Chevys and Rio Bravo Fresh Mex Cookbook by Chevys Inc. Staff, Ten Speed Press Staff

Product Details

Synopsis

No cans in this kitchen! When Chevys, everybody's favorite Mexican restaurant, first opened in the San Francisco Bay Area in 1986, they pledged that everything—and they meant everything—would be made fresh from scratch every single day. True to their word, Chevys and Rio Bravo (its cousin in the southwest and southeast)make their salsa hourly from blackened tomatoes and serve their tortillas piping hot less than three minutes after they are made. Now for the first time, Chevys' classic recipes are made available for the home cook in the Chevys & Rio Bravo Fresh Mex Cookbook. In this flashy, full-color Fresh Mex primer, you'll learn how to make fabulous fajitas, smoky salsas, tasty tacos, and more, and serve them up with the same festive flair that is the hallmark of the Chevys dining experience.

• Chef-quality food at less than casual dining prices
• Chevys, Inc. operates 160 restaurants coast to coast, making it the leading independent Mexican restaurant in the country
• Chevys will introduce New York City to Fresh Mex when it opens on Times Square in fall 1999

Library Journal

Chevys is a vast chain (160 and counting) of Mexican restaurants that has spread across the country from San Francisco (Rio Bravo is a recent affiliate, based in the Southeast). It describes its food as "Fresh Mex," and one of its mottoes is "No Cans in Our Kitchen." This book features a lively design, sort of a scrapbook of photographs and recipes and tips on Post-its, and the text is written in a likable, humorous style. The recipes, from Smoky Tortilla Soup to Cracked Crab Enchiladas to Chocolate Tequila Bread Pudding, seem delicious; many of them, however, do have a number of subcomponents, such as chile purees and spice mixes--but that's why they call it "Fresh Mex." For most collections. Copyright 2000 Cahners Business Information.\

Biography

Peter Serantoni is the "The Big Enchilada" behind Chevy's and Rio Bravo's Fresh Mex cuisine. Famous for breaking rules and making up new ones, he was born in Italy, raised in Sweden and has cooked his way across America in many of the finest restaurants and hotels. In 1994 Peter joined Chevy's as exective chef and vice president so that he could trade in his toque for a sombrero.
Chevys & Rio Bravo FRESH MEX COOKBOOK features the rule-breaking recipes of executive chef and vice president of food and beverage, PETER SERANTONI. Peter is the "big enchilada" behind Fresh Mex--of course, he's a creative Italian chef who was raised in Sweden.