LYCOS RETRIEVER 
Mexican: Fresh Mexican
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The Mexican lime continues to be cultivated more or less on a commercial scale in India, Egypt, Mexico, the West Indies, tropical America, and throughout the tropics of the Old World. There are 2,000,000 seedling trees near Colima, Mexico. Mexico raises this lime primarily for sale as fresh fruit but ... exports juice and lime oil. New plantings are being made to elevate oil production. In 1975, Rodolfo Guillen Paiz, Chief of the Citrus and Tropical Fruit Subproject of ANACAFE in Guatemala, reported the initiation of a program to establish the Mexican lime as an all-year commercial crop for the fresh fruit market, the production of juice and lime peel oil, and, as a first step, the creation of a collection of selections as a genetic base for development of an industry, possibly in association with cattle-raising since it had been observed that cattle do little damage to the trees.
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Rubio's Fresh Mexican Grill is the flavor leader in the high quality quick-casual Mexican grill restaurant segment. Bold, distinct, savory Baja-inspired seasonings are the hallmark of the Rubio's Fresh Mexican Grill palate. Rubio's serves a range of flavorful foods including the "World Famous Fish Taco," as well as chargrilled chicken and carne asada. The cornerstone of Rubio's success is its seafood products that include lobster, shrimp and grilled mahi mahi. Menu items include burritos, salads and bowls, tacos and quesadillas as well as Mexican beer and margaritas in most locations. A full line of lower-calorie, lower-fat, and lower-carb, HealthMex products complete the menu.
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The Mexican lime ripens to full yellow and loses weight rapidly at normal room temperature in warm climates. In the home, the fruits can be held fresh for 2 or 3 weeks if kept in water in a closed jar. They are prone to cold injury under refrigeration at 44.6º F (7º C). A storage temperature of 48.2º F (9º C) with 85-90% relative humidity has been recommended for delaying ripening and loss of moisture. Controlled atmospheres low in oxygen and high in carbon dioxide are ... effective in prolonging storage life. Experiments in the Sudan have shown that packing the fruits in polyethylene bags with an ethylene absorbent retards ripening and moisture loss and makes possible the shipping of the fruit by air freight to the United Kingdom.
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CARLSBAD, Calif., Jan. 29 /PRNewswire-FirstCall/ -- Rubio's Fresh Mexican Grill (Nasdaq: RUBO, news) announced it has introduced Lettuce Tacos(SM). The new lower carb -- only 7 net grams carbohydrates -- Lettuce Tacos will join the rest of Rubio's delicious HealthMex® creations that guests have been enjoying since 1997 with less fat, less calories and now, less carbohydrates. Rubio's will debut their new Lettuce Tacos in 105 of its California locations on February 3rd and be the first major quick-casual Mexican chain to offer such fare that's lower in carbs.
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A collection of recipes specializing in Spanish, Brazilian, Mexican, and Cuban dishes presents more than 150 meal options. The chefs know when to compromise, and do not insist on rigorous adherence to authenticity. This makes their cooking readily accessible to the modestly adept home cook with access to only the most basic array of chile peppers and fresh Mexican herbs.
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Chilies are perhaps Mexican cooking's most indispensable seasoning. Renowned for their spicy hotness, chilies are available in a great range of varieties, sizes, and levels of heat. While for some seasonings, cooks prefer fresh to dried, not so for the chili--dried and fresh alike hold their own in Mexican cuisine.
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