Robb Walsh goes beyond the popular images to reveal the true stories of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks), and we come to understand the unique ingredients and dishes they contributed to the tradition of cowboy cooking. Cowgirls also played a role, and there is even a chapter on Urban Cowboys, and an interview with the owner of Gilley’s, setting for the John Travolta-Debra Winger film.
When readers are ready to take the book from the couch to the kitchen, they are in for a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:
Through historical sources, hundreds of evocative archival photos, and the words of the cowboys (and girls) themselves, this lively history is brought vividly to life.