Recipe published with permission. Photo courtesy of La Mexicana.

La Mexicana by Bill Esparza, one of SRQ Magazine’s February 2018 Featured Cookbooks: Considering Esparza is one of the country’s leading experts on Mexican cuisine, this cookbook showcases LA’s famously rich and complex Mexican-food culture. Richly photographed and authentically local, it’s no wonder La Mexicana has become a definitive resource for home cooks and taco enthusiasts. Part cookbook and part food journalism, it’s filled with mouth watering recipes, neighborhood guides, profiles of chefs, restaurateurs and vendors.

Beef Fajitas By Chef Josef Centeno from Bäco Mercat & Bar Amá: This dish goes back to Josef’s childhood, reflecting the multicultural flavors of Tex-Mex cuisine. Fajitas, a beloved big Texan meal, re-cultured to star fine cuts of steak with sautéed vegetables, grilled cabbage wedges and warmed flour tortillas. Usually served on sizzling hot skillets, this is Josef’s L.A. version of the dish, served on a regular plate—no pyrotechnics here. Accompany with a bowl of Mexican rice and beans, and you’ve got yourself a caliente dinner for two!

Fajita Recipe: Serves 2 to 3

1/4 cup Worcestershire sauce

1/8 teaspoon chile powder

1/8 teaspoon smoked paprika

1/8 teaspoon freshly ground black pepper

1/8 teaspoon granulated garlic powder

1 tablespoon coffee grounds (preferably fresh)

1 ½ teaspoons brown sugar

1/8 teaspoon kosher salt

3/4 pound skirt steak, trimmed

¼ cabbage (wedge)

Vegetable oil for cooking

½ white onion, julienned

2 poblano chiles, stemmed, membranes removed, seeded (seeds reserved), and julienned

6 flour tortillas

Recipe published with permission. Photo courtesy of La Mexicana.