Customer Reviews

El Paso Chile Company's Texas Border Cookbook

5 star:		(14)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Coming from a true South Texan, I am constantly trying to re-create recipies from the eating establishments around us. I found this cookbook and so far believe the Green Chicken enchiladas can walk on water. I have also prepared the double spoon bread, chipotle-lime mayonaise and the smoke signals barbeque sauce. I usually work with serranos and jalapenos and this book opened up a whole new world of peppers. It is a must have.

I've tried many recipes out of this book and they've all been outstanding. The chili verde was excellent, the jalapeno poppers make those frozen things taste like dog doo. This is down home "comfort food" cooking at its best. Not only that, its well written, with mouth-watering descriptions of the foods, it inspires me to cook!

Texas Borders provides wonderful Tex-Mex recipes that are fairly easy to follow. Some of the ingredients may be difficult to find outside of southwest but substitutions could be made. Specific recipes to drool over are Chili Con Queso w/Crab dip (forget the chips, go for a spoon and bowl)and Blueberry Cornbread (I've only followed the non-blueberry version and a sweeter, more flavorful cornbread I've yet to eat). Hoppin' Juan is a delightful twist to the South's Hoppin' John made with green chilies, black-eye peas, and rice. Not only are the recipes wonderful, but Park Kerr's writing style and humor are delightful and a mirror image of the man himself. I try to go by his shop every time I'm in El Paso -- 909 Texas Ave., I think, (Pecan Praline coffee and his Chili seasoning mix are worth the effort). Occasionally I've had the opportunity of visiting when Park is there. He is very witty and personable. His cookbooks are a wonderful addition to my collection and are very entertaining to read. I've even learned to sear those green chilies straight from the store. I will definitely order his new Sizzlin Suppers cookbook. It should be exceptional also.

After about twenty-five years of looking for a reliable guide to reproducing the tastes I remembered growing up with in El Paso, I found Park and Norma Kerr's book. My search is over. His meat recipes (and his methods) for pork or chicken deshebrada are outstanding, and typical of the entire book. Tamale pie for company and pot beans for home alone! He combines the basically simple (and timeless) ingredients of Border cuisine to yield results which will delight anyone who longs for home cookin' as it was yesterday and remains today from the Franklin Mountains to Houston. Instructions are complete and clear, a pleasure to read and execute. Keep 'em coming, Kerrs.

There are a lot of cookbooks out there purporting to be "Tex-Mex". Most of them are charlatans. This is the Real Deal. When I was a kid, my mom even made "Texas Trash" for when company was coming over. She would always tell me, "Just don't tell them what it's called". Of course, the company loved it, as did I. She also made just about everything else in this book. This is what I grew up on. About the only thing she wouldn't make were Tamales, they are a "PITA" to make without help, a point mentioned in this book, she would buy them pre-made. If you like or want to learn Tex-Mex, "This is the one !". Authentic Tex-Mex !

This is a great cookbook that is more New Mexican/ Border in flavor than Tex-Mex. The red enchiladas are so good. I usually make them twice a month for my family. I have made almost every recipe in this book and every one has been a winner.

One of my most used cookbooks - since I am in "the land of bland" I have to rely on this more than ever. Of special note is the grits recipe - a real winner for any brunch.

I have almost worn this book out and was actually coming to amazon to order a new one. This book is filled with wonderful recipes and general tips on how to make truly authentic and flavorful dishes. This cookbook will give you a lot of creative ideas and you will soon begin to experiment with many variations of some of their classic recipes. One of the best surprises of the book was Park's Texas Democrat Chili. This is a wonderful and richly flavored chili that is not too spicy. The nopalitos add a wonderful character to the dish. Try serving it on top of a little of their Mexican rice with some freshly grated Mexican cheese. Garnish it with a mixture of chopped green onions and cilantro. A wonderful combination!!

This is a great cookbook for Tex-Mex foods! I got it at the library and started copying some of the recipes. When I found I was tagging nearly every one that I read for copying, I decided just to buy the book. I am not disappointed. I have made 3 of the recipes already and have gotten rave reviews. The price and shipping were very low, so now I can buy for other cookbooks! Don't think I'll find a better Tex-Mex than this one!

Nothing fancy. Nothing very difficult. Just every Tex/Mex recipe you can think of and several variations on those. Most are easy and excellent.