Asada: The Art of Mexican-Style Grilling
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This book’s subtitle says “Mexican-style” grilling but it’s real focus is on the backyard cooking and gatherings of families across Southern California with roots in Mexico.
Bricia Lopez, co-owns Guelaguetza, a Oaxacan restaurant in Los Angeles, and her recipes and storytelling evoke convivial informality, generosity, and abundance.
Meat is at the center of gatherings named for carne asada, the grilled beef that first became popular in northern Mexico. Lopez offers a choice of preparation methods, from a classic marinade based on beer, spices, and chiles to herby verde versions. She shows you how to grill ribs, chicken, pork chops, lamb, beef tongue, whole fish, and shrimp.
And to accompany any of them, there are a host of sides, from indispensable bean and rice dishes to grilled corn, stuffed peppers, salads, salsas, aguas frescas to drink, and a few spirited beverages as well. Desserts are a relative small section of the book, but Lopez’s gelatina de mosáico is dramatically Instagrammable.
Hardcover. Color photographs throughout
