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MEX TEX Traditional Tex-Mex Taste by Matt Martinez Bright Sky Press September 2006 $29.95/hardcover Full-color photographs throughout ISBN: 1-931721-69-6 Sample recipe Buy this book Printer-friendly page

Contact: Dalyn A. Miller
617-504-6869
dalyn@dalynmillerpr.com

Matt Martinez's El Rancho has been an institution in Austin, Texas for more than 50 years. Since 1952 the restaurant has played host to locals and dignitaries alike, and the Martinez family works to make sure they consistently offer diners the best food available in a family environment.

Now, Texas Restaurant Hall of Honor inductee Matt Martinez, Jr., brings the authentic taste of the family restaurant to readers' homes with MEX TEX. The book pays homage to the famous family restaurant while honoring the traditional methods and native ingredients used for half a century.

Inside, Matt introduces readers to the unique "prairie/range" style of cooking, a similar technique used by cowboys. With a focus on indigenous, high flavor, low fat foods with Southern roots, Matt and his family have developed hundreds of recipes and spice combinations that ensure a unique flavor time after time. Some of the recipes include:

• Chiles Relleņos
• Homestyle Guacamole
• Chili de Joya "Home Style" Hot Sauce
• Avocado Soup
• Carne Asada

MEX TEX offers readers more than 150 delicious, easy Tex-Mex recipes that people can enjoy in their own homes. Each recipe also includes a color photograph of the finished dish.

Matt Martinez, Jr. was born and raised in Austin, Texas. His grandfather opened the first Tex-Mex restaurant in Austin in 1925. Matt grew up working in his father's Austin restaurant, Matt's El Rancho. As a fourth generation Tex-Mex chef, Matt has continued his family's tradition with the development and operation of many successful restaurant concepts including Matt's Rancho Martinez (Dallas, Texas) featuring his famous Tex-Mex food. Matt's No Place (Dallas, Texas) is his concept in Texas cuisine.

Matt's newest venture is Matt's at Macy's Tex-Mex located on the 3rd floor of Macy's at the Galleria in Dallas. In June 2000, Matt was inducted into the Texas Restaurant Hall of Honor, and his second cookbook, Matt Makes a Run for the Border was released.