A ‘Queso-Gilded’ Tribute to Tex-Mex

A ‘Queso-Gilded’ Tribute to Tex-Mex
Queso fundido. Johnny Autry
Crystal Shi
Updated:
An iconic regional American cuisine gets its due in “Tex-Mex: Traditions, Innovations, and Comfort Foods From Both Sides of the Border,” a new cookbook from two Texas natives, chef and restaurateur Ford Fry and food writer Jessica Dupuy.
The book traces the history and evolution of the relatively young cuisine, a confluence of Native American, Mexican, and Texan influences.
Crystal Shi
Crystal Shi
Home and Food Editor
Crystal Shi is the home and food editor for The Epoch Times. She is a journalist based in New York City.
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