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21 Atkins Friendly Recipes That Will Fill Your Latino Soul

The Atkins diet helps your body transition from burning carbs to burning fat, but who says you can’t enjoy a little flavor with every meal? High proteins and fats are staples for any Latinx enthusiast, so get ready for some recipes that are made with lots of love and zero carbs. Are you ready for the best meals of your life?

Let’s break out the Tapatio and get started.

1. Salsa Verde

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A truly Mexican dish is not complete without a low carb salsa verde. Of course, you can hit up your local grocery store and buy a jar, but making your own gives you an authentic taste that your abuela will be proud of. Plus, it’s super easy to make:

Ingredients

6 cups of tomatillos

1 cup assorted whole chili peppers

1 tbsp dried onion flakes

1/4 cup chopped cilantro

sprinkle salt and pepper

Instructions

Lay out tomatillos and peppers on a cooking tray. Place under the broiler for 5 minutes, roasting until charred. Turn over and roast for an additional 3 mins. When finished, place them in a blender, add onion flakes and cilantro,  then blend until smooth. Sprinkle with salt and pepper. Chill then serve. Or Netflix and chill. Your call.

Adapted from ibreatheimhungry.com

2. Low-Carb Huevos Rancheros

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El Torito can’t compete with huevos rancheros like this. For a truly low-carb version, replace the beans with extra avocado or a meat substitute, like chorizo or ground beef.

Ingredients

2 tbsp coconut oil

2 tbsp minced garlic

1/2 chopped red bell pepper

1/2 chopped yellow onion

1 minced jalapeno

1 diced tomato

1 sliced avocado

sprinkle of cilantro

Instructions

Heat half of the coconut oil on medium. Then add garlic, bell pepper, onions, and jalapeno and saute until the peppers are soft and the onions are see through. Throw in the tomatoes and continue to stir for 5 minutes. Remove the contents to a separate plate and let cool. Next, use the same and add remaining oil into the pan. Fry the eggs sunny side up until the whites are cooked. Top the veggies with the cooked eggs and smother in cilantro and avocado slices.

Adapted from dietdoctor.com

3. Cheesy Enchiladas

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If you’re looking for a gut-busting meal after a tough workout, then look no further. These cheesy enchiladas will pack on the protien and keep you fueled for the next workout.

Ingredients

1 can of enchilada sauce

10 pack of flax tortillas

1 bag of shredded, cheddar cheese

1 pound of shredded chicken

1/2 bunch of green onions, diced

chopped cilantro

Instructions

Heat your enchilada sauce on a medium heat and add salt to taste. While the sauce cooks, shred your chicken and season with salt and pepper. Once the sauce tastes good, turn the heat off so it doesn’t become too thick. Next, preheat your oven to 350 F and coat a baking dish with a little bit of sauce.

For each tortilla, add 2 tbsp of shredded cheese and 1/4 cup of shredded chicken (on top of cheese). Roll the tortilla and place it seam side down inside the dish. Repeat until ingredients are gone. Add leftover chicken on top of the tortillas then smother everything with the sauce.  Sprinkle leftover cheese on top with green onions. Bake for 30 minutes, then garnish with cilantro, avocado, or sour cream.

Adapted from lowcarbmaven.com

4. Low-Carb Nachos

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The only one reason why nachos are typically so high in carbohydrates: the tortilla chips. As delicious as they are, they can disrupt your diet in a heartbeat. Thankfully, you can use low-carb tortillas to offset the problem and keep your favorite Mexican flavors alive!

Ingredients

1 bag of low-carb tortilla chips

1 pound shredded Mexican blend cheese

Optional ingredients: 1 pound of ground beef, chicken, or pork

Optional ingredients: 1 can black beans or pinto beans (strained)

2 diced tomatoes

1 sliced jalapeno

1 can of corn (strained)

1 sliced avocado

Instructions

Preheat your oven to 350 F and line a baking sheet with aluminum foil. Next, begin cooking your protein choice over the stove until cooked thoroughly; salt and pepper to taste. While that cooks, dice and slice your vegetables and prepare the canned goods. After the oven is ready, spread out the tortilla chips evenly on the cooking sheet and cover them with half of the shredded cheese.

