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Recipes Archives - Traveling American https://travelingamerican.org/category/recipes/ Exploring global cultures through food, travel, and storytelling Sun, 04 May 2025 17:25:23 +0000 en-US hourly 1 https://wordpress.org/?v=7.1 https://travelingamerican.org/wp-content/uploads/2024/06/cropped-Flag-Only-Logo-2-e1719322713762-1-32x32.png Recipes Archives - Traveling American https://travelingamerican.org/category/recipes/ 32 32 Spaghetti Pesto https://travelingamerican.org/spaghetti-pesto/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-pesto https://travelingamerican.org/spaghetti-pesto/#respond Sun, 01 Sep 2024 19:26:43 +0000 https://travelingamerican.org/?p=5021 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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Spaghetti Pesto

A Simple and Fresh Italian Classic

Cooking isn’t just something I do; it’s where I find my rhythm, my comfort, my chaos. Down in South Mississippi, I’m surrounded by fresh seafood, all the shrimp, oysters, and fish you could dream of, but when it comes to authentic Italian ingredients, it’s a little trickier. So, I grow my own herbs, keep things as fresh as possible, and never shy away from experimenting. One of those experiments? Spaghetti Pesto—a dish that doesn’t need to shout to make its point.

The Real Secret of Spaghetti Pesto

There’s this notion in America that Italian food means drowning pasta in heavy, meat-laden sauces. But real Italian cooking isn’t about excess; it’s about letting each ingredient pull its weight. My Sunday kitchen becomes a mad scientist’s lab, pots clanging, knives chopping, and ideas coming to life. One Sunday, staring at a pile of leftover spaghetti, I threw together a quick pesto, and just like that, a new family favorite was born. My son couldn’t get enough, and suddenly, simple became king.

Simplicity at Its Best

Spaghetti Pesto is bare-bones cooking at its finest—no frills, no fuss. A handful of basil, a clove of garlic, pine nuts, a good chunk of Parmesan, and olive oil—toss it all together, and suddenly, you’ve got magic. Each bite reminds you that less really can be more. It’s the kind of dish that doesn’t need to prove itself; it just is. No heavy sauces to mask the flavor, no need to dress it up—just honest, straightforward food that knows exactly what it’s doing.

Sometimes, Simple is All You Need

In cooking, there’s beauty in restraint, in letting the ingredients do the talking. Spaghetti Pesto isn’t just a dish; it’s a reminder that great food doesn’t have to be complicated. It’s about knowing when to stop, when to let things be, and when to just enjoy the hell out of what’s on your plate. Next time you find yourself staring at a pot of boiling water and some spaghetti, skip the overkill. Go for pesto, keep it simple, and let each bite tell you everything you need to know.

If you’re interested in more recipes that I have learned from my travels, check out TravelingAmerican.org/Recipes.

Spaghetti Pesto

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time

3 M

Servings:
3

INGREDIENTS

1/2 box of thick Spaghetti Noodles

2 tbsp Rock salt for pasta water (your water must be as salty as the ocean!)

4 tablespoons of Pesto (More if you like the flavor)

4 cloves Garlic

2oz of Unsalted Butter

6 tbsp Extra Virgin Olive Oil for topping

A block of Parmesan Cheese (Hand shredded)

US Customary – Metric

Instructions

1. Start boiling water and add the salt. The water must be as salty as the ocean. Once boiling at the noodles. You want your pasta        to be al dente (just a very little toughness, it shouldn’t be soft and mushy), cook according to exact package directions – if it says       10-13 minuets then cook it for 10 minuets.

 

2. Finely chop 4 cloves of Garlic

 

3. Add the three tablespoons of unsalted butter to a pan and just let it melt and then add the garlic and cook low for no more than        30 seconds.

 

4. Add the four tablespoons of Pesto to the melted butter and garlic. Bring this up to simmer for three minuets.

 

5. Once noodles are cooked, use tongs to remove all the past from the pot and add it to the sauce pan. Remember to save the pasta       water until the end.

 

6. Toss the Pasta in the pan or use the tongs to stir it around and fully coat every noodle. Add a three or more ounces of pasta                 water if the noodles are sticking together. Add more Pesto, if needed. Pest is a very powerful flavor so do a tablespoon at a time         and taste it until you’re satisfied.

