There’s even a map of Tex-Mex restaurants in Texas, if you want to explore in person. Savor favorites such as “Chile con Queso,” “Enchiladas Suizas,” “Whole Grilled Red Snapper with Cilantro Chimichurri” and everything in between. In fact, many of the Tex-Mex specialties in this book will be quite familiar if you’ve dined regularly at Mexican restaurants in California and Texas. It’s no wonder that Texas’ food traditions borrow heavily from Mexican ones. Loaded with recipes that fuse Texan and Mexican sensibilities, it’s by Chef Ford Fry, a native Texan with a slew of restaurants in Atlanta, including the El Felix and Superica and food writer and native Texan Jessica Dupuy.Īs the book’s intro states, “Tex” and “Mex” were at one time one and the same, with Texas and Mexico both part of the same Spanish colony known as New Spain in the 16th century. “Chicken Al Carbon” is from the new cookbook, “Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border” (Clarkson Potter), of which I received a review copy. It’s the sugar in the orange juice that gives it a sweet citrus taste and makes it singe easily. This smoky spatchcock chicken with a spicy brick-red marinade gets plenty charred, so don’t be alarmed at the blackened edges. With backyard grills sure to be blazing this long holiday weekend, there’s no time like now to get your chicken al carbon going on. A family-style feast of chile-marinated chicken, grilled veggies and warm corn tortillas.
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