Take your cooked protein and cover the chips evenly, then add your remaining toppings in whatever order you choose. Cover everything with the leftover cheese and back in the oven for 10 minutes (until cheese melts). Serve with slices avocado, sour cream, or salsa.

Adapted from lovefromtheoven.com

5. Carne Asada Street Tacos

Photo by Travis Yewell on Unsplash 

Simple to make and easy to scarf down! Whether you’re on the go or in need of a late-night power meal, these carne asada street tacos will not disappoint.

Ingredients

2 pounds of flank steak or beef flap

Low-carb tortilla shells

2 jalepenos

1 yellow onion

1/2 tsp garlic powder

1/2 tsp cumin

1/2 cup water

Avocado oil

Salt and pepper to taste

cilantro for garnish

Instructions

Thinly slice the steak and place it in a mixing bowl with garlic, cumin, and a tbsp of avocado oil. Place marinade in the fridge. Next, slice the jalapenos and half of the onion. Dice the other onion half and save for garnish.  Then place a skillet on high heat, along with a tbsp of avocado oil. After a minute or two, add the steak from the fridge with the onion and jalapenos and cook until browned. Add more oil if necessary.

When finished, serve in low-carb tortillas and top with cilantro/onion garnish. You can also add guacamole, salsa, sour cream, or lime.

Adapted from ketomidwest.com 

6. Avocado Toast

Photo by Alison Marras on Unsplash 

Finding a breakfast with enough kick is certainly challenge, but avocado toast packs in tons of healthy fat and protein without sacrificing a lot of time.

Ingredients

1 slice of flax sprouted grain bread

1 haas avocado

1 large egg

cooking spray

Hot sauce (your choice)

salt and pepper to taste

Instructions

Pop your bread in the toaster and coat your frying pan with the cooking spray. Turn the stove on medium heat and crack in your egg. Cover the pan and let the egg cook until your preference. Next, scoop out your avocado and mash it in a bowl. When the toast is done, spread the avocado over it and cover with your fried egg. Add salt and pepper, douse in hot sauce, the world is your oyster.

Adapted from skinnytaste.com

7. Guacamole Salad

Photo by Brooke Lark on Unsplash 

Guacamole by itself is still incredible, but making it into a full-blown salad is like guacamole on steroids. High fats, full stomachs, can’t lose.

Ingredients

4 avocados, sliced

2 tomatoes, chopped

1/2 red onion, chopped

1/2 cucumber, sliced

1 jalapeno, diced

1/2 tsp garlic salt

1/4 cup avocado oil

1 lime, juiced

Salt and pepper to taste

Instructions

Toss the avocados, tomatoes, red onion, cucumber, and jalapeno into a salad bowl. Sprinkle with garlic salt, salt, and pepper. Mix the lime juice and olive oil in a small bowl then pour over salad. Chill for 30 minutes before serving.

Adapted from allrecipes.com

8. Low-Carb Fish Tacos

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All you need is a little lime and cilantro, and your cod or mahi mahi fish tacos will be out of this world. Plus, going low-carb is super simple with low-carb tortillas. Check it out:

Ingredients

1 pound fresh cod

1 pack low-carb tortillas

2 tsp chili powder

1/2 tsp cumin

1 tsp garlic salt

1 tsp minced onion

2 limes, juiced

Cole slaw

2 cups cabbage

3 1/2 tbsp olive oil

1/4 cub cilantro, chopped

Salt and pepper

Instructions

Mix your spices, 1/2 lime juice, onion, and 1/2 olive oil in a small bowl. Spread it over the fish filets and let sit for 20 minutes. Then, mix the cabbage, cole slaw, cilantro, 1/2 olive oil, salt, pepper, and lime juice together in another bowl. Grease a frying pan with more olive oil (whatever you have) and cook the fish on high heat for 5 minutes each side. When finished, let it cool and break it apart with a fork. Heat tortillas, add fish, douse with slaw mixture and start munching.

