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Cuisine - Mexican
Gorditas means "little fat ones" and are thick, fried, tortillas that are stuffed with any number of fillings--beef, chicken, pork or beans. Cabbage may seem like an odd garnish but it is very popular topping in Mexico where it holds up better than lettuce in the heat. The use of black beans reflects a Yucatacan influence, so I serve them with a habanero-based sauce.

This recipe and others can be found in the book excerpt

Barbecue Inferno,

by Dave DeWitt and Nancy Gerlach
We have written before about northern Mexican roasted salsas, and here’s a practical application of the concept. While we’re at it, we’ll add chiles to everything and even grill the polenta. Serve as an entree with a vegetable and a salad or as a side to grilled meat or chicken.

The sausage for this recipe is from Charcuterie: The Craft of Salting, Smoking, and Curing appeared as part of the article"Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing" by Mark Masker. He tweaked it a bit with the addition of habanero peppers. Read the entire article here.

This recipe is from the Old Mexico Grill.
A Mexican coctel de camarones tends to be a lot spicer than one traditionally served north of the border, and the shrimp is grilled rather than boiled, which adds a different flavor dimension. In a pinch, substitute a Mexican hot sauce like Cholula for the chile powder and the jalapeño chile, and the result will be equally good.

(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)

The nice thing about shrimp is that it cooks so quickly. If you’re hungry, you don’t have to wait long. You can prepare the onions ahead of time and reheat them on the grill. Or, cook them in an iron skillet on the grill just before you’re ready to serve them

This recipe accompanies Grilled Swordfish with Lime-Basil-Jala-peño Vinaigrette (see above) and others in the chapter titled Fish Taco Party.

Ever since I discovered the fish taco, a Cal-Mex specialty that originated around San Diego and Baja, it’s been one of my favorite summer dinners, especially for a crowd. The real thing is a soft tortilla wrapped around fried fish, but grilled fish is even better to my taste.
The heat of this spicy kebab is controlled by the number of jalapeño strips used. Milder fresh chiles can also be substituted to tame down this dish. Note: This recipe requires advance preparation.
 

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