Brandon Hurtado is the owner and chef of the eponymous Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth, which appears regularly on the lists of best Texas barbecue joints from Texas Monthly, the Dallas Morning-News, the Fort Worth Star-Telegram, and the Dallas Observer. He is the most acclaimed chef and authority in the United States on the subject of Tex-Mex barbecue. He lives in the Dallas–Fort Worth area.

"Barbacoa is a must-have book to include in your arsenal of cookbooks. You will not be disappointed. You will learn to create Tex-Mex barbecue, from smoked meats to sauces and salsas to sides and desserts, that your friends and families can experience and enjoy and that will create memories for them to look back to later. And Barbacoa is much more than just a cookbook. It is a story told through Brandon Hurtado’s eyes that pays homage to the traditions and flavors that he and all Tejanos grew up with, myself included. Bring the family together, light the pit, and start making memories!"

• Foreword by Ernest Servantes Introduction: My Barbacoa Passion ONE Rubs and saucesHurtado Beef Blend, Hurtado Pork Blend, Hurtado Poultry Blend, My Fajita Seasoning, My Sweet Sauce, Aztec Gold Mustard Sauce, Peach Habanero Barbecue Sauce, Original Rib Glaze, Ancho Mustard Vinaigrette, Smoked Salsa Verde, Smoky Salsa Roja, Cilantro Lime Crema TWO Side DishesSmoked Esquites, Brisket Charro Beans, Mexican Rice, Hatch Chile Cheddar Mashed Potatoes, Hannah’s Garlic Habanero Pickles, Spicy Pickled Red Onions, Crunchy Kale Slaw, Bacon Braised Cabbage, Brisket Esquites, Tater Tot Casserole, Hatch Chile Cheddar Grits, Ancho Aioli Brussels Sprouts, Hatch Chile Mac and Cheese, Al Pastor Wings, Serrano Lime Slaw, Garlic Chorizo Green BeansTHREE Smoked meatsTex-Mex Smoked Brisket, Texas Pork Ribs, Barbacoa con Papas, Pork Belly Burnt Ends, Big Red Barbacoa, Smoked Turkey Breast, “Heim Hammer” Smoked Beef Shank, Texas Beef Ribs, Smoked & Fried Quail, Tex-Mex Pulled Pork, Mexican Hot Chicken, Direct Heat Pork Steak, Christmas Tamale Sausage, Beef Rib Chili, Pulled Pork CarnitasFOUR Tacos y MasMilanesa Tacos, Pastrami Tacos, Mexican Corn Bread Muffins, Brisket Birria Tacos, Brisket “Barbacoa” Tacos, Texas “Twinkies”, Big Red Barbacoa Tostadas, Smoked Tri-Tip Tacos, Birria Ramen, Guisado de Res, Smoked Chicken Enchilada Casserole, Pork Belly Brisket Tacos, Smoked Tacos de Lenga, Grilled Lobster Tostadas, Picadillo Puffy Tacos, Pulled Pork Costra TacosFIVE BreakfastJalapeño Corn Bread Waffles, Brisket Benedict, Pork Belly Pancakes, Brisket Migas, Chorizo Biscuits and Gravy, Brisket Breakfast Tacos, Brisket Biscuit, Smoked Menudo, Pozole Verde, Beef Tallow Papas con Huevos, Brisket Breakfast Torta, Pork Belly Burnt End Creme Brûlée BiscuitSIX DessertsChurro Banana Pudding, Pork Belly Capirotada (Mexican Bread Pudding), Smoked Blueberry Cobbler, Orange and Cardamom Biscochitos, Ooey-Gooey Sticky Buns, Lime Icebox Pie, Banana Pudding Tacos, Mexican Hot Chocolate Pecan Pie Acknowledgments About the Author Index

Brandon Hurtado is the owner and chef of the eponymous Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth, which appears regularly on the lists of best Texas barbecue joints from Texas Monthly, the Dallas Morning-News, the Fort Worth Star-Telegram, and the Dallas Observer. He is the most acclaimed chef and authority in the United States on the subject of Tex-Mex barbecue. He lives in the Dallas–Fort Worth area.

"Barbacoa is a must-have book to include in your arsenal of cookbooks. You will not be disappointed. You will learn to create Tex-Mex barbecue, from smoked meats to sauces and salsas to sides and desserts, that your friends and families can experience and enjoy and that will create memories for them to look back to later. And Barbacoa is much more than just a cookbook. It is a story told through Brandon Hurtado’s eyes that pays homage to the traditions and flavors that he and all Tejanos grew up with, myself included. Bring the family together, light the pit, and start making memories!"

