Steven Raichlen's Barbecue! Bible

Mexico

Pico de Gallo

Photo by jeffreyw This simple salsa is a constant on Mexico’s culinary landscape. The name changes from region to region (pico de gallo in the north; salsa mexicana in the […]

Read More →

Steaks from Hell

This recipe literally is steaks from hell. It comes from an unassuming steak house in Jaurez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell.

Read More →

Green Chile Chicken Under Bricks

Mexicans keep chicken breasts moist by grilling them under stones. Here’s a New Mexican version, redolent with garlic, cilantro, and lime.

Read More →

Salsa on the Coals

This salsa looks cool as all get-out as you prepare it (your guests will be amazed to see tomatoes, onions, and jalapeños burning away on the embers) and the resulting […]

Read More →

Windy City Mexican Grilled Corn

This may be the most singular grilled corn you’ve ever eaten. I first tasted it at the Maxwell Street Market near the Mexican-American neighborhood of Pilsen in Chicago. Mayonnaise, cheese, […]

Read More →

Mole Poblano

Mole poblano is Mexico’s most famous sauce—a dark, rich, rib-sticking gravy brewed from nuts, raisins, chilies, spices, and chocolate.

Read More →

Barbecue University™ Chili Verde

Though this is a relatively easy recipe, it does require you to control your grill temperature. The chiles and onions are charred over high heat, then smoking temperatures are required […]

Read More →

Grilled Quesadillas

Ten years ago, few North Americans had ever heard of quesadillas. Now, we can’t seem to live without them. These Mexican grilled cheese “sandwiches” (tortillas sandwiched with chilies and cheese) […]

Read More →

Salsa Verde

Mexico’s ubiquitous “green salsa,” salsa verde is made with a ground cherrylike fruit called tomatillo that’s prized for its refreshing tartness (it’s available in most supermarkets). Tradition calls for the […]

Read More →

Salsa Borracha (Drunken Salsa)

This is one of Mexico’s most unusual salsas. Bitter and piquant, it’s not the sort you’d serve with chips, but barbacoa (pit-roasted lamb or goat) just wouldn’t taste right without […]

Read More →