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Walsh, the Houston Press's restaurant critic, lifts the veil on the often misunderstood, widely undefined concept of authentic Tex-Mex, providing the nuts and bolts of one of America's finest—and oldest—indigenous cuisines. While Tex-Mex is loosely described as a fusion of Texan and Mexican cuisines, Walsh sheds a much needed light on the intricacies of the food he calls "that loveable ugly duckling." He outlines Tex-Mex's main ingredients (chile peppers, lard and cornhusks), and along the way not only gives the history behind the proliferation of Mexican ingredients into American cuisine, but unapologetically rationalizes the need for unrefined staples such as Velveeta cheese and Fritos corn chips in customary Tex-Mex recipes. Walsh fills the pages with stick-to-your-ribs fare like chili-slathered Truck Stop Enchiladas and Chili Mac (spaghetti and chili con carne), along with basics like Ninfa's Showcase Fajitas and Frozen Margaritas. As the chapters progress, Walsh builds upon earlier dishes, offering alternatives and tips. Sidebars and vintage photographs lend a personal feel, transforming this cookbook from a mere reference guide to an inviting memoir and social history of a food most Americans forget is unique to their homeland. Walsh deserves credit for taking on the difficult task of organizing the desires, beliefs and strife of the people who made Tex-Mex the respected cuisine it is today. Photos.
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Robb Walsh is the author of Legends of Texas Barbecue Cookbook, A Cowboy in the Kitchen, and Nuevo Tex-Mex. He is also the restaurant critic of the Houston Press, an occasional commentator for NPR’s Weekend Edition, and has served as the food columnist for Natural History. He has been nominated for six James Beard awards, including for last year’s Legends of Texas Barbecue, and has won twice.See all Editorial Reviews
I really enjoy this book! Love the history sections, followed by terrific recipes. Truly Tex-Mex for sure. Highly Recommended!Published 13 days ago by Lynn Mckamey
This book takes me way back to when I spent a considerable amount of time each year in the Rio Grande Valley as a kid. Read morePublished 25 days ago by J. Stevens
Love this cookbook. If you love authentic Mexican dishes, then this is the book for you.Published 1 month ago by Pat roaming the u.s.a.
Great cookbook! Also love the historic photos, even though many of them rub Texans' noses in their (unfortunately not historic) racism.Published 1 month ago by KAV
The title says "cookbook" but The Tex Mex Cookbook is much, much more. Robb Walsh provides a detailed and entertaining history of the development of Tex Mex food linking... Read morePublished 1 month ago by Kevin Fontenot
don't tell anybody i bought the book, some people think just because i am Mexican i all ready know how to cook all the Mexican dishes.
wait , i do now ... haa haa
Not just a cookbook, but a very interesting history of Tex-Mex. My wife couldn't put it down once she started reading it. Can't wait to try some of the recipes.Published 2 months ago by ScottM