Continuing on the theme of DIY fast-food favorites, let’s head south of the border.
For most students, especially in the Pacific Northwest, a college diploma comes with an intimate knowledge of Mexican cuisine and, inevitably, discerning personal taste for the preparation of its dishes.
Tacos, fajitas, burritos, enchiladas; most Mexican fare is simple to make — they require few ingredients and are inexpensive at that.
And, while no one can deny the convenience of late-night Muchas runs, in terms of nutritional concerns, making Mexican food at home is by far the healthier choice for fulfilling these cravings — no matter what the Taco Bell diet claims, fresher ingredients that aren’t deep-fat fried are always the way to go.
What’s more, you can make these dishes exactly how you like them, for comparable time and cost.
For example, the ever-convenient quesadilla is easy to make and can accommodate endless variations. Plus, its prep time is five minutes, tops.
For even more flavor, try adding some other, sautéed veggies to your creation. Here’s how.
As you can see, knowing how to sauté is a kitchen basic that can open up a lot of menu options, so make sure and practice this technique!
So, when it comes to Mexican food, have it the way you like it and make it at home — your body will thank you for it.
Crunching the Numbers 