- Paperback: 288 pages
- Publisher: Ten Speed Press; 1 edition (June 15, 2004)
- Language: English
- ISBN-10: 0767914880
- ISBN-13: 978-0767914888
- Product Dimensions: 7.4 x 0.8 x 9.1 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 173 customer reviews
- Amazon Best Sellers Rank: #61,725 in Books (See Top 100 in Books)
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The Tex-Mex Cookbook: A History in Recipes and Photos Paperback – June 15, 2004
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From Publishers Weekly
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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From the Inside Flap
Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.
From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos.
Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito Pie, and much, much more, are all here in easy-to-follow recipes for home cooks.
The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.
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I also loved the history about the varying Tex-Mex regions and the photos showing the different historical locations were informative.
You will find the following chapters in his book:
Talking Tex-Mex: That Lovable Ugly Duckling
Old-Fashioned Breakfasts: The Spanish Missions and the Cowboy Culture
Chili con Carne: The Chili Joints and the Chili Queens
Early Combination Plates: The Original Mexican Restaurant
Hot Tamales! Mexican, Tejano, and Southern-style
West Texas Enchiladas: The Old Burundi Cafe
Mex-Mex: The Myth of Authenticity
Dulces and Desserts: The Pecan Shellers' Uprising
American Cheese Enchiladas: The Mexican-American Generation
Puffy, Crispy, and Crazy: The Lost Art of the Taco
The Junk Food Era: Nachos, Bean Dip, and Frito Pie
Sizzling Fajitas: Tejano Tastes from the Valley
Frozen or On the Rocks? The Margarita Revival
From Paris, Texas, to Paris, France: Twenty-first century Tex-Mex
If you are interest in food history, you'll love The Tex-Mex cookbook.
So far, I have made the green chile chicken enchiladas! Superb, restaurant-quality taste with my first-ever attempt at enchiladas! My family couldn't believe it, and neither could I! The recipe was very precise, which I appreciated. With this newfound confidence in cooking Tex-Mex, I plan to tackle more of the great recipes in this book including what I think will be the perfect cheese enchiladas, pozole, tamale pie, and more!!!
I also enjoyed the history. Though somewhat mundane at times, it really allows you to pick out the era and type of recipe you want from this book. Also, it's neat to have a story to tell with your dish! Dinner and a show!
HIGHLY recommend this book!