Description
Presents a collection of Tex-Mex recipes, which combines Latin American and Texas flavors, including chicken in mole tejano, chipolte swordfish fajitas, and pumpkin flan
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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. This is hearty food for real people, people who are not afraid to drink a beer (or a shot of tequila) with a meal (even if it's breakfast) and get their hands a little messy. It's food that knows how to have fun without rolling in heavy ingredients. In Nuevo Tex-Mex, Texan chef David Garrido's hip and innovative recipes are presented by Texan food writer Robb Walsh with lots of humor and attitude, all photographed in vivid color and spectacular style by Texan photographer Manny Rodriguez. Even the book's designer is from Texas! This is absolutely the best thing to come along since ice cold beer, tortilla chips, and guacamole.
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