From the Metromix blurb on La Oaxaquena:
“Seafood includes the huachinango a la Veracruzana, a whole red snapper served Veracruz-style in a zesty garlic and onion tomato sauce. Salads and sandwiches, like the signature torta of grilled tenderloin with chorizo sausage, beans, avocado and Mexican mayonnaise are lighter options.”
In what universe is steak + sausage + avocado + mayonnaise lighter than fish in vegetable-tomato sauce? Oho, how I laugh. Ha ha ha. Guffaws of laughter. Sigh.
that sounds like France. in class we are always told to “add cream or butter to a dish to make it lighter.” Mwhaaa?