Classic Tex-Mex CookingMore than 100 recipes that show how to cook Tex-Mex right
Tex-Mex, barbecue, and chili are important aspects of a culinary culture in Texas that has developed organically over many years of trial and error by thousands of remarkable cooks on both sides of the border. Tex-Mex cuisine, a melding of regional American and interior Mexican, has become enormously popular not ...
In Classic Tex-Mex Cooking, the book that Texas Monthly called "the 101 on Texas’s superlative cookin’," chef and Southwest food expert Jim Peyton carefully selects nearly one hundred of the cuisine's outstanding dishes and treats them comprehensively, simplifying each technique and recipe. From the basics of the Mexican table like pico de gallo and guacamole to fused dishes like tacos, fajitas, enchiladas, chili, and barbecue, the melding of Texas fire-cooked culture with Mexico's vast medley of flavors has never tasted so good.
“How to cook Tex-Mex right.” — Texas Monthly
“Jim Peyton knows his Mexican food.” — Houston Chronicle
“A must for the new generation of Mexican food aficionados.” — Diana Barrios Treviño of San Antonio's legendary Los Barrios restaurants and author of Los Barrios Family Cookbook
“[Peyton] has methodically continued to plumb the Mexican roots of our hybrid, homey cooking, and it was inevitable that he would eventually put them together with the native and ranching traditions that account for fajitas and combination plates.” — San Antonio Current