yes! You can eat at Mexican food if you’re on a diet!

Recipe: Escabeche de Pollo Oriental

Summary: When now disgraced ex-governor of the state of Quintana Roo (think Cancun) first took office, he hired Isabel Arvide, a well-known political forecaster, to arrange a presentation of the marvels and investment opportunities of his home state. The twin towers were still standing and the Winter Garden had just opened and was THE place to stage a fabulousy successful event. Isabel in turn hired me to cater the dinner and we turned the Winter Garden into a tropical paradise. But before that could happen I had to learn how to make the food. The governor's office arranged for the best cooks to not only give me the recipes but show me how to make the classic Mayan dishes. This is one I learned from sexy, saucy Yara of the restaurant Lol Be in Chetumal.

Recipe: Camarones Tia Cuquita

Summary: I met Dona Cuquita, an old-fashioned matron with three unmarried older daughters, while I was studying in Guadalajara. Dona Cuquita was stern-looking, with hair in a bun and little glasses on the tip of her nose, but this belied a heart of gold. Her oldest daughter, also named Cuquita, took a liking to me and welcomed the opportunity to practice her English. They often invited me to their family comidas, and what delicious lunches they were! Dona Cuquita was a fabulous cook, and kind enough always to give me her recipes for the dishes we ate. These langoustines were part of a memorable meal. Unfortunately, it is hard to get fresh langoustines. You might need to substitute either very large shrimps or prawns (like the Asian freshwater prawns widely sold in U.S. fish stores). The Italian parsley is used a lot in Mexican recipes; we call it "perejil."

Recipe: Pico de Gallo (uncooked tomato salsa)

Summary: This is an example of a salsa fresca or salsa cruda -- "fresh" or "raw sauce," meaning an uncooked sauce to be used as a condiment at table or street stall. There are many variations on salsa cruda, but this simple version is known everywhere. Pico de gallo (rooster's beak) is what we call it in northern Mexico -- but don't confuse it with the salad eaten under that name in Guadalajara and Mexico City. It can be served with almost any kind of dish -- beans, eggs, tortillas and various antojitos, or meat, fish, or poultry. The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. But all is not lost if some is left over; it can be quickly sauteed in a little lard, butter or vegetable oil to be served in a more durable reincarnation. In fact, it's probably the sauce I use most in this manner. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do by food processor is the chiles. Try to find fresh ones, by the way; canned jalapenos will work but aren't ideal in a sauce supposed to be sparkling fresh. In a pinch, I have used the chiles from Asian markets or the South American ajis. All these vary in hotness and must be added to taste.