Houston Classic Mexican Recipes

by Erin Hicks-Miller

Overview

'Buen provecho! from Houston's best Mexican kitchens. With close ties to Mexico, it's no wonder that Houston offers such a peppery punch when it comes to flavorful Mexican cuisine. From Lobster Enchiladas from Cyclone Anaya's and Poblano Soup from Molina's to Tamales from Taco Milagro, Pork Belly Torta from Haven, and Wedding Cookies from El Bolillo, each entry in this vibrant addition to Pelican's Classic Recipes Series represents the favorite flavors from the best and most beloved Mexican restaurants in Houston.

Product Details

ISBN-13:	9781589808959
Publisher:	Arcadia Publishing SC
Publication date:	01/17/2011
Series:	Classic Recipes Series
Pages:	96
Product dimensions:	8.60(w) x 8.60(h) x 0.60(d)

About the Author

Erin Hicks Miller is an author and entrepreneur. She "cut her teeth" in the culinary world as a young, twenty-something restaurateur and works as a realtor and interior designer. She and her husband have an advertising and production company serving clients who include builders and developers, chefs, restaurants, and Thoroughbred horse owners across the country. Miller and her husband divide their time among Houston, Corpus Christi, and Encino, Texas.

Editorial Reviews

Houston Classic Mexican Recipes packs a tasty double punch: This handsome 96-page hardcover not only provides more than forty Mexican recipes; it introduces you to the most noteworthy Houston restaurants, chefs, and caterers who specialize in classic Mexican cuisine. This illustrated cookbook also contains food history, comments, and stories.

Texas-based writer Miller (Houston Classic Desserts) showcases local Mexican food in this slim flavor-packed collection that illustrate the breadth and depth of Houston's Mexican cuisine. Yes, there are margaritas (six, in fact), guacamole, and sopapillas, but Miller spends more time seeking out the unique, must-try dishes at local establishments, like lobster taquitos, and the classic Cochinita Pibil (a rich, slow-roasted pork roast with a smoky, complex sauce made up of citrus juices and peppers). Diners interested in stretching their palates will appreciate Crepas de Huitlacoche from Julia's Bistro, which employs the titular "Mexican Truffle," sourced from a mushroom-like fungus found on corn with a unique earthy flavor, Haven's upscale pork belly torta with roasted corn, lime and crema fresca as well as the simple but impressive Jalapeno Glazed Snapper from Cielo Mexican Bistro. Some dishes, like Tila's Chile en Nogada, with over 35 ingredients for the dish, sauce, and chile pesto, are probably best left to restaurateurs, while others, such as Berryhill Baha Grill's Verde Chicken Enchiladas and Tacos A-Go-Go's Lamb Barbacoa are scaled to feed a small army. Still, those interested in expanding their Mexican repertoire will find a lot to like here. (Jan.)

Publishers Weekly

Houston is rich with Mexican heritage and food. Writing for the seasoned cook, Miller (Houston Classic Desserts), who has worked as a restaurant owner and is a member of the Greater Houston Restaurant Association, accompanies recipes—e.g., Chicken Tortilla Soup, Crab Meat Tostadas, and Sopapillas—with photographs of the dish and info on the originating restaurant. Many dishes include drink suggestions such as Watermelon Margarita, Sangrita, and Apricot Sunrise. Highlighting a huge number restaurants and recipes at a modest price, this one is hard to resist.

Library Journal