The Tex-Mex Grill and Backyard Barbacoa Cookbook
by Robb Walsh
Ten Speed Press (2010)
Barnes and Noble
The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill.
Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex’s contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style with photos and 85 easy-to-follow recipes.
“The Tex-Mex Grill and Backyard Barbacoa Cookbook is pure Robb Walsh—as delicious to read as it is to cook from. Robb explores with the zeal of an adventurous journalist, reels you in with the skill of a great storyteller, and entices you into the kitchen with wow-that-sounds-great creativity. His sections on butchering and grill wrangling will ensure that this book stays on my kitchen counter for a long, long time.”
– Rick Bayless, author of Authentic Mexican
“Robb Walsh is the most Mexican gringo I’ve met after my cousin-in- law. The recipes in this book will help everyone from the novice cook to the most grizzled abuelita, and the history and stories behind each will simply dazzle. Anyone who doesn’t buy this book deserves deportation.”
– Gustavo Arellano, syndicated columnist, ¡Ask a Mexican!
Want a taste? Check out this recipe from the book:
Grilled Stuffed Peppers (from the Tex-Mex Grill)