Item description for MexTex: Traditional Tex-Mex Taste by Matt Martinez...
Reintroducing the "prairie/range" style cooking of cowboys, chef Matt Martinez, Jr. focuses on indigenous, high-flavor, low-fat foods with Southern roots. Using traditional methods and native ingredients, these recipes bring authentic taste toa home kitchen.
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Est. Packaging Dimensions: Length: 0.75" Width: 9.25" Height: 10" Weight: 2.3 lbs.
Release Date Jul 1, 2006
Publisher Bright Sky Press
ISBN 1931721696 ISBN13 9781931721691
Reviews - What do customers think about MexTex: Traditional Tex-Mex Taste?
Perfect "Cooks" Cookbook! Jul 14, 2008
Fabulous Book! Matt's recipies, tips and tricks will perfect your MexTex cooking... A great "cooks" cookbook, as you need to have some experience in the kitchen to really fully enjoy this book...The recipes and techniques simplify preparation and offer consistent results everytime. Matt gives you the seasoning and sauce recipes that make it all come together. I find it a Great companion to "Matt Martinez's Culinary Frontier" Matt Martinez's Culinary Frontier You can see the progress and evolution in the recipies from book to book, but the older one has some "must have" recipes as well, such as the "I'm Not lying This Time Margaritas", you've just gotta try them! Consistently great recipes, we have prepared most of them and have not been disappointed yet
Matt's Magic Jan 8, 2008
I have the good luck to know Matt personally from some hunting trips to primitive camps in West Texas. He's as much fun as he is an inspriational and imaginative chef. This is his 3rd (I think) cookbook. I have 2 of them. This one is sort of a "30 minute" Matt's meals version. It's full of great TexMex standards (one of my favorites is beef enchiladas) and all of the recipes are easy to prepare. If you're overseas, check to see that you can find tortillas, the proper spices, and cheeses that will melt the "right" way. I had some unexpected cheese issues in Europe some years ago. It didn't melt. Turned into taffy-like goo instead. Matt's book is great. A necessary addition for anyone who likes Tex Mex food.
High end TexMex Nov 1, 2007
Great book. The entire theme of this book is simplicity, fineness, well done. I have to believe this is as close to what MexTex should be (I've never been to his restaurants). You do need to read the beginning where the cooking methods are addressed. I found the toasting, etc, very important and has a huge impact on the finished dish. Ingredients are typical, it is just the combination and the prep. If you have any doubt, I suggest you make the TexMex spice mix and the Texas enchilada sauce. You'll want to put the sauce on everything. I keep doubling the recipe, still isn't enough. I read the previous review on how somethings might be left out. Could be true, could be the day to day restaurant experience at the hands of a professional, who knows. All I know is that I've got a few Mexican, TexMex books, this is now my go to.
Traditional Mexican Food--and delicious! Aug 4, 2007
It was 1986 when Matt's El Rancho opened at its new location on South Lamar in Austin that I savored their wonderful food for the very first time. Surrounded by a sea of people waiting to be seated, we were greeted warmly by Matt, Sr. with his gracious smile and sincere welcome. When we finally got a table and ordered our food, the Chile Rellenos were to die for! Since leaving Austin a decade later--having made countless trips to Matt's through the years for a Mexican food "fix"--the challenge became bringing Matt's El Rancho to our own dinner table.
Thankfully, Matt Martinez, Jr. (Little Matt), has generously extended to homesick Texas expatriates, and to the world, the wonderful gift of his family's culinary heritage through his series of cookbooks. Mex Tex: Traditional Tex-Mex Taste is the latest and by far the best contribution of all. Unlike Matt's earlier efforts, Mex Tex is a rich and colorful tapestry of wonderful photographs that immediately transport the reader to the restaurant. It makes for an absolutely delightful dining-with-the-eyes experience. For those who've eaten often at Matt's, and treasure this family's vital contribution to "making Austin, Austin," the journey is enhanced greatly by many older photos and Matt's personal accounts, most notably the origin of "Bob Armstrong Dip."
While Matt's delightful array of recipes is absolutely wonderful, and quite accessible to virtually anyone with cooking experience, the larger contribution of Mex Tex should not be overlooked. Beginning with his first book, Matt Martinez's Culinary Frontier appearing ten years ago; to, Matt Makes a Run for the Border: Recipes and Tales from a Tex-Mex Chef; to Mex Tex, Matt Martinez, Jr. is clearly concerned to establish for all time the legitimacy of Mexican food made by himself and many generations of Tejanos (Texans of Mexican descent) as being "authentic" in every sense of the word.
This formidable challenge emerged in 1972 with the appearance of Diana Kennedy's, The Cuisines of Mexico. On the one hand, Kennedy did a good job of exploring much of the culinary picture and meaning and recipes of "Mexican food" as it exists in great variety within Mexico proper. Sadly, Kennedy, followed by legions of her admirers, has also been a mouthpiece of misinformation and misunderstanding regarding Mexican food as it has long been prepared by Texas Mexicans. Kennedy sought to convince the world (and with considerable success) that the Rio Grande River exerts a kind of magical demarcation, with the foods made south of it qualifying as "authentic," while food made to the north of it--tacos, burritos, enchiladas, etc.--as somehow counterfeit. The most obvious result of these misguided efforts was the emergence of the term, "Tex-Mex"--perceived initially (and accurately) as nothing less than a slur, as though Tejanos were unworthy of their own noble ethnic heritage.
To his great credit, Matt Martinez, Jr. responded to this indignity, not with rancor and invective (at least not in print!), but by following Kennedy's lead in publishing cookbooks, in order to set the record straight. Without apology, Matt embraces the necessity of "Tex-Mex" by turning it into MEX TEX, so as to awaken the reader to the actual truth of the matter: Mexican Texas food, while differing in many respects from the "cuisines of Mexico," is genuine--and delicious!--in its own right. The proof (if such is necessary) is that "authentic" Texas-style Mexican food has never been more popular.
Unfortunately, it has been years since I have dined at Matt's El Rancho on South Lamar. And yet, because of his wonderful cookbooks--the best being Mex Tex--Matt Martinez, Jr. makes it possible for us to get our "Mexican Food fix" with great regularity. It is a cookbook no Mexican food junky should be without.
Tasty/Simple Tex-Mex Recipes Jul 23, 2007
I go to Austin a lot and have eaten at Matt's restaurant there (and loved it). But I bought this book after a recommendation (and meal) from a friend -- and a great recommendation it was! There is wide variety in the book and only a few of the recipes are really complex. Most of it is amazingly simple, and much of it can be adapted into meals and recipes that you already use.
Two things to be aware of: 1) It does call for a lot of secondary recipes -- in other words you'll need to spend a little time making some sauces before you start exploring this book. Again, many of these sauces are quick/easy and will work well in other recipes you have. 2) The recipes in this book have a good amount of assumed knowledge about cooking. So the novice cook would have to spend extra time in the beginning getting familiar with the processes, etc.
For the right audience, this is the best way to explore Tex-Mex cooking that I know.