This study focus tested the acceptability of a set of six 1400 kcal and six 1800 kcal culturally appropriate cholesterol-lowering menus developed for low-income Mexican-Americans with systemic lupus erythematosus (SLE). The focus group, made up of 11 low-income Mexican-American women without SLE, found the menus to be generally culturally valid, palatable, easy to prepare, affordable, and the ingredients easily available. Most 1800 kcal menus were found to be filling whereas most 1400 kcal menus were found to be non-satiating. The major suggestions made that would not adversely affect the dietary goals included providing more food in some of the breakfast and lunch menus and less in many of the dinner menus, reserving cooked breakfast for the weekends, and eating salad without oil dressing. The suggestion to include more salad with avocados and guacamole would be appropriate provided these ingredients are eaten in moderation. The subjects made a number of comments that may challenge the dietary goals. They were not willing to choose low-fat milk and drink enough milk, prepare egg dishes without egg yolk, and choose corn tortillas rather than flour tortillas. They also suggested providing some high saturated fat and high cholesterol desserts and entrees and believed that certain low-fat foods are less affordable than the high-fat counterparts. (Contains 6 tables.)