Matt Makes a Run for the Border: Recipes and Tales From a Tex-Mex Chef

Matt Makes a Run for the Border: Recipes and Tales From a Tex-Mex Chef comes to you from Matt Martinez Jr. owner of Matt's No Place restaurant in Dallas, Texas. Inside his cookbook, Matt brings you Tex-Mex recipes from the border areas of Texas and from his restaurants. 

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Format: Hardcover with dust jacket, 191 pages. 

Copyright: 2000 

Publisher: Lebhar-Friedman Books 

Author: Matt Martinez, Jr. and Steve Pate  

ISBN: 9780867307689

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Additional Details

Description: When Money magazine voted Matt's No Place restaurant the "Best Kept Secret in Dallas," the taco was out of the bag. Ever since that review, Matt Martinez has been a walking icon of Tex-Mex cuisine and a local celebrity and media darling. 

In his previous cookbook, Matt gathered all the recipes that were near and dear to his heart, most of them family recipes steeped in Mexican heritage and passed down from his parents and grandparents, others variations of Tex-Mex classics that Matt dressed up in his own inimitable way. 

In Matt Makes a Run for the Border, Matt leaves the cushy confines of his Dallas home and heads north, south, east, and west, exploring the hearty cuisine and local dishes created in the regions bordering the Lone Star state. The result is a collection of mouth-watering recipes that have their roots in the Southwest but are prepared in the classic style of Tex-Mex cuisine that Matt has made so famous over the years. Matt might have hobnobbed with some "crazy Cajuns" in Louisiana to find out the secret to good gumbo, but the recipes in these pages are unmistakably his. 

On every page, Matt's beaming personality and dry wit shine through as he takes us on a rollicking ride to the heart of his world, a place where huevos rancheros, turkey chili, and two-hundred-yard enchiladas are the staples of a normal day. And if the finished recipes aren't enough to warm your belly, Matt's stories -- from the time he convinced his hunting buddies that they were eating freshly killed buzzard to the time he whipped up some pumpkin eggnog at the fancy San Antonio Nutcracker's Ball -- will have you holding your stomach, reeling with laughter. 

So if you can't get down to one of Matt's restaurants to witness his charm and taste his dishes first-hand, just head to your kitchen, pour yourself a tasty drink (Matt recommends Jack Daniel's), and have fun fixing these recipes and reading about Matt's adventures and misadventures across the Lone Star state. 

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Condition: Good condition. 

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