Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral

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    • Categories: Quick / easy; Salads; Sauces, general; Appetizers / starters; Entertaining & parties; Mexican; Vegetarian; Vegan
    • Ingredients: jicama; seedless watermelon; pineapple; mangoes; Persian cucumbers; Key limes; sea salt flakes; chile and lime salt; dried hibiscus blossoms; dried apricots; prunes; unsweetened dried cranberries; chiles de árbol; oranges; limes
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd; Entertaining & parties; Mexican
    • Ingredients: tomatillos; white onions; chiles de árbol; dried morita chiles; guajillo chiles; oranges; canned green tomatillos; serrano chiles; garlic; dried Mexican oregano; cane sugar; cilantro; ground coriander; grapeseed oil; jalapeño chiles; carrots; thyme sprigs; bay leaves; dried marjoram; pineapple vinegar; apple cider vinegar; Demerara sugar; cauliflower; habanero chile; jicama; green onions; mint; avocados; limes; tortillas; queso fresco; queso Oaxaca; requesón cheese; queso enchilado; chicharron botanero; chicharron delgado; chicharron carnudo; chicharron moruza
    • Accompaniments: Cauliflower and jalapeño en escabeche; Blended guacamole
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    • Categories: Appetizers / starters; Cooking ahead; Entertaining & parties; Mexican; Vegetarian; Vegan
    • Ingredients: jalapeño chiles; carrots; garlic; thyme sprigs; bay leaves; dried marjoram; pineapple vinegar; apple cider vinegar; Demerara sugar; cauliflower; habanero chile; jicama
    • Accompaniments: Cheese and chicharrón board
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    • Categories: Dips, spreads & salsas; Mexican; Vegetarian; Vegan
    • Ingredients: limes; cilantro; serrano chiles; dried oregano; avocados
    • Accompaniments: Cheese and chicharrón board
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    • Categories: Dips, spreads & salsas; Mexican; Vegetarian; Vegan
    • Ingredients: green onions; serrano chiles; cilantro; mint; avocados; limes
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    • Categories: Snacks; Entertaining & parties; Mexican; Vegetarian; Vegan
    • Ingredients: russet potatoes; distilled white vinegar; peanut oil; limes; hot sauce
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    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: all-purpose flour; avocado oil
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    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: masa harina
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    • Categories: Bread & rolls, savory; Mexican; Vegan
    • Ingredients: masa harina
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    • Categories: Bread & rolls, savory; Mexican
    • Ingredients: rendered duck fat; peanut oil; corn tortillas
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    • Categories: Salads; Appetizers / starters; Cooking ahead; Entertaining & parties; Mexican; Vegetarian
    • Ingredients: pickled red onions; serrano chiles; cilantro; Persian cucumbers; queso fresco; Key limes
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    • Categories: Salads; Appetizers / starters; Main course; Cooking ahead; Entertaining & parties; Mexican
    • Ingredients: ground cumin; garlic powder; onion powder; beef flank steaks; serrano chiles; Fresno chiles; red onions; cilantro; mint; dried oregano; butter lettuce; radishes; citrus vinegar; limes; tostadas; queso fresco; avocados
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    • Categories: Grills & BBQ; Sandwiches & burgers; Appetizers / starters; Main course; Cooking for a crowd; Entertaining & parties; Mexican; Vegetarian
    • Ingredients: onion powder; garlic powder; dried parsley; dried oregano; ground mustard; dried marjoram; lemons; fingerling potatoes; corn ears; poblano chiles; corn tortillas; peanut oil; queso enchilado; Mexican crema
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: oranges; limes; grapeseed oil; apple cider vinegar; Worcestershire sauce; garlic; dark Mexican beer; dried Mexican oregano; smoked paprika; ground cumin; ground cloves; flap steaks; spring onions; cilantro; serrano chiles; tortillas
    • Accompaniments: Salsa taquera en molcajete; Salsa taquera clásica
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: garlic powder; ground cumin; flap steaks; tomato juice; oranges; Mexican lager; shallots; tortillas; salsa of your choice; I Love Micheladas mix
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: garlic; white onions; manzano chiles; guajillo chiles; pasilla chiles; oranges; limes; citrus vinegar; sherry; grapeseed oil; piloncillo sugar; ground cumin; ground coriander; flap steaks; tortillas; salsa of your choice
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  • Arrachera verde
    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: basil; mint; parsley; oregano; Fresno chiles; garlic; lemons; citrus vinegar; flap steaks; tortillas
    • Accompaniments: Salsa de piña tatemada
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: guajillo chile powder; chipotle powder; ground cumin; onion powder; garlic powder; dried cilantro; soy sauce; limes; oranges; beef flanken; tortillas; salsa of your choice
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: sweet pimentón; garlic powder; onion powder; ancho chile powder; dried oregano; dried thyme; St. Louis-style pork spareribs; tomato sauce; canned chipotle chiles in adobo sauce; white onions; distilled white vinegar; Worcestershire sauce; Tabasco sauce; tomato paste; dark Mexican beer
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: cumin seeds; whole cloves; allspice berries; dried Mexican oregano; ground achiote; white pepper; garlic powder; distilled white vinegar; oranges; bone-in chicken thighs; tortillas
    • Accompaniments: Frijoles negros de la olla con nopalitos; Arroz blanco; Salsa de piña tatemada
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: dried oregano; cumin seeds; black peppercorns; garlic; lemons; bone-in chicken thighs
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: guajillo chiles; white onions; garlic; black peppercorns; whole cloves; dried Mexican oregano; grapeseed oil; oranges; seasoned rice vinegar; limes; ground cinnamon; bone-in chicken thighs
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: guajillo chiles; garlic; dried oregano; dried thyme; cumin seeds; whole cloves; allspice berries; white onions; apple cider vinegar; grapeseed oil; ground cinnamon; bay leaves; pork cutlets
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Entertaining & parties; Mexican
    • Ingredients: garlic; allspice berries; black peppercorns; bone-in pork chops; achiote paste; white onions; oranges; limes; apple cider vinegar; grapeseed oil; dried oregano; ground cumin; cinnamon sticks; salsa of your choice; tortillas
    • Accompaniments: Pickled red onions
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Notes about this book

