South of the Border Mexican Cooking: Gluten & Allergen Free
by Kathleen Reale
For those with celiac disease or food allergies, eating Mexican can be one of the easiest ethnic eats around.
Many Mexican dishes are naturally gluten and allergen free since most of the staples of these dishes - including corn, beans, rice, and vegetables and spices such as chilies, tomatoes, avocado and cilantro - are naturally free of the most common allergens and gluten.
Some tips on making the most of cooking and eating Mexican foods, gluten and allergen free are as follows:
- Numero Uno! Corn tortillas: These are a staple to any one eating a gluten free diet when preparing Mexican dishes. Substitute corn tortillas for any flour version when cooking gluten free. Also, corn tortillas make a great substitution to sandwich wraps!
- Use your bean: Mexican style beans not only provide much needed fiber, but also versatility too. Gluten free chili on a cold winter night, or an allergen free Mexican bean side dish is a welcoming change your family will enjoy.
- Revisit Rice: Mexican cooking gives rice a wake up call! Enjoy the flavors of Mexico to gives rice a spicy kick. Try adding an Anaheim pepper or cilantro while making gluten free Spanish rice.
- More than a dip! Pico de Gallo and Salsas: The flavors of fresh tomatoes, cool avocado, sharp cilantro and spicy chili make these Mexican favorites more than just for tortilla dipping. Top chicken, fish, and salads with salsas to add flavor and zip to tedious dishes.
- Nachos aren’t just for appetizers anymore!: Pile on beef, chicken, beans and tons of veggies and cheese for a quick, healthy and easy gluten free weekday dinner – south of the border style!
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