Asada: The Art of Mexican-Style Grilling

ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times, Los Angeles Times, San Francisco Chronicle, NPR, Food & Wine, Wired

Bricia Lopez and Javier Cabral, the James Beard Award–nominated authors of Oaxaca, are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home.

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal all...