The Mexican Keto Cookbook

November 1, 2019
As with any new eating regime, the jury might still be out on the keto diet, but it is certainly growing in popularity. San Diego nutritionist Borrelli manages her celiac disease and IBS via keto, a journey that helped inspire her choice of profession and this collection of 100-plus recipes. Since keto is based on reducing bodily inflammation and burning fat instead of carbs for fuel, there should be no surprises about the dearth of full-bodied proteins, sugar-laden treats, and oat, wheat, rice, and other grain dishes here. Borrelli provides ample education about the diet, explains the benefits of intermittent fasting (or, as she prefers to call it, time-restricted eating), and shares guidelines for stocking refrigerators and pantries with keto staples. Recipes are takes on Mexican favorites that will be familiar to U.S. readers: huevos rancheros, salsa bandera, taco-spiced mixed nuts, Baja-style fish tacos. Many of the recipes are for flavor boosters like compound butters, sauces, and salad dressings. Something for all eaters, whether they're following keto or not.(Reprinted with permission of Booklist, copyright 2019, American Library Association.)