20100607thetexmexgrill.jpgWith those endless baskets of chips and salsa, pitchers of frozen margaritas, sizzling fajitas, and chile pepper Christmas lights it's pretty difficult not to enjoy a Tex-Mex meal. But somehow this Americanized, Texas-sized adaptation of Mexican food isn't a cuisine that gets too much respect in the food world.

Robb Walsh, former restaurant critic of the Houston Press is changing that one grill at a time with his newly released cookbook, The Tex-Mex Grill and Backyard Barbacoa Cookbook.

The Tex-Mex Grill and Backyard Barbacoa Cookbook isn't just a grilling cookbook, it's a collection of recipes and essays that have been put together in a manner that explains the unique history of just how Tex-Mex cooking emerged. From the first frozen margarita to the quintessentially Mexican-American phenomenon that are Sonoran Hot Dogs Walsh takes the reader on a culinary tour of Texas with plenty of tasty stops and open-air cooking along the way.

Everyday this week we will be firing up the grill and testing out recipes from The Tex-Mex Grill and Backyard Barbacoa Cookbook including some enormous Tortaburgers, Texas-style Tacos al Pastor, and Tri-Tip Fajitas, and a few Watermelon Margaritas.

Win 'The Tex-Mex Grill and Backyard Barbacoa Cookbook'

Thanks to the generous folks over at Broadway Books, we are giving away five (5) copies of The Tex-Mex Grill and Backyard Barbacoa Cookbook this week. All you have to do is tell us about your favorite Tex-Mex meal in the comments section below.

Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, June 17 at noon ET. The standard Serious Eats contest rules apply.


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