The Tex-Mex Cookbook by Walsh, Robb -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Other Books by This Author Acknowledgments Contents Introduction: Tex-Mex: That Lovable Ugly Duckling Chapter 1: Talking Tex-Mex: Terms, Tools, and Techniques

Dishes Chile Peppers Glossary of Equipment and Ingredients

Chapter 2: 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 Nopalitos and Eggs Café de Olla

Chapter 3: Chili con Carne: The Chili Joints and the Chili Queens

Venison Chili Tangia (Berber Chili) Carne con Chile 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

Chapter 4: Early Combination Plates: The Original Mexican Restaurant

Homemade Chili Powder Chili Gravy Original Cheese Enchiladas Spanish Sauce Pollo con Arroz Fritoque

Chapter 5: Hot Tamales! Mexican, Tejano, and Southern-Style

A Christmas Tamalada Stewed Chicken Homemade Lard Mexican-Style Tamales Salsa Verde Cornmeal Tamales Cornmeal Tamales Cooked in Chili Gravy Tamale Pie

Chapter 6: 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 Chile Colorado con Puerco

Chapter 7: 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

Chapter 8: 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

Chapter 9: 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

Chapter 10: Puffy, Crispy, and Crazy: The Lost Art of the Taco

A Homemade Taco Dinner Homemade Taco Shells Puffy Taco Shells Ground Beef Tacos El Fenix Original Tacos

Chapter 11: 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

Chapter 12: 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

Chapter 13: Frozen or On 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

Chapter 14: 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 Enchildas Fried Oyster Nachos Mango Salsa Blue Crab Salsa Red Snapper Ceviche Migas Especiales con Hongos Huevos with Vegetarian Chorizo

Bibliography Index Photo Credits Mail-Order Sources About the Author