Barbacoa: The Heart of Tex-Mex Barbecue

Barbacoa presents Tex-Mex and Mexican smoke-cooked barbecue recipes from pitmaster Brandon Hurtado. His Dallas-area restaurant, Hurtado Barbecue, is listed on Texas Monthly's top 50 barbecue joints in Texas and Southern Living magazine's 50 best barbecue restaurants in the US South. The book combines traditional Texas barbecue with Mexican flavors and includes recipes for smoked meats such as Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt Ends. It also features tacos, tamales, tortas, and enchiladas filled with smoked meats and vegetables; sides and appetizers like Garlic Habanero Pickles and Hatch Chile Mac and Cheese; breakfast dishes including Brisket Benedict and Chorizo Biscuits and Gravy; rubs, mops, and sauces such as Cilantro Lime Crema and Ancho Mustard Vinaigrette; and desserts like Smoked Blueberry Cobbler and Mexican Hot Chocolate Pecan Pie.