The Tex-Mex Cookbook: A History in Recipes and Photos
By Robb Walsh
Ten Speed Press, 2014
Publisher Description
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.
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Recipes
Old-Fashioned Breakfasts: The Spanish Missions and the Cowboy Culture
- Molcajete Sauce
- Frijoles
- Mi Tierra’s Frijoles Charros (Cowboy Beans)
- Frijoles Refritos
- Ox Eyes
- Cisco’s Huevos Rancheros
- Amaya’s Migas
- El Chico’s Chorizo
- Flour Tortillas
- Corn Tortillas
- Janie Garza’s Nopalito’s and Eggs
- Café de Olla
Chili con Carne: The Chili Joints and the Chili Queens
- Venison Chili
- Tangia (Berber Chili)
- Carne con Chili
- Chile Puree
- Casa Rio Chili con Carne
- Lady Bird Johnson’s Pedernales Chili
- Puchero
- Chili Queen Enchiladas
- Sam Huddleston’s Chili
- Truck Stop Chili
- Truck Stop Enchiladas
Early Combination Plates: The Original Mexican Restaurant
- Homemade Chili Powder
- Chili Gravy
- Original Cheese Enchiladas
- Spanish Sauce
- Pollo con Arroz
- Fritoque
Hot Tamales! Mexican, Tejano, and Southern-Style
- Stewed Chicken
- Homemade Lard
- Mexican-Style Tamales
- Salsa Verde
- Cornmeal Tamales
- Cornmeal Tamales Cooked in Chili Gravy
- Tamale Pie
West Texas Enchiladas: The Old Borunda Café
- Old Borunda Stacked Red Chile Enchiladas
- Roasted Green Chiles
- Chile Macho (Green Chile Sauce)
- Stacked Green Chile Chicken Enchiladas
- Chili Colorado con Puerco
Mex-Mex: The Myth of Authenticity
- Dario’s Chile Rellenos
- Tex-Mex Mole
- El Azteca’s Chicken Mole Enchiladas
- Posole
- Tex-Mex Dry Rub
- Costillas (Beef Ribs)
- Barbacoa
- Lengua (Tongue)
- Carne Guisada
- Tortilla Soup
Dulces and Desserts: The Pecan Shellers’ Uprising
- Loma Linda Pralines
- Piloncillo Pecan Patties
- Pineapple Sherbet
- Mi Tierra Biscochitos
- Mexican Wedding Cookies
- Flan
- Homemade Dulce de Leche (Caramel)
- San Antonio Chocolate-Cajeta Flan Cake
American Cheese Enchiladas: The Mexican-American Generation
- Larry’s Cheese Enchiladas
- Molina’s Old-Fashioned Chili Gravy
- Los Tios Mexican Rice
- Josie’s Plate (Chicken Enchilada with Friday Sauce)
- El Fenix Guacamole Salad
- El Chico’s Salsa Fria (Pico de Gallo)
- Molina’s Hot Relish (Escabeche)
- Chili Mac
Puffy, Crispy, and Crazy: The Lost Art of the Taco
- Homemade Taco Shells
- Puffy Taco Shells
- Ground Beef Tacos
- El Fenix Original Tacos
The Junk Food Era: Nachos, Bean Dip, and Frito Pie
- Brown’s Nachos
- Mi Tierra’s Chile con Queso
- Bean Dip
- Seven-Layer Dip
- Frito™ Pie
- Salsa Picante
Sizzling Fajitas: Tejano Tastes from the Valley
- Sonny Falcon’s Fajitas
- Ninfa’s Showcase Fajitas
- Ninfa’s Red Sauce
- Ninfa’s Green Sauce
- “Steak Fajitas” (Tacos al Carbon)
- “Chicken Fajitas”
- McAllen Fajitas
- Botanas Platter
- Smoked Tomato Salsa
Frozen or the Rocks? The Margarita Revival
- Frozen Margaritas
- Chuy’s Mango Margaritas
- Two-Tone Sangria
- Cadillac Gin Fizz
- Moderno’s Chico
- Kentucky Club’s “Mexican Margarita”
- Sangrita
- Michelada
From Paris, Texas, to Paris, France: Twenty-First-Century Tex-Mex
- Jan Beeman’s AWHQ Shrimp Enchiladas
- Elvis Green Chile-Fried Chicken
- Chuy’s Green Chile Stew
- Montparnasse Gruyère Enchiladas
- Fried Oyster Nachos
- Mango Salsa
- Blue Crab Salsa
- Red Snapper Ceviche
- Migas Especiales con Hongos
- Huevos with Vegetarian Chorizo
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