In this handsome cookbook, heirloom recipes and evocative writing convey the centuries-old ranch culture of southern Texas. Recipes for traditional border fare like steak grilled over mesquite logs, chile-spiced stews, enchiladas, rice, and beans mingle with now-classic innovations like puffy tacos and prickly pear margaritas. The book features more than 100 recipes - such as Beef Stew with Cactus, Pork Roasted in Chiles, and Three Milks Cake, and gives all the basics for making your own corn and flour tortillas, fresh salsas, and tamales. Spiced with anecdotes and recollections, it’s both a unique collection of recipes and a tribute to a warm, lively heritage.
