Adrian Davila is a third generation BBQ restauranteur, BBQ Chef and Pit Master at the acclaimed Davila’s BBQ in Seguin, TX. He spent most of his youth in the restaurant’s kitchen mastering the techniques until he could prepare everything on the menu to perfection. In his debut cookbook “Cowboy Barbecue: Fire & Smoke from the Original Texas Vaqueros,” he shares authentic Texas barbecue with a uniquely Latin twist. It highlights the flavors and stories of the Mexican-American community from the simple, everyday cooking to the celebratory feasts that bring family and friends together. Co-authored with Ann Volkwein. (Countryman Press, 2018)

In “Cowboy Barbecue,” chef and restauranteur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. His signature dishes trace their culinary roots back to the vaqueros, the Latino cowboys who once roamed the plains of Texas and Mexico. These vaqueros may have been the first “pit masters” who combined the local ingredients with the bright flavors of the Iberian Peninsula. For three generations, Davila’s BBQ has infused classic brisket, ribs and sausage with Latin flavors. Aside from grilling tips, he also offers techniques for smoking, cooking directly on the embers, underground, on a spit and more. Recipes include Mesquite Brisket, Vaquero Chili con Carne, Fire-Roasted Tomato, Onion and Serrano Salsa and more as well as more than fifty color photographs. Available on Amazon.