News & Information
TEX-MEX 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