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Dishes from the Wild Horse Desert: Norteo Cooking of South Texas Dishes from the Wild Horse Desert Norteo Cooking of South Texas, ISBN 9780764558924 and books by Melissa Guerra on sale at thebookshelf.co.nz Explore the authentic flavors of TRUE TEX–MEX cooking. Dishes from the Wild Horse Desert: Norteo Cooking of South Texas – ReviewsThe Wild Horse Desert is the once–disputed area in southern Texas, just above the Rio Grande, that was part of Mexico before the war of 1846, Guerras family has lived there for more than 16 generations, working the land and raising cattle. Much of the dishes Guerra grew up eating were Mexican –though there are some Tex–Mex recipes here as well–, and while the term norteo is usually used to refer to northern Mexico, she notes that South Texas is considered part of norteo culture too. Author of a previous cookbook, the companion volume to her PBS series The Texas Provincial Kitchen, Guerra also sells ingredients and equipment for Mexican cooking through an online store and catalog, and her authoritative text reflects both her culinary experience and her love of the region and its food. The recipes are generally simple, but the instructions are thoroughly detailed, and headnotes and boxes provide information on ingredients, traditions, and other topics, the many photographs, some color, add context as well. Strongly recommended. –Library Journal, March 15, 2006–.Guerra, host of the PBS series The Texas Provincial Kitchen and author of a cookbook by that name, provides an overview of Texan border fare. More than 100 recipes are divided by type, such as Salsa and Chiles, Rice and Beans and Game and Goat, and the anecdotes preceding each recipe lend a warm, conversational tone. The regions flavorful cuisine is firmly rooted in Mexican tradition, with ingredients like corn tortillas, queso cotija –a common grating cheese–, and either tomatoes or salsa appearing in most dishes. Spicy–food lovers will be thrilled, as chile peppers like serrano, ancho and chipotle infuse much of the food with fiery taste. Though some of the recipes may intimidate beginner cooks with their multiple steps and lengthy preparation, many, including Chalupas Compuestas –Composed Toasted Tortillas– and Migas con Huevos –Crumbs with Eggs–, are simple enough for novices. Bold flavors continue into the desserts chapter, with Pepitoria –Pumpkin Seed Brittle– and Grapefruit Blossom Cake with Browned Butter Frosting. The color and b&w photos evoke the ranch culture the area is known for, and sidebars on regional traditions –e.g., instructions on grinding chiles for salsa, an explanation of local alcoholic beverages– further flesh out this culturally rich topic. –Apr.– –Publishers Weekly, January 30, 2006– Table of ContentsAcknowledgment.Introduction. Basic Foods and Equipment. 1. Beverages. 2. Corn and Flour Dishes. 3. Salsa and Chiles. 4. Soups and Stews. 5. Rice and Beans. 6. Beef. 7. Chicken, Pork, and Seafood. 8. Game and Goat. 9.Sweets. Bibliography. Index.
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 "Dishes from the Wild Horse Desert: Norteo Cooking of South Texas")