 

7. Grate Parmesan Cheese all over the pasta. Get carried away! Gate until your ancestor’s say that is enough.

 

8. Toss or mix the Spaghetti one last time before plating.

 

9. Use tongs and a spoon to twirl the spaghetti around the tongs while using the spoon to keep it from falling of the end of the                 tongs and plate!

 

10. Add an 1-2 ounces of Olive Oil to the top of the Spaghetti on the plate. This is vital to bring out even more flavor.

 

11. You can add more cheese over the plate if you wish. Plate your pasta and garnish with one or two Basil leaves and serve!

Notes

  • This dish is fast and very easy to make. You can feed everyone with a Michelin Star level dish from start to finish in less than 15 minuets. The trick is to start to boil the water        and prep while the water it starting to boil.
  • Cook the Pesto in the pan for a few minuets. Let it simmer before you add the garlic.
  • Please cook the Garlic for no more than 30 seconds on a medium-low temperature. As soon as you smell the garlic, the garlic is done! Remove from heat.
  • Don’t be afraid to add more Pesto that I recommended. It all depends on how much Spaghetti you are cooking. Taste as you go!
  • Please don’t forget to pour the Olive oil on the spaghetti before serving. This is a vital step to enhance the flavor.

The post Spaghetti Pesto appeared first on Traveling American.

]]> https://travelingamerican.org/spaghetti-pesto/feed/ 0 Spaghetti Pomodoro https://travelingamerican.org/spaghetti-pomodoro/?utm_source=rss&utm_medium=rss&utm_campaign=spaghetti-pomodoro https://travelingamerican.org/spaghetti-pomodoro/#respond Fri, 30 Aug 2024 17:43:42 +0000 https://travelingamerican.org/?p=4947 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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Spaghetti Pomodoro: A Classic, Simple, and Delicious Italian Pasta

Spaghetti Pomodoro is a kind of alchemy that happens in a hot pan with just a few honest ingredients. This dish isn’t about fancy tricks or Michelin stars—it’s the kind of meal you’d find in a tucked-away trattoria, far from the tourists and their Instagram filters. It’s about restraint, a little patience, and knowing that sometimes, less is more.

Picture this: blistering heat, the late afternoon sun beating down on a sleepy Italian kitchen. Tomatoes, still warm from the vine, get tossed into a skillet with a heavy glug of olive oil—none of that cheap stuff, mind you, but the kind that smells like cut grass and sunshine. When garlic hits the oil, the room fills with a smell that’s equal parts nostalgia and comfort. It’s the smell of your Nonna’s kitchen if you were lucky enough to have one. Or maybe it’s the memory of that first trip to Rome when you wandered into a back-alley restaurant, famished, and were served the most honest plate of pasta you’d ever tasted.

This isn’t about showing off; it’s about doing justice to ingredients. Fresh basil gets torn—not chopped—to keep its integrity, tossed in at the last second so its peppery, floral punch doesn’t get lost in the sauce. You finish with a dusting of Parmigiano-Reggiano, just enough to remind you that sometimes, life can be rich and uncomplicated.

The Ultimate Equalizer

Spaghetti Pomodoro is the ultimate equalizer. It’s there when you’re broke, tired, or just in need of something that feels like home. It’s the taste of summer, of simpler times, of slowing down and savoring the little things. It’s pasta with a purpose.

If you’re interested in more recipes that I have learned from my travels, check out TravelingAmerican.org/Recipes.

Spaghetti Pomodoro

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time

5 M

Servings:
4

INGREDIENTS

1/2 box of thick Spaghetti Noodles

25oz of Cherry tomatoes (the plastic container full of cherry tomatoes)

Bunch of Fresh Basil (No, dried will not do, buy it from the organic section or grow it)

4 cloves Garlic

6 tbsp Extra Virgin Olive Oil + extra for topping

2 tbsp Rock salt for pasta water (your water must be as salty as the ocean!)

A triangle of Parmesan Cheese (Hand shredded)

US Customary – Metric

Instructions

1. Cut your cherry tomatoes in half and add them into the pan with a generous amount of salt and pepper.

2. Pour the Extra Virgin Olive Oil in a large pan.

3. Take Garlic Press and crush garlic into the oil.

3. Cook the tomatoes on medium-low to low heat. Soon, you see the juices leak out, you need to continuously stir.

4. Tear the basil into pieces, and throw them into the pan, and stir slowly and all the basil to infuse.

5. The more you cook the tomatoes, the more juice you will have come out. Around ten minuets, take the basil out of the pan and            straight into the blender.

