The Tex-Mex Table
60 Knockout Recipes from the Lone Star State
-
-
4.0 • 1 Rating
-
-
- $9.99
-
- $9.99
Publisher Description
From Feasts to Fiestas Enjoy Delicious Meals with Down-South Flavor
Living in Austin, Texas, taught Mandi Hickman, food blogger and creator of Dash of Mandi, all about the drool-worthy marriage of hearty Texan staples and zesty Mexican classics. With these 60 effortless meals, Mandi brings all of those smoky, citrusy, salty and sweet flavors to your dinner table no matter what state or region you live in! This killer collection of recipes showcases the best secrets for authentic Texas BBQ, shares vibrant plates from the coasts of Mexico and helps you bring both of those mouthwatering cuisines together in an array of unique and creative dishes. Whether you’re missing Southern comforts or need to spice up your dinner rotation, you’ll love recipes like:
Chopped Brisket Tacos
Pimento Cheese Quesadillas
Shrimp Ceviche Tostadas
Smoked Peach Barbecue Wings
Pellet Grill Pulled Pork
Texas Chili
Barbacoa Burrito Bowls
Flank Steak with Jalapeño Pesto
Taco-Stuffed Poblano Peppers
Hot Honey Brussels Sprouts
Cowboy Caviar
Mexican Martinis
Bourbon Sangria
Mandi is the queen of no-fuss cooking, so you’ll find meals that come together fast, along with tons of easy one-pot dinners that help you cut down on dishes. With this inspired collection, you’ll be heating up your tortillas, firing up the grill, cracking a beer (or shaking a margarita!) and enjoying the very best of Tex-Mex cooking.
PUBLISHERS WEEKLY
Dash of Mandi blogger Hickman covers popular if predictable fare in this ho-hum collection of Tex-Mex recipes. Instructions are clear, but little novelty or depth is offered. A chapter on "handhelds" includes brisket tacos with coleslaw and pulled pork quesadillas, as well as tuna melt tostadas, one of many dishes in the book that involve melted cheese, whether it's the "Mexican cheese blend" atop a skillet of ground turkey and beans, or the pepper Jack that blankets enchiladas filled with canned artichoke hearts, baby spinach, and shredded cooked chicken. A chapter on barbecue and Texas classics includes ribs coated with homemade barbecue sauce mixed with strawberry preserves, and the state's famous Frito pie (i.e., a bowl of chili and corn chips). The order can be confusing, with a chapter of appetizers—such as bubbling pimento cheese and corn dip—appearing midway through the book. A section on accompaniments includes a standard guacamole and tomatillo salsa, and Hickman wraps things up with a trio of familiar desserts: chocolate chip banana bread (with reputedly churro-inspired cinnamon topping), a giant chocolate chip cookie in a cast-iron skillet, and key lime pie with a dash of tequila in a store-bought graham cracker crust. There's nothing wrong with this book, but there's nothing memorable about it either.
