Barbacoa: The Heart of Tex-Mex Barbecue

by Brandon Hurtado

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 Lobster Tostadas with Mexican Pesto Butter to Pulled Pork Carnitas to Brisket Birria Tacos and beyond. You’ll find intensely flavorful recipes

Smoked meats like Mexican Hot Chicken, Beef Rib Chili, and Frito Pie SausageFajitas, tacos, tamales, and enchiladas filled with meats and veggies from the smoker Amazing sides, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor WingsFlame-Kissed Breakfasts, such as Brisket Migas and Smoked Menudo Rubs, Mops, and Sauces like Cilantro Lime Crema and Ancho Mustard VinaigrettePerfect desserts for BBQ, from Strawberry Mezcal Cheesecake to Smoked Blueberry Cobbler
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.

Genres: Cookbooks

240 pages, Hardcover

Published April 1, 2025

Reviews

[Charles Eldridge · Rating 5 out of 5]

I’m impressed. I’ve religiously followed Aaron Franklin & Jordan Mackay’s trio of BBQ books for years. Most other BBQ books I’ve read will perhaps have one or two interesting recipes or takes on the cuisine. But rarely does a BBQ book stop me in my tracks and have me make plans to cook such a wide variety of its offerings.

Brandon Hurtado is creating a new cuisine with his book. He’s labeling it Tex-Mex BBQ, but I think it should connote its own thing. Wonderfully providing unique viewpoints on the Texas trinity of brisket, pork ribs, and sausage, the cookbook quickly envelopes the reader on new flavors of sauces and presentations to enliven the cuisine. Heck, there’s literally a section on composing and presenting a mouthwatering tray of food.

The large amount of Texas and Mexican inspired recipes that use barbecue are not just page fillers. They are deserving of attention and fit the theme of the book. I cannot wait to explore so much in this cookbook. It has proudly earned a spot on my culinary bookcase next to the trio of Franklin Barbecue bibles.

[Stephanie · Rating 3 out of 5]

Each recipe is accompanied by a photo. Most ingredients are readily available. Might be hard to get beef cheeks and tomatillos in some markets. All the recipes look delicious but I won’t be making any of them. If you’re a Tex mex BBQ fan, you’ll love this cookbook.

[Jennifer · Rating 5 out of 5]

Beautiful pictures! Makes me want to cook right now or at least, take a trip to Hurtados.

[Steve · Rating 5 out of 5]

So Good!

This cookbook is full of fantastic recipes. I really enjoy this book, reading it cover to cover, and making all of these tasty recipes.

I highly recommend this book.