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.
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.
From
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
from La Parilla
from Kate's Global Kitchen
Back to the main Mexico page
Mexico on Wikipedia
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This page modified January 2007

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