Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border by Ford Fry and Jessica Dupuy

  • San Antonio-style breakfast salsa (page 36)

    from Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border Tex-Mex by Ford Fry and Jessica Dupuy

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Notes about Recipes in this book

  • San Antonio-style breakfast salsa

    • sarahawker on July 27, 2021

      Incredibly easy salsa that is very very addictive.

  • Buttermilk syrup

    • sarahawker on November 20, 2023

      Best syrup I've ever had. It's basically caramel and it is AMAZING. Lots of butter, but it does make a lot.

  • Standard chile paste

    • sarahawker on July 27, 2021

      This makes a lot but freezes well. Absolutely terrific flavor to add to countless dishes.

  • Guacamole

    • sarahawker on July 27, 2021

      Teenage son's favorite way to make guac. I've used both pickled and fresh jalapenos. Cilantro is essential.

  • Pollo con mole

    • sarahawker on July 27, 2021

      Sister brought this to a potluck. Very good. Leftover mole froze well and was used to simmer chicken thighs a couple of months later.

  • Mole poblano sauce

  • Shredded smoked chicken

    • metacritic on October 15, 2022

      Partner made these for fajitas. Absolutely delicious.

    • hbakke on February 04, 2023

      Easy, grilled chicken recipe I used for the Enchiladas Suizas in this book. This involves a 8 hour marinade, so be sure to start ahead of time.

  • Beef fajitas

    • katiesue28 on May 26, 2020

      Delicious! The marinade left the steak with so much delicious flavor. Next time I would not go through the trouble of making the homemade flour tortillas, though.

    • jimandtammyfaye on January 14, 2023

      Fabulous marinade for steak. Sub 1 TBS chipotles in adobo sauce for Standard Chile Paste. Have subbed flank steak, but skirt steak is best. For veggies, I roast in 450 degree oven for 30 minutes. Haven't used the foamy butter yet. Serve with avocado creme p111.

  • West Texas-styled stacked shrimp enchiladas

    • Lsblackburn1 on September 11, 2023

      As always with enchiladas, these require lots of steps, but are pretty easy to make. I made the chili paste earlier in the day; wasn’t sure how hot it’d be (I don’t do spicy!), so tried to shake out most of the seeds from the chiles. The result was perfect for me. To assemble, I used blue corn tortillas and did 4 layers. Baked for about 15 minutes at 350. End result was delicious.

  • Enchiladas Suizas

    • Lsblackburn1 on May 21, 2020

      Delicious! I poached 2 chicken breasts and made 12 enchiladas (the recipe said 8). Also, the recipe just has you broil this, but I made them ahead and then baked for 20, finishing under the broiler.

    • hbakke on February 04, 2023

      Delicious! We loved these with the chimichurri accompaniment. I couldnt find Chihuahua cheese so subbed Oaxaca cheese which I think turned out well. I would make this easy recipe again.

    • jimandtammyfaye on January 14, 2023

      Phenomenal. Sauce easily covers 10 tortillas in a 13x9" dish, but increase chicken to 2 cups.

  • Classic margarita on the rocks

    • Lsblackburn1 on August 13, 2020

      Scaled this up by10 to make a pitcherful. Shaken over ice... killer!

  • Cilantro chimichurri

    • hbakke on February 04, 2023

      Maybe a bit too oily for me, but a nice flavor overall. I added a bit more garlic which I thought went well with the Enchiladas Suizas recipe in this book.

  • Salsa verde

    • Shelmar on May 06, 2020

      Best green salsa ever! Put tomatillos in blender first.

    • MOSteen on April 18, 2020

      Made using canned chilies and it tasted great, but not as good as in the restaurant. Recommend trying again when I have access to all ingredients.

  • Avocado crema

    • jimandtammyfaye on December 04, 2021

      One of my favorite recipes from this book. Definite keeper and repeater!

  • Roasted tomato salsa

    • jimandtammyfaye on June 25, 2023

      Straightforward TexMex salsa where summer tomatoes can shine. Delicious served warm, straight from the grill or oven. Double/triple the recipe.

  • Charro beans

    • jimandtammyfaye on January 14, 2023

      Easy dish to prep ahead. Everything goes in the pot at one time, although I reserve salt until the beans have softened. I use Santa Cruz chili powder, and a scant 1/4 cup seasons plenty.

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  • ISBN 10 0525573860
  • ISBN 13 9780525573869
  • Published Apr 23 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Ford Fry's Tex-Mex, the new definitive Tex-Mex cookbook comprised of tried and true recipes from his Texas upbringing and the acclaimed kitchens of his successful restaurants.

Whether you know it or not, that's Tex-Mex you love. Do you ever crave nachos, fajitas, or chili? Yep. Born in the 1940's when Northern Mexican cuisine collided with the flavors of Texas rancher's kitchen, Tex-Mex is a riot of tasty, comfort-food ingredients like beef, American cheese, and dried chili powder. Ford Fry brings his southern sensibilities and a chef's touch to the beloved fusion cuisine with recipes that are heavy on flavor, light on fuss, and attainable for all levels of home cooks. With bright, bold photography and easy-to-master dishes like Dirty Breakfast Tacos, Spicy Gulf Shrimp, Cheese Enchiladas San Antonio Style, and more salsas than you can imagine, this book is the modern homage to outlaw country cooking.

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