6. Pulse the sauce for about three seconds, YOU MUST  BLEND GENTLY AND QUICKLY!

7. Add your sault, preferably sea rock salt into a large pot with five liters of boiling water before twisting and dropping the pasta in.      You might need to lightly push the pasta into the water with a spoon.

8. For al dente pasta, cook for 13 minutes or according to exact package directions. Cook it one less minute then the box package          says.

9. While the pasta is cooking, add the blended sauce back into the pan on low heat.

10. Break small pieces of fresh basil leaves into the sauce for an even stronger basil taste, stirring occasionally.

11. Make sure to stir, stir, stir! At the point the pasta is almost cooked, collect a mug full of pasta cooking water.

12. Next add the pasta using tongs into the saucepan. Mix it through ensuring the sauce coats the pasta evenly.

13. Use your extra pasta water and add a small amount into the pan. Toss the spaghetti al pomodoro  pasta – if you can!

14. The finishing touch is a drizzle of Extra Virgin Olive Oil and fresh basil. Then shred cheese over the pasta and give it a toss.

15. Now it is time to shine, place pasta on the plate and make it look beautiful. This is what people will remember. How it looked              when it reached the table.

Notes

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]]> https://travelingamerican.org/spaghetti-pomodoro/feed/ 0 Butter Chicken https://travelingamerican.org/butter-chicken/?utm_source=rss&utm_medium=rss&utm_campaign=butter-chicken https://travelingamerican.org/butter-chicken/#respond Tue, 27 Aug 2024 15:11:28 +0000 https://travelingamerican.org/?p=4936 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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The Heart and Soul of Korean Cuisine: Korean Bulgogi

When people think of Korean food, the iconic Korean Bulgogi Recipe often comes to mind. I lived in South Korea for four years, and during that time, I had my fill of Bulgogi in street stalls and local restaurants. There’s something special about enjoying it on plastic stools, under the hanging vents that pull the rich aroma out of the restaurant and into the night air. However, when I tried to recreate the dish in America, it never quite tasted the same. This Korean Bulgogi Recipe was taught to me during my time in South Korea, and it’s as close as you can get to the real thing. Simple, authentic, and perfect to make at home, this recipe brings the true flavors of Korea right to your kitchen. If you didn’t know, this was also one of Anthony Bourdain’s favorite Korean dishes that he enjoyed every time he visited South Korea.

Bringing the True Flavor of Korea Back Home

But when you’re back in America, something gets lost in translation. The flavors just don’t hit the same way when you’re far from Seoul’s buzzing streets. That’s why I had to learn how to bring a piece of Korea back with me. This Korean Bulgogi Recipe was passed down to me by locals who knew what they were doing—people who could take the most basic ingredients and turn them into something that transcends simple sustenance.

Authentic Bulgogi: A Dish You Can Trust

This isn’t the Bulgogi you’ll find in a trendy fusion restaurant. This is the real deal—simple, honest, and true to its roots. And the best part? You can make it right at home. It’s a little taste of South Korea, wherever you are in the world.

You can check out some of my other recipes that I have learned over my time living abroad at TravelingAmerican/Recipes  

An individual in a kitchen, wearing a purple shirt and a black apron that read Traveling American, mixing a bowl of marinated Korean Bulgogi meat with a wooden spoon. The person’s face is pixelated for privacy. This scene highlights meal preparation in a home kitchen

Korean Bulgogi

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time
2 Hours 45 M
Servings:
4

INGREDIENTS

1 Chicken Breast per person or 2lbs of Chicken Thighs

Zest of a Lemon

1 cup of Yogurt

2 tablespoons of Olive Oil

1 pinch of Salt

1 pinch of Pepper

1 tablespoon of Turmeric

1 tablespoon of Cumin

1 tablespoon of Coriander Powder 

1 tablespoon of Gram Masala

1 teaspoon of Chili Powder

1 tablespoon of Ground Cumin

1 teaspoon of Cayenne Pepper, or to taste

1 Purple Onion, chopped

1 pinch of Salt

8 Coriander Pods

4 cloves of Garlic, chopped

1-inch piece ginger, peeled and roughly sliced 

1 tablespoon of Chili Powder

8 tablespoons of Butter

1 bunch cilantro, remove stems and leave the very top separated for a garnish

1 tablespoon of Turmeric

1 teaspoon Garam Masala

1 teaspoon ground cumin

2 tablespoons of Olive Oil

½ teaspoon cayenne

1 can of Petit Tomatoes (28oz)

