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Win a Copy of Robb Walsh’s Summer Sizzler: The Tex-Mex Grill

The Tex-Mex Grill

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Update: Congrats to Carla L. Her comment was picked at random, so she’ll be cooking out from The Tex-Mex Grill before the summer’s out. Thanks for posting your comments, everyone!

Robb Walsh’s cookbooks are never just about cooking. Sure, this foray into the smoky, spicy world of Tex-Mex offers everything you’d want in a summer cookbook: 85 approachable recipes, advice on building a backyard barbecue, and instructions on starting a fire and cooking over it. The book’s real sizzle, however, comes from Walsh’s intrepid reporting and inimitable storytelling.

Sample a few of Robb’s recipes and win a copy of this summer sizzler for yourself by leaving a comment describing your favorite Tex-Mex recipe. We’ll pick a comment at random on Friday, August 13th.

Beef Short Ribs in Ancho-Molasses Sauce Bacon-Wrapped Sonoran Hot Dogs Salty Perro Rojo
Beef Short Ribs in Ancho-Molasses Sauce Bacon-Wrapped Sonoran Hot Dogs Salty Perro Rojo

As Walsh traces the history of outdoor cooking in Texas and northern Mexico, he zips across borders, gathering recipes from vaqueros, taqueros, and legendary restaurateurs. Walsh’s most important lesson learned? When it comes to grilling, there’s no right or wrong as long you’re having fun and the food tastes good.

More about this book: Published by Broadway Books, $19. Buy it on Amazon

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Leave a Comment


  • ceeshell | 08/14/2010

    Tex-Mex is tricky for me. I am lactose intolerant and part of the apparently 1$ of the people who don't like cilantro. but I do love shrimp or chicken fajitas without the cheese or cilantro. actually, at my house any leftover meat is fair game for a fajita with salsa, avocado, lightly sauteed red, or yellow peppers, mushrooms and onions.

  • MikeyBBQ | 08/14/2010

    I love making my Pork Carnitas. Completely reminds me of growing up in San Antonio. I use a marinade of orange and lime juice, chicken stock, garlic, jalapenos and cumin and then roast off the pork loin for a couple hours. Shred with your fingers and top off with some fresh homemade pico de gallo and charred corn tortillas and you have yourself some great Tex-Mex!

  • User avater
    Texas_Foodie | 08/13/2010

    My name says it all!! Texas Foodie.....and Tex Mex is what it's all about!

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