Asada

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.

Bricia Lopez and Javier Cabral co-authored Oaxaca.Lopez comes from a long lineage of Oaxaca Mezcal craftsmen, and grew up in her grandmother’s kitchen. Lopez is the co-proprietor of Guelaguetza. Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles Times, Saveur, and Lucky Peach. They both live in Los Angeles.

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