1 cup of Heavy Whipping Creme

2 tablespoons of Lemon Juice

 

Marinade

1 pound boneless, skinless chicken breast, cut into

1-2 inch pieces

¼ cup yogurt

2 tablespoons grapeseed oil, plus more for cooking

1 teaspoon kosher salt

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

½ teaspoon freshly ground black pepper

½ teaspoon cayenne

US Customary – Metric

Instructions

1. Wash Basmati Rice. You should wash 1/2 a cup per person that will be eating. Wash rice multiple times until water is clear. Cook rice on stove for 18 minuets.

 

2. In a large mixing bowl, combine the chicken, yogurt, oil, salt, turmeric, cumin, coriander, garam masala, black pepper and cayenne. Cover the bowl and refrigerate for at least 30 minutes or even overnight.

3. Add the oil in a 2nd large pan over medium heat. Once the oil is shimmering, add the onions and some salt. and cook until the onions begin to caramelize. While the onions are cooking, crush the cardamom pods with the flat side of your knife to crack open the shells. Add the garlic, ginger, and chili powder and continue cooking until fragrant, roughly about 3-4 minutes. Add 3oz the butter to the pan turn off the flame and let the butter melt completely. While it is melting start chopping the cilantro and use the stems for the sauce and set the tops aside for the garnish.

 

4. Put the pan back on the flame and add the garam masala, turmeric, ground cumin, and cayenne. Continue cooking until the spices are toasted and a paste begins to form at the bottom of the pan, about 3 minutes. Go ahead and add 1oz of butter to the pan.

 

5. Now it’s time to start cooking the meat. In a large pan over medium high heat, add 1 tablespoon of oil. Once shimmering, add the marinated chicken and cook until charred on the outside and the internal temperature reaches 165℉.

 

6. Go ahead and add the tomato’s to the vegetables, once this starts to boil, give it two minutes and then add heavy cream and bring to a boil. Once it is time, drop the heat on the chicken to low. It is time to taste the sauce and see if it needs anything, I tend to add more lemon juice about now.  Bring the mixture a simmer then remove from the heat.

 

7. Add the sauce to the blender and start off low for about 15 seconds and then 15 more seconds of high. Scrape whatever sauce that is left in the pan it onto the meat that is simmering. Once the sauce is smooth, cover the chicken with the sauce and stir.

 

in a high powered blender until smooth. Add in the lemon zest and taste to adjust for seasoning.

Notes

The post Butter Chicken appeared first on Traveling American.

]]> https://travelingamerican.org/butter-chicken/feed/ 0 Syrian Baharat Baked Chicken Thighs https://travelingamerican.org/syrian-baharat-baked-chicken-thighs/?utm_source=rss&utm_medium=rss&utm_campaign=syrian-baharat-baked-chicken-thighs https://travelingamerican.org/syrian-baharat-baked-chicken-thighs/#respond Tue, 27 Aug 2024 13:24:17 +0000 https://travelingamerican.org/?p=4863 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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A black baking tray filled with Syrian Baharat Baked Chicken Thighs which is roasted chicken pieces and potato halves, garnished with sesame seeds and chopped parsley. The chicken and potatoes have a golden-brown crust, indicating they are well-cooked. The dish appears juicy and flavorful, suggesting a savory meal option.

The Spice That Tells a Story

There’s something about Syrian Baharat Baked Chicken Thigh. There is something about the scent of spice in the air, and the quiet hum of a city steeped in history. Syrian Food here isn’t just sustenance; it’s storytelling. And Baharat, the spice blend at the heart of Syrian cuisine, tells one of the richest tales. These Syrian Baharat Baked Chicken Thighs are more than a dish; they’re a passport. Each bite transports you to bustling markets where spices like cumin, coriander, cloves, and cardamom pile high in colorful mounds. Baharat is warm, earthy, and unapologetically bold.

More Than Just a Meal

Marinate chicken thighs in this blend, and magic happens. The meat absorbs every ounce of flavor, every whisper of history. As it bakes, the kitchen fills with a scent both familiar and exotic—a reminder that food is the best way to travel without leaving home. Serve these thighs with couscous or warm bread to soak up the juices. Don’t rush the experience. Let the flavors unfold slowly, like a good story, and savor every moment.

