Archive for August, 2014

Celebrate Labor Day with Easy Tex Mex Barbecue

Labor Day 2014 arrives on September 1. It came about as a federal holiday in 1894 after President Grover Cleveland wasn’t able to break up a railroad strike. It’s observed on the first Monday of every September.

During the height of the Industrial Revolution in the late 1800s, the average non-farm worker worked 12-hour days and often seven days a week. And all that just to eke out a basic living. Even children as young as 5 or 6 worked in factories (this even despite child labor laws in some states). What’s more, these workers often toiled in very unsafe working conditions, not even having enough sanitary facilities, breaks, and access to fresh air.

Labor unions soon started organizing and held work strikes and rallies to protest these untenable working conditions. NYC workers – upwards of 10,000 – took off from work (unpaid) on September 5, 1882 to march from city hall to Union Square, thus instigating the first Labor Day parade.

The idea of a “workingman’s holiday” soon caught on for early September and was made in to law by President Cleveland 12 years after the first parade.

Today, Labor Day also has become something akin to the “unofficial” end of summer.

It’s thus a day of parades, pool parties, relaxation, trips to the beach, and lots and lots of food!

 Aug4Photo_HappyLaborDay

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Why is Flan so Popular in Mexico?

If you have a sweet tooth and decide to have some dessert after your meal here at Mattito’s, you’ll notice that one of our desserts (our desserts are under Postres on our menu) is flan.

Flan is a type of egg custard that came to Latin America via Spain. It usually is covered by melted caramel.

It dates back to ancient Rome, where Romans used served it on its own or flavored with honey. It gets its name from the French word flaon, which comes from the Old German flado , a “flat cake.”

Spaniards brought flan to Mexico during Spanish conquest and rule and it’s become a truly beloved dish among Mexicans

Flan often is considered a dessert, but more and more people are eating it any time of day.

Aug3Photo_Flan

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Tacos vs. Hamburgers: Which is Better for You?

Americans love both hamburgers and tacos. So much do U.S. citizens love both, one could almost rephrase the old saying “American as apple pie,” to “American as hamburgers and tacos.”

The HuffingtonPost.com reported in July 2013 (from information gathered from PBS.org in 2012) that Americans eat almost 50 billion (yes, BILLION) hamburgers a year. That comes to three hamburgers for every person in the U.S. every week.

Meanwhile, according to the website NationalTacoDay.com (which happens to fall on October 4 this year), Americans ate 4.5 billion tacos in 2013. While that’s a bit less than 10 percent of the number of burgers consumed, that’s still an amazing number of tacos. In fact, NationalTacoDay.com says 4.5 billion tacos comes to about 775 million pounds, as much as the weight of two Empire State Buildings!

So while Americans eat more hamburgers, which is better for you, a hamburger or a taco?

The taco? Why? Because hamburgers undoubtedly come with mayonnaise or some sauce smeared on the bun, adding fat calories and calories over all. And, even if you use lean beef for the meat, you’re going to have a higher fat and calorie content than a taco.

Aug2Photo_Hamburger

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How to Make the Perfect Fajijta

Fajitas probably are the healthiest of Tex-Mex dishes: there are no hard or soft shells (no starch and trans fat) and there is no cheese. (Fat! And calories!). You can use lean beef to stay away from fatty meats. And you can include as many healthy vegetables as your plate will hold.

There’s just nothing not to love about a fajita and plenty to adore.

Read below to learn how to make the perfect fajita.

  • Start with lean skirt steaks. They’ll be rolled up fresh from the butcher, so get out a good cutting knife and roll them out for trimming.
  • Place the trimmed meat into a bag with the marinade of your choice. Don’t seal the bag completely; leave a small hole for air at the side of seal and press the air out through the hole. Once the air is out of the bag, finish sealing.
  • Squeeze the bag to make sure the meat is completely covered with the marinade.
  • Lay the bag flat in your refrigerator for three to 10 hours, turning it over occasionally.
  • Cut up the vegetables of your choice, mix them together in a large bowl and add some of the marinade.

August1Photo_SizzlingFajita

A hot, sizzling fajita with lean steak and hot vegetables is a very delicious and healthy meal.

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Mattitos
3102 Oaklawn Dallas, TX 75219
(214) 526-8181
6129 main street Frisco, TX 75034
(214) 872-3411 Hours: Mon-Thu 11:00am - 10:00pm Fri-Sat 11:00am - 11:00pm Categories: Mexican