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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.
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.
- GenresCookbooks
144 pages, Paperback
First published January 1, 1996
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September 7, 2008
I borrowed this book (which is much more than a mere cookbook) from the library and after having re-checked it twice (the limit), I fully intend on purchasing it. Though I've only made a handful of the recipes, they are amazing! There are several pages that describe all sorts of ingredients, including peppers of all kinds, spices, oils, and specialty Mexican ingredients. The thorough instructions on cooking methods & techniques are extremely helpful, guiding you through pan-frying (a dry fry that roasts peppers, tomatoes, onions, and garlic), grilling all sorts of meat & seafood, and safe handling of peppers. There are even several recipes for side dishes (such as the Rajas with Cream - yum!), desserts, and a section on hosting a Fiesta. I thoroughly enjoyed this book and highly recommend it for anyone who loves to grill, and anyone who loves Mexican food and wants to try some traditional recipes!
Displaying 1 of 1 review