Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mex-ican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites—to fans of Southwest cuisine across the country.
Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola’s Chicken Rice Soup and Acapulco-Style Ceviche; and the classics—Chiles Rellenos, Chalu-pas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispensable resource for food that explodes with flavor. ¡Buen provecho!
From the Trade Paperback edition.
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|Title of eBook: Los Barrios Family Cookbook|
|Release Date: 12-24-2008|
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Los Barrios Family Cookbook
As the food correspondent for ABC’s Good Morning America, I’m always looking for new tastes and cuisines in different regions of the country, especially those that involve local culture. We went in search of big Tex-Mex cooking, which San Antonio is known for. I chose Los Barrios from the many Tex-Mex restaurants in the city because I fell in love with Diana Barrios Treviño and the entire Barrios family. They’ve survived a rocky start and difficult times, all the while remaining true to their family business and the home-style Tex-Mex food they serve. The dishes they have created contain amazing combinations and flavors that many people don’t get to experience. I wanted the rest of the country to sample what I was tasting. I wanted people to realize that true Tex-Mex cooking isn’t just fajitas and burritos.
We did the segment from the Arneson River Theater on the Riverwalk. We were surrounded by mariachis and thousands of San Antonio fans. Diana brought platters and platters of enchiladas and tamales, and prepared a traditional Mexican dish that her mother makes, Pollo con Calabacita, a hearty home-style chicken dish with tatuma squash and oregano. After only a few minutes, my mouth began to water from the awesome aromas coming from
Later that day, I went by Los Barrios with my then girlfriend—now wife—Alden. What began as a late-afternoon lunch turned into a true feast. I managed to taste almost everything on the menu, which is no easy feat! The whole Barrios clan joined us at the table to help polish off the great food. The more food they brought, the more people showed up—our table just kept growing and growing. I felt right ...