Steven Raichlen's Project Smoke

Mexican Smoke

Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Tomatoes, onions, and chiles are roasted directly in the coals to make an unforgettable salsa served with chive-grilled tortilla chips. Quesadillas conceal a perfectly cooked egg (if you do it right, the yolks remain runny) in a nest of bacon, beans, and cheese. An unusual grilled nopalitos corn salad and smoky chipotle-marinated pork tenderloin make the most of the high, dry heat of the grill. To finish, an irresistible combination of spiced and sugared fresh pineapple slices flambeed with mezcal (tequila's smoky cousin) and topped with whipped cream. Ember-roasted salsa with grilled tortillas; Bacon, bean, and egg quesadillas; Chipotle-marinated pork tenderloin with grilled nopalitos corn salad; Spice-grilled pineapple with mezcal and whipped cream.