5. Use Mexican meats
"If you’ve never visited a neighborhood Mexican grocery store, go on a weekend morning and check out their meat section. Usually on the weekends, you'll see fresh menudo, whole cooked cow’s tongue, cooked goats’ heads, and fresh pork cracklings… yum! Try something new! Or get creative with meats you know like brisket, pulled pork, stewed chicken, ground lamb, grilled or sautéed shrimp, Mexican chorizo, ceviche, or even fried oysters."
6. Drain the liquid from sauces
"If adding a sauce, always drain excess liquid. The same goes for any meat. Soggy nachos suck. This also eliminates a lot of the fat and calories."