Oaxaca authors Bricia Lopez and Javier Cabral are back with the
first major cookbook about how to create asada--Mexican-style grilled
meat--at home
In millions of backyards across Southern California, an asada means a
gathering of family, friends, great music, cold drinks, good times, and
community--all centered around the primal allure of juicy, smoky grilled
meat with flavors and spices traditional to Mexico. The smell of asada
is a cloud of joy that lingers in the streets of Los Angeles. With
Asada: The Art of Mexican-Style Grilling, Mexican food authorities and
the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with
more than 100 recipes that show you how to prepare the right dishes and
drinks for your next carne asada gathering. Asada will both guide you
in crafting mouthwatering food and inspire the right laidback
atmosphere.
Everyone says they love a spicy margarita and asada tacos, but very few
understand the culture that informs these flavors. Divided into the
eight crucial elements of any carne asada: botanas (appetizers), carnes
(meats), mariscos (seafood), side dishes and vegetables, salsas, aguas
frescas, cocktails, and dessert, Asada walks you through every step.
From Lopez's secret "michelada marinade" to game-changing salsas that
will elevate any grilled meat, this cookbook is the ultimate guide to
making and beginning to understand the magic of asada.
