Fiesta on the Grill

Southewestern cooking expert Hoyer (Culinary Mexico) offers a varied and mouthwatering collection of Latin American recipes for outdoor cooking. Emphasizing enjoyment-both in the eating and the preparation-Hoyer hasn't misused the word ""fiesta"" in his title. He opens with a number of basic rubs and marinades that serve as the foundation for his dishes, ranging from a basic Adobo Rub to Orange-Achiote Marinade. All of the rubs can be made in advance and stored, making simple dishes like Smoked Marlin a breeze to put together. Grill favorites like burgers and smoked whole chicken are present, as are more ambitious dishes like Grilled Crab Rellenos with Fire-Roasted Tomato Sauce and Raspberry-Chile Glazed Chicken Roulade. In addition to basic salsas, he offers a Cilantro-Pumpkinseed Pesto and a Smoked Tomato Vinaigrette. Easy-to-make sides like Jicama Fiesta Slaw, a blend of the crunchy and sweet jicama laced with the zing of citrus and jalapenos, are sure to become staples. With as many sauces and side-dishes as entrees, and a focus on flavor and fun, this should make the short list for grillers with a taste for the southwest.