Tex-Mex by Ford Fry & Jessica Dupuy – Hardback Cookbook

Tex-Mex is a hardback cookbook of Texas-Mexican comfort food from Houston-born chef Ford Fry and Texan food writer Jessica Dupuy, and it's built for flavour-packed, low-fuss cooking at home. Think breakfast tacos, enchiladas, fajitas, chili and more salsas than you'll know what to do with.

Outlaw comfort food from both sides of the border

Tex-Mex grew out of Northern Mexican home cooking meeting Texas ranch kitchens, and it's the food behind nachos, fajitas and chili. Ford Fry runs acclaimed restaurants in Texas and Atlanta, including Superica and The El Felix, and this book brings his chef's touch to the cuisine he grew up on.

What's inside

Recipes are woven with ingredient explainers, short histories and practical cooking tips, so you understand why a dish works as well as how. Bright, bold photography runs throughout.

Highlights include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas con Chili Gravy, migas, albóndigas, campechana de mariscos and Sopaipillas with Local Honey, with a Classic Margarita on the Rocks to wash it all down.

Who it's for

Home cooks of every level who love Mexican and Texan flavours, and barbecue cooks wanting a fajita or taco night that goes beyond a packet mix. The recipes are written to be approachable.

About Ford Fry & Jessica Dupuy

Ford Fry was born in Houston and trained at the New England Culinary Institute before settling in Atlanta, where he built a group of acclaimed restaurants in Georgia and Texas, including the Tex-Mex spots Superica and The El Felix. Co-author Jessica Dupuy is a native Texan food writer and author of The United Tastes of Texas.

The Rub Smuggler's Verdict

Every fridge needs a jar of salsa, and every shelf needs this. It's Tex-Mex as a way of life: tacos for breakfast, enchiladas smothered in chili gravy, queso by the bowl. The Dirty Breakfast Tacos are the hook; one batch and weekend mornings are sorted for good. Get it and your taco nights will never be the same. Pair it with Barbacoa for the smoked side of Tex-Mex, and Salsa Daddy for a proper salsa education. Season the skirt steak with Meat Church Dia de la Fajita and sear it hot.

Questions answered

Who wrote Tex-Mex?

Tex-Mex was written by Houston-born chef and restaurateur Ford Fry with Texan food writer Jessica Dupuy.

What's inside the Tex-Mex cookbook?

Tex-Mex comfort classics like breakfast tacos, enchiladas, migas and grilled shrimp, plenty of salsas and margaritas, with ingredient explainers, histories and tips.

Is Tex-Mex good for beginners?

Yes. The recipes are designed to be heavy on flavour and light on fuss, for home cooks of all levels.

Is Tex-Mex a hardback, and how many pages?

Yes. It's a 256-page hardback published by Clarkson Potter in 2019.

Is Tex-Mex the same as Mexican food?

Not quite. Tex-Mex grew from Northern Mexican cooking meeting Texas ranch kitchens, and the book explores that history alongside the recipes.