El Paso Chile Company's Texas Border Cookbook

by W. Park Kerr, Michael McLaughlin, Norma Kerr

Book Overview

Just a coyote's howl away from the point where three states and two countries come together lies the site of the El Paso Chile Company, a mother/son operation that grew out of Norma and Park Kerr's love of chilis and the unique cuisine of the Southwest. With the expertise of cookbook author Michael McLaughlin, the Kerrs present The El Paso Chile Company's Texas Border Cookbook, the cookbook that makes all the mouthwatering food of the borderland...

• Format: Hardcover
• Language: English
• ISBN: 0688109411
• ISBN13: 9780688109417
• Release Date: August 1992
• Publisher: William Morrow & Company
• Length: 288 Pages
• Weight: 1.55 lbs.
• Dimensions: 1.1" x 8.3" x 8.3"

Customer Reviews

A Texan trapped in New Jersey

One of my most used cookbooks - since I am in "the land of bland" I have to rely on this more than ever. Of special note is the grits recipe - a real winner for any brunch.

This is the closest to true TEX-MEX yet!

Coming from a true South Texan, I am constantly trying to re-create recipies from the eating establishments around us. I found this cookbook and so far believe the Green Chicken enchiladas can walk on water. I have also prepared the double spoon bread, chipotle-lime mayonaise and the smoke signals barbeque sauce. I usually work with serranos and jalapenos and this book opened up a whole new world of peppers. It is a must have.

Praise for the Kerrs' Recipes and Cooking Methods

After about twenty-five years of looking for a reliable guide to reproducing the tastes I remembered growing up with in El Paso, I found Park and Norma Kerr's book. My search is over. His meat recipes (and his methods) for pork or chicken deshebrada are outstanding, and typical of the entire book. Tamale pie for company and pot beans for home alone! He combines the basically simple (and timeless) ingredients of Border cuisine to yield results which will delight anyone who longs for home cookin' as it was yesterday and remains today from the Franklin Mountains to Houston. Instructions are complete and clear, a pleasure to read and execute. Keep 'em coming, Kerrs.

'Superb' and 'Outstanding' won't do this cookbook justice!

Texas Borders provides wonderful Tex-Mex recipes that are fairly easy to follow. Some of the ingredients may be difficult to find outside of southwest but substitutions could be made. Specific recipes to drool over are Chili Con Queso w/Crab dip (forget the chips, go for a spoon and bowl)and Blueberry Cornbread (I've only followed the non-blueberry version and a sweeter, more flavorful cornbread I've yet to eat). Hoppin' Juan is a delightful twist to the South's Hoppin' John made with green chilies, black-eye peas, and rice. Not only are the recipes wonderful, but Park Kerr's writing style and humor are delightful and a mirror image of the man himself. I try to go by his shop every time I'm in El Paso -- 909 Texas Ave., I think, (Pecan Praline coffee and his Chili seasoning mix are worth the effort). Occasionally I've had the opportunity of visiting when Park is there. He is very witty and personable. His cookbooks are a wonderful addition to my collection and are very entertaining to read. I've even learned to sear those green chilies straight from the store. I will definitely order his new Sizzlin Suppers cookbook. It should be exceptional also.