Noted culinary consultant Jim Peyton, whose previous cookbooks deal with cuisines of Mexico, Northern Mexico and the American Southwest, here picks nearly 100 of Tex-Mex restaurants’ favorite recipes and makes them easy to prepare. Tex-Mex, barbecue and chile are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks working on South Texas ranches and building on the fusion of Spanish and Indian cooking in sixteenth century Mexico. In the hands of accomplished cooks such recipes can reach heights of culinary excellence, but too often fall short of that mark. These don’t.
