Nuevo Tex-Mex cooking, the hottest new trend in Nuevo Latino cuisine, embraces and celebrates both its zesty Latin American flavors and no-nonsense Texas personality. This is hearty food for real people, people who are not afraid to drink a beer (or a shot of tequila) with a meal (even if it's breakfast) and get their hands a little messy. It's food that knows how to have fun without rolling in heavy ingredients. In Nuevo Tex-Mex, Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with lots of humor and attitude, all photographed in vivid color and spectacular style by Texan photographer Manny Rodriguez. Even the book's designer is from Texas! This is absolutely the best thing to come along since ice cold beer, tortilla chips, and guacamole.
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Book Description
Editorial Reviews
Amazon.com Review
There's something awfully comforting about a cookbook that starts with a chapter on what to drink (which beers with which kinds of food) followed by eight cocktail recipes, five of them a variation on the margarita theme. Hibiscus Margaritas and Mango-Key Lime Margaritas should tip off the unsuspecting that they have just entered uncharted territory.
The drink chapter is followed by the salsa chapter (Papaya-Habanero Salsa, anyone?) is followed by breakfast--Truffled Egg Tacos? Bacon-Gruyere Migas? "What a cathartic joy it is," writes Robb Walsh, former food editor of the Austin Chronicle and one of the few American food writers with functioning taste buds, "to make a happy face with two sunny-side up eggs for eyes and bacon strips for a mouth, and to douse that cheerful bastard with a torrent of fiery red sauce." With sentiments like that, the reader is assured that only good food can follow.
And follow it does: Steak, Endive, and Blue Cheese Tacos; Shark-BLT Tacos; Serrano Ham Quesadillas; Pork and Raisin Pasillas; Wild Mushroom Mole Enchiladas; Duck Breast in Green Mole; Chipotle Swordfish Fajitas; and on into desserts.
The authors would like us to believe that this is a whole new departure on Tex-Mex food. And it certainly is that, a departure. But what they call Nuevo Tex-Mex is really just the same contrived "fusion" that happens when overamped chefs shove cuisines and ingredients of the world up against each other. There isn't anything in this book that couldn't be put on a pizza, say, and if baked in a wood-fired oven, be called startling and revolutionary in some circles. Many of the results of David Garrido's fun-in-the-kitchen escapade are indeed tasty, but benchmark of a new cuisine? Hardly that. This could only happen in America, where the culinary compass is currently in the control of a gentle-voiced Chihuahua with a taste for Taco Bell. --Schuyler Ingle
Review
Nuevo Tex Mex is definitely onto something: Great gutsy cooking that combines the irascible charm of the 'old' Tex-Mex with the genius of regional Mexican kitchens. Rick Bayless, author of Rick Bayless's Mexican Kitchen
Food historians ten or twenty years hence might well call it a benchmark, a book that shows, through 98 engaging recipes, and a lively, enlightening text, where a major element of Texas cooking has been and where it might well be headed. Texas Monthly
Food historians ten or twenty years hence might well call it a benchmark, a book that shows, through 98 engaging recipes, and a lively, enlightening text, where a major element of Texas cooking has been and where it might well be headed. Texas Monthly
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Most Helpful Customer Reviews
24 of 24 people found the following review helpful
By A Customer
Format:Paperback
Today there are many cookbooks on Mexican cuisine. There are many on the style blending the Mexican foods with that of nearby Texas commonly known as Tex-Mex. With all of the people eating nachos, tacos and enchiladas, and all the recipes for salsas, moles and tortillas fillings there was bound to be a time that people needed a change. That change has come and has been put together by David Garrido, a chef at Jeffery's in Austin, Texas; and Robb Walsh winner of a James Beard journalism award in their new cookbook Nuevo Tex-Mex - festive new recipes from just north of the border. The cookbook contains many beautiful photographs from Manny Rodriguez food photographer originally from Havana. Together, they have all created a nice compilation of new foods that include: Mango-Key Lime Margaritas; Papaya-Habanero Salsa; Mushroom Salsa; Spinach & Mushroom Chilaquiles; Steak, Endive and Blue Cheese Tacos; Shark-BLT Tacos; Crab & Spinach Nachos; Habanero Mayo; Jalapeno Corn slaw; Wild Mushroom Mole Enchiladas; Duck Enfrijoladas Blancos; Pork Chops in Apple Butter Mole; Chipotle Swordfish Fajitas; Coca Cola Habanero Potatoes; and Pumpkin Flan. Many of the recipes are very simple to make, but there are may ingredients that are not readily available at the local market, and would need to be found at a specialty food store. There are a few additions to the recipes allowing the reader to try alternatives, and a list of terminology in the back of the book referred to by many recipes. Nuevo Tex-Mex, published by Chronicle Books, has a lot for the adventurous eater, but the standard basic food person or Tex-Mex eater would not want this one. It is truly for the serious eater.
