A collection of recipes from Matt Martinez that combine traditional methods and native ingredients to create simple Tex-Mex dishes, including dips, quesadillas, sauces, fajitas, and more.

The Tex-Mex Grill and Backyard Barbacoa Cookbook is a grand tour of famous Tex-Mex restaurants, taco trucks, cook-offs and tailgating get-togethers, with recipes to bring this popular American regional cuisine to your home grill. Sizzling fajitas are probably the first thing that comes to mind when you think of Tex-Mex's contribution to the backyard barbecue. But mesquite-kissed T-bones with grilled corn on the cob slathered in ancho chile butter is Tex-Mex too—and so are grilled jumbo Gulf shrimp with pineapple kebabs and red snapper fish tacos. In The Tex-Mex Grill and Backyard Barbacoa Cookbook renowned Texas food writer and James Beard Award winner Robb Walsh showcases the full spectrum of outdoor cooking in Texas and Northern Mexico in his unique style, with photos and 85 easy-to-follow recipes. The smoky and spicy flavors of the Tex-Mex grill evolved from the culture of the Latino cattlemen. Walsh traces the history of grilling in the border region and provides a handbook of techniques, step by step photos, and interviews with legendary Tex-Mex chefs. Here are all their recipes and more for grilled meats and seafood adapted for the backyard barbecue, along with the frijoles and side dishes, picante salsas, and festive tequila cocktails that fill out the fiesta.

The chef behind LA’s beloved Tex-Mex restaurant shares 100+ creative recipes inspired by regional Mexican cuisine and global flavors. Hailing from San Antonio, chef Josef Centeno drew on traditional family recipes for his acclaimed restaurant Bar Ama. Starting with a foundation of regional Mexican cuisine, he ventured far and wide, with influences from the American South, Germany, Poland, and Morocco. Now, with this irresistible collection of recipes, he helps you bring the same diverse and delicious flavors into your kitchen. With more than 100 recipes, Ama is divided into chapters on breakfast, vegetables, and main courses as well as desserts and even a super nacho party. Full color photos throughout capture the mouthwatering dishes as well as the incomparable atmosphere of Bar Ama. An Eating the West Award Finalist 2020

Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you’ll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You’ll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to make corn tortillas from scratch, including colorful flavor-infused versions; fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles; dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle); make your own homemade queso fresco, crema Mexicana, and chorizo; prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways; prepare chicken, pork, beef, seafood, and vegetables for fillings. Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!

Delectably steeped in tradition, a living culinary heritage

From Feasts to Fiestas Enjoy Delicious Meals with Down-South Flavor Living in Austin, Texas, taught Mandi Hickman, food blogger and creator of Dash of Mandi, all about the drool-worthy marriage of hearty Texan staples and zesty Mexican classics. With these 60 effortless meals, Mandi brings all of those smoky, citrusy, salty and sweet flavors to your dinner table no matter what state or region you live in! This killer collection of recipes showcases the best secrets for authentic Texas BBQ, shares vibrant plates from the coasts of Mexico and helps you bring both of those mouthwatering cuisines together in an array of unique and creative dishes. Whether you’re missing Southern comforts or need to spice up your dinner rotation, you’ll love recipes like: Chopped Brisket Tacos Pimento Cheese Quesadillas Shrimp Ceviche Tostadas Smoked Peach Barbecue Wings Pellet Grill Pulled Pork Texas Chili Barbacoa Burrito Bowls Flank Steak with Jalapeño Pesto Taco-Stuffed Poblano Peppers Hot Honey Brussels Sprouts Cowboy Caviar Mexican Martinis Bourbon Sangria Mandi is the queen of no-fuss cooking, so you’ll find meals that come together fast, along with tons of easy one-pot dinners that help you cut down on dishes. With this inspired collection, you’ll be heating up your tortillas, firing up the grill, cracking a beer (or shaking a margarita!) and enjoying the very best of Tex-Mex cooking.

“Marvels! Rompecabezas! And cartoons that bite into the mind appear throughout this long-awaited book that promises to reshape and refocus how we see Mexicans in the Americas and how we are taught and seduced to mis/understand our human potentials for solidarity. This is the closest Latin@ studies has come to a revolutionary vision of how American culture works through its image machines, a vision that cuts through to the roots of the U.S. propaganda archive on Mexican, Tex-Mex, Latino, Chicano/a humanity. Nericcio exposes, deciphers, historicizes, and 'cuts-up' the postcards, movies, captions, poems, and adverts that plaster dehumanization (he calls them 'miscegenated semantic oddities') through our brains. For him, understanding the sweet and sour hallucinations is not enough. He wants the flashing waters of our critical education to become instruments of restoration. In this book, Walter Benjamin meets Italo Calvino and they morph into Nericcio. Orale! -Davíd Carrasco, Harvard University A rogues' gallery of Mexican bandits, bombshells, lotharios, and thieves saturates American popular culture. Remember Speedy Gonzalez? “Mexican Spitfire” Lupe Vélez? The Frito Bandito? Familiar and reassuring-at least to Anglos-these Mexican stereotypes are not a people but a text, a carefully woven, articulated, and consumer-ready commodity. In this original, provocative, and highly entertaining book, William Anthony Nericcio deconstructs Tex[t]-Mexicans in films, television, advertising, comic books, toys, literature, and even critical theory, revealing them to be less flesh-and-blood than “seductive hallucinations,” less reality than consumer products, a kind of “digital crack.” Nericcio engages in close readings of rogue/icons Rita Hayworth, Speedy Gonzalez, Lupe Vélez, and Frida Kahlo, as well as Orson Welles' film Touch of Evil and the comic artistry of Gilbert Hernandez. He playfully yet devastatingly discloses how American cultural creators have invented and used these and other Tex[t]-Mexicans since the Mexican Revolution of 1910, thereby exposing the stereotypes, agendas, phobias, and intellectual deceits that drive American popular culture. This sophisticated, innovative history of celebrity Latina/o mannequins in the American marketplace takes a quantum leap toward a constructive and deconstructive next-generation figuration/adoration of Latinos in America.

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.

A collection of Courtney's columns from the Texas Monthly, curing the curious, exorcizing bedevilment, and orienting the disoriented, advising "on such things as: Is it wrong to wear your football team's jersey to church? When out at a dancehall, do you need to stick with the one that brung ya? Is it real Tex-Mex if it's served with a side of black beans? Can one have too many Texas-themed tattoos?"--Amazon.com.

"Readers interested not only in music, but also in ethnic studies and popular culture, will appreciate the broad spectrum covered in Tejano Proud: Tex-Mex Music in the Twentieth Century."--BOOK JACKET.