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