Join Texas food writer Robb Walsh on a grand tour complete with largerthanlife characters colorful yarns rare archival photographs and a savory assortment of crispy crunchy TexMex foods. From the Mexican pioneers of the sixteenth century who first brought horses and cattle to Texas to the Spanish mission era when cumin and garlic were introduced to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce and through the chili gravy combination plates crispy tacos and frozen margaritas of the twentieth century all the way to the nuevo fried oyster nachos and vegetarian chorizo of today here is the history of TexMex in more than 100 recipes and 150 photos. Rolled folded and stacked enchiladas oldfashioned puffy tacos sizzling fajitas truckstop chili frozen margaritas FritoTM Pie and much much more are all here in easytofollow recipes for home cooks. The TexMex Cookbook will delight chile heads food history buffs Mexican food fans and anybody who has ever woken up in the middle of the night craving cheese enchiladas. show more