Synopses & Reviews
We all know what Tex Mex means. So the quest ion is, whats nuevo? This book introduces this new trend wi th great writing, lots of humour and attitude and vivid colo ur. '
Nuevo Tex Mex
is definitely onto something: Great gutsy cooking that combines the irascible charm of the 'old' Tex-Mex with the genius of regional Mexican kitchens. Rick Bayless, author of Rick Bayless's Mexican Kitchen
Food historians ten or twenty years hence might well call it a benchmark, a book that shows, through 98 engaging recipes, and a lively, enlightening text, where a major element of Texas cooking has been and where it might well be headed. Texas Monthly
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. Here Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with humor and attitude. Selected recipes include Hibiscus Margaritas, Chicken in Mole Tejano, Chipotle Swordfish Fajitas, Pumpkin Flan, and more. 24 color photos.
Includes bibliographical references (p. 150) and index.
About the Author
David Garrido is a chef at Jeffrey's in Austin. He helped pioneer Southwestern cuisine in Texas as assistant chef to Bruce Auden and Stephan Pyles.
Robb Walsh is a contributing editor of American Way who received a James Beard Journalism Award and founded the Austin Hot Sauce Contest.
Manny Rodriguez was born in Havana, today he lives in Dallas. His clients include American Express and Williams-Sonoma.
Stephan Pyles is the chef and owner of Star Canyon in Dallas.