the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

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Mint Recado

Makes about 3/4 cup

This brightly flavored recado marries well with goat and lamb and is also very nice on fish such as fresh sardines or sea bass. Cut slashes in the meat or fish and press the recado into the flesh. Let sit an hour or so, covered and refrigerated, before grilling.

1 medium-sized white onion
40 fresh mint leaves
1/2 cup fresh cilantro leaves
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
8 whole allspice, freshly ground

Finely chop the onion, mint, and cilantro together by hand or pulse together in a food processor. The ingredients should all be chopped the same size. Transfer to a bowl and mix in the salt, pepper, and allspice. Use immediately.

La Parilla: The Mexican Grill
By Reed Hearon
Photographs by Laurie Smith
Chronicle Books, 1996
Price: $19.95, paper
ISBN: 0-8118-1034-8
Reprinted by permission


Mexican Recipes

from La Parilla

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This page modified January 2007