Maycat Posted August 2, 2012 Share Posted August 2, 2012 Every Friday at my work we have take out from the local Mexican restaurant. I can order grilled chicken and shrimp on a bed of lettuce, spinach and avocado. I can bring my own salsa for dressing. My question is, should I try to interrogate the cooks to figure out what type of oil they use? I think it's canola. I am allergic to pork, so carnitas and lard are out of the question. How vigilant do I need to be? On a side note, I noticed Costco rotisserie chicken has carrageenan in it, so that is now out of the question. Chipotle is out now, so is there any fast food options available? Link to comment Share on other sites More sharing options...
Adagio Posted August 2, 2012 Share Posted August 2, 2012 Chipotle pork carnitas are okay. I always ask what the food is cooked in. Link to comment Share on other sites More sharing options...
Carie Skeahan Posted August 2, 2012 Share Posted August 2, 2012 You could call ahead, ask to speak with a manager and get help figuring out what everything is cooked in. I didn't look at the link you provided, but perhaps there is a salad that does not have "cooked" food so you won't have to worry about what it is cooked in. And, I like your idea of eating ahead. Link to comment Share on other sites More sharing options...
Megan Claydon Posted August 3, 2012 Share Posted August 3, 2012 the more vigilant you can be, the better the results. I automatically assume that any food at a restaurant is cooked in vegetable oil. Could you suggest another restaurant to try? Or go the 30 days without eating out of Friday. Link to comment Share on other sites More sharing options...
Laura B Posted August 3, 2012 Share Posted August 3, 2012 Sadly, the salsa is probably the safest thing at a Mexican restaurant. Man I love Mexican...but I'm fairly certain they use veg oil for everything. Even those delicious fajitas... Link to comment Share on other sites More sharing options...
TimN Posted August 3, 2012 Share Posted August 3, 2012 I lost a week to a Mexican food restaurant when I first started. I thought I could eat clean, but afterwards I decided to just start over from the beginning. In the future, I'm just going to assume that no restaurant is safe to eat at. This makes it very clear in my mind. Plus eating out is a food relationship/crutch that I would like to change for myself. Link to comment Share on other sites More sharing options...
Laura B Posted August 3, 2012 Share Posted August 3, 2012 In the future, I'm just going to assume that no restaurant is safe to eat at. I'm not ashamed to admit that most restaurants actually scare me now. Link to comment Share on other sites More sharing options...
Maycat Posted August 3, 2012 Author Share Posted August 3, 2012 Well, I am going to bring my own meat, and just get a salad with avocado and radishes. I can't even trust the salsa sometimes, as they may put sugar in it. I am highly allergic to pork, so no carnitas for me. Last night I did go to Outback for date night. I got a steak wood fired with no seasonings/oil, crab with no butter, plain sweet potato and broccoli. For a drink I had a cocktail of San Peligrino mineral water and lemon wedges. Yum! I don't go out often, maybe 1/month, so our Friday working lunch isn't a big deal. Thank you everyone! Link to comment Share on other sites More sharing options...
HowToBeCrunchy Posted August 4, 2012 Share Posted August 4, 2012 If you go to the more authentic places (the hole in the wall with a menu only in Spanish type place) they are more likely to cook the meat in it's own fat rather than vegetable oil. Carne asada and carnitas are not traditionally made with added vegetable oil, just seasonings and cooking in their own fat. If any fat is added it is more likely to be palm, coconut, tallow or lard - though you should still ask to be sure. If going out to a more mainstream place a la On the Border, Hacienda Colorado, Taco Cabana, etc. then I would ask them to cook your food with no added oil and stick with beef or shrimp, instead of chicken, because they are less likely to stick to the grill without the added oil. Also, pico de gallo should be safe almost anywhere where you go, if they make it right - since it's just chopped peppers, onions, tomato and cilantro with a hint of lime and MAYBE a pinch of salt. Sincerely, A Mexican Girl Link to comment Share on other sites More sharing options...
Delaine Ross Posted August 5, 2012 Share Posted August 5, 2012 I usually call ahead with questions to avoid being "that girl." And sometimes, if there are alot of questions, I call and ask half the questions and ask the rest when I get there - haha. Link to comment Share on other sites More sharing options...
Derval Posted August 5, 2012 Share Posted August 5, 2012 Lol I am picturing you with a clipboard and pen ! Link to comment Share on other sites More sharing options...
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