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

Overview

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 ...
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Overview

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.
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Editorial Reviews

From the Publisher
Nuevo Tex Mex is definitely onto something: Great gutsy cooking that combines the irascible charm of the 'old' Tex-Mex with the genius of regional Mexican kitchens. Rick Bayless, author of Rick Bayless's Mexican Kitchen

Food historians ten or twenty years hence might well call it a benchmark, a book that shows, through 98 engaging recipes, and a lively, enlightening text, where a major element of Texas cooking has been and where it might well be headed. Texas Monthly

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Product Details

  • ISBN-13: 9780811816120
  • Publisher: Chronicle Books LLC
  • Publication date: 4/28/1998
  • Pages: 156
  • Product dimensions: 8.25 (w) x 9.00 (h) x 0.50 (d)

Meet the Author

David Garrido is a chef at Jeffrey's in Austin. He helped pioneer Southwestern cuisine in Texas as assistant chef to Bruce Auden and Stephan Pyles.

Robb Walsh is a contributing editor of American Way who received a James Beard Journalism Award and founded the Austin Hot Sauce Contest.

Manny Rodriguez was born in Havana, today he lives in Dallas. His clients include American Express and Williams-Sonoma.

Stephan Pyles is the chef and owner of Star Canyon in Dallas.

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