Ah yes, Tex-Mex....hhhmmmmmmm. The thought conjures up beautiful memories...Dazzled tastebuds, slightly damp brow, distended and full stomach. Yep, that is good stuff.

For Texas boys like myself, Tex-Mex is soul food. A plate of pollo verde enchiladas, with sides of rice and beans, is comfort food. Classic southern foods sometimes get mixed in with Tex-Mex specialties. For instance, if I was able to choose my last meal, it would be migas mixed with chorizo, refried beans, nopales, grits, and either 3-4 corn tortillas or buttermilk biscuits with honey and butter. Add either an ice tea, Carta Blanca beer, or a prickly pear margarita, (how about all three!) and I am one happy camper. Grits and buttermilk biscuits with Tex-Mex? Yep, and once you've had that for brunch, you will never go back. I'm wiping my mouth now just thinking of that dish.

So, for some of you, the fact that I mention corn tortillas may be a surprise. As a kid, corn tortillas are what was typically served with a Tex-Mex meal and its a personal favorite of mine. I think it has more flavor than flour. I also learned several years ago, corn tortillas are a healthier choice than flour.

How much healthier? Our friends at Cooking Light has decided to measure such a thing and here are the results: http://www.cookinglight.com/cooking/hl/nutrition/slideshow/0,14401,-1843686-2,00.html

Flour tortilla: 99 calories, 1 gram fiber, 2.5 grams fat, 204 milligrams sodium

Corn tortilla: 58 calories, 1 gram fiber, 1 gram fat, 42 milligrams sodium