Tex-Mex 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.
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. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. 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.
Mexican Chile Syrup is made from the arbol chile. We chose these peppers for their bright hot taste and their distinct smokiness. Use this to make killer chile lime soda, a pH staff favorite. Or get creative in the kitchen and use Mexican Chile for curry dishes and barbecue sauces to add a sweet heat without making the sauce thicker.
Suggested Uses: Kicking Mule (2 ounces Buillet Bourbon, 1 ounce Mexican Chile syrup, 1 ounce freshly squeezed lime juice; Top with soda water and garnish with a lime and chili powder) Mexican Chile Lime Soda (1 ounce freshly squeezed lime juice 1 ounce Mexican Chile syrup, Soda water; Combine lime juice and syrup; top with soda water and enjoy)
Don-E-G'S: More Please Salsa
Don-E-G's Cheese Dip:
Ingredients: 2 Lbs Velveeta Cheese 8 OZ Milk 8 OZ DON-E-G’s Salsa (pick your heat) 4 T DON-E-G’s Seasoning (adjust to taste)
Directions: Cube the cheese and place in a double boiler, add remaining ingredients. Stir until smooth.
We've revived this old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice.
Real Simple, Cooking Light, Garden & Gun, Southern Living, ImbibeMagazine, Southwest Magazine, The Washington Post
2016 sofi Award winner - Outstanding Cold Beverage
Walker Feed Co: Southern Peach Margarita - 8oz
Walker's Southern Peach Margarita is the South in a bottle. Fresh squeezed juices and fresh peach puree makes this mixer a ray of sunshine. Mix over ice with Tequila, Vodka, Gin, Bourbon, Moonshine or Rum, stir...garnish...repeat.