Texas is famous for American barbecue, but today Roger is making his way through the Lone Star state for live-fire Latin American cooking and to savor the flavors of smoked European-style sausages. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in preparing Mexican-style short ribs cooked in the ground. Also on the menu is Cabrito - goat roasted over coals. Elgin is a town famous for their German-style sausages and Roger visits Meyer's and helps prepare thousands of sausages that get smoked not once but twice. recipes in this episode
Stone-Ground Tomato Salsa (Salsa Roja en Molcajete)
Spit-Roasted Kid Goat (Cabrito Asado)
Cactus Paddle Salad (Ensalada de Nopales Asados)
Clay Pot Beans (Frijoles de la Olla)
Guacamole
Tatemado Short Ribs (Tatemado de Costilla de Res)
Avocado Salsa (Salsa de Aguacate)
Meyer's Skillet Queso
Flour Tortillas (Tortillas de Harina)
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