If you’re interested in more recipes that I have learned from my travels around the world, check out TravelingAmerican/recipes  

Syrian Baharat Baked Chicken Thighs

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time
15 M
Servings:
6

INGREDIENTS

1 pound baby potatoes, halved

3 large shallots, halved, and cut into thick slices

8 boneless skinless chicken thighs, about 1.5 pounds

Kosher salt

3 tablespoons sesame seeds, toasted

Parsley for garnish

Marinade

Juice of 2 to 3 limes

½ cup extra virgin olive oil

10 to 15 garlic cloves, minced

4 tablespoons tomato paste

2 teaspoons Baharat

½ teaspoon to 1 teaspoon red pepper flakes

US Customary – Metric
Instructions

1. Preheat the oven to 425 degrees F.

2. Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes.          Mix to combine.

3. Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the      shallots, in the bottom of a lightly oiled baking pan (I used a 9”x13” cast iron pan).

4. Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.

5. Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until      the chicken is well-coated with the marinade. Set aside for 15 minutes or so.

6. Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will        not take long. Sesame seeds burn very easily, so don’t leave them unattended. Set aside once toasted.

7. Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan      to the oven and cook for about 30 minutes or until the chicken is fully cooked through.

8. Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley.

Notes

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]]> https://travelingamerican.org/syrian-baharat-baked-chicken-thighs/feed/ 0 Korean Bulgogi https://travelingamerican.org/korean-bulgogi-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=korean-bulgogi-recipe https://travelingamerican.org/korean-bulgogi-recipe/#respond Mon, 26 Aug 2024 21:01:48 +0000 https://travelingamerican.org/?p=4883 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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A dining table set for a meal, featuring Korean Bulgogi with a large bowl of lettuce in the foreground and a hot grill pan with cooking meat at the center. Surrounding the grill are various small dishes containing different side dishes, likely Korean banchan. The setting suggests a communal dining experience, possibly Korean BBQ, highlighting cultural cuisine and the social aspect of sharing food.

The Heart and Soul of Korean Cuisine: Korean Bulgogi

When people think of Korean food, the iconic Korean Bulgogi Recipe often comes to mind. I lived in South Korea for four years, and during that time, I had my fill of Bulgogi in street stalls and local restaurants. There’s something special about enjoying it on plastic stools, under the hanging vents that pull the rich aroma out of the restaurant and into the night air. However, when I tried to recreate the dish in America, it never quite tasted the same. This Korean Bulgogi Recipe was taught to me during my time in South Korea, and it’s as close as you can get to the real thing. Simple, authentic, and perfect to make at home, this recipe brings the true flavors of Korea right to your kitchen. If you didn’t know, this was also one of Anthony Bourdain’s favorite Korean dishes that he enjoyed every time he visited South Korea.

Bringing the True Flavor of Korea Back Home

But when you’re back in America, something gets lost in translation. The flavors just don’t hit the same way when you’re far from Seoul’s buzzing streets. That’s why I had to learn how to bring a piece of Korea back with me. This Korean Bulgogi Recipe was passed down to me by locals who knew what they were doing—people who could take the most basic ingredients and turn them into something that transcends simple sustenance.

Authentic Bulgogi: A Dish You Can Trust

This isn’t the Bulgogi you’ll find in a trendy fusion restaurant. This is the real deal—simple, honest, and true to its roots. And the best part? You can make it right at home. It’s a little taste of South Korea, wherever you are in the world.

You can check out some of my other recipes that I have learned over my time living abroad at TravelingAmerican/Recipes  

An individual in a kitchen, wearing a purple shirt and a black apron that read Traveling American, mixing a bowl of marinated Korean Bulgogi meat with a wooden spoon. The person’s face is pixelated for privacy. This scene highlights meal preparation in a home kitchen

Korean Bulgogi

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time
2 Hours 45 M
Servings:
6

INGREDIENTS

A bowl large enough to hold the marinade and the beef together.

2 pounds of thinly sliced rib eye steak or boneless country pork ribs.

