When Walsh talks about Tex-Mex, he means the food that originated in Texas, more specifically in the South West part of the state in San Antonio and in the Rio Grande valley. He makes it clear that such Americanized Mexican items like San Francisco’s steak burritos, San Diego’s fish tacos and Tucson’s chimichangas do not belong in this book and will not be discussed.
Elie Nassar (aka our own FoodMan) follows Walsh from Paris, France to Paris, Texas in pursuit of authentic food and the real history of "the ugly duckling of American regional cuisines."
* * *
Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.