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Sonoran-style carne asada, burritos stuffed with charro beans, crunchy cabbage and Jackie’s famous chiltepin red salsa. Sonoran-style carne asada is not marinated. Instead the meat is finished with a bit of pineapple juice which caramelizes in the hot fire. This is one of the most popular varieties of beef and bean burritos in the Sonoran region north of the Arizona-Mexico border.
How to grill a whole, freshly caught trout, bass, perch or other freshwater fish over an open campfire using a camp grill and foil. Each fish is stuffed with lemon slices and rosemary and set on a foil-lined camp grill to cook over the open fire. In about twenty minutes you have tender, flaky, perfectly cooked grilled fish. The recipe works with any whole freshwater fish. This recipe is an excerpt from my Unofficial Yellowstone Cookbook.
How to brew a pot of coffee over a campfire with a special ingredient… eggshells! From the Arizona-Mexico borderlands cookbook author Jackie Alpers.
Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers
The secret to perfectly grilled corn in the husk for campfires or cookouts is soaking the ears first.
The photos are gold winners of the London Photography Award for Food Photography.
The original Crunchadilla! Sonoran carne asada, scallions, cheese and crunchy tortilla chips stuffed in quesadillas and re-grilled for more crunch. Many years ago, Ben Galaz owner of BK Tacos taught me how to make Sonoran carne and cebollas asada.
Sonoran-style grilled chicken made with sweet Hungarian smoked paprika mixed with hot New Mexico chili pepper, unsweetened chocolate (inspired by molés), and red wine.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
The Muddler is a tequlia cocktail made with muddled, grilled fruit, Mandarine Napoleon, tequila, and curry bitters for a hint of spice.