Adapted from thefoodieaffair.com

9. Low-Carb Churros

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Remember those days when you could grab a glass or horchata and a fresh churro from the local carneceria? Well, now you can relive those moments with a low-carb churro recipe that tastes even better.

Ingredients

2 cups safflower oil

1 cup water

1/2 cup butter

1/4 tsp salt

3 eggs

1/4 cup sugar

1/4 tsp ground cinnamon

1 cup almond flower

1/2 tsp xanthan gum

Instructions

Grab a sauce pan and heat water, butter, and salt to a boil. Next, mix in the almond flour and stir over low heat until a ball forms. Remove from heat and whisk in the eggs until everything is smooth. Then, in a separate skillet, heat the oil on high. Fill a decorator’s tube with the batter and squeeze 4-inch strips into the hot skillet. Fry until golden brown, about 2 minutes on each side. Afterwards, drain the oil, mix sugar and cinnamon together and shake the churros in it until coated.

Adapted from lowcarbsmeal.com

10. Mexican Style Grilled Fish

Photo by Lukas Budimaier on Unsplash 

A delicacy from the Yucatan, this grilled dish can be made with black bass or red snapper. With a few minor adjustments, you can basically toss it on the grill and start eating.

Ingredients

4 pound whole fish with head and scales (black bass or red snapper)

5 lemons (2 cups of juice)

1 Serrano chili

1 tbsp Worcestershire sauce

1/2 tsp coarse ground pepper

1/2 tsp kosher salt

Instructions

Filet the fish at the belly down to the backbone, but do not cut all the way through. The fish should open like a book when finished. Place the fish on baking sheet or tray, open the fish until flat, and push the bone layer down to one side. Next, mix lemon juice and Serrano chili in a blender then pour over the fish. Press the juice into the body and layer with Worcestershire sauce, black pepper, and salt. Let the fish marinate for 30 minutes before grilling. Secure fish to a grilling rack over hot coals with the skin side down. Glaze with additional juice and grill for 45 minutes.

Adapted from bigoven.com

11. Breakfast Burrito

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All the other kids had Lunchables and sandwiches at school, but your parents packed you burritos. How cool is it that you can keep the nostalgia going with your very own Atkins friendly version? Pretty darn amazing.

Ingredients

2 low-carb tortillas

4 large eggs

1/4 tsp red pepper

1 tbsp canola oil

3 tbsp bell pepper

2 tbsp scallions

1 jalapeno

Tabasco sauce

Salt to taste

Salsa

Instructions

Mix together eggs, salt, and cayenne in a bowl. Place a skillet over medium heat and warm up the tortillas. When finished, keep them covered. Next, dice the veggies and jalapeno. Throw them in the skillet with oil and cook for 3 minutes. Then you’ll add the eggs and cook for another 2 minutes, stirring occasionally. Finally, divide the contents into your tortillas and roll them up. Add hot sauce or salsa to taste.

Adapted from atkins.com

12. Pepper Jack Quesadillas

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Even though the Mexican cheese from Chihuahua is best, these pepper jack quesadillas will hit the spot after a long day. Just use a low-carb tortilla and you’re good to go.

Ingredients

6 low-carb tortillas

2 tbsp canola oil

1/2 tsp salt

1 cup pepper jack cheese

2 medium onions

Instructions

Break out your skillet and grease it with the oil over medium heat. Dice the onions and cook them with the salt until translucent (10 minutes). Put them in a small bowl and set aside. Arrange your tortillas on a flat surface, fill with cheese and onions, then fold them over into a half circle. Cook each one on medium heat in the skillet until browned on each side. Remove onto a cutting board and cut into wedges.

Adapted from atkins.com

13. Cauliflower Pork Tamales

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The only way to truly eat tamales is if you make them yourself. Your abuela knows what I’m taking about. Ask her for some advice if you get lost with this one.

