Tex-Mex From Scratch

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