6 tablespoon of Soy Sauce

3 tablespoons of Sugar

2 tablespoons of Honey (2 teaspoons of sugar will substitute)

4 tablespoons of cooking wine (sake or soju will substitute)

2 tablespoons of Sesame Oil

2 tablespoons of Minced Garlic

1 tablespoon of Black Pepper

2 teaspoons of toasted sesame seeds

1/2 of a yellow onion (a whole onion if you like onions)

1 tablespoon of chopped Green Onion

1/3 of a pear (Korean pear would be best, but a soft green pear will substitute) 

Marinade

6 tablespoon of Soy Sauce

3 tablespoons of Sugar

2 tablespoons of Honey (2 teaspoons of sugar will substitute)

4 tablespoons of cooking wine (sake or soju will substitute)

2 tablespoons of Sesame Oil

2 tablespoons of Minced Garlic

1 tablespoon of Black Pepper

2 teaspoons of toasted sesame seeds

US Customary – Metric
Instructions

1. Cut meat and then put it into a bowl of cold water for 15 minutes to draw out the rest of the blood.

2. Make the marinade by mixing all of the marinade ingredients together. Except for the onions.

3. Mix the meat into the bowl that you made the marinade in. Make sure that the meat and marinade are mixed together well. You          should use your hands to massage the marinade and the meat.

4. Heat up a frying pan on high heat and just stir fry meat until it is it’s slightly brown on both sides. The pan should be hot enough        that the meat sizzles as soon as it touched the pan. Never crowd the meat. The meat pieces should not be touching other meat in      the pan. If you cook it too low of a temperature or too much meat, you are just going to boil your bulgogi in the juices when you          should be trying it.

5. If you have some kimchi and and sliced garlic, cook themselves.

Notes

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]]> https://travelingamerican.org/korean-bulgogi-recipe/feed/ 0 Carne Asada Marinade https://travelingamerican.org/mexican-carne-asada-marinade/?utm_source=rss&utm_medium=rss&utm_campaign=mexican-carne-asada-marinade https://travelingamerican.org/mexican-carne-asada-marinade/#respond Sun, 11 Aug 2024 15:36:38 +0000 https://travelingamerican.org/?p=4849 Deprecated: preg_split(): Passing null to parameter #2 ($subject) of type string is deprecated in /home2/khpdcfte/public_html/wp-includes/formatting.php on line 3563

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Carne Asada: A Mexican Tradition Marinated in Culture

When you talk about Mexican cuisine, you’re not just talking about food—you’re talking about identity, history, and the gathering of souls around a fire. And there’s nothing that captures this better than Carne Asada. This isn’t just grilled meat; it’s a smoky, charred invitation to share in something real. The secret lies in the Carne Asada marinade, the unsung hero that turns a slab of meat into something that tastes like family, like home, like Mexico itself.

Marinade: The Heartbeat of Carne Asada

The Carne Asada marinade isn’t just a recipe; it’s a ritual. A mix of lime, garlic, cilantro, and a handful of spices that don’t just flavor the meat—they make it sing. It’s the acidity that tenderizes, the herbs that add freshness, and the spices that give it a little kick, a little heat. This isn’t about making it fancy; it’s about making it right. Each family has their own twist, each marinade a guarded secret, passed down like an heirloom because, really, it is.

More Than Just a Meal

Carne Asada marinade isn’t just food; it’s an experience. Born in the ranchos of northern Mexico, it’s evolved from a simple grill-out to a symbol of community and celebration. You gather around a grill not just to eat but to connect. You hear the sizzle, you smell the smoke, and suddenly, you’re part of something bigger—a lineage, a tradition. The marinade is the first step, the labor of love that starts the whole process. It’s the heartbeat of the dish, the prelude to every conversation, every laugh, every cold beer shared among friends.

The Gathering Place

An invite to a Carne Asada isn’t just a casual meal; it’s an open door to the best of what Mexican culture has to offer. It’s where stories are told, where old friends catch up, and where new friendships are born over grilled meat and charred tortillas. The marinade sets the tone, coaxing the flavors out of the meat and setting the stage for what Carne Asada truly is—a communal table where everyone belongs.

Preserving the Tradition

The Carne Asada marinade isn’t just about flavor; it’s about preserving a piece of cultural heritage that’s as rich and layered as the dish itself. It’s a small act with a big impact, keeping alive the spirit of togetherness that makes Mexican cuisine more than just food. Carne Asada, with its tender, marinated meat, is a love letter to the past and a warm invitation to the future—one grilled slice at a time.

