Battle the Burrito on Cinco de Mayo

Cookbook Authors and Whole Foods Market Celebrity Chef Partners Celebrate

Mexican Holiday With More Authentic, Lighter Cuisine



Apr 30, 2001, 01:00 ET from Whole Foods Market

    AUSTIN, Texas, April 30 /PRNewswire/ -- Take up the spirit of
 Cinco de Mayo and declare war on the typically heavy Mexican-American fare of
 burritos, tacos and enchiladas, say acclaimed chefs and cookbook authors
 Mary Sue Milliken and Susan Feniger, known as "The Border Girls."  These Whole
 Foods Market celebrity chef partners are encouraging cooks and diners to step
 out of the standard Mexican-American food box for the holiday.  They want
 people to experience a wider variety of authentic Mexican dishes that can be
 lighter and healthier than the Mexican food Americans usually eat.
     Cinco de Mayo is an annual celebration of Mexican unity and patriotism.
 By defeating the French at the "Battle of Puebla" on May 5, 1862, the Mexican
 army demonstrated to the world for the first time that Mexico was willing to
 defend foreign intervention.  This year, Cinco de Mayo celebrators can take
 advantage of this historical celebration by waging their own battle against
 the same old Mexican-American meals that can be full of unwanted calories.
     "When most people think of Mexican food, they get caught in a rut of
 tacos, fajitas and burritos.  The truth is that Mexican cooking involves a
 much wider variety of vegetables, fruits and spices that are actually tastier
 and more healthy," says Milliken.  "Let's celebrate Mexico's most famous
 battle with a little cooking battle of our own.  Rebel against the burrito!"
 
     Real Authentic Mexican Cuisine
     Most foods labeled Mexican at restaurants today involve a lot of melted
 cheese, heavy plates of rice and beans, and are in reality Americanized
 Mexican cuisine.  Throughout Mexico a variety of regions offer authentic
 delicious cuisine that is lighter fare.
     Milliken and Feniger recommend starting the "battle against the burrito"
 by considering alternative food sources.  For example, incorporate seafood
 into the entree in place of ground beef.  Instead of beans as a side, serve
 sauteed greens and tomato-infused red rice.
     For a variation on Mexican cooking this Cinco de Mayo, Milliken and
 Feniger recommend an entree of Mexican White Shrimp with Chiles and Lime,
 Seared Chard and Mexican Red Rice.
     "The opportunities are endless, and you'll be surprised that by shopping
 around, just how many authentic Mexican ingredients from different regions are
 available," says Feniger.  "Whole Foods Market makes it easy for us to find
 authentic foods for our recipes, like Mexican shrimp and dried ancho chiles
 that really offer a different flavor to the typical Mexican-American cooking."
     Mary Sue Milliken and Susan Feniger, known as the Border Girls, are the
 authors of five cookbooks, including their most recent, Mexican Cooking for
 Dummies.  They are also the chefs/owners of the Border Grill restaurants in
 Santa Monica, California, and Las Vegas, Nevada, and are consultants to
 Whole Foods Market in the Southern California area.
     Founded in 1980 in Austin, Texas, Whole Foods Market
 (www.wholefoodsmarket.com) is the world's largest retailer of natural and
 organic foods.  In fiscal year 2000, the company had sales of $1.8 billion and
 currently has 125 stores in the U.S.  The Whole Foods Market(R) motto,
 "Whole Foods, Whole People, Whole Planet(TM)," captures the company's mission
 to find success in customer satisfaction and wellness, employee excellence and
 happiness, enhanced shareholder value, community support, and environmental
 improvement.  Whole Foods Market, Fresh Fields(TM), Bread & Circus(TM) and
 Wellspring Grocery(TM) are all owned by Whole Foods Market.  The company
 employs more than 18,000 team members and has been ranked for four consecutive
 years as one of the "Top 100 Companies to Work for in America" by Fortune
 magazine.
 
