Eating to Live on the Outside: Salsa Rico
Man, am I happy this week is over—what a bear! Anyway, it’s Friday and you know what that means. Time to fire up the machine—vroom-vroom—Eating to Live on the Outside rides again! And this week Salsa Rico is on the hot seat. How will it do? Well there’s only one way to find out.
Time to rock and roll! First up, burritos, and right away we’ve got a concession, flour tortillas—eh, I can deal with it. Believe me, it could be A LOT worse. Now, the burrito I’d go with would be the Calimax; made with ancho chile salsa, melted jack cheese, rice, pinto beans or black beans, fresh pico de gallo, and fresh guacamole. Okay, I’ll ditch the cheese and the rice—and provided the guacamole has no sour cream—it’s a decent option.
Oh! If the tortilla freaks you out. Another option might be the Fajita Burrito Bowl; prepared with flame-roasted peppers, onions, Mexican rice, black beans or pinto beans, ancho chile salsa, jack cheese, and pico de gallo. Nix that cheese and rice and its looking good, and, no tortilla to contend with—sweet!
Next are the Specialties. Yeah, we’ll skip those. Unless of course you think nachos and quesadillas are nutrient-dense—you don’t, right? Let’s just move onto the Salads. I like all three of them. There’s some undesirables in there but combined they include shredded lettuce, pico de gallo, guacamole, sour cream, a blend of cheeses, cilantro, a taco shell, black beans or pinto beans, avocado mango salsa, tortilla chips, Romaine lettuce, black olives, cheddar cheese, corn salsa, and a chile lime vinaigrette. Wow, that’s a lot of stuff. Out of all that I’m dropping the sour cream, cheese, tortilla chips, taco shell, and black olives. So if you make those alternations and go easy on the dressing, the Taco Salad, the Cabo Salad, and Chili Lime Salad are all good—nice!
Now, let’s check out the Tacos. I see one I like. The Grilled Vegetable Fajita Taco; made with flame-roasted peppers, onions, and obviously taco shells. It’s not the best option, but if you’re not feeling the salad, you might be willing to make the taco shell concession. Personally, the grilled veggies are great, but give me one of those salads any day.
Alright, let’s scope out the Salsas, they all look very veggie friendly. They could be a nice accent to one of dishes we already looked at. Here’s the three I really liked. The Corn Salsa is cool; made with ancho chili pepper, corn, fresh tomatilos, char-grilled plum tomatoes, fresh lime, and orange juices—not too shabby. I also like the Salsa Fresca; prepared with table salsa, plum tomatoes, sweet onions, jalapenos, and cilantro—you got to love cilantro. And finally, the Onion Salsa is simple but very tasty looking; it’s made with jalapenos, Spanish onions, cilantro, and lime juice—again, another winner! These would certainly liven up one of the salads, maybe as a salad dressing?
It’s probably worth mentioning that Salsa Rico has a couple sides you might want to consider making your main dish. The two that work for me are the pinto beans or black beans and the fresh guacamole—again, provided it is sour cream free. I hate when they ruin perfectly good avocado with sour cow juice—YUCK!
So what do you think? Is Salsa Rico workable? I think there’s hope. Sure, there’s some nasty stuff to deal with like rice, cheese, char-grilled (or burned) food), tortillas, and a potentially heavy salt load—ask the wait staff before you order—but overall I’d give Salsa Rico a shot.
Now it’s your turn, time to judge for yourself. Scope out Salsa Rico’s menu and let me know how you handle Eating to Live on the Outside. Make a comment or send an email to email@example.com. Until then, eat the best you can! Peace.
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