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Sunday Asada
Slow-braised meats, warm heirloom corn tortillas, smoky salsas, and cold mezcalitas.
Warm tortillas. A generous Oaxacan table.
True Mexican hospitality isn't ground beef tacos in hard shells; it's a generous table piled with fragrant warm tortillas, braised shoulder that shreds under a fork, freshly roasted tomatillo salsas, and creamy avocados. Rick Bayless taught generations of home cooks how to coax magic from dried chiles and lard. This spread is forgiving, self-serve, and scales gracefully from 6 to 12 friends.
Before the doorbell
- Morning of
- Braise the pork shoulder; bake the chocolate cake.
- Afternoon
- Blend salsas and mash guacamole (press plastic wrap directly to surface).
- 30 Minutes Before
- Reheat beans and rice. Broil the carnitas slabs to get crackly brown edges.
- Dinner Time
- Wrap hot corn tortillas in a cloth napkin and let guests build their own plates.
