Carne asada is more than taco.
In the backyards of millions across Southern California, an asada signifies more than meat. It symbolizes friends, family, good music, cool drinks, and good times, which revolve around the promise of succulent barbecued beef with all the trimmings. In a city like Los Angeles, where the taco is integral to living, the backyard Asada lifestyle is just as revered as the church on Sundays.
Inviting an individual to a carne asada dinner is a show of respect, love, generosity, and friendship. It’s a way to welcome your guests and feed them like family. A traditional asada could be as intimate and significant as you’d like. There is no need to celebrate for any other reason than to gather your family members and make an asada.
My memory of hosting my first dinner party in my home will never fade. It was a moment of transition and the only moment in my life I could feel like an adult. I was worried that my marinades would not last, that I’d have to eat more food, and that my mom would think my salsas were tasteless. The world has changed a lot since the time I first started. Let me describe what a typical asada would look like in my current home.
My asanas usually start with a brief guest list that eventually grows to a size of. I begin the preparations the night before the meal by marinating the meat, soaking the beans, and then making salsas. With hands that smell of onion and garlic, I say goodnight and make every effort to rest as much as possible.
The following day I got up to a message from my sister that said her boyfriend’s brother and his two friends were visiting the town. They’re attending the asada, and I know I don’t have the time to marinate any extra meat. This is why trusting your local Mexican supermarket is crucial. Every family has a favorite carniceria and(meat market) to which they keep loyal and defend the finest marinated beef, pork, and chicken.
I get up, and before leaving for work, I cook a large pot of beans in the oven. I drive to my favorite Mexican supermarket and buy some pounds of seasoned pollo asado, an arrachera (skirt steak), chicharrones, and a few additional cheeses. I arrive home to another message, this time from my brother. He’s letting me know that he’s traveling with two more friends. I’m glad I picked up the extra kilogram of marinated arrachera. I inspect my beans; they’re perfectly cooked. I begin to put together fruit salad and then the chicharrones and the cheeseboard, aware that I’ll be hosting the occasional guest arriving at any moment.
The time of an Asada’s beginning is more of a “suggested time of arrival”. Each person has their idea of when the asada is supposed to start. I prefer to inform people that it’s 2 pm. The crowds will begin to arrive around three p.m. and can be as late as p.m. My younger sister usually is the first one to come. I want to think her reason is that she’s not got children, but then again, those who show up at the right time for an asada are an individual on their own.
While an asada typically occurs outdoors in my house, it begins in my kitchen. I’m still deciding whether to be ready for my first guest. They’re the ones who get a glimpse of the storm before they can see the calm. I’m either warming up my beans, making my assortment of salsas, or making a frantic Agua Fresca for my children. The grill will start about 1 hour later after the initial guest arrives.
A typical night of carne asada, family, and friends is as follows: An unintentional tuition HTML1 drinks plenty of alcohol. Then it starts to reminisce about the times the tio was young and the different times. A primo and a companion “go for a walk” and come back extra giddy and hungry. Your niece or nephew is lying in a chair near the booming speaker. Only the most loyal friends stay until late to help you clean up before heading home.
An appropriately-prepared and planned asada dinner could mean the difference between a great time at your celebration or feeling like it was merely an extra day at work. It is a good thing that a backyard-style asada is very tolerant. Many of us prefer meat that is far over “well-done.” Burned, even, or what Mexicans like to call as well doradito (“extra crisp”).
Making carne asada and hosting is easier and more efficient the more you try it. It is eventually possible to create a plan and understand what time it will take to start the fire and the length of time your guests typically are, and how to get an unbeatable ratio of tortillas to people and a meat-per-person proportion (for me, it’s a half 1 pound for each person). Always remember that throwing a carne asada dinner is an act of affection.