Prosopis Jiliflora  "The Magical Wood"

This scrubby gnarled tree is part of the history of the Southwest.  Indians used it for many things, as medicine, as food, and even as liquor, made from the beans. Ranchers "cussed" it as a useless scrub tree that ate up the ranch land.

Later in the century people discovered its qualities as a wood. It has the hardness of mahogany and produces and intense heat when set ablaze. It is ideal for preparation of steaks or barbeques because the heat sears the meat and seals in the juices. The smoke adds a distinct flavor.

Mesquite doesn't grow in just one place, but is cultivated and used worldwide. Because of its unique cooking qualities, mesquite has come of age among cooks worldwide.   It is estimated that in the next year about 19 million U.S. citizens will join the "pros" and use mesquite wood for the first time. The "pros" use it because it is a wonderful cooking tool that
burns better, longer and hotter, than other wood and adds a subtle, delicious flavor.

It has a predictable flame and because it cooks hotter, food does not have to be left on the grill as long, which means meat wont dry out or be over done.  The mark of a good steak - Mesquite Broiled - is truly incomparable.
"Mesquite Cookery", John 'Boog' Powell, McGraw-Hill, 1986