You probably know carne asada tacos, but the word asada embraces so much more than that, says Bricia Lopez in her new cookbook, Asada: The Art of Mexican-Style Grilling. It’s an event.
“The smell of asada is an invisible cloud of joy that forever lingers around the streets of Los Angeles,” says Lopez, co-owner of the legendary local Oaxacan restaurant Guelaguetza. “In a city like L.A., where the taco is a way of life, backyard asada culture is as respected as church on Sundays.” Families pass down secret recipes or always shop at their favorite carniceria (meat market) for marinated beef, pork and chicken. And, yes, seafood can be on the menu, too.
For old-school Mexican grilling, Lopez favors a charcoal grill, which imparts smoky ĥavor. New-style electric and pellet…
