"I saw the pictures in the article, and I realised how much I missed doing the asadas in 20 ," she said. Her inspiration for the second book stemmed from an article on Bloomberg that featured the components of her asada. In 2019, Lopez wrote her first book, Oaxaca: Home Cooking from the Heart of Mexico, celebrating her family history and the vibrant food of the region. In 1994, her family opened a Oaxacan restaurant called Guelaguetza, which she currently runs with her three siblings. Lopez was born in Oaxaca but moved to Los Angeles when she was 10.
It's a moment for us to get together with family." "Asadas are about love, friendship, family and community," said Bricia Lopez, author of the new cookbook Asada: The Art of Mexican Grilling. "Every Mexican household has a big asada. The meal includes sizzling marinated meats, seafood, rice, beans, salsas and ice-cold beer cocktails.įor the Mexican communities living in Los Angeles, asadas are a joyful nod to their heritage and a time to gather. The asada is in essence a barbecue, where a smoking grill serves as the focal point for anywhere from six to 60 people gathered on a warm night in a back garden or at the local park. But in Mexico and Los Angeles, carne asada is also a social event. Carne asada, as many people know it, is grilled marinated steak, often eaten in a taco or burrito.
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