TEX-MEX FOR THE GRILL
“From the mesquite fires of the Spanish vaqueros to the taco trucks of modern taqueros
, no American regional cuisine has contributed more to the nation’s grilling style than Tex-Mex.” So reads the first line of The Tex-Mex Grill and Backyard Barbacoa Cookbook
by Robb Walsh (Broadway Books, 2010), a book Steven recommends to students of grilling.
Walsh, food critic for the Houston Press
, chronicles the evolution of border grilling in a series of entertaining essays backed up by 85 authentic recipes. Black and white photos–including one of Fidel Castro eating Texas barbecue in 1959–make this a cover-to-cover read. Find it at booksellers nationwide, and online: The Tex-Mex Grill