Ingredients

Cauliflower rice and coconut flour for dough

1 pounds cubed pork (boneless)

1 tbsp butter

1 tbsp cilantro, chopped

1 garlic clove, minced

1/2 cup salsa verde

2 eggs

1/3 cup cheddar cheese

Salt to taste

Instructions

Sear the pork in a skillet on medium heat with the butter and add the cilantro. Dump in the salsa verde and slow cook for 45 minuets. Once tender, shred with a fork inside the pan. Preheat oven to 450 F. Combine your dough ingredients (eggs, cauliflower rice, coconut flour, cheese) in a mixing bowl until pasty. Then, grease some foil squares and spread a small amount of dough into a rectangle. Place a small amount of pork in the center, then cover with another layer of dough. Seal the edges with your fingers. Wrap the tamales in the foil and bake in the oven for 25 minutes. Next, remove from oven and open the top of each wrapper. Bake again for another 5 minutes before serving. Garnish with your favorite topping and enjoy.

Adapted from beautyandthefoodie.com

14. Low-Carb Fajitas

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I wonder why more people aren’t making fajitas these days? They are literally the easiest thing to make and taste delicious. Throw some pico de gallo or guacamole on there and fall into a food coma. Let’s get started.

Ingredients

2 tsp olive oil

4 low-carb tortillas

2 bell peppers, chopped

1 yellow onion, chopped

2 oz canned diced pimento pepper

1 garlic clove, minced

1 pound sliced chicken breast

2 tsp fajita seasoning

Instructions

Grease a skillet and toss in the veggies. Cook until tender and then remove and set aside. Add another tsp of oil and put skillet on medium heat. Toss in the chicken and cook thoroughly. Arrange your tortillas on a flat surface, add finished chicken as a base, then cover with veggies. Add cheese or other toppings and start munching!

Adapted from easyhealthllc.com

15. Mexican Roasted Red Pepper Soup

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Your Latinx soul will be revived with every sip of this cultural nectar. Creamy red pepper, your choice of meat, lots of herbs and spices. How can you go wrong? Here’s what you’ll need:

Ingredients

Olive oil

1 cup onions, chopped

2 cloves garlic, minced

1 jalapeno, chopped

1 jar roasted red peppers, drained and chopped

Various spices, cumin, oregano, chili powder (your choice)

4 cups vegetable stock

Your choice of other veggies (bell peppers, cilantro, basil)

Salt and pepper to taste

Instructions

Grab a soup pot and heat with olive oil on medium. Throw in your onions, garlic, and jalapeno and cook for 3 minutes. Next, add the peppers and other spices. Cook for 2 minutes. Then you’ll add the veggie stock and bring everything to a boil. Leave the pot partially covered and remove from heat for 5 minutes. Transfer the soup to a blender or stir with a whisk to make it creamy. Put the soup back in the pot and toss in other veggies. Cook for 3 more minutes, add salt and pepper to taste, and enjoy.

Adapted from myfooddiary.com

16. Mexican Zucchini Skillet

Photo by Nick Nice on Unsplash 

Sometimes it’s easier to just throw everything in a pan and let it cook. When you’re getting home late after a long day, this Mexican zucchini skillet will curb your appetite.

Ingredients

2 zucchinis, sliced and quartered

1 1/2 pound of chicken breast, chopped

2 garlic cloves, minced

1 can diced tomatoes

Your choice of herbs and spices (chili powder, cumin, onion powder, red pepper flakes)

Salt and pepper to taste

Instructions

Cook your chicken breast in a skillet on medium heat with the garlic, salt, and pepper. Cook until chicken is done. Next, toss in your tomatoes and spices and cook for another 10 minutes on low heat. Finally, add your zucchini and cover the skillet for 10 more minutes until zucchini is tender.

Adapted from lowcarbyum.com

17. Spanish Cauliflower Rice

Photo by Min Ling on Unsplash

Your Mexican meal isn’t complete unless you have a side of Spanish rice to go alone with it. Thankfully, you can still have the flavors you want with this low-carb alternative.

