Asadas are synonymous with gatherings of friends and community – and smoky grilled meat seasoned with traditional Mexican spices. In this mouthwatering resource, James Beard Award–nominated authors Bricia Lopez and Javier Cabral explain and explore the eight crucial elements of any carne asada, from botanas (appetizers) to cocktails to desserts.

• Contains more than 100 recipes.
• Recipe highlights include Cauliflower and Jalapeño en Escabeche, Carne Asada Enchilada, and Peel 'n' Eat Guajillo Prawns.
• Hardcover, 272 pages.