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Do you know the difference between Tex Mex and Mex Tex?By Madelyn Miller, the TravelladyIt all tastes delicious. But can you tell the difference between Tex Mex and Mex Tex?
MEX TEX: For more than 50 years, Matt’s El Rancho has been an institution in Austin, Texas, serving up delicious and authentic Tex-Mex cuisine to locals and dignitaries alike. With Mex Tex: Traditional Tex-Mex Taste, the latest cookbook by Texas Restaurant Hall of Honor inductee Matt Martinez, Jr., readers can sample favorites from the family restaurant right in their own homes! The book pays homage to the famous restaurant while honoring the traditional methods and native ingredients the family has used for a half a century. Mex Tex introduces readers to the unique “prairie/range” style of cooking, a similar technique used by cowboys. With a focus on indigenous, high flavor, low fat foods with Southern roots, Matt and his family have developed hundreds of recipes and spice combinations as well as putting their own twist on traditional recipes that ensure unique, delicious flavor time after time. Some of the recipes include:
Mex Tex offers readers more than 150 delicious, easy, restaurant quality Tex Mex recipes that people can enjoy in their own homes. It will walk readers through the ease of cooking this peasant food that has wowed presidents and statesman, celebrities and everyday people from every corner of the world. It’s a food that celebrates history, spirit, texture and gastronomical satisfaction. Each recipe also includes a color photograph of the finished dish. About the AuthorMatt G. Martinez, Jr. was born and raised in Austin, Texas. His grandfather opened Austin’s first Tex-Mex restaurant in 1925, and he grew up working in his family’s restaurant. Since 1952, Matt’s El Rancho has provided the Austin area with authentic Tex-Mex food in a great family atmosphere. Matt has continued his family’s tradition with many successful restaurants, including Matt’s Rancho Martinez in Dallas, TX. In 2000, Matt was inducted into the Texas Restaurant Hall of Honor. He’s also had the honor of personally cooking for the late President Lyndon B. Johnson, for President George W. Bush when he was governor of Texas and for countless celebrities, including his all-time favorite, Julia Child. Matt and his wife, Estella, reside in Dallas. Mex Tex Summer Tomato PicoThis pico is meant to celebrate summer tomatoes at their peak without overpowering them. Serve it with tacos, steaks, chicken, fish and fajitas. It’s also an excellent garnish for guacamole. Makes 4 to 6 servings 2 tablespoons vegetable oil In a bowl, mix oil and lemon juice with garlic, peppers and salt. Let sit for 10 to 15 minutes so salt can draw flavors from the peppers and garlic. Mix in the tomatoes, onion and cilantro. Serve immediately. Carne GuisadaThis flavorful stew-like dish can be made with beef or chicken. The meat gets nice and tender while it cooks slowly on the stove. Makes 4-6 servings 3 tablespoons vegetable oil In a 4-quart heavy skillet or pot, add oil and bring to medium heat. When oil is hot, add meat and sauté for 10 to 15 minutes. When most of the moisture is gone, add onion and bell pepper. In a small bowl, mix together the flour and Tex-Mex spice. When onion is translucent, add flour mixture to pot. With heavy spoon or spatula, toss meat mixture and scrape the bottom of pan to prevent burning. Skim off fat if needed. Before adding tomato sauce, adjust gravy thickness to your liking by adding more water if necessary. Simmer on medium hear for 2 to 3 minutes. Add tomato sauce and stir. Season with pepper. Let it simmer for a few more minutes. Serve or hold in a warm oven. (If you used fresh tomatoes, let guisada sit for 3 to 5 minutes after turning off the heat.) Now it is ready to serve. You can make up to two batches in a 4-quart skillet or pot, but reduce the water by 1 cup. Doubling the recipe only requires 3 cups of water. |
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If not, this is the book you need: