Asada--The Art of Mexican-Style Grilling by Biria Lopez

This is a cookbook selection for my cookbook group, and it has been quite a while since I have cooked out of a cookbook that was this popular in my household. The authors are from Oaxaca and their first cookbook covers that regional Mexican food. This is largely about grilled food, and it is exceptional. The marinades are the true highlights, where the protein is marinated in a flavorful sauce, and usually for a pretty short period of time, so that if you made it ahead of time, it was an easy midweek meal. The three version of rice: white, red, and green--the colors of the flag of Mexico--and they are all stellar. The salsas are on the hot side, but the hotter chilies could be subbed for less hot chilies and the six we have tried are all very flavor. They use avocado oil in their flour tortillas based on the ones made by Carmelo's in Lawrence, KS, which are the best commercial flour tortillas I have had. I recommend this highly, and even if you have a robust Mexican food section in your cookbook collection, this one should have a place on your shelf.