A Latin-Inspired Grilling Menu

Romulo YanesRomulo YanesFire up that grill, because we've gathered together some great, Latin-inspired grilling recipes that are definitely worth a try.

Richard Sandoval, owner of numerous restaurants around the world that focus on modern Latin cuisine, offers up several noteworthy recipes, some of which are currently on the "Sea to Table" menu at Pampano, located in New York City. These menus focus on a different coastal region in Mexico each month; this month's focus is the southern Baja town of La Paz. Don't miss out on his Smoked Clams recipe - it's an easy-to-prepare and delicious appetizer, and a bona fide smoker isn't even necessary.

We rounded up some old favorites as well, but it's also worth pointing out that adding Latin flavors to your favorite grilled dishes can be as simple as whipping up a quick salsa while at the grill, or working in the right marinade the night before to infuse a little spicy, citrusy flavor and heat into your meats. Easy, simple, and flavorful - exactly the way grilling should be.

Smoked Clams Recipe

INGREDIENTS:

1 cup hickory wood chips, soaked for 30 minutes
40 Manila clams
3 tablespoons soy oil
1 shallot, minced
2 medium-sized tomatoes, diced
1/2 medium-sized onion, diced
1/4 bunch cilantro, chopped
1 shot tequila blanco or mezcal
1 tablespoon unsalted butter
1 cup clam juice
Juice of 1 lime
Salt, to taste

DIRECTIONS:

To make the smoker, use a wide pot and a strainer. Add the wet hickory chips and place over medium heat. Set the strainer in the middle of the pot. Put the clams on the strainer and cover with a lid.

Meanwhile, heat the soy oil in a sauté pan over medium heat for 30 seconds. Add the shallot and cook for less than 1 minute, then add the tomatoes, onion, and cilantro. Sauté for 1 minute and carefully add the tequila. Add the butter and clam juice. When the butter has melted, add the lime juice and season with salt, to taste.

The clams should be ready by now. Transfer to 4 serving dishes and pour the sauce on top of each. Serve immediately.

Recipe Details:

This recipe is provided by Richard Sandoval
Servings: 4
Cuisine: Latin/Caribbean
Special Designations: Healthy

Bison Rib-Eyes with Grilled Pineapple and Mango Salsa

Bison is lean, flavorful, and full of protein. It's fantastic with a fruity, tropical salsa.

Click here to see the Bison Rib-Eyes with Grilled Pineapple and Mango Salsa Recipe.


Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde


Smoky cumin takes this pork tenderloin to another level, and an equally bold salsa verde adds a little heat.

Click here to see the Cumin-Crusted Pork Tenderloin with Salsa Verde Recipe.


Grilled Adobo-Marinated Skirt Steak

Breathe new life into economical skirt steak with this recipe from Roberto Santibañez.

Click here to see the Grilled Adobo-Marinated Skirt Steak Recipe.

Elotes Callejeros (Grilled Corn)

Tangy, crumbly cotija cheese makes this a truly special corn on the cob recipe.

Click here to see the Elotes Callejeros (Grilled Corn) Recipe.

Grilled Pineapple Mango Salsa

Grilling pineapple brings out its natural sugars and caramelizes them, and jalapeños pack a definite punch.

Click here to see the Grilled Pineapple Mango Salsa Recipe.


-Will Budiaman, The Daily Meal

Click here to see more Latin-Inspired Grilling Menu Items