Dishes from the Wild Horse Desert: Norteño Cooking of South Texas (Hardcover)

by Melissa Guerra (Author) "I REMEMBER the way my grandfather would prepare his water cooler for a long day of working cattle..." (more)
Key Phrases: instant tortilla mix, inside fajita, corn tortilla mix, South Texas, United States, New World (more...)

Editorial Reviews

From Publishers Weekly
Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
The Wild Horse Desert is the once-disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846; Guerra's family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican (though there are some Tex-Mex recipes here as well), and while the term norteño is usually used to refer to northern Mexico, she notes that South Texas is considered part of norteño culture too. Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics; the many photographs, some color, add context as well. Strongly recommended. (Library Journal, March 15, 2006)

Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as "Salsa and Chiles," "Rice and Beans" and "Game and Goat," and the anecdotes preceding each recipe lend a warm, conversational tone. The region's flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija (a common grating cheese), and either tomatoes or salsa appearing in most dishes. Spicy-food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas ("Composed" Toasted Tortillas) and Migas con Huevos (Crumbs with Eggs), are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria (Pumpkin Seed Brittle) and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions (e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages) further flesh out this culturally rich topic. (Apr.) (Publishers Weekly, January 30, 2006)

See all Editorial Reviews

Product Details

• Hardcover: 288 pages
• Publisher: Wiley (May 10, 2006)
• Language: English
• ISBN-10: 0764558927
• ISBN-13: 978-0764558924
• Product Dimensions: 9.3 x 7.3 x 1.3 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #388,188 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #96 in

  Books > Cooking, Food & Wine > Regional & International > U.S. Regional > Southwest

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars Great Cookbook!, November 20, 2006

By	Chase-Work "TomTwoToes" (San Francisco, CA) - See all my reviews

I am a beginning cook that moved from South Texas and love this book! Now I can make all of my favorites in my own kitchen far from home. The background Melissa gives is so interesting and it makes you feel like she is in the kitchen with you almost!

5 of 5 people found the following review helpful:

5.0 out of 5 stars Recipes from the Wild Horse Desert, December 10, 2006

By	Barry C. Roberts "book lover" (Texas) - See all my reviews (REAL NAME)

Great cookbook for those that are looking for TRUE South Texas-Northern Mexico cuisine. It is beautifully written and a cookbook you will keep in your library forever.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Great recipes, easy to read, informative and deep, July 18, 2007

By	Andrew D. Fraser "the_fraser" (Austin, TX USA) - See all my reviews (REAL NAME)

With so many cookbooks, the layout can really turn me off of a book. The first thing that struck me when I flipped open to a random page how it drew me in. Most recipes include a bit of the author's personal history with the dish and many introduce with the "old way" of making the dish as well as present a new way that is less labor intensive. Often she will follow up with a recipe for those who want to try the traditional method.

A very thorough book that explores local ingredients, explains when they were served, what you might find in your supermarket and then clearly describes how to prepare the dish.

I'm a recent transplant to Texas and have had my eyes opened to Mexican and Tex-Mex food. This book introduces Norteno cuisine that is found in many traditional border homes. I couldn't wait to try my hand at these recipes.

Also, if you're someone who likes to read cookbooks for enjoyment, you'll love this one.