                      MAKE YOUR OPINION COUNT - Click Here
                http://tbutton.prnewswire.com/prn/11690X58411771
 
 

SOURCE Whole Foods Market
    AUSTIN, Texas, April 30 /PRNewswire/ -- Take up the spirit of
 Cinco de Mayo and declare war on the typically heavy Mexican-American fare of
 burritos, tacos and enchiladas, say acclaimed chefs and cookbook authors
 Mary Sue Milliken and Susan Feniger, known as "The Border Girls."  These Whole
 Foods Market celebrity chef partners are encouraging cooks and diners to step
 out of the standard Mexican-American food box for the holiday.  They want
 people to experience a wider variety of authentic Mexican dishes that can be
 lighter and healthier than the Mexican food Americans usually eat.
     Cinco de Mayo is an annual celebration of Mexican unity and patriotism.
 By defeating the French at the "Battle of Puebla" on May 5, 1862, the Mexican
 army demonstrated to the world for the first time that Mexico was willing to
 defend foreign intervention.  This year, Cinco de Mayo celebrators can take
 advantage of this historical celebration by waging their own battle against
 the same old Mexican-American meals that can be full of unwanted calories.
     "When most people think of Mexican food, they get caught in a rut of
 tacos, fajitas and burritos.  The truth is that Mexican cooking involves a
 much wider variety of vegetables, fruits and spices that are actually tastier
 and more healthy," says Milliken.  "Let's celebrate Mexico's most famous
 battle with a little cooking battle of our own.  Rebel against the burrito!"
 
     Real Authentic Mexican Cuisine
     Most foods labeled Mexican at restaurants today involve a lot of melted
 cheese, heavy plates of rice and beans, and are in reality Americanized
 Mexican cuisine.  Throughout Mexico a variety of regions offer authentic
 delicious cuisine that is lighter fare.
     Milliken and Feniger recommend starting the "battle against the burrito"
 by considering alternative food sources.  For example, incorporate seafood
 into the entree in place of ground beef.  Instead of beans as a side, serve
 sauteed greens and tomato-infused red rice.
     For a variation on Mexican cooking this Cinco de Mayo, Milliken and
 Feniger recommend an entree of Mexican White Shrimp with Chiles and Lime,
 Seared Chard and Mexican Red Rice.
     "The opportunities are endless, and you'll be surprised that by shopping
 around, just how many authentic Mexican ingredients from different regions are
 available," says Feniger.  "Whole Foods Market makes it easy for us to find
 authentic foods for our recipes, like Mexican shrimp and dried ancho chiles
 that really offer a different flavor to the typical Mexican-American cooking."
     Mary Sue Milliken and Susan Feniger, known as the Border Girls, are the
 authors of five cookbooks, including their most recent, Mexican Cooking for
 Dummies.  They are also the chefs/owners of the Border Grill restaurants in
 Santa Monica, California, and Las Vegas, Nevada, and are consultants to
 Whole Foods Market in the Southern California area.
     Founded in 1980 in Austin, Texas, Whole Foods Market
 (www.wholefoodsmarket.com) is the world's largest retailer of natural and
 organic foods.  In fiscal year 2000, the company had sales of $1.8 billion and
 currently has 125 stores in the U.S.  The Whole Foods Market(R) motto,
 "Whole Foods, Whole People, Whole Planet(TM)," captures the company's mission
 to find success in customer satisfaction and wellness, employee excellence and
 happiness, enhanced shareholder value, community support, and environmental
 improvement.  Whole Foods Market, Fresh Fields(TM), Bread & Circus(TM) and
 Wellspring Grocery(TM) are all owned by Whole Foods Market.  The company
 employs more than 18,000 team members and has been ranked for four consecutive
 years as one of the "Top 100 Companies to Work for in America" by Fortune
 magazine.
 
                      MAKE YOUR OPINION COUNT - Click Here
                http://tbutton.prnewswire.com/prn/11690X58411771
 
 SOURCE  Whole Foods Market