Our 5 favorite Latin grill dishes (RECIPES)
Can you believe it? Summer is almost over! The only thing that can actually stop me from screaming "NOOOOOOOOOOOOOOO!" at the top of my lungs is that we still have two more weekends until the official end of the get-outdoors-as-much-as-possible season.
And what are you going to do with those last few weekends? Well, getting to the beach is the obvious choice but what I will personally be doing is grilling, grilling, grilling!
I've written about some of the best Latin grill recipes this summer, I know, but in this you-want-to-lick-the-computer-screen slideshow, I'm sharing my favorites: grilled guacamole, Mexican elotes, coconut-lime shrimp, lechón asado and, of course, a grilled pineapple sundae for dessert!
Read more ¿Que Mas? The Mamás Latinas Ultimate Latin BBQ Grilling Guide (RECIPES)
What is YOUR favorite Latin grill dish? Share with us in the comments below!
Ingredients: 4 Hass avocados (ripe but not squishy), Olive oil, 1/2 lime, Kosher salt and freshly ground pepper, 1 clove garlic, minced or pressed (optional), 1/4 red onion, finely chopped (optional), 1/3 cup cilantro, finely chopped (optional)
1. Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.
2. Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I was doing them on a low heat; depending on your grill it could take less — or more! — time.)
3. Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from 1/2 a lime, and salt and pepper to taste. Add garlic, onion, and cilantro, if you wish. Serve immediately with chips.
Recipe courtesy of The Kitchn