Cook the Book: The Tex-Mex Grill and backyard Barbacoa Cookbook: jujyfruit, sgal16, Beauty Marks, Nural, and nniicc93. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.
'The Tex-Mex Grill and Backyard Barbacoa Cookbook' on Serious Eats
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.
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.
The Tex-Mex Grill and Backyard Barbacoa Cookbook has no shortage of Texas-style cocktails, but these Watermelon Margaritas seemed refreshing enough to cool us down, even when the AC wasn't doing the trick. Instead of throwing all of the ingredients into the blender, Robb Walsh uses the watermelon in two ways. First the melon is cut into cubes and gently juiced through a colander to make smooth, entirely seedless, and virtually pulpless juice. Then the watermelon cubes are transferred to the freezer to cool and be used instead of ice cubes.
With 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. Enter to win a copy of the book here.