Mexican Cooking, General & Miscellaneous U.S. Cooking, Southwestern States Cooking
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Overview
Matt Martinez, Jr., has his paternal grandfather to thank for his culinary success. A soldier in Pancho Villa's army, Delfino Martinez was captured by the Federales but managed to escape across the Texas border, eventually to open, in 1925, Austin's first Tex-Mex restaurant, called El Original. The Martinez family has been in the restaurant business ever since. In this book, Matt has gathered all the recipes that are closest to his heart, for cooking "the way it's been done in the Southwest since the days of the vaqueros and real cowboys." Here you will find classics for every time of day, from breakfast Huevos Rancheros (as they were served to young Matt in the kitchen by his maternal grandmother), to Chile Rellenos (Lyndon Johnson's favorite), to Standard South Texas Fried Chicken (which his mother served at Matt's El Rancho from the day it opened in 1952), to Early Texas Chicken Fried Steak. And for each recipe there's a story - about Matt, his family, or the dish itself. Not only are Matt's recipes easy and delicious, they are authentic and untouched by trendiness.Book Details
Published
December 1, 1998
Publisher
Bantam Doubleday Dell Publishing Group
Pages
255
Format
Hardcover
ISBN
9780385485067