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7 of 7 found the following review helpful:
 Tasty/Simple Tex-Mex Recipes Jul 23, 2007
By P. Tilley
I go to Austin a lot and have eaten at Matt's restaurant there (and loved it). But I bought this book after a recommendation (and meal) from a friend -- and a great recommendation it was! There is wide variety in the book and only a few of the recipes are really complex. Most of it is amazingly simple, and much of it can be adapted into meals and recipes that you already use.
Two things to be aware of:
1) It does call for a lot of secondary recipes -- in other words you'll need to spend a little time making some sauces before you start exploring this book. Again, many of these sauces are quick/easy and will work well in other recipes you have.
2) The recipes in this book have a good amount of assumed knowledge about cooking. So the novice cook would have to spend extra time in the beginning getting familiar with the processes, etc.
For the right audience, this is the best way to explore Tex-Mex cooking that I know.
5 of 5 found the following review helpful:
 One of the better ones, but still a ways to go Jul 06, 2007
By J. Eakins
Let me first say that if you're in Dallas or Austin, Texas then you must try one of Matt's restaurants as his contribution to Tex-Mex cuisine is notable. I think you'll find he offers some of the best of Tex-Mex in the great state of Texas.
This nicely bound hardcover cookbook has excellent color photos of many appetizers, drinks, sides, sauces, and main dishes accompanied with an interesting story about his family, the business, and the cultural complexity yet simplicity of this under-rated cuisine,but with some not so slight shortcomings.
While he does give you a glimpse of dishes and sides, et al., used in his different restaurants, I found my results, after carefully imitating the recipes, left something to be desired and wondered if he's "telling all" or holding back with a few secrets as my finished product didn't taste like what I find in excellent Tex-Mex establishes, namely his. Furthermore, there are a few spots where editing mistakes confuse the cooking method or times. Also, the nice, colorful pictures aren't always related to the adjacent recipes. Some examples of where I think the book could've excelled fall within his enchilada sauce section. I found this to be a mix of satisfaction and disappointment. This is arguably the most important aspect of the cuisine as it can make or break enchiladas, tamales, and other dishes that require some kind of sauce or gravy. His chile con carne proportions, in my view, produces a meaty chile rather than a gravy with chile meat. And the flavor was off. His original enchilada sauce (or what I would call gravy) is fine and maybe the best in the book but it doesn't look or taste like what he uses in his restaurants. Believe me when I write such comments because I carefully followed the recipes. Lastly, his refried bean recipe doesn't taste like what you have in his restaurants which makes be wonder if the rendered pork lard or pinto beans they use are somehow processed differently than what one can do at home or some method that wasn't added in what was provided; I cannot see how though.
On the other hand, his Tex-Mex spice and Bob Armstrong appear to be on target. There are many recipes I intend on trying and flavorings to use such as Black Magic, but the main thing I hope to try is a new and expanded version, with better attention and focus, on how to create this wonderful cuisine from your own kitchen.
All in all, I wasn't disappointed with this purchase but hope that Matt will provide a forum for question or answer regarding his revealed recipes and techniques and/or expand the topic with another volume.
John in Dallas
4 of 4 found the following review helpful:
 Best Mex-Tex anywhere! Nov 21, 2006
By YogaD
"YogaD"
I recently had lunch at Matt's El Rancho in Dallas, and the food was incredible! My husband loves to cook, so I bought this cook book for his birthday. There are so many delicious recipes, including his famous "Bob Armstrong" dip. We made chicken enchiladas with tomatillo sauce last night, and it was great. If you love to cook Tex-Mex, this book is for you!
1 of 1 found the following review helpful:
Matt's Magic Jan 08, 2008
By Wayne Ahr
"Oldies Fan"
I have the good luck to know Matt personally from some hunting trips to primitive camps in West Texas. He's as much fun as he is an inspriational and imaginative chef. This is his 3rd (I think) cookbook. I have 2 of them. This one is sort of a "30 minute" Matt's meals version. It's full of great TexMex standards (one of my favorites is beef enchiladas) and all of the recipes are easy to prepare. If you're overseas, check to see that you can find tortillas, the proper spices, and cheeses that will melt the "right" way. I had some unexpected cheese issues in Europe some years ago. It didn't melt. Turned into taffy-like goo instead. Matt's book is great. A necessary addition for anyone who likes Tex Mex food.
1 of 1 found the following review helpful:
Best Cookbook ever! Jan 09, 2007
By F. Sorrell
My friend ordered this book and I looked at it before I ordered it.
Every recipe is something I would make. They are short and simple and recipes that you would make any day of the week.....for 2 people or for 10. There are beautiful pictures of the food.
It's the best cookbook I have!! The Bob Armstrong dip is delicious! It's exactly like one that I have had at a restaurant in Dallas.
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