Barbacoa: The Heart of Tex-Mex Barbecue
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(as of Jun 04, 2025 06:48:42 UTC – Details)
Spice up your backyard BBQ experience in big and bold ways, with the first-ever book on Tex-Mex and Mexican smoke-cooked barbecue.
You’ve seen multiple books on Southern BBQ and African-American BBQ, but nothing on the third great barbecue tradition—Hispanic barbecue. Here to fill that gap at last is Brandon Hurtado, the most celebrated practitioner of Tex-Mex barbecue around. His Dallas-area restaurant, Hurtado Barbecue, appears on Texas Monthly’s authoritative list of the top 50 barbecue joints in Texas and in Southern Living magazine’s ranking of the 50 best barbecue restaurants in the entire US South.
Barbacoa presents Brandon’s masterpiece recipes for everything from Pulled Pork Carnitas and Lobster Tostadas to Barbacoa con Papas and Brisket Birria Tacos–and beyond. You’ll find intensely flavorful recipes for:
Smoked meats like Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt EndsTacos, tamales, tortas, and enchiladas filled with meats and veggies from the smoker Amazing sides and appetizers, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor WingsFlame-Kissed Breakfasts, such as Brisket Benedict, Chorizo Biscuits and Gravy, and Smoked Menudo Rubs, Mops, and Sauces like Cilantro Lime Crema and Ancho Mustard VinaigrettePerfect desserts for BBQ, from Smoked Blueberry Cobbler to Mexican Hot Chocolate Pecan Pie
If you want to master the most deeply flavored barbecue on earth—and that, in a nutshell, is what Tex-Mex barbecue is—you cannot do better than to learn from a master like Brandon Hurtado. His book promises a lifetime of smoke-infused flavor and deep enjoyment.
From the Publisher
Publisher : Harvard Common Press
Publication date : April 1, 2025
Language : English
Print length : 240 pages
ISBN-10 : 0760392730
ISBN-13 : 978-0760392737
Item Weight : 10.4 ounces
Dimensions : 8.3 x 0.87 x 10.35 inches
Customers say
Customers find this cookbook’s recipes easy to follow and consider it a must-have for chefs, with beautiful top-tier photography and a well-structured layout. They appreciate the smoky content, with one review highlighting innovative new takes on grilling and smoking techniques. The book receives positive feedback for its Tex-Mex cuisine, with one customer noting it’s good enough for the Texas Rangers.
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