Photos by Sarah Sole
It is no secret that Mexican food has a bad reputation.
According to a 2013 report from the Food and Agriculture Organization of the United Nations, there is a 32.8 percent prevalence of obesity among Mexican adults. But prepared the right way, Mexican food can be a healthful option for flavor seekers.
At El Vaquero in Gahanna, manager Efrain Quezada wants to push his establishment into the next era by improving the customer’s awareness of food.
“Not all Mexican restaurants prepare and serve unhealthy food,” says Quezada.
Customers visiting El Vaquero may find that their most interesting new offering isn’t a specific dish, but a calorie table: a list that details calories and macronutrients in each dish. This transparency not only allows customers to fully understand what they are eating; it allows for more educated choices.
“We have a calorie table in all our restaurants, and we give our clients the decision to change and fit their dish to their diet,” Quezada says.
Quezada tries to avoid preparing foods in a traditional Mexican manner. For example, El Vaquero uses 100 percent vegetable oil for cooking instead of lard, which he says is typically used in Mexico.
“We opted not to do that to offer a healthier option at our restaurant,” he says.
Quezada knows his stuff. According to a study published in the European Journal of Nutrition, foods that were supplemented with vegetable oils had beneficial effects on the lipid profiles of individuals.
In addition, El Vaquero boasts in-house cooking, which allows for fresh and optimum food delivery. Customers also can ask for their foods to be prepared with olive oil, or with less salt. In fact, El Vaquero tries to use seasonings to reduce the salt content in its dishes.
“We use moderate seasonings to give it flavor; other condiments we use, like garlic, oregano, cumin, dry peppers, etc., are all used moderately and in the most healthful way possible,” Quezada says.
El Vaquero isn’t alone in its crusade to inject some healthful practices into Mexican food preparation. Local food vendor Brian Reed – founder, owner and manager of the Mojo TaGo – also boasts some impressive and nutritious options. While Reed has a brick-and-mortar location in Powell, his food truck will visit the New Albany Farmers Market this summer.
Mojo TaGo started out selling freshly made corn tortillas, all made to order. It has since added burritos, quesadillas and other items.
Reed emphasizes fresh ingredients. Mojo TaGo doesn’t use any frozen food; in fact, it doesn’t even have freezers in the kitchen. The food—which includes grilled chicken, steak and fish; slow roasted pork and beef; pico de gallo; grilled pineapple salsa; avocado salsa; tomato salsa; and bowls with freshly cut romaine lettuce—is all prepared fresh each day.
Like Quezada, Reed finds ways to take traditional Mexican fare and make it more nutritious. Many Mexican restaurants in the area are actually a hybrid of what real Mexican food is like, Reed says. The mainstays of this fare – such as melted cheese, fried items, tortilla chips, flour shell burritos and quesadillas – can prevent dishes from becoming healthful options.
“We strive toward more of a fresh, Mex-fusion menu,” Reed says.
David Allen is a contributing writer. Feedback welcome at ssole@cityscenemediagroup.com.
