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In today’s show, Texas barbecue meets Mexican spice as we explore how American barbecue techniques can enhance three classic Mexican dishes: snapper in pipian in a grilled vegetable and pumpkin seed sauce, pork shoulder pibil smoke-roasted in banana leaves, and a Project Fire first, a dessert quesadilla lavished with bananas and dulce de leche. Whole Grilled Snapper in Pipian Sauce, Cochinita Pibil, Dessert Quesadillas.
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