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Starred Review. Chili-heads and grill jockeys are likely already familiar with Texas food writer and James Beard Award-winner Walsh, author of volumes (like Legends of Texas Barbecue) that have become textbooks of outdoor cooking. His latest, a kind of sequel to 2004's Tex-Mex Cookbook, is no exception. As in previous volumes, Walsh begins each chapter with a compulsively readable narrative overview of a particular style, region or dish (margaritas, tailgating, taco trucks, fajitas, etc.), followed by a number of recipes illustrating the possibilities of each. Walsh keeps the formula fresh by rolling up his sleeves and digging deep for the secrets of fajita steak (including trips to the butcher and the meat fabricator), the origins of the taco truck phenomenon, and the delicacy that is Texas-style barbacoa-at its purest, barbecued cattle head-with infectious curiosity and enthusiasm. Walsh's prose is balanced with smoky, classic Tex-Mex recipes begging for a turn: the classic bacon-wrapped Sonoran hot dog; the Tortaburger, a hybrid of the traditional Mexican sandwich that serves a beef patty on Telera bread with fried eggs and refried beans on top; and the must-try Beef Short Ribs in Ancho-Molasses Sauce. Those looking for variety will find it in Ancho-Root Beer Hot Wings and Grapefruit Chicken Fajitas, Chile Grilled Pineapple, and condiments like Grilled Tomato Hot Sauce and Texas Red Grapefruit Salsa.
Robb Walsh is the food critic for the Houston Press, winner of two James Beard Awards, and the author of five previous cookbooks, including The Texas Cowboy Cookbook and The Tex-Mex Cookbook.See all Editorial Reviews
Lots of good recipes! Many of the foods I ate growing up in South Texas. Interesting food history too.Published 13 months ago by Friar
Great recipes good food
I love this book. I am Mexican American and love to compare recipes. This is a good one.
We own several of Robb Walsh's cookbooks ... all are great, not only because of the wonderful recipes, but also because of the stories and commentaries in each book. Read morePublished on January 5, 2013 by mjp
I'll give Robb his due by saying that the numerous anecdotes peppered throughout the book are interesting. Read morePublished on October 10, 2012 by Anthony M. Parrillo
We have enjoyed reading and preparing the dishes in this book. Great history too. The pictures make your mouth water... then reading the history gets your heart.Published on July 28, 2012 by Roy Boy
I got this as a gift for my husband - it is full of information, and the recipes are great!Published on January 14, 2011 by Lisa