The Tex-Mex Cookbook: A History in Recipes and Photos

Front Cover
Broadway Books, 2004 - Cooking - 266 pages
17 Reviews

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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Review: The Tex-Mex Cookbook: A History in Recipes and Photos

User Review  - Krista Robbins - Goodreads

I love Robb Walsh's books. Not only do you get great recipes, you get the story behind them and the rich history of Texas and its peoples. Read full review

Review: The Tex-Mex Cookbook: A History in Recipes and Photos

User Review  - Bill Lenoir - Goodreads

This is what a cook book should be: more than just recipes. This is a history of the cuisine. Great photos, too. Read full review

Contents

CHAPTER 2
17
The Chili Joints and the Chili Queens
41
CHAPTER 4
62
Copyright

10 other sections not shown

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About the author (2004)

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.

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