book pimping

518WF6YFHWL._SL500_AA240_.jpgRobb Walsh (a food writer for the Houston Press) wrote this wonderful, informative book tracing the history and evolution of Tex Mex food. If you’re as obsessed as I am with the culture and the homey, satisfying flavor of Tex Mex, you will read this book in one sitting, like I did. Walsh offers up variations on fajitas, enchiladas, chili sauces, margaritas, beans and rice, tamales, Mama Ninfa’s red and green sauces (this is particularly exciting to me), chili con carne, and fun things like Frito Pie (i miss frito pie. it’s unheard of in my part of wyoming). There’s even a recipe for enchiladas made the french way (who knew Tex Mex was so popular in France? Newsflash: It is.) with gruyere (!) There are plenty of gorgeous old photos and plenty of Texas history. I know i’m about 5 years late on reading this, but i heartily recommend it. if you can find a copy of it in your library, please check it out. i interlibrary loan-ed it and loved it so much i’m buying it …


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