VegetablesCharcoal Grilled Corn, Elote Style
Corn over charcoal, then rolled in mayonnaise, cheese, chilli and lime. The char is not decoration, it is a flavour the vegetable cannot produce any other way.
SteakCarne Asada, Mexican Grilled Steak
Mexico's great grilled beef: thin steak marinated in lime, orange, garlic and chilli, seared hard and chopped for tacos. Bright, smoky and fast.
ShoulderAl Pastor Pork Skewers
Mexico by way of Lebanon: spit-grilled pork marinated in dried chillies, achiote and pineapple, the Middle Eastern shawarma technique that Lebanese immigrants brought to Mexico City.
Mexican grilling treats char as an ingredient rather than an accident. Chillies, tomatoes, onions and garlic are blackened deliberately before being made into salsas, and corn is grilled hard before being dressed.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Charcoal Grilled Corn, Elote Style | Direct heat | 230 to 290°C (450 to 550°F) | 12 min | Charred |
| Carne Asada, Mexican Grilled Steak | Direct heat | 290°C (550°F) and above | 8 min | 55°C (130°F) |
| Al Pastor Pork Skewers | Direct heat | 230 to 290°C (450 to 550°F) | 20 min | 70°C (160°F) |
Techniques used
Direct heat. Food straight over the coals. Fast, fierce, and finished before the inside overcooks.
Cookers these suit
Drum smokers. Foukou rotisseries. Kamado grills. Kettle grills. Portable grills.