Ingredients

1 large head of cauliflower

1 tbsp olive oil

1/2 cup onion, diced

3 garlic cloves, minced,

1 tsp cumin

2 tbsp tomato paste

1/2 cup chicken broth

Instructions

Remove the stem from cauliflower and cut into chunks. Next, pulse the chunks in a food processor. Then you’ll heat up a large skillet with the oil on medium. Add the onions and garlic and cook for 3 minutes. Stir in the cauliflower and cumin, mixing it well to coat with the oil. Finally, add the tomato paste and chicken broth and crank the heat onto high. Cook until the paste dissolves.

Adapted from wholesomelicious.com

18. Mexican Cauliflower Pizza

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That’s right. Mexican flavors meet Italian flair with this low-carb, tasty dish. Buy some pre-made cauliflower crust from your local grocery store and load it up with your favorite toppings. It’s that simple.

Ingredients

1/2 pound ground beef (or other favorite protein)

1 pack of taco seasoning

1 pack of shredded Mexican cheese

1 jar salsa verde

1 pre-made cauliflower pizza crust

Your choice of toppings (veggies, spices, salsa, guacamole, etc.)

Instructions

Cook your protein in a skillet on medium heat with olive oil and taco seasoning. Mix thoroughly and cook until browned. Meanwhile, preheat the oven to 375 F and lay out your cauliflower crust. Spoon out a moderate amount of salsa verde onto the crust and distribute evenly until coated. Then layer over it with the protein choice. Next, sprinkle cheese and other desired toppings. When finished, bake in the oven for 10 minutes or until the crust is browned. Remove and let cool before serving.

Adapted from wickedstuff.com

19. Cheesy Mexican Casserole

Photo by Eaters Collective on Unsplash 

Just a word of caution, you may not be able to get off the couch when you’re finished with this meal. Make room for that food baby and rock yourself to sleep afterwards. Buenas noches!

Ingredients

2 pounds of ground beef (or any protein you like)

1 medium onion, chopped

1 can condensed mushroom soup

1 can condensed chicken soup

8 low-carb tortillas (6-inch)

1 can green chilies, chopped

16 oz bag of cheddar cheese, shredded

3 cups lettuce, shredded

1 tomato, chopped

Instructions

Heat a large skillet on medium then crumble the beef into it and start cooking. Cook until browned and drain the excess juice. Add the onions and cook until translucent. Next, both soups and a half can of water. Meanwhile, line a baking dish with 4 low-carb tortillas, ripped in pieces. Create a base layer of 1/2 meat mixutre, 1/2 cheese, and 1/2 chilies. Cover with remaining tortillas in the same way and layer again. Bake in oven at 325 F for 45 minutes. Top with shredded lettuce and tomatoes.

Adapted from sargento.com

20. Chicken Taco Soup

Photo by Monika Grabkowska on Unsplash 

There’s no better cure on earth than a hot bowl of chicken soup. Unfortunately, Campbell’s can only do so much, so here’s a Mexican twist that will perk you right up. The best part: it’super easy to make!

Ingredients

2 chicken breasts

1 tbsp olive oil

1 large onion, diced

2 celery stalks, chopped

4 roma tomatoes, diced

2 jalapenos, diced

Various seasonings (cumin, oregano, paprika)

8 cups chicken broth

1 lime, juiced

Cilantro, salt, and pepper to taste

Instructions 

Saute the onions and celery in the olive oil until tender. Next, chop up the chicken breast and season with salt and pepper. Then you’ll dump everything in the pot and simmer for an hour on medium heat. When it’s finished, sprinkle cilantro, salt, and pepper to taste. Add a scoop of sour cream or avocado to really make it pop.

Adapted from livingchirpy.com

21. Avocado Chickpea Salad

Photo by Kevin McCutcheon on Unsplash 

Avocados and chickpeas are some of the most protein-packed foods you can eat, so naturally, a Mexican-style salad is must! When that mid-day lull comes around, this vegan meal will keep you energized.

Ingredients

1 can of chickpeas

1 avocado, scooped out

2 tbsp lemon juice

Various herbs and spices (onion powder, garlic powder, dried basil, etc.)

