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The Tex-Mex Cookbook: A History in Recipes and Photos Paperback – June 15, 2004

4.6 out of 5 stars 588

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Editorial Reviews

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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.

Product details

  • Publisher ‏ : ‎ Ten Speed Press; 1st edition (June 15, 2004)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 288 pages
  • ISBN-10 ‏ : ‎ 0767914880
  • ISBN-13 ‏ : ‎ 978-0767914888
  • Item Weight ‏ : ‎ 1.48 pounds
  • Dimensions ‏ : ‎ 7.45 x 0.75 x 9.15 inches
  • Customer Reviews:
    4.6 out of 5 stars 588

About the author

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Robb Walsh
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Robb Walsh is an international food writer who divides his time between Galway Bay, Ireland and Galveston Bay, Texas. He is a three-time James Beard Journalism Award winner and the author of a dozen books about food.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
588 global ratings
Anyone can do tex-mex now!!
5 Stars
Anyone can do tex-mex now!!
Wow!!!!! I got this to try to find the perfect cheese enchilada. Haven't tried to make them yet, but judging by the ingredients, it's going to be what I have been wanting. This book answers a few questions I have been pondering over the past few years: "Why do I like some restaurant's enchiladas and not others?" and "Why did I not like the food when I traveled to Mexico?" Robb Walsh really goes through the "evolution of the enchilada," if you will, and I think I may have found the recipe I was looking for. He distinguishes between Mexican and Tex-Mex, and Tex-Mex is really what I wanted.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!Update: After trying a couple different recipes, The Original Cheese Enchiladas with Chili Gravy are EXACTLY what I have been searching for! Just like the Tex-Mex Restaurants I love! You’ve got to try them!
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Top reviews from other countries

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Grizz
5.0 out of 5 stars Clear and Informative
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