Looking for a good TexMex cookbook

The one by Ford Fry, an Atlanta based chef is pretty good.

The Tex Mex Cookbook by Robb Walsh, a Texas chef and food historian.

My mom got it as a gift about 6 years ago. Her tex Mex game went from about a 4 out of 10 (sorry Mom) to an 8

Our Taco Tuesdays became Tex Mex Tuesdays. A Godsend.

LINK

quote:

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Houstonian Walsh traces the history of real Tex-Mex food, from the days of the Spanish missions and “cowboy culture” to the present (“From Paris, Texas, to Paris, France: Twenty-First-Century Tex-Mex”). Drawing on in-depth research and visits to dozens of cafes and restaurants throughout Texas, he makes a case for Tex-Mex as our oldest regional cuisine.
Although until recently, almost every “Mexican” restaurant in this country was actually serving Tex-Mex food, such food is not, in fact, a bastardization of Mexican cuisine. Instead, Walsh argues, it has its own identity. Referring to this food as “a lovable ugly duckling,” he provides dozens of recipes for the unpretentious dishes that have made Tex-Mex so popular, from Casa Rio Chili Con Carne to Green Chile Chicken Enchiladas to Nachos and, of course, Frito Pie.
Dozens of black-and-white period photographs, as well as anecdotes and oral histories of Tex-Mex cooks and other figures, supply additional context to this readable chronicle. Highly recommended. – Library Journal

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