Why Traditional Mexican Food Is Healthy — and How America Got It Wrong

Every time someone says Mexican food is unhealthy, I know exactly what they’re picturing.

They aren’t picturing Mexico.

They’re picturing an American taco: a hard shell or a fluffy white flour tortilla, fatty hamburger, sour cream, a thin smear of salsa that contributes almost nothing except salt, and a yellow substance legally allowed to be called cheese.

After eating that, they naturally conclude Mexican food is the problem.

That conclusion doesn’t come from biology. It comes from branding.

Traditional Mexican food looks nothing like that. More importantly, it behaves nothing like that once it hits your body.

So let’s slow down, take a breath, and do what we always do here—follow the evidence, not the vibes.

First, Let’s Talk About the Taco America Put on Trial

The American taco stacks the deck against itself.

It leads with saturated fat, piles on refined carbohydrates, and adds dairy on top of dairy. Meanwhile, it offers almost no fermentable fiber. The gut gets nothing to work with. Blood sugar spikes. Inflammation follows.

That taco doesn’t help anyone.

But here’s the key point: it isn’t Mexican food.

It’s ultra-processed American convenience food wearing cultural drag.

Now Let’s Look at a Real Taco

By contrast, a traditional taco starts very differently.

It starts with a corn tortilla, not refined flour. Then it adds beans. After that, it layers vegetables, real salsa, and often cabbage. Finally, it finishes with avocado. Sometimes it includes fish. Sometimes it doesn’t. Either way, the structure holds.

And structure matters.

Because when you look at how that meal behaves biologically, it stops looking indulgent and starts looking smart.

Corn Tortillas Aren’t the Villain — They’re the Foundation

First of all, traditional corn tortillas come from nixtamalized corn. That process treats corn with lime, and no, that isn’t trivia.

Instead, nixtamalization improves mineral absorption, improves protein quality, and preserves resistant starch.

As a result, resistant starch passes through the small intestine untouched. Then it reaches the colon, where gut bacteria ferment it. Consequently, those bacteria produce short-chain fatty acids, especially butyrate.

And here’s the important part: butyrate fuels the cells lining your colon. In addition it strengthens the gut barrier. It reduces inflammation. Finally, it improves metabolic signaling.

So no, this isn’t a carb disaster. On the contrary, it’s colon nutrition.

Beans Do the Heavy Lifting — And They Always Have

Next, add beans.

At that point, the conversation usually derails, so let’s keep it grounded.

A serving of beans delivers roughly ten grams of fiber. Not one kind — several kinds. Soluble fiber. Insoluble fiber. Resistant starch. Plus protein.

Because of that, beans slow digestion. They flatten glucose curves. They improve satiety. Most importantly, they feed gut bacteria that matter.

Specifically, bean fiber supports Akkermansia, a gut bacterium associated with better insulin sensitivity and a stronger gut barrier.

In other words, beans don’t fill space. Instead, they build infrastructure.

And yes, when you pair beans with rice, you get a complete amino acid profile. Humans figured that out centuries ago, long before protein powders and “ancestral” snack companies tried to monetize it.

Now Let’s Deal With Refried Beans — Because This Is Where People Panic

At this point, someone inevitably says, “But what about refried beans?”

So let’s clear that up.

First, frijoles refritos does not mean “fried twice.” It means well-fried or thoroughly cooked. Traditionally, people cooked beans, then lightly cooked them again, often mashing them for texture.

So yes — refried beans are traditional. Very traditional.

Moreover, mashing beans does not remove fiber. Cooking beans does not turn them into sugar. Beans remain beans.

So where did refried beans go wrong?

Fat choice.

Historically, many refried beans used lard. That made sense when calories were scarce and undernutrition threatened survival. However, in a modern context, large amounts of lard mean large amounts of saturated fat.

Therefore, when refried beans swim in lard, then get buried under cheese, then land inside a refined flour tortilla, the problem isn’t the beans. The problem is the fat context.

Fortunately, this problem has an easy fix.

Use olive oil or another unsaturated fat. Add onions and garlic. Mash lightly, not into paste. Suddenly, refried beans snap right back into a Mediterranean-style pattern.

And yes — some commercially available refried beans already do this. Look for short ingredient lists. Look for beans, oil, onion, garlic, salt. Skip the lard. Skip the mystery fats. Your gut will notice.

Avocado Doesn’t Add Calories — It Unlocks Nutrition

Then comes avocado, which people love to blame for reasons that make no biological sense.

Avocado provides about five grams of fiber and a meaningful amount of monounsaturated fat — the same fat family as olive oil.

More importantly, fat enables absorption of fat-soluble vitamins: A, D, E, and K.

So when you add avocado to vegetables, you don’t ruin the meal. Instead, you make the nutrients available.

In other words, avocado doesn’t cancel vegetables. It activates them.

Salsa and Cabbage Quietly Do the Real Work

Meanwhile, real salsa brings tomatoes, onions, garlic, chilies, and cilantro to the table. That means fiber. That means polyphenols. That means fermentable substrate for gut bacteria.

Add corn to the salsa and you add more whole grains and more resistant starch.

Then add cabbage — raw or lightly dressed — and now you feed short-chain fatty-acid producers directly.

Nothing exotic. Nothing trendy. Just food that works.

Step Back — Because This Should Look Familiar

Now zoom out.

Traditional Mexican food emphasizes whole grains, legumes, vegetables, unsaturated fats, and fermentation. It stays naturally low in saturated fat. It supports the microbiome. It respects digestion.

In other words, it follows the Mediterranean pattern.

Not because it sits near the Mediterranean Sea — but because biology doesn’t care about geography.

The Mediterranean diet is a structure, not a destination.

Whether you eat it in Greece.

Or you eat it in Italy.

But you can eat it wrapped in a corn tortilla.

So What Actually Broke the Taco?

Processing.

Refining grains.

Deep-frying bases.

Replacing beans with beef.

Replacing water with sugar.

Turning cheese into a load-bearing wall.

Mexican food didn’t fail.

Industrial food did.

The Verdict

A traditional taco — corn tortilla, beans or properly made refried beans, vegetables, avocado, real salsa, maybe fish — fits squarely into one of the healthiest dietary patterns we know.

Different culture.

Same biology.

So the next time someone tells you Mexican food is unhealthy, remember this:

The taco was framed.

And once again — data beats dogma.