Do you ever crave nachos, fajitas, or chili? Yep. Born in the 1940s when Northern Mexican cuisine collided with the flavors of Texas rancher's kitchen, Tex-Mex is a riot of tasty, comfort-food ingredients like beef, American cheese, and dried chili powder. Ford Fry brings his southern sensibilities and a chef's touch to the beloved fusion cuisine with recipes that are heavy on flavor, light on fuss, and attainable for all levels of home cooks. With bright, bold photography and easy-to-master dishes like Dirty Breakfast Tacos, Spicy Gulf Shrimp, Cheese Enchiladas San Antonio Style, and more salsas than you can imagine, this book is the modern homage to outlaw country cooking.

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