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(TM) 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.