LA Parilla: The Mexican Grill. Este artículo no está disponible.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.

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 range of possibilities for grilling, Mexican style, with over 80 sensational recipes for everything from a simple snack to a fullfledged fiesta. Easy-to-follow instructions for creating sumptuous appetizers, entrees, and even desserts ensure carefree grilling, indoors or out. Topped with one of Hearon's scintillating signature marinades, salsas, or dry-rub recados, fish, meat, poultry, vegetables, and fruits sizzle to perfection. With a section on both grilling techniques and alternative cooking methods that do not require a grill, as well as a listing of sources specializing in unusual ingredients, this lavishly photographed volume makes it easier than ever to add a Mexican accent to any table.