‘Asada The Art of Mexican-Style Grilling’

Considering how crazy Californians are for carne asada, this cookbook may become the season’s bestseller. Los Angeles chef-restaurateur Bricia Lopez and food blogger Javier Cabral, who co-wrote the 2019 bestselling cookbook “Oaxaca,” have now turned their attention to SoCal’s backyard barbecue scene, where asada isn’t just the meat you cook but the get-together you hold.

You’ll find yourself salivating over “Asada” (Abrams, $40), with its 100 recipes supplemented by sizzling photos. Should you start off with the Carne Asada Clásica or try the spiced Michelada carne asada or the chimichurri-inspired arrachera verde? Other meats and seafood get their share of attention too, with recipes for Salsa Borracha Ribs, Pollo Yucateco Asado and Four-Chile Snapper.

“Las aguas” and “las salsas” are also reimagined by Lopez and Cabral. Check out their innovative toasted corn horchata, watermelon and lime zest agua fresca and bone marrow salsa. And even if you think your pico de gallo recipe is the best, who isn’t always looking for what the authors call A Better Pico?

These experts also share a few old-school secrets. For example, they write, your “tio” (uncle) was onto something when he cleaned the barbecue grill with an onion. Turns out “onions contain a surprisingly high amount of an antimicrobial compound named allicin.” And savvy cooks in Mexico add a little orange soda to the cóctel de camarón asado (shrimp cocktail) marinade for a sweet-tart kick.