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

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Broadway Books, 2004 - Cooking - 266 pages
2 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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The Tex-Mex Cookbook: A History in Recipes

User Review  - chef carl - Borders

Wow. As I learn to recognize what makes up a good recipe, by its ingredients list; and methods; I'm really discerning about which cookbook I will actually buy. Not only are the recipes in this book as ... Read full review


User Review  - shanagan -

What a fantastic book. Recognizing that TexMex is its own original regional cuisine was too long in coming and Robb Walsh does such a fantastic job in explaining not only why it is legit but in ... Read full review


The Chili Joints and the Chili Queens

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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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