The tastes of Tex-Mex cooking are well-known and much loved – despite that, most people don’t know how simple and tasty it is to prepare the food yourself, from scratch. In the USA, this sort of properly made Mex food is rapidly gainingin popularity: several of the trendiest young restaurateurs have left theirrestaurants to start mobile food places in so-called Taco trucks.It is from the US border states, rather than directly from Mexico, that we get ourinspiration for this book. Such as from Texas – with its robust Tex-Mex foodinspired by both their southern neighbor and by cowboy culture with its beans, cheesy enchiladas and smoky BBQ. Or New Mexico – with its smoky, luxuriousand more authentic Mexican cuisine, and California – with its well-prepared Mexfood, so-called fresh Mex. Often made with fish and shellfish, and alwayswithout using any semi-manufactured products, of course.Beautiful images of settings are followed by simple recipes, entertaining Tex-Mex stories and extremely nerdy tips like where on the hamburger one reallyshould put the accessories, or why it ought to be forbidden to mix yourguacamole. This book is planned with an introductory chapter where the readercan learn the basics of Tex-Mex cooking: how to make your own tortillas, deepfry your own nacho chips, knock together the perfect guacamole, make thehottest chilli sauce, make your own BBQ smoker and so on. Then there areseparate chapters on: side dishes; tacos, enchiladas and burritos; salads andsoups; BBQ; sandwiches and hamburgers; desserts; drinks.
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