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Spice Blends A Culture

One of the best ways to learn about a culture is by examining the way its people eat. How do they see food? What role does it play? What techniques have they developed for creating meals using their indigenous foods?

Cookbooks are like snapshots of a people. This book in particular, La Parilla, captures the Mexican culture by examining the mainstay of their kitchens, the simple grill. Grilling in Mexico is an integral part of the lifestyle. Author Reed Hearon masterfully details the ingredients used -- ingredients not found in other countries or at least not in the same combination. He notes the use of "recados" -- spice blends that mimic in function but not in taste the garam masalas of India, or France's herbs de Provence. What a country does with its native fruits and vegetables also paints a picture of the resources, terrain and climate. In Mexico, the heat of the chiles causes sweat, making us cooler, while banana leaves act as both cooking vessels and flavoring agents.

Take a trip beyond the tacky border towns, past the cantinas, and go deep into the interior of Mexico. You'll be treated to Charred Habanero Salsa, Red Snapper, Duck and Pomegranite Tacos, and other everyday foods bursting with flavor from La Parilla.

The Mexican Grill
Introduction to La Parilla
What to Eat
Mexican recipes:
from La Parilla
Charred Habanero Salsa
Duck and Pomegranate Tacos
Grilled Snapper with Charred Habanero Salsa
Mint Recado
Quick Achiote Recado
Summer Tomato, Avocado and Chile Salad
Traditional Achiote Recado
from Kate's Global Kitchen
Epazote & A Pot of Pintos
Mexican Cheeses: The Whole Enchilada
Mexican Shredded Chicken & Toasted Corn Soup
Muy Sabroso! Southwestern Snacks
South of the Border Salads & Salsas
Tequila Fiesta Recipes: Red, Green and White
More Mexican recipes:
Avocado Soup (Sopa de Aguacate)
Caramel Custard (Flan)
Chicken with Mole Sauce
Corn Tortillas with Tomato Sauce (Entomatadas)
Eggs in Tomato Sauce (Huevos Rancheros)
Enchiladas with Green Sauce (Enchiladas Verdes)
Grilled Chile and Cheese Tortillas (Quesadillas)
Hominy Soup with Greens (Pozole Verde)
Mexican Sausage (Chorizo)
Pickled Chiles and Vegetables (Chiles en Escabeche)
Roasted Chile Peppers
Stewed Potatoes (Papas Guisadas)
Stewed Zucchini (Calabacitas Guisadas)
Tomatillo Salsa (Salsa Verde)
Tomato Sauce (Salsa Ranchera)
All countries

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