8 of 8 people found the following review helpful
By A Customer
Format:Paperback
I thoroughly enjoyed this book. The recipes are wonderful, easy to follow and lead to fantastic meals. Nuevo Tex-Mex cooking? I don't know much about the title, I just know I savored the food. The Swordfish Fajitas were wonderful. I have always loved Mexican food and this book offers me new, cool ways to enjoy my old favs. If you love offering your family and friends something that will perk up their taste buds (in some cases way more than a mere perk) and have them asking, "what's in this, its great", get this cookbook.
10 of 11 people found the following review helpful
By R. C Jolly
Format:Paperback
Being from San Antonio - I was a little sceptical when I checked this out from the library. I don't know about 'Nuevo' as a trend, but the book is a delight and I hadn't had it home for more than an hour or so before I was on Amazon ordering a copy. It is fun to read and fun to cook from and the whole layout of the book is a delight with fine color photographs.
1 of 1 people found the following review helpful
By R. Sides
Format:Paperback|Amazon Verified Purchase
This book is very good and takes Tex-Mex to a more sophisticated level. You do have to plan on doing a bit of shopping to locate some of the ingredients, depending where you live.
1 of 1 people found the following review helpful
By M. Vitek
Format:Paperback|Amazon Verified Purchase
Fun to read -- great historical references -- recipes are just like I get at my local Santa Fe Cafe! Just what I was looking for! Highest recommendations for this delightful cookbook! A++++
5.0 out of 5 stars
Excellent on the basics, excels on the new twists and color commentary
December 14, 2012
Format:Paperback
Full disclosure: I learned Mexican cooking from my mother who grew up in El Paso. She learned to cook from her family's housekeepers from Juarez. Although I enjoy a wide range of regional Mexican and Texmex dishes, I notice when something isn't done properly or when artistic license goes too far.
This is my all-time favorite Texmex cookbook. I refer to it over and over. Here's what I love about it:
1) Basics- It covers the basics authentically and extremely well, which I appreciate.
2) Color commentary- From blind tequila tastings to the evolution of the crunch in a crispy taco, the commentary is genius.
3) New twists- Small accents, like ancho roasted pecans, make a good dish, like twice cooked pork tacos with guacamole, truly great.
This is my all-time favorite Texmex cookbook. I refer to it over and over. Here's what I love about it:
1) Basics- It covers the basics authentically and extremely well, which I appreciate.
2) Color commentary- From blind tequila tastings to the evolution of the crunch in a crispy taco, the commentary is genius.
3) New twists- Small accents, like ancho roasted pecans, make a good dish, like twice cooked pork tacos with guacamole, truly great.
0 of 1 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
hi, this book was not the best book, the recipes were not very good and way to simple. i live in the rio grande valley, 12 miles from mexico. and these are not even close to the recipes down here. i would not recommend this book.
4 of 8 people found the following review helpful
Format:Paperback
It's a nice book, full of color photos, and easy to follow delicious recipes.
Most Recent Customer Reviews
Citations (learn more)
This book cites 5
books:
2
books
cite this book:
- Cuisines of Mexico by Diana Kennedy in Front Matter, and Back Matter
- Peppers: The Domesticated Capsicums, New Edition by Jean Andrews on page 135, and Back Matter
- Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless in Back Matter
- Simple Cooking by John Thorne in Back Matter
- The Great Salsa Book by Mark Miller in Back Matter
- From Our House to Yours: Comfort Food to Give and Share" by Joyce Goldstein on page 48, Back Matter (1), and Back Matter (2)
- New Tastes from Texas by Stephan Pyles in Back Matter
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