Author Archives: Barbara Akbari


I. Love. Mexican. Food.

Well, actually I love food in general, but I do particularly love me some hot and spicy comida Mexicana every now and then.

When I was in high school, and later while in college, I did not eat Primally, but I did eat low carb. So whenever I got the urge to indulge in some quick Mexican food, I would head on over to Taco Bell or Del Taco and order a taco salad (no chips, beans, or tortilla shell) or just some plain tacos (dump the contents of the shell and mix it with some hot sauce). I actually preferred the taco option because I felt like I got a better meat to lettuce ratio.  Also, places love to throw in rice as a cheap filler. I knew I wouldn’t have to even worry about that when ordering tacos.


Over the years as I learn more and my eating evolves, I generally skip the Taco Bell’s and Del Taco’s of the fast food nation and head over to more authentic, yet quick service, establishments. Today I am going to tell you about Fausto’s.  Fausto’s Mexican Grill is almost identical to Roberto’s Taco Shop. So, if you have a Roberto’s near you, you could order the exact same thing I’m about to tell you about there.

Food is made to order but has a fresher, more authentic quality to it. No, I’m sure it’s not like visiting a taco stand in Mexico City, Mexico, but it’s as close to authentic as I have found North of the border.

Fausto’s has an extensive menu for a fast food joint: enchiladas, burritos, chimichangas, ceviche, tortas, nachos, menudo, etc. Good stuff! There are also a variety of meats: chicken, pork carnitas, steak, machaca, adobada, carne asada, and chorizo. Basically, you pick whatever meat you want in whatever “vessel” from which you want to devour it.

There are usually 2 problems with Mexican food: 1) The “vessel;” and 2) the sides. Let me begin with the “vessel.” The vessel is whatever holds your meat. It can be a flour tortilla, corn tortilla, or bread. The bread and flour tortillas are typically bland and really offer very little to a meal flavor wise. The corn tortilla on the other hand has a flavorful, sweet taste. It does impart flavor, but sweet corn has been altered so much from it’s original state, field corn, that it could probably be considered the original GMO. Other than that, I just find it incredibly difficult to put something that is used to make plastic, chemicals, and fuel into my body. I would love to hear an argument as to why eating corn throughout the course of a lifetime causes no harm to ones health.

Next we have the sides. We all know what a combo platter means…rice and beans. Both are no-no’s on a Low Carb Primal diet. So how do you get around that? Don’t order a combo! Only order a la carte. In the end, it is cheaper and you get exactly what you want. Sounds win-win to me.

Fausto’s is great because they willingly customize your order. My sister likes to order the carne asado burrito without a tortilla. She gets a sizzling pile of carne asada topped with fresh salsa.


My dad gets machaca scrambled with eggs. Machaca is slow cooked, seasoned beef that stews in its own juices. It is tender and succulent.


If you order one of these dishes and take advantage of their complimentary salsa and pickled vegetables bar, you have a pretty substantial meal.

I know I didn’t mention the obvious taco salad. I do occasionally order one, but I usually stay away from the taco salads because I have to request no beans, rice, or tortilla shell. I also find that I get a ton of lettuce. While I do enjoy salads, I am not a rabbit and would have  to eat about 3 pounds of lettuce to feel satisfied…only to be hungry again an hour later.

I hope this article gave you some ideas of foods you can order while visiting your favorite “quick service” Mexican restaurant beyond the taco salad. Comment below on what you like to order and how you customize it for your Primal lifestyle.

Until next time, keep it primal.

Brewing Some ‘Booch!


Yesterday, I got my first SCOBY (symbiotic colony of bacteria and yeast) from Kombucha Kamp in the mail and I am so excited! The service was easy, quick, and not to mention, friendly. I received a nice handwritten note thanking me for my order. Good vibes = happy SCOBY = yummy ‘booch!

I have been trying to incorporate more fermented foods and beverages into my diet, so I thought I would give this a try. I have bought Kombucha many times and enjoy the fizzy, tangy beverage. The scorching heat of southern Nevada often begs for a cool drink to help cut the heat. What better way to accomplish this than to brew your own ‘booch!?!

So, what’s the point? What do you stand to gain from drinking Kombucha? Well, I’ll give you the short version and if you are interested in the details of WHY, leave a comment and I’ll do a future post about it.

Benefits of Drinking Kombucha

Immune Boosting

Joint Care

Aids Digestion

Promotes a Healthy Gut

Liver Detoxifier

The starter kit came with: organic evaporated cane sugar, organic loose leaf tea blend, starter liquid, a SCOBY, a tightly woven cloth, and a rubber band. Kombucha Kamp provides a helpful recipe with easy to follow instructions for brewing your Kombucha. Since I am new to this and I am dealing with a living organism, it is imperative that directions are followed exactly. The last thing I want to do is kill my innocent little SCOBY. I suggest you read the entire recipe prior to getting started. Then set up your work space with all of your supplies and ingredients. I mean, this isn’t rocket science. All you are really doing is brewing some tea, but you do want to make sure you do it right.


‘Booch Brewing Steps

  1. Gather your ingredients and supplies.     ingredients     supplies
  2. Heat your purified water. Do NOT boil. Bring it almost to a boil then turn off the heat and let it rest for a few minutes.
  3. Put water in your brewing container and add your tea.     teabags
  4. Remove tea and add sugar. Stir until sugar is dissolved.     sugar dissolved
  5. Add your room temperature water. This should drop the temp of your tea to lukewarm.
  6. Add your SCOBY along with the starter liquid.
  7. Cover the container with cloth and secure with rubber band.     finished (Baby in background not necessary!)
  8. Place your ‘booch in a dark, warm, and ventilated area for 7-21 days.

Now the waiting game begins! After 7  days, you can always taste your ‘booch to see if it is ready…or you can buy some pH strips to be extra positive. The pH should be between 3.5-2.5. If you let it go too long you will end up with…vinegar!  Not really what you want so keep an eye on it.

We’ll check back on the ‘booch in 7 days. Until then, keep it primal.