By Debbie Salomon
Free Press Columnist
Here's a New Year's food resolution you won't find on
many lists: Spark your diets with
Hispanic/Latino/Mexican touches.
This is how integration usually happens: An ethnic or
regional food -- Italian, Greek, Chinese, Cajun --
becomes fashionable because of immigration,
nutrition, a TV chef or famous restaurateur. After the
rage fades, elements are tamped down to home
consumption. Sometimes, as with pizza and stir-fries,
they become naturalized American dishes.
In Vermont, about 5,000 Hispanics comprise the
state's largest ethnic group.
Hispanic foods are different. The 44.3 million
American residents of Hispanic descent are well and
completely served by entire supermarket sections,
including meat and produce, catering to their needs.
Kraft, General Foods and other producers provide bi-
lingual labels. Imported brands offer authenticity far
beyond Old El Paso and Ortega.
But you don't have to designate Mexican Monday. And
inclusions certainly don't have to sear the gullet:
The flour tortilla is a wonderful thing, especially at
breakfast. For a better-than-McDonald's burrito: Beat
two eggs lightly, season with salt and pepper. Pour
into an 8-inch nonstick skillet sprayed with Pam.
Place a paper-thin slice or two of ham over the eggs --
grated sharp cheese, too, if you like. Cover and cook
over medium heat until eggs are barely set, about 2
minutes. Place an 8-inch flour tortilla over the eggs
and ham; press down lightly. Turn heat to low, cover
and cook another minute or two, until tortilla is soft
and hot. Turn out onto a plate, tortilla side down. Roll
up and secure with toothpicks. Should your package
of flour tortillas dry out in the refrigerator cut them into
wedges, spray with olive oil, sprinkle with Parmesan
and bake until crisp. Great to scoop up tuna salad.
