La Parilla: The Mexican Grill by Reed Hearon

  • Grilling poultry (page 20)

    from La Parilla: The Mexican Grill La Parilla by Reed Hearon

    • Categories: Grills & BBQ; How to...
    • Ingredients: poultry of your choice
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Notes about this book

  • DKennedy on April 30, 2018

    Refried Black Beans with Plantains, p. 107 - Made to serve as part of our supper club menu. Wonderfully flavorful (we cooked with seasoned lard and added pork renderings). Freezes well. Used 1 1/2 pkgs of Rancho Gordo beans.

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  • ISBN 10 0811810348
  • ISBN 13 9780811810340
  • Published May 30 1996
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill, la parilla, defines the essence of Mexican cooking. Acclaimed chef Reed Hearon's exciting new cookbook explores the limitless possibilities for grilling Mexican style, with more than 80 sensational recipes for everything from snacks to a full-fledged fiesta.

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