Robb Walsh

Robb Walsh
Did you know?

In 2010, along with other veterans of the Southern Foodways Alliance, Walsh founded a non-profit organization called Foodways Texas to preserve and promote Texas food culture. Foodways Texas is affiliated with the University of Texas at Austin.

Robb Walsh
Robb's Featured Recipe
Amaya’s Migas

Click here for recipe

Robb Walsh is a three time James Beard Award winner. He has worked as a commentator on NPR's Weekend Edition, served as the restaurant critic at the Houston Press from 2000 until 2010. Robb also worked as the editor-in-chief of Chile Pepper Magazine and as the food columnist for Natural History magazine. He has written for Gourmet, Saveur and Fine Cooking.

Walsh is the author of more than a dozen food books including Legends of Texas Barbecue Cookbook, which was nominated for the James Beard Award in the Americana category. His book, The Tex-Mex Cookbook, was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters was voted one of the best food books of 2009 by Amazon. He is also the author of Texas Eats (2010), The Hot Sauce Cookbook (2012), and Barbecue Crossroads (2012). His latest book, The Chili Cookbook will be released in September 2015.

Walsh's work has appeared in several anthologies including: Best Food Writing 2001 through 2009, Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 23rd year. Website:


Latest Recipes

Truck Stop Chili

Heres a more elaborate diner-style chili made with bacon and chipotles. It tastes great all by itself, over tamales, with a side order o...

(1 Votes)

Perini Ranch Bread Pudding with Whiskey Sauce

Bread pudding is a popular cowboy dessert because its a good way to use up leftover sourdough bread or biscuits. Find out what makes this bread pudding recipe from Perini Ranch so special.

(1 Votes)

Amaya’s Migas

When I was a kid growing up in Corpus Christi, we used to eat migas for dinner during Lent, remembers Robert Amaya of Austins Taco Vil...

(1 Votes)

Fideo con Carne

This one-pot meal and its many variations have been common cowboy chow on the ranches of northern Mexico and South Texas for many years....

(0 Votes)

Carne Con Chile

Jorge Cortez at La Margarita in San Antonio remembers when his family made this Mexican beef and chile stew with big chunks of meat. The ...

(1 Votes)

Roasted Green Chiles

In late August and early September, chile sellers set up their giant propane-fired rolling drum roasters at grocery stores and farmers’ m...

(1 Votes)


Traditionally, this dish is made with dried posole and a pork shoulder. The posole can take as long as five hours to cook, by which time ...

(1 Votes)

Carne Guisada

Beef stew made with sirloin, slow simmered with garlic and a little chile pepper, and served with warm flour tortillas is eaten for break...

(1 Votes)

Loma Linda Pralines

These are the kind of simple pralines they serve at Loma Linda and other old-fashioned Tex-Mex restaurants.

(1 Votes)

Mexican Wedding Cookies

Every country has its own variation on these dense nut cookies. In the Tex-Mex version, they are made with pecans (of course) and associa...

(1 Votes)


Flan has slowly replaced sherbet and pralines as the most popular Tex-Mex dessert. Here’s one that comes out very airy and light in texture.

(1 Votes)

El Fenix Original Tacos

The earliest Tex-Mex crispy tacos were filled first and then fried. Some taco stands sealed the taco with a toothpick, but in this recipe...

(1 Votes)

Homemade Chili Powder

When you combine powdered chiles with cumin and other ingredients to make a spice mix for chili con carne, you are turning chile powder i...

(1 Votes)

Paige Denison’s Deep-Dish Peach cobbler

Paige Denison is known as the “Cobbler Queen” on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be...

(1 Votes)

Corn Dodgers (Hush Puppies)

It’ difficult to say what the original corn dodgers were like because there are hundreds of recipes. Essentially you mixed up cornmeal w...

(1 Votes)

Jeri’s Oyster Stew

A rich, satisfying soup that tastes best on a cold, damp night. Don’t skimp on the oysters.

(1 Votes)

Perini Ranch Fried Catfish

Finely ground cornmeal will give you a nice crunchy texture; coarsely ground cornmeal tastes gritty. If you prefer a lighter texture, tr...

(1 Votes)

Homemade Ranch Dressing

Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and t...

(1 Votes)

Marilyn Johnson’s Buttermilk-Lemon Pie

Buttermilk pie is an old favorite in West Texas where they never had much fresh fruit. The creamy tartness of buttermilk and the citrus ...

(1 Votes)

Gilley’s Texas Cafe Burgers

At his restaurant in Branson, Missouri, Mickey Gilley serves an authentic Texas hamburger with all the traditional garnishes. When it co...

(1 Votes)
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