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Houston-born FORD FRY studied at the New England Culinary Institute in Vermont before settling in Atlanta where he owns several acclaimed restaurants in both Texas and Atlanta, including the Tex-Mex spots Superica and The El Felix. Coauthor JESSICA DUPUY is a native Texan, prominent food writer, and author of The United Tastes of Texas.
In Tex-Mex, Ford takes us to the place he was born and raised to show us a visionary guide to that timeless cooking and disclosing the secrets to what I call 'the other Southern cuisine.' --Hugh Acheson [Fry] knows what he's talking about. His Tex-Mex leans toward a Houston-style . . . but the recipes in Tex-Mex will be familiar to devotees of the cuisine. . . . I'd also recommend this book to homesick Texpats. Fry provides recipes for old-fashioned Texas comfort food, including a San Antonio-inspired breakfast taco salsa, drive-thru-style chicken al carbon, and a dang good flour tortilla. Those who live more than a thousand miles from the closest breakfast taco truck will soon be happily clutching a chorizo-egg-and-cheese, thanks to these recipes. --Texas Monthly Fry, a native Texan now living in Atlanta who runs a group of eleven restaurants, and food writer Dupuy offer up 85 recipes in this solid and enticing book. . . . Short histories of classic foods like queso and fajitas are woven throughout, as are tantalizing photos of colorful sauces and salt-rimmed margaritas. Fry and Dupuy add an exciting kick to border cuisine.--Publishers Weekly
