Calif.-based Pollo Rey. Instead, the chain's recipes are flavored with spices, fresh herbs and vegetables. Tacos are stuffed with zucchini, squash, onions, carrots, lettuce and salsa. Rice, beans and tortillas are made fresh, without lard.
Customers load up on extra salsa, cilantro, green onions, lemons and limes at the salsa bar.
Velazquez acknowledges that many customers request cheese, guacamole or sour cream. There are exceptions, however, such as the indulgent fettuccine Alfredo. Today, chefs recognize ways to alter traditional ethnic recipes without sacrificing flavor or uniqueness. Fettuccine Alfredo, for example, can be slimmed by using low-fat evaporated milk and cornstarch in place of butter and cream. The same substitution is used in fettuccine with shrimp and lemon cream sauce.