This recipe for Tacos al Pastor The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh is a melting pot of a dish. It originated in Northern Mexico and combines the Middle Eastern spit-cooked schwarma with all of the essential elements of Mexican tacos: tortillas, onions, cilantro, and lime.
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The following recipe is from the June 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I've never been a big football enthusiast, but there's one part of the game that has...
If you're anything like me, chances are you've never stopped to think about the history of fajitas. This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook.
Living in San Diego I had my first encounter with the Sonoran hot dog. Every weekend a vendor would set up his cart across the street from our go-to bar an hour or two before last call. From midnight until well after 2 a.m. he'd grill up bacon-wrapped dogs and finish them with pickled jalapeños and your choice of red or green salsa. Moving to New York has left a hole in my heart when it comes to this specific breed of dogs. To satisfy my craving I tried Robb Walsh's version from The Tex-Mex Grill and Backyard Barbacoa Cookbook.