The Tex-Mex Grill and Backyard Barbacoa Cookbook: More Than 85 Sizzling Recipes

by Robb Walsh

The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill.

Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes.

The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.

Genres: Cookbooks, Food, Cooking

256 pages, Paperback

First published January 1, 2010

About the author

Robb Walsh is the author of four previous Texas cookbooks, including The Tex-Mex Cookbook. He is also the food critic for the Houston Press.

Reviews

[Scott]

Whenever I travel out of Texas I am reminded of the diversity and richness of our culinary heritage. Texas, home of Tex-Mex, is also home to Cajun, Southern, Southwestern and seafood with a bountiful coastline. Throw in some old German and Czech towns, consider current immigrant demographics in our many large cities, and you'll find yourself blessed in variety and choices.

I was drawn in by "The Tex-Mex Grill's" beautiful retro feeling cover. I totally enjoy Walsh's selection of photographs. There are many worthy recipes to use, having enjoyed Tejano Pork Rub on a shoulder roast for pulled pork this week. Ok then, what's my rub?

Some cookbooks are meant to be just that. Others delve into culinary related topics as "Tex-Mex Grill" does. However, to me it lacked focus and didn't attain the depth to capture the heart and soul of Tex-Mex. Geographically Walsh seemed stuck in a slither of our large state: mostly Houston to Austin, and a little bit of San Antonio. Wow, personally I know El Paso to be a treasure trove to which Texas Monthly for years has touted the "very best." Living in the Dallas Ft. Worth area, I felt we got some very brief mention. However, there was ample space devoted to taco trucks in Portland, Oregon. Huh? Then a few pages devoted to Yum Brands (Taco Bell) in Monterrey, Mexico. It also lacked depth when Walsh mentions with hinted disdain about intellectuals speaking up against the rise of fast food invading the Mexican culture. I agree that the market will decide for itself, but who are these intellectuals? Walsh is also a bit confused on Michael Pollan were he describes his following as young urban food lovers, not realizing that Pollan has had great impact on a much larger spectrum. Then on one hand he does give Pollan some credit by tying him in on the merits of the "local food movement", to only finish off the topic by saying it sounds silly to hunters in Texas of an "intellectual wielding a rifle." You missed the point because Pollan did so to understand all aspects of the food chain. It wasn't about judgement, it was about the fairness of letting the hunter represent themselves and the time honored tradition of human as hunter. Come on, give us Texans a little more credit.

There is lot's of interesting information and good recipes for use in this book. Given the wonderful visuals, maybe my expectation from the onset was a bit high. My appreciation became a bit tainted by the generalizations (wink) geared toward anti-intellectualism. To me it's not about politics as I consider myself a moderate on most topics, but here in Texas with education under attack, this anti-intellectual (wink) sentiment has become somewhat destructive towards our public education system. It felt to me that Walsh had greater potential here, but couldn't resist his plugs for the "good old boy" network.

[Dray]

As a grill book I found it less interesting than as a culinary history of Mex Mex. The photos are excellent and the stories are well worth the read.

[Jen]

I enjoyed this book. Loved the history behind my favorite foods. As someone born and raised in south TX who has traveled all over this book is spot on geographically. You will mostly find true Tex Mex from Houston to just south of San Antonio. A good read with some great recipes. (However, I could have done without the chapter on butchering.)

[Nicole]

A neat, mostly meat book, with an excerpt on actual barbacoa making (it's a tiny excerpt, but !)

[✨ Evelyn ✨✨]

Great recipes.

[Macario]

Love Robb Walsh's historical approach to presenting his cookbooks. They never disappoint.