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

by David Garrido and Robb Walsh

Book 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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0811816125
• ISBN13: 9780811816120
• Release Date: April 1998
• Publisher: Chronicle Books
• Length: 156 Pages
• Weight: 1.40 lbs.
• Dimensions: 0.5" x 8.3" x 9.0"

Customer Reviews

Fun!

Fun to read -- great historical references -- recipes are just like I get at my local Santa Fe Cafe! Just what I was looking for! Highest recommendations for this delightful cookbook! A++++

There Isn't A Bad Recipe In The Book.

'Nuff said.

easy recipes, neat presentation,full color photos.

It's a nice book, full of color photos, and easy to follow delicious recipes.

Forget neuveaux cuisine, now there's Nuevo Tex-Mex

Today there are many cookbooks on Mexican cuisine. There are many on the style blending the Mexican foods with that of nearby Texas commonly known as Tex-Mex. With all of the people eating nachos, tacos and enchiladas, and all the recipes for salsas, moles and tortillas fillings there was bound to be a time that people needed a change. That change has come and has been put together by David Garrido, a chef at Jeffery's in Austin, Texas; and Robb Walsh winner of a James Beard journalism award in their new cookbook Nuevo Tex-Mex - festive new recipes from just north of the border. The cookbook contains many beautiful photographs from Manny Rodriguez food photographer originally from Havana. Together, they have all created a nice compilation of new foods that include: Mango-Key Lime Margaritas; Papaya-Habanero Salsa; Mushroom Salsa; Spinach & Mushroom Chilaquiles; Steak, Endive and Blue Cheese Tacos; Shark-BLT Tacos; Crab & Spinach Nachos; Habanero Mayo; Jalapeno Corn slaw; Wild Mushroom Mole Enchiladas; Duck Enfrijoladas Blancos; Pork Chops in Apple Butter Mole; Chipotle Swordfish Fajitas; Coca Cola Habanero Potatoes; and Pumpkin Flan. Many of the recipes are very simple to make, but there are may ingredients that are not readily available at the local market, and would need to be found at a specialty food store. There are a few additions to the recipes allowing the reader to try alternatives, and a list of terminology in the back of the book referred to by many recipes. Nuevo Tex-Mex, published by Chronicle Books, has a lot for the adventurous eater, but the standard basic food person or Tex-Mex eater would not want this one. It is truly for the serious eater.

Great recipes that pump new life into taste buds

I thoroughly enjoyed this book. The recipes are wonderful, easy to follow and lead to fantastic meals. Nuevo Tex-Mex cooking? I don't know much about the title, I just know I savored the food. The Swordfish Fajitas were wonderful. I have always loved Mexican food and this book offers me new, cool ways to enjoy my old favs. If you love offering your family and friends something that will perk up their taste buds (in some cases way more than a mere perk) and have them asking, "what's in this, its great", get this cookbook.