From the horse traders of the Iberian Peninsula to the spin ropes of Texas vaqueros, third generation pitmaster Adrian Davila’s family history highlights the original Latin roots of South Texas barbecue.
Every book is an adventure in some way, but this one fed a love for food and cultural history, and expanded my understanding of the native ingredients and authentic cooking techniques of my adoptive lone star state. From mesquite smoking, to spit roasting to the maguey wrapped in-the-ground cooking of the first barbacoa, Adrian delivers a full sensory experience with genuine passion and pride.
Congratulations Adrian. It's finally here!