You can check out some of my other recipes that I have learned over my time living abroad at TravelingAmerican/Recipes  

Carne Asada Marinade

Author: Michael McGill
Servings:
8

INGREDIENTS

3 pounds Skirt steak

⅓ cup olive oil

¼ cup soy sauce

1 lime or lemon (juiced)

2 tablespoon orange juice (freshly squeezed)

2 tablespoon red wine vinegar

2 teaspoons dried oregano

½ cup onion (diced)

¼ cup cilantro (chopped)

4 cloves garlic (crushed)

1 Serrano pepper (diced)

2 teaspoon salt

2 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

US Customary – Metric

 

Instructions

1. Whisk all the marinade ingredients into a bowl.

2. Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.

3. Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don’t overcook the meat!!!

4. Remove Carne Asada from the grill and allow to rest for a few minutes.

5. Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.

Notes

When it comes to Carne Asada, the cut of meat isn’t just a detail; it’s the foundation. Skirt steak is your go-to, the classic choice that brings a robust flavor and texture to the grill, turning a simple slab of beef into something primal. If the market shelves are bare, flank steak will do, but it won’t give you that same visceral experience. Thinly sliced sirloin is another option, though it might lack the grit, the bite, that skirt steak offers.

Now, about the marinade—this isn’t just a quick dip and go. It’s a ritual. You need to let that meat soak for at least four hours, but if you’re serious about this, leave it overnight. Let those flavors seep into every fiber, breaking down the toughness, transforming it into something tender, something worth savoring. This is the difference between a decent meal and a moment of culinary transcendence.

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Discovering the Perfect Fajita Seasoning

My travels took me to many corners of the world, but one of my most memorable culinary experiences happened in Mexico. During this journey, I met a local friend who invited me to her family home. There, I had the privilege of watching the family matriarch prepare a traditional fajita seasoning that would forever change my perception of this classic dish.

The Encounter

While exploring the vibrant streets of Mexico, my friend introduced me to the warmth and hospitality of her family. The highlight of this visit was undoubtedly the kitchen, where her mother was busy preparing a meal. I was captivated by the simplicity and authenticity of her cooking. The key to her delicious fajitas was the homemade fajita seasoning, a blend of spices that brought out the best in every ingredient.

The Magic of Fajita Seasoning

Fajita seasoning is more than just a mix of spices; it’s a celebration of flavors that can elevate any dish. The blend typically includes chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper. Each spice plays a crucial role in creating a balanced, smoky, and slightly spicy profile that is essential for authentic fajitas.

Why Homemade Fajita Seasoning?

The homemade aspect of the fajita seasoning particularly impressed me. Making your own fajita seasoning allows you to control the quality and freshness of the ingredients. It also gives you the freedom to adjust the spice levels to suit your taste. This personal touch is what makes homemade seasoning superior to store-bought mixes.

If you’re interested in more recipes that I have learned from my travels, check out TravelingAmerican.org/Recipes.

FAJITA SEASONING

Author: Michael McGill
Prep Time                                 Cook Time                                    Total Time
15 M
Servings:
6

INGREDIENTS

1 1/2 pounds flank or skirt steak

1 onion, sliced

1 tablespoon garlic powder

1 tablespoon chili powder

2 teaspoons chipotle chili powder

2 teaspoons smoked paprika

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon salt

2 tablespoons olive oil

2 cups corn kernels

Warmed corn or flour tortillas

Avocado, feta, and cilantro, for serving

Chipotle Sauce

6 tablespoons salted butter

1 chipotle chile in adobo, chopped

1/3 cup hot sauce

2 tablespoons lime juice

1 teaspoon seasoned salt

US Customary – Metric

 

Instructions

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, onion, garlic powder, chili powder, chipotle chili powder, paprika, cumin, oregano, salt, pepper, and olive oil. If time allows, marinate for 20 to 30 minutes.

3. Arrange the corn around the meat. When ready, bake for 10 minutes. Switch the oven to broil. Broil for 2-5 minutes until the meat begins to crisp. Watch closely. Let the meat rest for 10 minutes, then thinly slice and toss with the corn.

4. Meanwhile, make the sauce. Combine all ingredients in a bowl and season with salt. Spoon the sauce lightly over the steak.

5. Stuff the steak into warm tortillas. Top as desired with avocado, cheese, cilantro, and additional sauce. Enjoy!

Notes

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