I know certain Asian countries have healthy foods such as authentic Japanese food but from a North American point of view (Canada, United States) if you were to go to a mall food court or a restaurant somewhere what type of cuisine would have the healthiest food? Somehow I doubt it would be Japanese or Chinese food if you went to your local North American Chinese buffet (a lot of deep-fried foods)…I could see if you went to an authentic place in Japan maybe. For example:

If I were to go to a mall food court and there was Mexican, Chinese, Italian, Thai, Japanese and Greek foods which ones would be the healthiest?

and

What cuisines from around the world do you think are the healthiest that you can get in North America?
My local mall actually has two Japanese fast food places. One is A Teriyaki Experience which mainly serves a choice of chicken, beef or shrimp over a bed of rice or noodles and served with veggies and teriyaki sauce and the other place is Mac Sushi which is pretty self-explanatory…it serves sushi.

okay here’s the deal:
any food you buy in a food court won’t be healthy
the food there is meant to be simple without alot of technique
technique is crutical for food to be true to it’s roots

let’s say chinese….
there is no such thing as chicken balls in real chinese food
that is deepfried western crap

mexican….
hmm …burrito? little donkey (literal translation) healthy? perhaps but not true to culture

Greek dishes might be if not laden too much with oil…I doubt a food court would use primo olive oil

don’t normally see Japanese food in the malls but my bet would be that would be the healtiest
seaweed salad
miso soup
sushi

the healthy part is your decision on what you want
even Subway can be unhealthy lol I know
i get Subway once every 6 months and it is always the BLT with 8 times the bacon on a half sub…..24 slices

the only time I have bacon
the only time I have Subway

Our favorite Mexican restaurant — which is not a chain, by the way — has one fault, if it is indeed a fault: Their refried beans are very thin and soupy in consistency. As an ala carte side, they have to be brought in a small bowl. When you order a bean burrito, it comes as a huge platter of soupy beans — almost like gravy in viscosity — with a pathetic collapsed flour tortilla in the middle of the plate.

We haven’t complained, and probably won’t, because we do not know how "authentic" to the cuisine this may in fact be. But we have to wonder if they are just practicing the expedient of keeping the beans extra wet so they won’t dry out on a hotline.

In any event, I would like to know what the "proper" consistency and thickness of good and authentic Mexican refried beans should be.

Thanks in advance.

Lots of variations in restaurant refrito style beans…I don’t like those soupy ones either…to have a pool of beans beside the rice is always disappointing. Good frijoles, or "re-fried beans", should be thick enuf not to spread or pool up on a plate, and should have actual BEANS visible…still softer than an equivalent serving of mashed potatoes, but not so thinned out they turn into a puddle. The home-cooked recipe requires half of the cooked beans to be mashed up and mixed in with the whole cooked beans…and the resulting mixture "re-fried" in a big iron skillet with a little oil. When you buy the canned variety, they seem quite stiff out of the can – but heated up, they get creamy–a dollop of salsa, a sprinkle of cheese and you’ve got something substantial on the plate. I think your restaurant may be cutting corners by thinning the dish and saving on amount of virtual beans.

Substitutes – in texture, though not in flavor – would be Feta, Ricotta Salata (made from the leftovers of the Ricotta process), and Wensleydale Cheddar.
Monterey Jack, and mild Cheddars are good variations, and will actually melt and thus substitute for Queso Blanco in dishes calling for that, such as Tex-Mex style chiles rellenos ( autentico is to stuff with meat and veggies, then roast instead of batter and fry) and rolled enchiladas.

4 c. mild green chilies (peeled and diced)
2 c. tomatoes, diced
2 tsp. garlic, chopped
2 oz. jalapenos, diced
2 tbsp. cumin
2 tsp. onion powder
1 oz. Tabasco sauce
2 c. water

Bring to a low boil and simmer for 1 hour uncovered. Thicken with flour and water slurry as needed.

4 C. flour
2 tsp. salt
1/3 C. shortening
1 1/2 C. warm water

In a large bowl, combine the flour and the salt. Cut in the shortening until the mixture resembles coarse meal. Add the water and mix until doughlike.

Knead the dough in the bowl for 1 minute. Turn the dough onto a floured surface. Cover and set aside for 30 minutes.

Divide the dough into 18 balls. Roll each ball between both hands until smooth, then flatten into discs. Wrap in plastic and set aside for 1 hour. Roll out each disc to a 10-inch round.

Heat a skillet or griddle. Place each round on a griddle and count to 10, then turn over. Keep counting and turning until each tortilla has golden spots and has stopped blubbling.

Wrap in a kitchen towel, cool and wrap individually in foil and store in a plastic bag until ready to use. May be refrigerated for one week or frozen. (Makes 18)

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