L. A. Mexicano – Review, recipe and giveaway
October 3, 2017 by Jenny
L.A. Mexicano: Recipes, People
& Places by Bill Esparza is far more than a cookbook –
it is an study of the Mexican culture of Los Angeles – including
recipes, profiles of chefs, bakers, cocktail makers and vendors;
along with neighborhood guides that point readers to the best
markets, taco trucks, restaurants, bars and more.
100 stunning photographs of the people and food of Los Angeles are also included making this a book for cooks as well as those who want to explore the city’s offerings . Profiles of chefs and directories of resources including taco truck and restaurant addresses, phone numbers and recommendations of what to try at each vendor, makes this the ultimate guide book and cookbook. Examples of recipes include Chicken relleno negro, Chirmole stuffing, and Isthmus-style cornbread.
Special thanks to the publisher, Prospect Park Books, and the author for sharing a recipe with our members today as well as providing two copies of L. A. Mexicano in our contest open to US members. Be sure to scroll to the bottom of this post to enter.
Steak fajitas
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This dish goes back to Josef’s childhood, reflecting the multicultural flavors of Tex-Mex cuisine – fajitas, a beloved and oft-ridiculed dish that is not much different from its Mexican relatives, the discada and the alambre. The main difference is that fajitas are more about fine cuts of steak than the bacon, hot dogs, chopped meat, and chorizos you’ll see in Chihuahua, Coahuila, and Nuevo León, and the alambres of Central and Southern Mexico are mixed with melted cheese. Discadas and alambres are served in tacos, but fajitas are a big Texas meal served on sizzling hot skillets. This is Josef’s L.A. version of the dish, served on a regular plate – no pyrotechnics here.
Serves 2 to 3
- 1/4 cup Worcestershire sauce
- 1/8 teaspoon chile powder
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon granulated garlic powder
- 1 tablespoon coffee grounds (preferably fresh)
- 1 ½ teaspoons brown sugar
- 1/8 teaspoon kosher salt
- 3/4 pound skirt steak, trimmed
- ¼ cabbage (wedge)
- Vegetable oil for cooking
- ½ white onion, julienned
- 2 poblano chiles, stemmed, membranes removed, seeded (seeds reserved), and julienned
- 6 flour tortillas
At least 2 hours before cooking, place Worcestershire, chile
powder, paprika, pepper, garlic powder, coffee grounds, brown
sugar, and salt in container with a lid. Stir to mix well. Add
steak to the container and make sure marinade coats the meat
evenly. Seal container and set aside in the refrigerator to
marinate.
Prepare a grill or cast iron skillet set to high heat and cook steak for 2 minutes on each side for medium rare. Remove to a cutting board and let it rest for about 5 minutes. If using a barbecue grill, lay down a piece of aluminum foil so the cabbage doesn’t fall through the grates. Rub cabbage wedge with oil and grill until it gets good grill marks, about 5 minutes. Move to cooler side of grill and continue cooking cabbage until it is cooked through, about another 5 minutes.
Put a skillet over high heat, pour in about 1 1/2 tablespoons oil, and sauté the onions, chiles, and a pinch of the chile seeds, stirring frequently, for 3 to 4 minutes. Remove skillet from the heat.
Slice steak in thin strips, cutting against the grain. Toss steak in the skillet with the sautéed vegetables and give the mixture a quick stir. Arrange immediately on a plate with the grilled cabbage wedge and warmed flour tortillas. Serve with Mexican rice and beans if you like.
Recipe courtesy of Bill Esparza adapated from Chef Josef Centeno, Bäco Mercat & Bar Amá from L. A. Mexicano, 2017, Prospect Park Books. Photo credit: Staci Valentine.
The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Please be sure to check your spam filters to make sure you receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 10th, 2017.
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