The Official Tex Mex Cookbook

The chef behind LA’s beloved Tex-Mex restaurant shares 100+ creative recipes inspired by regional Mexican cuisine and global flavors. Hailing from San Antonio, chef Josef Centeno drew on traditional family recipes for his acclaimed restaurant Bar Ama. Starting with a foundation of regional Mexican cuisine, he ventured far and wide, with influences from the American South, Germany, Poland, and Morocco. Now, with this irresistible collection of recipes, he helps you bring the same diverse and delicious flavors into your kitchen. With more than 100 recipes, Ama is divided into chapters on breakfast, vegetables, and main courses as well as desserts and even a super nacho party. Full color photos throughout capture the mouthwatering dishes as well as the incomparable atmosphere of Bar Ama. An Eating the West Award Finalist 2020

T.L. Bush, Unoffical Ambassador of Texas Cooking, explains it in this little book of tasty recipes. From avocados to peppers, T.L. tells all about the ingredients and recipes that you can put together for a table of happy guests.

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 more than 100 recipes for 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. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The 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.

The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill. Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.

Tex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life. “A revelatory book that will make you want to heartily wander the border.”—Hugh Acheson It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach. Praise for Tex-Mex “Fry puts his passion into [this] approachable cookbook. . . . [Tex-Mex] offers recipes for all-time favorites like nachos, fajitas, and enchiladas, with lesser-known dishes like albondigas, and staples such as migas and campechana de mariscos.” —The Atlanta Journal-Constitution “Ford Fry’s food is warm, inviting, and soulful, and his passion for all things Tex-Mex—from queso to combo plates—is contagious. If you love refried beans, salsa, enchiladas, and tacos, you’ll want to cook everything in this beautiful and lively new book. I know I’ll be referring to it time and time again.”—Lisa Fain “These authors make the perfect team to capture the crave-ability of Tex-Mex. This fantastic book will lead you to discover the soul of Texas’s ultimate comfort food.”—Tyson Cole “The photos and recipes make you salivate and the stories remind you of the friends and family who you’ve shared a basket of warm chips and salsa with countless times before. I for one plan to enjoy this book the way it was meant to be: with a big bowl of queso dip in front of me and an ice-cold margarita in hand!”—Kevin Gillespie

Delectably steeped in tradition, a living culinary heritage

Nuevo Tex-Mex cooking, the hottest new trend in Nuevo Latino cuisine, embraces and celebrates both its zesty Latin American flavors and no-nonsense Texas personality. Here Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with humor and attitude. Selected recipes include Hibiscus Margaritas, Chicken in Mole Tejano, Chipotle Swordfish Fajitas, Pumpkin Flan, and more. 24 color photos.

An American tradition since the 1800s, Tex-Mex food combines the flavors of a wide variety of ingredients with the influence of different cultures to create unique dishes that are crafted to perfection. Tomatoes, beef, beans, chiles, and corn are the staples of Tex-Mex cooking, while flavor, texture, and personality are added with specialties such as hot sauce, chorizo, and spices such as chili pepper and cayenne pepper. Packed with 300 not-quite-south-of-the-border recipes, The Everything Tex-Mex Cookbook brings these authentic flavors to your very own kitchen. Features recipes for: -Chilled Avocado Soup -Red Snapper Flautas -Oven Barbecued Beef Brisket -Chicken Chimichangas -Mixed Bean Lasagna -Red Sangria -Peach Daiquiri Pie Whether you’re looking for a quick party appetizer, dinner for your family, or drinks and dessert, The Everything Tex-Mex Cookbook has everything you need to add some color and spice to your daily menus!