The Barnes & Noble Review
With the Los Barrios Family Cookbook, you can discover a tremendous offering of widely praised Tex-Mex dishes that have the big-name chefs drooling.
When Emeril Lagasse and ABC's Good Morning America visited San Antonio, they chose Los Barrios over the other 799 Tex-Mex restaurants in the city. They loved the family-style (casero) cooking, the unusual flavor combinations, and the irresistible Sugar Tortillas. The Barrios family took it as the highest of compliments: "To stand out here is to stand out in the land of the giants," says Diane Barrios Treviño.
When Bobby Flay and his Food Nation TV crew came to town, they flipped over the restaurant's Puffy Tacos and the purple cascarones (confetti-filled eggs) that are part of any San Antonio celebration.
You'll find classic Tex-Mex recipes side-by-side with dozens of authentic family recipes like Beef Stew Zuazua-Style, Pollo con Calabacita Cabrito en Salsa, and Asado de Puerco, as well as the formula for the ultimate margarita and an amazing Spicy Jell-O Vegetable Salad. You'll also find out how this restaurant began in a small garage, wowed the critics, moved to larger quarters, and finally became a permanent feature of the San Antonio landscape. It's a great American success story.
I’m always looking for new tastes and cuisines in different regions of the country, especially those that involve local culture. We went in search of big Tex-Mex cooking, which San Antonio is known for. I chose Los Barrios from the many Tex-Mex restaurants in the city because I fell in love with Diana Barrios Treviño and the entire Barrios family. . . . The dishes they have created contain amazing combinations and flavors that many people don’t get to experience. I wanted the rest of the country to sample what I was tasting. I wanted people to realize that true Tex-Mex cooking isn’t just fajitas and burritos. Now, with the Los Barrios Family Cookbook, I am excited to know that people across the country can easily prepare and taste all of the delicious dishes I experienced on my visit. Whether you like your food hot, medium, or mild—and these recipes have it all—you’ll love the food in this book.
—from the Foreword by Emeril Lagasse