Synopses & Reviews
From the steamy jungles of the Yucatán to the verdant valleys along the Andes,
Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling.
In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout.
Whether you’re hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started—and keep your amigos coming back for more.
Synopsis
Respected Latin chef and cooking teacher Lourdes Castro takes readers on a culinary tour of the Americas, firing up 90 recipes arranged into ten grilling fiestas that feature authentic Latin American flavors, all tailored for the home cook or backyard griller.
Lourdes Castro celebrates traditional Latin American grilling with country-by-country party plans and menus including beverages, starters, entrees, sides, and desserts. All recipes are formulated to work seamlessly for U.S. kitchens and barbecues, and Castro outlines tips on ingredients, flavor variations, and entertaining ideas throughout. In addition to steak and other grilled meats, Castro includes options for chicken, fish, shrimp, and vegetables. Whether one is hosting a festive Brazilian Rodizio kicked off with caipirinhas and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Caramel-filled Crisp Wafer Sandwiches for dessert, Latin Grilling is sure to get the party started—and keep the amigos coming back for more.
About the Author
A Miami native, LOURDES CASTRO has served as a personal chef and nutritionist for high-profile clients, such as Cristina Saralegui and professional athletes, and as an associate of the James Beard Foundation. A highly regarded Latin chef and cooking teacher, Castro is the author of Simply Mexican and Eat, Drink, Think in Spanish. She currently teaches food science at New York University and is the director of the Culinary Academy at the Biltmore Hotel in Coral Gables, Florida. Find out more at www.lourdes-castro.com.
Table of Contents
Introduction {6}
Guide to Grilling {8}
Mexican Frontera Cookout {16}
Yucatecan Barbecue {40}
Nicaraguan Ranch Roast {56}
Cuban Cookout {70}
Northern Andean Barbecue {92}
The Peruvian Grill {104}
Patagonian Asado {126}
The Argentine Grill {140}
Chilean Seafood Cookout {158}
Brazilian Rodizio {170}
Acknowledgments {186}
Index {187}