VOL. 25 - NO. 7
FEB 16 - 23, 2020
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BOOK REVIEW: “Tex-Mex” by Ford Fry and Jessica Dupuy

Aug 16, 2019
“Tex-Mex” (Clarkson Potter Publishers; $29.99/hardcover) by Ford Fry and Jessica Dupuy is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili — it’s a way of life woven deeply into the cultural fabric of Texas. “Tex-Mex” offers recipes with a rich combination of tasty, comforting ingredients like beef, cheese, and beans elevated by the robust use of peppers and spices.

This revolutionary book will lead you to discover the soul of Texas’ ultimate comfort food as you heartily wander the border through recipes that will make you salivate as you share stories that will remind you of the friends and family with whom you’ve shared a basket of warm chips and salsa with countless times.

It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss.

Offering bright, bold photography, “Tex-Mex” puts an approachable, inviting spin on all the classics including Braised Beef Barbacoa Tacos, West Texas-Style Stacked Shrimp Enchiladas, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas and hot sauce than you can imagine.

Neither pretentious nor overly complex, “Tex-Mex” reveals the soul of this definitively American cuisine.

Pour yourself a Classic Margarita on the Rocks — don’t forget to salt the rim — and get ready to satisfy the rumble in your stomach.

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Texas-born and bred, Ford Fry studied at the New England Culinary Institute in Vermont before settling in Atlanta. He now has 16 acclaimed restaurants in Atlanta, Houston, and Charlotte, including the beloved Tex-Mex spot Superica, plus four restaurants set to debut in Nashville this year. A James Beard Award semi-finalist for Outstanding Restaurateur since 2013, Fry has won Eater’s Empire Builder of the Year, Esquire’s Best Restaurants in America, and the Georgia Restaurant Association’s Restaurateur of the Year.

* * * * *

Jessica Dupuy is a cookbook author and magazine writer – and also a native Texan. She has collaborated on many cookbooks, including “The United States of Texas” and James Beard Award-winning chef Tyron Cole’s “Uchi: The Cookbook.”


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