Regardless of the exact flavors I ended up using in my recipe, we can all agree on a few things here. Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a charred, smoky flavor. It should be tender enough to fill a taco or burrito, but substantial enough to be served as a steak. Finally, the marinade should have a good balance of flavors, with no single ingredient overwhelming any other.
You can stick with the classic gin and tonic recipe, but bartenders from Madrid to Manhattan are dressing up the G&T with a whole palette of flavors beyond the standard juniper and quinine. Here’s how to bring new swagger to everyone’s favorite summertime swig