  • carolwatson on July 24, 2023

    The recipe for Salsa Burracha Ribs has left out adding the beer to the mix. It is very much needed as it is far too acid without. Great dish.

Notes about Recipes in this book

  • Homemade tostadas (Tostadas caseras)

    • SheilaS on July 28, 2023

      Frying the tortillas in a duck fat/peanut oil mix was kind of fancy but they came out very flavorful and shatteringly crisp!

  • Frijoles negros de la olla con nopalitos

    • SheilaS on July 28, 2023

      Made these with Rancho Gordo frijol negro de vara from Chiapas and I just loved the flavor from the epazote and the nopales. I've been using these in quesadillas but they really shine in a bowl as the pot liquor is amazing.

  • Frijoles de la olla

    • SheilaS on July 28, 2023

      Made this with Rancho Gordo pintos. I don't usually add fat to beans but tried the duck fat and they came out great.

    • bernalgirl on July 04, 2023

      I’ve been making frijoles de la olla my whole life, and these are the bowl of my dreams, the kind I want bowl after bowl of at my favorite Mexican restaurant. I happened to have duck fat but I will likely try this with schmaltz or bacon drippings.

    • rmardel on August 19, 2023

      Probably the best frijoles de la olla I have ever made, and I've been making beans for decades.

  • Grilled veggies with pipián dip

    • SheilaS on July 20, 2023

      I don't have a proper grill, just a small countertop version. After 10 min, my peppers and tomatoes were soft and tender and had random stripes but weren't what I'd call thoroughly charred so I held them over a gas flame for a few minutes to blacken them up. The consistency was a very thick paste, more like a spread than a dip. The taste was OK but nothing I'd make again. I only made a half recipe and ended up with 2 and a half cups left over so it makes a lot!

    • bernalgirl on July 04, 2023

      This dip is amazing! I’d eat it on potatoes, eggs, cardboard! I had a bit of trouble getting the right consistency, I used roma tomatoes and I don’t think I grilled them long enough, my mixture wasn’t very thick, so I added more nuts and bread, and then a squeeze of lemon for balance, and still loved it but next time I’d halve the tomatoes so I could grill them on all sides and thus decrease the liquid (and concentrate the flavors. I also used a seeded jalapeño as I don’t love the flavor of habanero peppers.

  • Pickled red onions

    • SheilaS on July 20, 2023

      Nice version of pickled onions. I ended up with almost a cup of extra brine.

    • rmardel on July 26, 2023

      Nice pickled onions. The grow more complex with age. I too had extra brine, but I shoved all my onions into one large jar, rather than two smaller ones as recommended.

    • jaxcap on August 29, 2023

      I was able to make 3 x 16 oz jars using the quantities in the book.

  • Chamoy

    • SheilaS on July 21, 2023

      I made this per the recipe and it does indeed taste much better than the bottled stuff.

    • rmardel on August 21, 2023

      I made this mostly according to the recipe. I only had sweetened dried cranberries in house, rather than unsweetened, so I simply reduced the sugar. It is indeed much more flavorful than the stuff I can buy in the store, but although it is quite good, I am not sure how often I will use it.

  • Tequila colada

    • SheilaS on July 09, 2023

      I made this with the Coco Lopez brand of cream of coconut and it was sweet but also very cooling and refreshing. The acidity from the lime juice and dilution from all the ice balanced it out and I enjoyed it very much. Next time, I'll try cutting the sweetened stuff with some regular coconut milk to see how that works or looking for the evaporated coconut milk she recommends.

  • Smoky margarita de Jamaica

    • SheilaS on July 09, 2023

      I made this with blood orange juice and, even though I reduced the amount of hibiscus syrup by half, it was still overpoweringly sweet. Very pretty, though!

