Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor! Bring a fiesta to the table with uncomplicated recipes for everything from grilled Caesar salad to Palomino's famous burger and deliciously simple desserts. Cooling ceviches and juicy cocktails such as Blueberry-Pisco Sours and Grilled Pineapple Mojitos make every meal a spicy sensation.
About the Creators
Rafael Palomino is proprietor and executive chef of several acclaimed restaurants in New York, Connecticut, and Pennsylvania. He is the author of Nueva Salsa, Viva la Vida, Fiesta Latina, and Bistro Latino. He lives in Bedford, New York.
Arlen Gargagliano is coauthor of Nueva Salsa, Viva la Vida, and Fiesta Latina. She lives in New Rochelle, New York.
Dan Goldberg is a Chicago-based photographer.
'Nuevo Latino chef and restaurateur Palomino (Nueva Salsa, Viva La Vida, Fiesta Latina, etc.) expands his exploration of Latin into grilling territory in this colorful, if predictable, collection of ceviches, salads, mains and accompaniments. Though Palomino tries to keep his dishes consistent with his Latin heritage, they keep slipping out from under him: for every Peruvian tuna tartare (aka Toro Tiradito), Tostone, Arroz Con Pollo, Sangria or Arepas there's a focus-derailing panzanella, manchego-prosciutto-and-arugula quesadilla, Strawberry and Cucumber Cosmo or Grilled Maine Lobster Skewer with a Mango-Basil Relish. Still, the hits outnumber the misses, including simple, amateur-friendly recipes like Coconut Flan with Guava Sauce, chocolate and coffee brioche bread pudding, grilled lamb chops topped with a pomegranate-citrus glaze, and Grilled East Coast Oysters with Corn Jalapeno Salsita, all perfect for outdoor entertaining. With a clean and colorful layout, open-flame fanciers will find plenty of worthy inspiration.' - Publishers Weekly