If you thought that gourmet grilling was over your head think again. The host of the popular Southwestern TV show, The Sonoran Grill, Mad Coyote Joe, will have you creating meals that will dazzle your family and your friends. Complete with a list of tools and chile peppers. The Sonoran Grill can turn novice chefs into grilling experts. Here is a collection of more than 130 of the author's best recipes, from Cedar Plank-Roasted Fillet of Salmon to Almond Kahlua Flan, which will entice you to give up your conventional oven forever. So light the grill, invite some friends over, pour a few ice-cold margaritas, smell the chiles roasting over the mesquite charcoal, and wow some friends with a dinner that you thought was beyond your reach. Very soon the best restaurant in town will be in your own backyard!

The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill. Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.

Plant-based homemade tacos (and more) from the New York Times–bestselling author of Vegan Mexico, with plenty of pro tips and photos. Celebrated chef Jason Wyrick showcases exciting Mexican flavors and textures with recipes for traditional and creative tacos—including your own homemade tortillas, salsas, and condiments. You’ll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico—and learn how to make them using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, make such tantalizing recipes as: Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas Tacos with Pintos Borrachos and Vegan Queso Fresco Tacos Dorados with Plantains, Black Beans, and Roasted Garlic Baja Tacos with Lobster Mushrooms Breakfast Tacos with Rajas, Mojo Scramble, and Pintos Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema Also featured are sections on taco culture and history; essential ingredients; helpful shortcuts; beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; desserts and sides; and how to host a taquiza (taco party).

Popular TV host and author Mad Coyote Joe takes the foreign out of Mexican cuisine and replaces it with genuine, mouth-watering dishes. Featuring more than 100 of Joe's favorite recipes, this is the real enchilada.

“Insurance,” he said, hefting the Winchester to a port-arms position. The feel of cold steel and the smell of well-oiled wood went a long way in eliminating any fear he felt. The tree of them moved into a dawn filled with mist and uncertainty. “What happened to Denise could happen to me,” said Carlton as he nervously fiddled with is jackets cuff while looking expectantly at her. “How is that for being honest?” What he found in Anna’s dark, European eyes was compassion.

Grilling and Mexican food are a popular combination. Here are over 100 recipes and grilling secrets from the master of Mexican flavour, from main courses like Spicy Turkey Tenderloin to desserts like Grilled Bread Pudding, from marinades and rubs to sides and salads like Jicama Fiesta Slaw. Included are tips on techniques, types of fuel, menus and a complete resource section.