Steven Raichlen's Barbecue! Bible

Posts Tagged ‘Mexican’

Tonight: Fabulous Fish Tacos

Tonight: Fabulous Fish Tacos

Whether you’re observing the last Friday of Lent by abstaining from meat or simply looking for lighter dining options now that spring’s officially launched, take a cue from south-of-the-border: serve grilled fish tacos tonight. (The community fish fry will get along just fine without you.) In coastal Mexico, from the Baja peninsula to the Yucatán, fish tacos are not so much a recipe as an appetizing equation: fish + wrappers + condiments = fish tacos. Consequently, they’re infinitely customizable. There’s the protein: impeccably fresh fish, minimally...

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Try This: Smoked Mexican Barbacoa

Try This: Smoked Mexican Barbacoa

You could call it Mexico’s version of soup and a sandwich. But you would be seriously understating barbacoa’s charms. Few Americans—with the exception of some who hail from South Texas—have ever tried barbacoa (Or even heard of it.) And those who have can’t be sure if they’ve had an authentic experience or not. Because like so many dishes in the barbecue pantheon, barbacoa has been reinterpreted by contemporary cultures—in Mexico alone, from Puebla to the Yucatán, it has morphed into something...

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Celebrate Cinco de Mayo with a Grilled Feast

Celebrate Cinco de Mayo with a Grilled Feast

Today is Cinco de Mayo—May 5—and tonight, Mexican-themed restaurants and bars will be crowded with American revelers who are not quite sure what they are celebrating. If queried, many would say they’re honoring Mexico’s Independence Day. (Sorry, but that’s actually September 16.) For the record, Cinco de Mayo marks the anniversary of a battle for Puebla fought in 1862. A barefoot and under-equipped Mexican army miraculously defeated the French in a fight reminiscent of David and Goliath. But why let the facts get between...

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The Salsas of Mexico

The Salsas of Mexico

Photo (clockwise from left): Grilled Tomatillos by Taz; Pico de Gallo by jeffreyw; Mango Salsa by Maggie Hoffman Quick: what’s America’s preferred condiment? Ketchup? Mustard? Mayo? No, mis amigos: it’s salsa. Born in pre-Colombian Mexico, this ancient condiment uses every flavor blaster in the New World arsenal—chilies, tomatoes, alliums, citrus, even squash seeds. And if you think salsa comes solely tomato red or tomatillo green, you haven’t experienced melon, papaya, or pineapple salsa. You should. Think of salsa as edible house music: the mellow fruitiness of tomatoes or tomatillos (yes, botanically both are fruits) electrified by fresh or dried chilies. The buzz of fresh...

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