La Parilla: The Mexican Grill
On Mexico's balmy, moonlit beaches, flower-filled private patios, and bustling city streets, nightfall signals the lighting of the grill - la parilla. Friends and family gather around the fire as tangy ribs, lean steaks, and delicate red snapper sizzle. Conviviality and music accompany the dancing flames. The festive spirit is captured in this beautifully photographed cookbook, which offers clear, simple recipes from the Mexican grill to turn any meal into a lively celebration. In La Parilla, acclaimed chef Reed Hearon reveals the simple glories of this south-of-the-border grilling tradition with dozens of easy-to-prepare recipes, all in his inimitable signature style. He shows how to create the flavorful marinades that Mexican cooks call recados, intended to bring out the natural flavors of fish, poultry, beef, pork, vegetables, and even fruits, as well as how to make vibrant salsas to enliven every course of the grilled meal - providing an unexpected and delightful accent. Fabulous entrees, including Spicy Quail with Green Chorizo and Pork Ribs with Tamarind Recado; zesty accompaniments, such as Grilled Corn on the Cob with Chipotle Rub and Lime; and tempting desserts, like Grilled Tropical Fruits in Banana Leaves, fill this collection of inspired dishes. Uniquely satisfying and undeniably sophisticated, the recipes in La Parilla will fire up your next fiesta with the flavors of the Mexican grill.
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introduction 11 grilling the mexican way Ingredients techniques equipment
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achiote allspice avocado avocado leaves banana leaves beef black pepper brown and soft butter cajeta chicken Chipotle Rub cilantro cloves garlic coarsely chopped container or food corn corn oil cream cup water dish dried Mexican oregano epazote fish flavor food processor fresh cilantro freshly ground black Garlic Rub garnish grill and cook grill and let ground black pepper Guacamole habanero chiles hierba santa hot fire hot tortillas inches ingredients jalapeno kosher salt lamb leaf let burn let marinate Light the grill lime juice marinade meat medium fire medium-high heat Mexican oregano Mexico molcajete mushrooms nonreactive container nopales Oil grill olive oil pan-roasted until brown peeled pineapple poblano pork pounds Pumpkin Seed queso fresco recipe refrigerate roasted Rub page 31 Salsa page 39 sauce scallions season Serves Shake off excess skin side sliced spice spicy steak tablespoon teaspoon teaspoon kosher salt toasted tomatillos tomatoes tortillas V4 cup warm wrap