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Steven Raichlen's Project Fire

Tex Meets Mex

I'm always fascinated by the food cultures that arise on national borders. Consider that fusion of Texas barbecue and Mexican spice we call Tex-Mex. In today's show, we explore how American barbecue techniques can enhance three classic Mexican dishes: snapper en pipian, in a grilled vegetable and pumpkin seed sauce; pork shoulder pibil, smoke-roasted in banana leaves in the style of the Yucatan, and a Project Fire first: a dessert quesadilla lavished with bananas and dulce de leche. Today on "Project Fire," Tex meets Mex on the grill.

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