This is one of the best of the Mexican cookbooks for people who want to incorporate food more authentic than "Tex-Mex," cheese-smothered dishes into a health-conscious lifestyle. While the dishes aren't meant to be historically and culturally precise, they do in my opinion represent the progression in Mexican cooking that has been overdue. A vegetarian-friendly cookbook, "Mexican Light" was written by a woman who clearly has eaten what she cooks, and has tinkered extensively with her creations to come up with just the right textures, flavors, and spices. The recipes run the gamut and can be made every day or for special occasions. Her approaches for fat-free chips have eliminated store-bought kinds in my household. The tostadas, blackbean-and-tomato soup, quesadillas, and pureed fruit desserts are wonderful. The potato-and-chicken soup with lime is fantastic and simple, easily converted to vegetarian by substituting seitan for the chicken. The chayote-and-yam stew is a favorite amongst my friends, as is the potato-and corn salad. The corn soup dish, while time consuming, is spectacular and makes the best of sweet corn in August. The most-made dish in my house is the green chilaquiles, totally unique and better in her recipe than any I've had in a restaurant.