Jim Peyton's The Very Best of Tex-Mex Cooking brings culinary sophistication to American kitchens with a collection of outstanding recipes and the lore surrounding the most popular dishes ordered in Tex-Mex restaurants. Tex-Mex, barbecue and chili are important aspects of Texas regional cooking that developed organically over many years of trial and error by thousands of remarkable cooks. It has become enormously popular not just in Texas but nationwide and, increasingly, worldwide. Tex-Mex in the hands of accomplished cooks can reach heights of culinary excellence, but too often falls short of that mark. In this book, veteran chef Jim Peyton carefully selects nearly 100 of the most outstanding dishes and treats them comprehensively, making them quickly understood and easy to prepare. From Pico de gallo to quesadillas to cactus margaritas, this book provides the finest techniques for the very best of Tex-Mex cuisine.