Chef Bayless,
I have been a fan of your's as long as I can remember. It's hard not to respect a guy from the area, albeit Oklahoma (you know how we Texans are :D), that loves all things Mexican.
Being raised in South Texas, I grew up on Tex-Mex, that wonderful combination of all things "Border". I fondly remember going over to Piedres Negras and learing how to make Mole, Tamales, Tacos, etc. from my best friend's grandmother. Since that time, oh so many years ago, I have tasted and cooked foods from all parts of Mexico and Central America and consider Tex-Mex to be the regional cuisine of the Border itself, not the Velveeta-laden schlock that people like Diane Kennedy have made it out to be.
My question to you sir is this: What are your general thoughts on Tex-Mex and even New Mexican and Calexico style food?
I have been a fan of your's as long as I can remember. It's hard not to respect a guy from the area, albeit Oklahoma (you know how we Texans are :D), that loves all things Mexican.
Being raised in South Texas, I grew up on Tex-Mex, that wonderful combination of all things "Border". I fondly remember going over to Piedres Negras and learing how to make Mole, Tamales, Tacos, etc. from my best friend's grandmother. Since that time, oh so many years ago, I have tasted and cooked foods from all parts of Mexico and Central America and consider Tex-Mex to be the regional cuisine of the Border itself, not the Velveeta-laden schlock that people like Diane Kennedy have made it out to be.
My question to you sir is this: What are your general thoughts on Tex-Mex and even New Mexican and Calexico style food?
