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CHEF FORD FRY’S NEW BOOK

Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border

RESERVE YOUR COPY

B&N
 

ABOUT THE BOOK

Tex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life. It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach.

ABOUT THE AUTHOR

Houston-born Ford Fry studied at the New England Culinary Institute in Vermont before settling in Atlanta where he owns several acclaimed restaurants in both Texas and Atlanta, including the Tex-Mex spots Superica and The El Felix.

Coauthor Jessica Dupuy is a native Texan, prominent food writer, and author of The United Tastes of Texas.

PEEK INSIDE

 
 
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