The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh

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Notes about this book

  • sck on July 28, 2010

    I love Tex-Mex, but have a hard time getting excited by this book. Wait for the new book by the Homesick Texan (a blogger) instead, or visit her web site now for recipes.

Notes about Recipes in this book

  • Posole

    • TrishaCP on February 26, 2017

      This was a good green posole, and if you use canned hominy (rather than cooking from dry, as I did), it is really easy as well. I used four green roasted chiles, which wasn't quite enough, so supplemented with a can of hot Hatch chiles- this made quite a spicy dish. Some of the instructions could be clearer though. For example, he calls for you to slice bone-in pork shoulder- I couldn't get bone-in pork shoulder and I'm not sure how you would cut into slices anyway as specified without getting it done at the butcher, so used boneless and it was perfectly tender in 1 1/2 hours. The recipe also includes 2 tablespoons of crushed red chiles- I wasn't sure what that meant so added two teaspoons of dried red pepper flakes instead. (Only because I have mild ones, otherwise I would have probably crushed an ancho or other mild red chile- I had enough heat from the green ones. I don't think he meant dried red pepper flakes though- two tablespoons of that seems like way too much to me.)

  • Amaya's migas

    • hirsheys on February 26, 2017

      Not particularly interesting and there was quite a low proportion of eggs to other stuff, which felt wrong. Needed salt and more flavor, generally. I am still in the search for a good migas recipe.

  • Chile mac

    • foolcontrol on January 16, 2018

      If you are wanting the best recipe ever for Chile Mac, this is it. I expected it to be good but I think this is as good as it gets for this particular dish.

    • Rinshin on February 04, 2019

      First time tasting chile mac and expected something like mac and cheese with Tex-Mex flavoring with some meat. The mildly spicy meat mixture is the star here with small amount of macaroni and cheese. Halved the recipe which should yield 2 servings but made enough for 4 servings with a side of salad. Used half ground beef and pork instead of all beef. After tasting the mixture with cheese, I ended up mixing all of the cheese in the mixture and baked at 300 F covered for 45 min and added more cheese and quickly broiled to brown the cheese on top. Super simple to make, very tasty, and comforting.

  • Larry's cheese enchiladas

    • foolcontrol on January 24, 2015

      These are awesome. I make them all the time.

    • Rinshin on September 24, 2021

      Finally found the foolproof method of prepping corn tortillas instead of all other methods such as steaming, brushing with sauce, brushing with oil, covering in damp dish towel, microwaving in damp towel etc which never worked for me. I was looking to prevent breakage, soaking too much sauce and becoming limp lifeless logs. It worked like magic. Used Cheddar and Monterey Jack cheese instead of Velveeta. Used previously frozen enchilada sauce. Made the best version of enchiladas of our dreams. The secret is to fry tortillas for about 30-45 seconds first to bring out masa flavor, prevent breakage and provide more structure.

    • Rinshin on January 26, 2022

      Recipe at

  • Tortilla soup

    • clcorbi on February 05, 2017

      Made for COTM--this soup couldn't really be easier to put together. You simmer a whole chicken (or, in our case, 3lbs of bone-in, skin-on chicken legs) in water until the chicken is cooked through and a rich broth has formed. The chicken is pulled from the broth and set aside to be shredded. You then add in chopped carrots, celery and potatoes, a can of Rotel tomatoes, and some salt and oregano, and simmer for a while longer. To serve you are supposed to place some tortilla chips, chicken, and other toppings (avocado, lime, chiles) in a bowl, and pour the soup over the toppings to serve. We chose not to follow those instructions and instead added the shredded chicken back to the pot for a few minutes to warm it, then ladled the soup into bowls and added our toppings over the soup. This was pretty good--nothing earth-shattering, and it really needs plenty of salt since there are few spices. I think the veggies should have been sautéed before being added. But overall, this was tasty.

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  • ISBN 10 0767914880
  • ISBN 13 9780767914888
  • Linked ISBNs
  • Published Jun 15 2004
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

2005 IACP Award Finalist - American Category

Nobody knows Tex-Mex like Houstonian Robb Walsh, who has spent much of his career researching the vibrant Mexican-American-and-Texan kitchen. Now he shares all the savory details in a comprehensive Tex-Mex bible, filled with outsize characters, fascinating stories, rare archival photographs, and of course great recipes for making an easy-to-elegant range of classic and nuevo dishes.

The Tex-Mex Cookbook takes readers from the Spanish missions of the eighteenth century to the nineteenth century's short-lived Republic of Texas and beyond, capturing the flavor of old San Antonio's Chile Queens as well as the distinctively homespun inventions of rural border towns in lively prose and historic photographs. From the birth of corn chip mania to the booming Tex-Mex aisles in supermarkets across America, The Tex-Mex Cookbook reveals how America's oldest regional cuisine became a nationwide passion. Recipes include tacos, enchiladas, and authentic Texas chili, as well as fajitas, nachos, and Frito pie. Upscale contemporary selections such as Wild Mushroom Chalupas and Prickly Pear Margaritas bring this western saga up-to-the-minute.

A food fiesta that will delight home cooks and history buffs alike, The Tex-Mex Cookbook celebrates this inimitable culinary culture with the fact-filled, fun-filled tribute it deserves.

Robb Walsh is the author of the acclaimed Legends of Texas Barbecue Cookbook and is the restaurant critic for the Houston Press. Winner of two James Beard Awards, he has written for Gourmet magazine and National Public Radio. Also the author of A Cowboy in the Kitchen and Nuevo Tex-Mex, he lives in Houston, Texas.

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