Top critical review
on October 10, 2012
I'll give Robb his due by saying that the numerous anecdotes peppered throughout the book are interesting. I cannot, however, condone a book about Tex-Mex cooking that has such blatant follies.
I may be completely maligned here--I'm from Illinois--but I cannot for the life of me understand why a "standard Tex-Mex" fajita marinade consists of a mixture of pineapple juice and soy sauce (a few other nominal ingredients also). That's a Teriyaki, not a fajita.
Nor can I understand--or forgive--a basic guacamole recipe that hasn't a bit of cilantro in it. Perhaps that's "authentic Tex-Mex" but if so, I don't want to eat authentic Tex-Mex. Bring on the cilantro!