Salt and pepper to taste

Instructions

Throw the chickpeas and avocado into a food processor or mash them with a fork. Next, add the lemon juice and your desired spices. You can then eat the salad by itself or make it into a wrap! You can also leave everything whole and slice the avocado, rather than blending it. Add salt and pepper to taste at the end.

Adapted from karissasvegankitchen.com

Mexican Food is the Best!

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Who knew Mexican food could be so versatile? For more Atkins friendly recipes, click this link!

Notice any needed corrections? Please email us at corrections@wearemitu.com

America Ferrera Celebrates 20th Anniversary Of Working On ‘Gotta Kick It Up’ With Sweet IG Post

Entertainment

America Ferrera Celebrates 20th Anniversary Of Working On ‘Gotta Kick It Up’ With Sweet IG Post

It has been 20 years since America Ferrera’s dream of becoming an actor back true. She took to Instagram to reflect on the moment that her dream started to come true and it is a sweet reminder that anyone can chase their dreams.

America Ferrera shared a sweet post reflecting on the 20th anniversary of working on “Gotta Kick It Up!”

“Gotta Kick It Up!” was one of the earliest examples of Latino representation so many of us remember. The movie follows a school dance team trying to be the very best they could possibly be. The team was down on their luck but a new teacher introduces them to a different kind of music to get them going again.

After being introduced to Latin beats, the dance team is renewed. It taps into a cultural moment for the Latinas on the team and the authenticity of the music makes their performances some of the best.

While the movie meant so much to Latino children seeing their culture represented for the first time, the work was a major moment for Ferrera. In the Instagram post, she gushes over the celebrities she saw on the lot she was working on. Of course, anyone would be excited to see Jennifer Aniston and Brad Pitt hanging out. Yet, what stands out the most is Ferrera’s own excitement to realize that she can make money doing what she loves most.

“I wish I could go back and tell this little baby America that the next 20 years of her life will be filled with unbelievable opportunity to express her talent and plenty of challenges that will allow her to grow into a person, actress, producer, director, activist that she is very proud and grateful to be. We did it baby girl. I’m proud of us,” Ferrera reflects.

Watch the trailer for “Gotta Kick It Up!” here.

READ: America Ferrera’s “Superstore” Is Going To Get A Spanish-Language Adaptation In A Win For Inclusion

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This Artist Has Been Breaking Barriers As A Non-Traditional Mariachi

Entertainment

This Artist Has Been Breaking Barriers As A Non-Traditional Mariachi

On a recent episode of ABC’s game show To Tell The Truth, three celebrity panelists were tasked to uncover the identity of a real mariachi singer.

Each contender embodied “non-traditional” attributes of mariachi culture either through physical appearance or language barriers, leaving the panelists stumped.

When it came time for the big reveal, with a humble smile 53-year-old Timoteo “El Charro Negro” stood up wowing everyone. Marveled by his talents, Timoteo was asked to perform unveiling his smooth baritone voice.

While not a household name in the U.S., his career spans over 25 years thriving on the catharsis of music.

Timoteo “El Charro Negro” performing “Chiquilla Linda” on Dante Night Show in 2017.

Originally from Dallas, Texas, Timoteo, born Timothy Pollard, moved to Long Beach, California with his family when he was eight years old. The move to California exposed Pollard to Latin culture, as the only Black family in a Mexican neighborhood.

As a child, he recalled watching Cantinflas because he reminded him of comedian Jerry Lewis, but musically he “got exposed to the legends by chance.”

“I was bombarded by all the 1960s, ’70s, and ’50s ranchera music,” Timoteo recalls to mitú.

The unequivocal passion mariachi artists like Javier Solis and Vicente Fernandez possessed heavily resonated with him.

“[The neighbors] always played nostalgic music, oldies but goodies, and that’s one thing I noticed about Mexicans,” Timoteo says. “They can be in their 20s but because they’ve grown up listening to the oldies it’s still very dear to them. That’s how they party.”

