Carne asada season is here: let's fire up the grill! From unctuous bone marrow and picaña tacos to a perfect pollo al carbon and the mushroom al pastor upgrade you never knew you needed, we've got your grill game on lock.
Arnie Tex's Beef Fajitas
Arnie Tex prepares his fajitas (which outside of South Texas might be known as carne asada tacos) quite simply: a rub of salt, pepper, and garlic that lets the meat sing and makes room for a colorful array of toppings. If the recipe sounds pretty perfect, that’s because it is.
Poc Chuc aka Citrus-Marinated Grilled Pork
Thinly sliced pork is marinated in bitter orange, cooked on a hot grill, and then served with tortillas, pickled onions, and salsa, delivering complex flavor that comes together without much muss or fuss.
Mushroom Al Pastor
Thanks to achiote, three types of chiles, and Mexican oregano, this mushroom version of traditional al pastor brings big, bold flavor to the table.
Picaña and Bone Marrow Tacos
The only thing better than rich, juicy picaña steak (also known as sirloin cap)? Serving it in a taco with warm, buttery bone marrow fresh off the grill.
Pollo Al Carbon
This Yucatecan-influenced grilled chicken is juicy, with a hint of sweetness and acidity, just the right amount of heat, and a kiss of smoke, courtesy of the grill.
Ribeye Costra Tacos
This over-the-top taco layers smoky grilled ribeye, roasted bone marrow, crispy cheese, fiery Monterrey-style salsa, and fresh onions and cilantro into one unapologetically rich, unforgettable bite.
Tacos Campechanos
Campechano loosely translates to "mixed," meaning you get a variety of proteins. This version combines smoky diezmillo and spicy longaniza for a taco that's rich, juicy, and greater than the sum of its parts.
Salsa Divorciada
This salsa combines the sweetness of charred tomatoes with the brightness of tomatillos for a smoky, vibrant salsa that delivers the best of both salsa roja and salsa verde.
