By Becky LeJeune
In the food world Tex-Mex is an entity all of its own. Mexican cuisine, brought north to Texas in the early nineteenth century, adapted according to ingredients more at home in Texas than across the border and the railroad expanded those ingredients further. Flour tortillas, cheese, even cumin were all additions that came from this blend of cultures. And while crispy tacos, chile gravy, and queso may not be authentic Mexican, they are true Tex-Mex!
A native Houstonian who grew up eating Tex-Mex, Ford Fry didn’t initially set out to open a Tex-Mex restaurant. And but for a small twist of fate, Boulder could very well have been home to his first enterprise! Fry now calls Atlanta home, however, and it’s here that he’s been sharing his Tex-Mex roots with local diners.
Tex-Mex is Fry’s debut cookbook and an homage to the classic fare. Breakfast Tacos, queso, fajitas…it’s all here as are rellenos, tamales, horchata, a bevy of salsas, and more. Anything and everything your Tex-Mex loving heart desires can be found in Tex-Mex and we think you’re going to love it!
Happy eating! Remember to sign up for the book club over on Readtribe. And be sure to post your pictures to social media using the hashtag: #BookBarCookClub
Becky LeJeune is BookBar’s local author coordinator and office manager and resident cookbook enthusiast.
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