Learn to Make Authentic Tex-Mex with Robb Walsh

Categories: Get Lit, Robblog

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If you're going to take a Tex-Mex cooking class, it may as well be from a man who's penned no less than three books on the subject, a man who many acknowledge as the High Priest of the Temple of Tex-Mex: Robb Walsh.

According to his blog, our former food critic decided to offer classes on how to make classic Tex-Mex cheese enchiladas after a conversation with his physical therapist:

"Why don't you give a class about how to make Tex-Mex cheese enchiladas?" Mike, my physical therapist said as he twisted my arm into a pretzel shape. Mike moved here from New York. He observed that there are lots of cooking classes in Houston, but he couldn't find any about Tex-Mex. And since he is helping me recover from rotator cuff surgery, I thought the least I could do is teach him how to make proper enchiladas. And I figured as long as I was going to teach him, I might as well see if anybody else wanted to learn.

Walsh's torn rotator cuff is your opportunity, people!

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Robb promises not to eat any chicken hearts during the classes.
The class size is currently limited to 12 people, as it will be held in Walsh's own kitchen. (Which, let me just warn you from personal experience, is so awesome that it will make you seethe with rage while you think about your own shitty Formica counters and rusty 1970s-era electric stove back home.)

The first cooking class will be offered on Sunday, January 23, from 11 a.m. to 2 p.m. and will cover the very timely subject of Super Bowl food, namely Tex-Mex Super Bowl food that goes beyond just guac and queso.

The second class -- the one on those wonderful cheese enchiladas -- will take place on the following Sunday, January 30, also from 11 a.m. to 2 p.m. Walsh will teach the attendees how to make their own chili powder, which will then be used to make chili gravy and chile con carne as sauces for those enchiladas.

Tickets to each class are $75 a person and can be purchased online. But at only 12 spots per class, these tickets are guaranteed to go fast. Vaminos!

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10 comments
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mushroomhead
mushroomhead

sister, that photo of Robb isn't going to help attendance, I can tell you than right now. uh huh

mushroomhead
mushroomhead

really? this is a satire piece, right? Phase two of Houston Press' oh-so-subtle promotion of Robb & Caswell's new Mexican joint now in full effect.

Katharine Shilcutt
Katharine Shilcutt

You're the only one here mentioning Robb's new restaurant. Perhaps you're in on our little conspiracy, too? ;)

Jamie
Jamie

"Walsh's torn rotator cuff is your opportunity, people!"

Funniest thing I've read on a Houston Press blog in quite some time. Well played!

Eric Henao
Eric Henao

I would love to be able to find that review Walsh did on Taste of Texas. I fully expect the foodies to sweep up the cooking classes. Maybe then they can go and influence the restaurants…

Chef504
Chef504

As a chef, I despise food critics and writers by nature, but Walsh is an exception to the rule. I have been going back and forth from Houston to New Orleans for the past nine years, and follow his writings about all things food the entire time. I was even fortunate enough to get a good review. Whew. I think I will attempt to take the class if at all possible. My knowledge of true tex-mex is limited to dishes I have eaten in and around Houston. Some great, some as far from great as one can get. I wish he would come to New Orleans and teach the class. He can use my kitchen. It's pretty nice and if all fails I have a well stocked bar to help forget about anything. NOLa had no real Mex food until after Katrina and the influx of Latin American , Mexican, and Houston Tejano communities moved there for work. When I saw a taco truck I almost had a vicious car accident trying to navigate my way across three lanes of drunken traffic to get there. People want Tex- Mex down there and no one does it. Just a side note, but some years back Walsh did a review on the institution, Taste of Texas, and the review had the balls enough to say what all people in the industry wanted to say for years. Thats a man with balls!!

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