The Big Texas Cookbook: The Food That Defines the Lone Star State by Editors of Texas Monthly

  • Texas quail with fig mole [Hugo Ortega] (page 5)

    from The Big Texas Cookbook: The Food That Defines the Lone Star State The Big Texas Cookbook by Editors of Texas Monthly

    • Categories: Sauces, general; Main course; American; Mexican
    • Ingredients: mixed mushrooms; parsley; ancho chiles; pasilla chiles; mulato chiles; tomatillos; white onions; garlic; figs; dried black mission figs ; dried apricots; cumin seeds; allspice berries; whole cloves; dried avocado leaves; dried oregano; sesame seeds; Mexican cinnamon sticks; vegetable stock; semi-boneless quail; bacon
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Notes about this book

  • SpatulaCity on December 22, 2023

    12/20/23 Mexican Rice - I need to try this recipe again. I think I added too much garlic. It had a sharp taste and maybe too much tomato paste as well? Or maybe the tomato paste needs to cook more so it can meld better with the other ingredients? Was missing that savoriness I like in Mexican rice.

  • SpatulaCity on December 22, 2023

    12/20/23 Tex Mex Cheese Enchiladas - very good and savory. Had a laugh that the first ingredient in a CHEESE enchilada recipe is beef. Very good and would make again, though found myself missing the more tomatoey enchilada sauce I’m accustomed to.

  • locopomtini on June 23, 2023

    Texas sheet cake page 138 I added 2 teaspoons of instant coffee to the butter shortening, cocoa water mixture. This is the best Texas sheet cake I have ever had.

  • locopomtini on March 27, 2023

    Page 80 Tex-Mex cheese enchiladas best I’ve ever had

Notes about Recipes in this book

  • Pasta salad

    • lkgrover on February 09, 2024

      Good mayonnaise-based pasta salad. Makes a good main dish or side dish, depending on portion size.

  • Mexican scrambled eggs

    • lkgrover on September 30, 2024

      Easy scrambled eggs, Tex-Mex style. Served with salsa, as suggested.

  • Migas

    • lkgrover on February 03, 2025

      Excellent migas (Tex-Mex breakfast with eggs & corn tortillas). This version has lots of traditional Tex-Mex cuisine additions: jalapenos, onions, tomatoes, avocado (optional), salsa.

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  • ISBN 10 0063068567
  • ISBN 13 9780063068568
  • Linked ISBNs
  • Published Nov 08 2022
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Harper Wave

Publishers Text

The editors of Texas Monthly celebrate the ever-evolving culinary landscape of the Lone Star State in this stunning cookbook, featuring more than 100 recipes, gorgeous color photos, and insightful essays.

When it comes to food, Texas may be best known for its beloved barbecue and tacos. But at more than 29 million people, the state is one of the most culturally diverse in America—and so is its culinary scene. From the kolaches introduced by Czechs settlers to the Hill Country in the 1800s to the Viet-Cajun crawfish that Vietnamese immigrants blessed Houston with in the early 2000s, the tastes on offer here are as vast and varied as the 268,596 square miles of earth they spring from.

In The Big Texas Cookbook, the editors of the award-winning magazine Texas Monthly have gathered an expansive collection of recipes that reflects the state’s food traditions, eclectically grouped by how Texans like to start and end the day (Rise and Shine, There Stands the Glass), how they revere their native-born ingredients (Made in Texas), and how they love the people, places, and rituals that surround their favorite meals (On Holiday, Home Plates). Getting their very own chapters—no surprise—are the behemoths mentioned above, barbecue and Tex-Mex (Smoke Signals, Con Todo). With recipes for über-regional specialties like venison parisa, home cooking favorites like King Ranch casserole, and contemporary riffs like a remarkable Lao beef chili, The Big Texas Cookbook pays homage to the cooks who long ago shaped the state’s food culture and the ones who are building on those traditions in surprising and delightful ways.

Packed with atmospheric photos, illustrations, and essays, The Big Texas Cookbook is a vivid culinary portrait of the land, its people, and its past, present, and future.

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