Nuevo Tex-Mex: Festive New Recipes from Just North of the Border

by Robb Walsh, David Garrido, Stephan Pyles (Foreword)

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. This is hearty food for real people, people who are not afraid to drink a beer (or a shot of tequila) with a meal (even if it's breakfast) and get their hands a little messy. It's food that knows how to have fun without rolling in heavy ingredients. In Nuevo Tex-Mex, Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with lots of humor and attitude, all photographed in vivid color and spectacular style by Texan photographer Manny Rodriguez. Even the book's designer is from Texas! This is absolutely the best thing to come along since ice cold beer, tortilla chips, and guacamole.

Genres: Cookbooks

156 pages, Paperback

First published April 1, 1998

About the author

Robb Walsh is the author of four previous Texas cookbooks, including The Tex-Mex Cookbook. He is also the food critic for the Houston Press.

Reviews

[Lora · Rating 4 out of 5]

It’s really interesting to read a cookbook that was “new” and cutting edge in the 1990’s. Tex Mex has certainly become a regular part of culture since then. I really loved reading all the history and details in this book and accompanying the recipes. It also has some variations of things that I haven’t seen in a while (sometimes I’ve never seen) and I look forward to trying my hand.

Recipes I’ve bookmarked to come back to include everything from beverages to picante sauce to fried oyster nachos to a crispy pork guacamole and chili-pecan tacos, a unique pork with apple butter cooked in a mole way, some simple variations of fajitas (such as using some good old skewers to help with garlic shrimp fajitas), to a white bean refrito, a black bean and prosciutto refrito, countless sauces vanilla rice to try surviving with delicate fish dishes. I’m excited to get cooking from here and see how things have changed in 30 years!