For as long as he can remember, Pollard “was born with the genetic disposition to love music,” knowing that his future would align with the arts.

After hearing Vicente Fernandez sing “Lástima Que Seas Ajena,” an awakening occurred in Pollard. While genres like hip-hop and rap were on the rise, Pollard’s passion for ranchera music grew. It was a moment when he realized that this genre best suited his big voice.

Enamored, Pollard began to pursue a career as a Spanish-language vocalist.

El Charro Negro
Photo courtesy of Timothy Pollard.

At 28, Timoteo began learning Spanish by listening and singing along to those artists he adored in his youth.

“When I decided that I wanted to be a mariachi, I didn’t think it was fair to exploit the culture and not understand the language,” he says. “If I’m going to sing, I need to be able to communicate with my audience and engage with them. I need to understand what I’m saying because it was about honor and respect.”

Pollard began performing local gigs after picking up the language in a matter of months. He soon attracted the attention of “Big Boy” Radio that adorned him the name Timoteo “El Charro Negro.”

Embellishing his sound to highlight his Black heritage, Pollard included African instruments like congas and bongos in his orchestra. Faintly putting his own spin on a niche genre, Pollard avoided over-saturating the genre’s sound early in his career.

Embraced by his community as a beloved mariachi, “El Charro Negro” still encountered race-related obstacles as a Black man in the genre.

“There are those [in the industry] who are not in the least bit thrilled to this day. They won’t answer my phone calls, my emails, my text messages I’ve sent,” he says. “The public at large hasn’t a problem with it, but a lot of the time it’s those at the helm of decision making who want to keep [the genre] exclusively Mexican.”

“El Charro Negro” persisted, slowly attracting fans worldwide while promoting a message of harmony through his music.

In 2007, 12 years into his career, Pollard received a golden ticket opportunity.

El Charro Negro
Pollard (left) seen with legendary Mexican artist Vicente Fernandez (right) in 2007. Photo courtesy of Timothy Pollard.

In a by-chance encounter with a stagehand working on Fernandez’s tour, Pollard was offered the chance to perform onstage. The singer was skeptical that the offer was legit. After all, what are the chances?

The next day Pollard went to his day job at the time and said, “a voice in my head, which I believe was God said, ‘wear your blue velvet traje tonight.'”

That evening Pollard went to a sold-out Stockton Area where he met his idol. As he walked on the stage, Pollard recalls Fernandez insisting that he use his personal mic and band to perform “De Que Manera Te Olvido.”

“[Fernandez] said he did not even want to join me,” he recollects about the show. “He just was kind and generous enough to let me sing that song on his stage with his audience.”

The crowd applauded thunderously, which for Pollard was a sign of good things to come.

El Charro Negro
Timoteo “El Charro Negro” with Don Francisco on Don Francisco Presenta in 2011. Photo courtesy of Timothy Pollard.

In 2010, he released his debut album “Me Regalo Contigo.” In perfect Spanish, Pollard sings with great conviction replicating the soft tones of old-school boleros.

Unraveling the rollercoaster of relationships, heart-wrenchingly beautiful ballads like “Me Regalo Contigo” and “Celos” are his most streamed songs. One hidden gem that has caught the listener’s attention is “El Medio Morir.”

As soon as the track begins it is unlike the others. Timoteo delivers a ’90s R&B love ballad in Spanish, singing with gumption as his riffs and belts encapsulate his unique sound and story.

Having appeared on shows like Sabado Gigante, Don Francisco Presenta, and Caso Cerrado in 2011, Timoteo’s career prospered.

Timoteo hasn’t released an album since 2010 but he keeps his passion alive. The singer has continued to perform, even during the Covid pandemic. He has high hopes for future success and original releases, choosing to not slow down from his destined musical journey.

“If God is with me, who can be against me? It may not happen in a quick period of time, but God will make my enemies my footstool,” he said.

“I’ve continued to be successful and do some of the things I want to do; maybe not in a particular way or in particular events, but I live in a very happy and fulfilled existence.”

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