• Foreword by Ernest Servantes Introduction: My Barbacoa Passion ONE Rubs and saucesHurtado Beef Blend, Hurtado Pork Blend, Hurtado Poultry Blend, My Fajita Seasoning, My Sweet Sauce, Aztec Gold Mustard Sauce, Peach Habanero Barbecue Sauce, Original Rib Glaze, Ancho Mustard Vinaigrette, Smoked Salsa Verde, Smoky Salsa Roja, Cilantro Lime Crema TWO Side DishesSmoked Esquites, Brisket Charro Beans, Mexican Rice, Hatch Chile Cheddar Mashed Potatoes, Hannah’s Garlic Habanero Pickles, Spicy Pickled Red Onions, Crunchy Kale Slaw, Bacon Braised Cabbage, Brisket Esquites, Tater Tot Casserole, Hatch Chile Cheddar Grits, Ancho Aioli Brussels Sprouts, Hatch Chile Mac and Cheese, Al Pastor Wings, Serrano Lime Slaw, Garlic Chorizo Green BeansTHREE Smoked meatsTex-Mex Smoked Brisket, Texas Pork Ribs, Barbacoa con Papas, Pork Belly Burnt Ends, Big Red Barbacoa, Smoked Turkey Breast, “Heim Hammer” Smoked Beef Shank, Texas Beef Ribs, Smoked & Fried Quail, Tex-Mex Pulled Pork, Mexican Hot Chicken, Direct Heat Pork Steak, Christmas Tamale Sausage, Beef Rib Chili, Pulled Pork CarnitasFOUR Tacos y MasMilanesa Tacos, Pastrami Tacos, Mexican Corn Bread Muffins, Brisket Birria Tacos, Brisket “Barbacoa” Tacos, Texas “Twinkies”, Big Red Barbacoa Tostadas, Smoked Tri-Tip Tacos, Birria Ramen, Guisado de Res, Smoked Chicken Enchilada Casserole, Pork Belly Brisket Tacos, Smoked Tacos de Lenga, Grilled Lobster Tostadas, Picadillo Puffy Tacos, Pulled Pork Costra TacosFIVE BreakfastJalapeño Corn Bread Waffles, Brisket Benedict, Pork Belly Pancakes, Brisket Migas, Chorizo Biscuits and Gravy, Brisket Breakfast Tacos, Brisket Biscuit, Smoked Menudo, Pozole Verde, Beef Tallow Papas con Huevos, Brisket Breakfast Torta, Pork Belly Burnt End Creme Brûlée BiscuitSIX DessertsChurro Banana Pudding, Pork Belly Capirotada (Mexican Bread Pudding), Smoked Blueberry Cobbler, Orange and Cardamom Biscochitos, Ooey-Gooey Sticky Buns, Lime Icebox Pie, Banana Pudding Tacos, Mexican Hot Chocolate Pecan Pie Acknowledgments About the Author Index

Brandon Hurtado is the owner and chef of the eponymous Hurtado Barbecue in Arlington, Texas, between Dallas and Fort Worth, which appears regularly on the lists of best Texas barbecue joints from Texas Monthly, the Dallas Morning-News, the Fort Worth Star-Telegram, and the Dallas Observer. He is the most acclaimed chef and authority in the United States on the subject of Tex-Mex barbecue. He lives in the Dallas–Fort Worth area.

"Barbacoa is a must-have book to include in your arsenal of cookbooks. You will not be disappointed. You will learn to create Tex-Mex barbecue, from smoked meats to sauces and salsas to sides and desserts, that your friends and families can experience and enjoy and that will create memories for them to look back to later. And Barbacoa is much more than just a cookbook. It is a story told through Brandon Hurtado’s eyes that pays homage to the traditions and flavors that he and all Tejanos grew up with, myself included. Bring the family together, light the pit, and start making memories!"

• Foreword by Ernest Servantes Introduction: My Barbacoa Passion ONE Rubs and saucesHurtado Beef Blend, Hurtado Pork Blend, Hurtado Poultry Blend, My Fajita Seasoning, My Sweet Sauce, Aztec Gold Mustard Sauce, Peach Habanero Barbecue Sauce, Original Rib Glaze, Ancho Mustard Vinaigrette, Smoked Salsa Verde, Smoky Salsa Roja, Cilantro Lime Crema TWO Side DishesSmoked Esquites, Brisket Charro Beans, Mexican Rice, Hatch Chile Cheddar Mashed Potatoes, Hannah’s Garlic Habanero Pickles, Spicy Pickled Red Onions, Crunchy Kale Slaw, Bacon Braised Cabbage, Brisket Esquites, Tater Tot Casserole, Hatch Chile Cheddar Grits, Ancho Aioli Brussels Sprouts, Hatch Chile Mac and Cheese, Al Pastor Wings, Serrano Lime Slaw, Garlic Chorizo Green BeansTHREE Smoked meatsTex-Mex Smoked Brisket, Texas Pork Ribs, Barbacoa con Papas, Pork Belly Burnt Ends, Big Red Barbacoa, Smoked Turkey Breast, “Heim Hammer” Smoked Beef Shank, Texas Beef Ribs, Smoked & Fried Quail, Tex-Mex Pulled Pork, Mexican Hot Chicken, Direct Heat Pork Steak, Christmas Tamale Sausage, Beef Rib Chili, Pulled Pork CarnitasFOUR Tacos y MasMilanesa Tacos, Pastrami Tacos, Mexican Corn Bread Muffins, Brisket Birria Tacos, Brisket “Barbacoa” Tacos, Texas “Twinkies”, Big Red Barbacoa Tostadas, Smoked Tri-Tip Tacos, Birria Ramen, Guisado de Res, Smoked Chicken Enchilada Casserole, Pork Belly Brisket Tacos, Smoked Tacos de Lenga, Grilled Lobster Tostadas, Picadillo Puffy Tacos, Pulled Pork Costra TacosFIVE BreakfastJalapeño Corn Bread Waffles, Brisket Benedict, Pork Belly Pancakes, Brisket Migas, Chorizo Biscuits and Gravy, Brisket Breakfast Tacos, Brisket Biscuit, Smoked Menudo, Pozole Verde, Beef Tallow Papas con Huevos, Brisket Breakfast Torta, Pork Belly Burnt End Creme Brûlée BiscuitSIX DessertsChurro Banana Pudding, Pork Belly Capirotada (Mexican Bread Pudding), Smoked Blueberry Cobbler, Orange and Cardamom Biscochitos, Ooey-Gooey Sticky Buns, Lime Icebox Pie, Banana Pudding Tacos, Mexican Hot Chocolate Pecan Pie Acknowledgments About the Author Index