Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today’s kitchen, thanks to Kris Rudolph’s thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.

Recital presented at the College of Music Recital Hall in partial fulfillment of the requirements for the Bachelor of Music (BM) degree

A Cappella Choir performance at the UNT College of Music Winspear Performance Hall.

Women's and Men's Chorus concert performed in UNT College of Music Winspear Performance Hall.

Recital presented at the College of Music Concert Hall in partial fulfillment of the requirements for the Bachelor of Music (BM) degree

Ensemble concert performed at the UNT College of the Music Recital Hall.