  • Smoky paloma

    • SheilaS on July 20, 2023

      My adjustments: no blanco tequila in the house so I used reposado, the pink grapefruit sparkler that I used has a bit of sweetness so I skipped the simple syrup and there's no instruction as to when to add that sparkling water or grapefruit soda so I just used it to top off my glass. This was light, cool and refreshing.

  • Carajillo

    • SheilaS on July 20, 2023

      I'm an Aeropress girl, not a French Press expert and usually go with 20g ground coffee for a 6 oz cup so 40g in a quart seemed on the weak side to me, especially since it was getting diluted with ice so I went with my usual proportions, measured out 4 oz of the brew + 1 oz Licor 43 to shake and was quite pleased with the result. Sweet, but not too much. Loved the touch of foam and nibbling on the cacao nibs

  • Paletas de naranja con chamoy

    • SheilaS on July 21, 2023

      As written, these are kind of an icy orange juice pop but the addition of diced orange pieces and the sweet/tart/spicy chamoy on top makes them more interesting. Based on the volumes and yield given, I believe the recipe is designed to make pops of around 4 oz. My molds are smaller so I made a half recipe, using 1/2 T chamoy per pop instead of 1 T as the recipe indicates. I made the chamoy per the recipe on p 213. A fun and festive pop.

  • Citrus and oregano pollo asado

    • bernalgirl on July 04, 2023

      This is a wonderful marinade that I may not have looked at twice except I had a guest who’s allergic to onion. This incredibly simple marinade permeates the chicken beautifully and is full of flavor. I used boneless thighs and breasts for a weeknight dinner so I only marinated for an hour with a good few glugs of olive oil added so the lemon juice wouldn’t change the texture of the meat. Will definitely make again!

  • Frijoles puercos con chorizo y atún

    • rmardel on August 19, 2023

      This the first time I have cooked Mayocoba beans and I will be cooking them again. They were excellent as simply prepared followng the author's technique of cooking the beans with a quartered onion which is later removed, much the way I was taught to cook beans with a whole dried chile which would "take a walk" through the pot before being removed. I could happily eat a bowl of plain beans cooked this way every day. But the beans were also excellent with the added spices, bacon and chorizo, a rich and satisfying meal in a bowl. I would almost think that the added tuna would be too much, except that it wasn't. I used Ortiz yellowfin tuna and it was so delicious that I frankly don't see that I would ever bother to buy and prepare fresh tuna for this dish. I also only put about half the beans in the food processor to partially chop and then stirred them back in with the remaining whole beans and the result, with the tuna, was addictively satisfying.

  • Grilled Romaine ensalada Caesar con miso

    • rmardel on July 26, 2023

      The Caesar dressing is more mellow than traditional Caesar dressing, but still umami rich. I used a slightly higher proportion of miso. I found the dressing comforting on a hot summer evening and think of this more as a summer evening, perhaps when one does not want a punch of sharp flavor. It is a good recipe to have in the arsenal, as I can see it as useful, but think I still prefer my Caesar to be a little more sharply aggressive.

  • Gelatina de Mosáico

    • pattyatbryce on July 05, 2023

      Fun and easy dessert. Light and cool for summer. Takes a bit of time, but most is just chilling.

  • Esquites

    • pattyatbryce on July 05, 2023

      Enjoyed these a lot, but make a half recipe. Or... use leftover as a great corn chowder.

  • Salsa borracha ribs

    • pattyatbryce on August 01, 2023

      Very good. Is a bit spicy, but we just reduced the Tabasco by half. Beer not mentioned in recipe, but is on ingredient list. Took a chance and put it in with everything else. Very good recipe.

  • Peel 'n' eat guajillo prawns

    • pattyatbryce on July 05, 2023

      Very spicy as written. We had precooked shrimp by accident. Made the butter sauce and cooked the garlic and chili a little. Then added lime and fish sauce, strained, and used as a dipping butter. Enjoyed it quite a bit.

  • Elotes asados with roasted garlic butter

    • shylastrath on July 24, 2023

      Used half mayo/half sour cream. Grilled corn without husks.

  • Salsa de piña tatemada

    • allisonsemele on July 27, 2023

      Quite tasty--a little too sweet for me to want much of this on chips, but it was very good on salmon and I imagine great on pork tacos. Found the minced onion in foil packets a little fussier than I felt like dealing with, so I grilled thick slices of onions and chopped them in the food processer. Used the food processer instead of the molcajete, and it worked fine.

  • Cecina Oaxaqueña

    • Stephenn31 on September 17, 2023

      Delicious! I'll make this again.

  • Arrachera verde

    • Stephenn31 on September 17, 2023

      I marinated overnight and it was delicious. I used cilantro instead of parsley, since I had cilantro and am not a huge fan of parsley. Excellent marinade, though I felt like it needed a bit more liquid to fully cover the meat while marinating.

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  • ISBN 10 1419762885
  • ISBN 13 9781419762888
  • Linked ISBNs
  • Published Apr 25 2023
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

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.

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