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

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 foodsFrom 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 ueens 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 than 100 recipes and 150 photosRolled folded and stacked enchiladas old fashioned puffy tacos sizzling fajitas truck stop chili frozen margaritas Frito™ Pie and much much are all here in easy to follow recipes for home cooksThe 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

10 thoughts on “The Tex-Mex Cookbook: A History in Recipes and Photos

  1. says:

    Wow how the years have passed and the times have changed where my reviews are concerned I originally wrote this one a LONG time ago as a short review for trying to adhere to the “shorter is better” concept of reviewing As time has gone by I have realized that I enjoy fleshing things out a bit and going into detail That and the fact that I write these reviews primarily for my own enjoyment and as a creative outlet of sortswell I can be downright wordy Some people dig it some don’t It’s a way for me to track my reading habits and document what I think are important aspects of the books that I care enough about to actually review I thought back to this review when I recently learned of the closing of a long time Houston Tex Mex restaurant named Fiesta Loma Linda We lived close to that classic joint back when we lived in H Town and they knew us by name welcomed us as regulars and always went out of their way to take care of us The waitstaff and cooks were tremendous It was truly a family run establishment and it showed Great Gods and Goddesses the puffy ueso shells were to DIE for We would visit there whenever we went back to Houston for any reason sometimes making the trip from Central Texas for no other reason than to dine on the best Tex Mex known to man But it’s gone now after 62 years in business no explanation given Shuttered The end of an era Fortunately for us we live in South Central Texas near Austin and San Antonio This area of the state is basically Mecca for Tex Mex enthusiasts and we have many fine eateries across the spectrum to choose from when we want to grub down some enchiladas or tacos And of course we do some home cooking of the cuisine ourselves Taco Tuesday IS a real thing here and we usually pay our respects in proper form Which brings me to The Tex Mex Cookbook written by Robb Walsh Here is my original review from back in the day“This book is a must have if you enjoy border cooking Let's put it this wayif you spend any time at all searching for the perfect cheese enchilada at hole in the wall restaurants you need this book If you've ever overstuffed yourself on Chuy's ‘Elvis Presley Memorial Platter’ you have to have this If the smell of taco seasonings and the sound of sizzling fajitas brings you running then this book will be your bibleEual parts cookbook and culinary anthropology ‘The Tex Mex Cookbook’ breaks this often misunderstood regional style of cooking down into its component parts Walsh carefully explains the background history of each dish and then provides easy to follow recipes so that you can try making your favorite treats at home The material is enhanced by dozens and dozens of archival black and white photographs that act like a window straight into the heart and soul of Tex Mex cooking There are also many interesting sidebars that help to illustrate the depth and complexity of this tremendous and authentic cuisine” Short but sweet yes Pretty accurate too The book itself really IS in line with cultural anthropology as it explains why Tex Mex is an important regional cuisine It also makes a clear distinction between Tex Mex and interior Mexican cooking which is a totally different style of presentation and taste And the pictures alone are worth the price of the book Born of ranch cooking and the need to use cheap and readily available ingredients Tex Mex has grown into an industry all to itself I personally loved the stories of the San Antonio Chili ueens preparing massive cauldrons of steaming hot bowls of red to feed the hungry range hands Most of the recipes are easy to follow and perfectly adapted to home use though I have honestly not tried very many of them I have my OWN recipe for chili thank you very much I really bought the book for the history and the photos the fact that it’s also a cookbook was just added bonus material for me There are many restaurants highlighted in the text One of the big highlights is the profile of Matt’s El Rancho an Austin landmark that serves some of the tastiest and most authentic Tex Mex fare anywhere Understanding border food culture is an important stepping stone to understanding South Central Texas itself That meeting of Germanic and Czech immigrants and the indigenous migrants who flooded the area looking for opportunity made for a heady mix of cooking and brewing styles all blended together in delicious harmony There is no other regional cuisine uite as rich in history and myth as Tex Mex As a cultural artifact alone this book is worth 5 stars And just so you knowFiesta Loma Linda is profiled on pages 140 145 along with the recipe for their divine pecan pralines which were a complimentary dessert candy provided along with every meal That recipe is all that I have left of Loma Linda nowI’ll have to make a bittersweet batch once in a while when we do Taco Tuesdays

  2. says:

    My copy of The Tex Mex Cookbook is a splattered mess a testament to how often I use it The recipes are as delicious as they are simple After dinner is underway read some of the wonderful histories about the dishes and the people who created them that are sprinkled throughout the book I wish every cookbook was written like this

  3. says:

    Wonderfully illustrated history of Tex Mex this book should be reuired reading for all Texpats abroad

  4. says:

    As a Texan a cook and a fan of Tex Mex food I found this book to be a great resource Tex Mex cuisine is uniue and this book explores the origins of all my favorites dishes Loved the history photos and recipes This would make a great gift for anyone you know that loves Texas and its favorite Tex Mex dishes

  5. says:

    I'm originally a Texas girl and this is a go to Tex Mex go to cookbook Try the tortilla recipe damn it's good Bought this book forever ago but I recently bought the digital book version so I have it when I'm on the go

  6. says:

    Great history book but there was much history than there were recipes

  7. says:

    A fun history to read but no recipes I want to try

  8. says:

    I love this cookbook Unfortunately my Great Dane puppy chewed it up

  9. says:

    I really like this book liked reading about the beginning of the Mexican good experienceRecipes are good and easy

  10. says:

    Another cookbook I've bought for my Kindle for ease of use in the kitchen I love the down home simplicity of the recipes and clear description of ingredients Mostly though I have enjoyed reading the history of the borderland foods and the glimpses of people and kitchens I'm interested in tasty easy food and this book delivered