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such as Queso Fresco, beef, chicken, pork, and so on.
The indigenous part of this and many other traditional foods is the chile pepper.
Foods like these tend to be very colorful because of the rich variety of vegetables ong them red peppers, green peppers, chiles, broccoli, cauliflower, and radishes and meats in Mexican food.
There is also a sprinkling of Caribbean influence in Mexican cuisine, particularly in some regional dishes from the states of Veracruz and Yucatan.
The French occupation of Mexico also yielded some influences as well: the bolillo pronounced bo-lee-yo, with the "o" as in "hot", a Mexican take on the French roll, certainly seems to reflect this.
Mexican food varies by region, because of local climate and geography and ethnic differences ong the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.
According to Macheezmo, only two of the main dishes on its menu get more than percent of their calories from fat.
And nothing contains more than a quarter of your daily fat quota.
Only two items go over ,0 mg of sodium.
The most expensive dinner on the menu costs .
Juliann Goldman coordinated the food testing.
Karen Orville, Anne Didato, Michelle Werkstell, and Maxine Anderson helped compile the information for this article.
Gary Beecher and Joanne Holden of the U.
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