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(More customer reviews)Today there are many cookbooks on Mexican cuisine. There are many on the style blending the Mexican foods with that of nearby Texas commonly known as Tex-Mex. With all of the people eating nachos, tacos and enchiladas, and all the recipes for salsas, moles and tortillas fillings there was bound to be a time that people needed a change. That change has come and has been put together by David Garrido, a chef at Jeffery's in Austin, Texas; and Robb Walsh winner of a James Beard journalism award in their new cookbook Nuevo Tex-Mex - festive new recipes from just north of the border.The cookbook contains many beautiful photographs from Manny Rodriguez food photographer originally from Havana. Together, they have all created a nice compilation of new foods that include: Mango-Key Lime Margaritas; Papaya-Habanero Salsa; Mushroom Salsa; Spinach & Mushroom Chilaquiles; Steak, Endive and Blue Cheese Tacos; Shark-BLT Tacos; Crab & Spinach Nachos; Habanero Mayo; Jalapeno Corn slaw; Wild Mushroom Mole Enchiladas; Duck Enfrijoladas Blancos; Pork Chops in Apple Butter Mole; Chipotle Swordfish Fajitas; Coca Cola Habanero Potatoes; and Pumpkin Flan.Many of the recipes are very simple to make, but there are may ingredients that are not readily available at the local market, and would need to be found at a specialty food store. There are a few additions to the recipes allowing the reader to try alternatives, and a list of terminology in the back of the book referred to by many recipes.Nuevo Tex-Mex, published by Chronicle Books, has a lot for the adventurous eater, but the standard basic food person or Tex-Mex eater would not want this one. It is truly for the serious eater.
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