New Cookbooks From Austin Chefs Spotlight Mexican Cooking and Texas Barbecue
Spice up your summer with must-read cookbooks from influential culinary voices, packed with recipes and personal stories
Austin’s restaurant scene continues to earn national attention, and now some of the city’s most celebrated chefs are bringing their recipes and stories to home cooks. From coastal Mexican cuisine and vibrant street food traditions to innovative Texas barbecue, these three new cookbooks offer a taste of the creativity, culture, and flavors that make Austin one of America’s most exciting food cities.
“Veracruz All Natural: Fresh Mexican Recipes from Our American Home”
By Reyna and Maritza Vazquez
Available June 16
After more than 15 years building one of Austin’s most beloved food brands — from food trucks to their Michelin Bib Gourmand-recognized Veracruz Fonda & Bar — sisters Reyna and Maritza Vazquez are sharing the story, recipes and traditions that shaped their success. The cookbook is both a tribute to Austin, where they built their business from the ground up after immigrating from Mexico as teenagers, and to Veracruz, the coastal Mexican city whose cuisine inspired it all.
Readers will discover far more than the breakfast tacos that made Veracruz All Natural famous. The collection showcases the bright, seafood- and vegetable-forward flavors through dishes like Shrimp and Scallop Aguachile, Veracruz-Style Snapper, Vegetarian Pozole, Cauliflower Al Pastor, and Cochinita Pibil, alongside fresh juices, smoothies, whole-wheat conchas, and more than a dozen homemade salsas. Rooted in family and regional Mexican cooking, the book offers an intimate look at the flavors and stories behind one of Austin’s current culinary success stories.
“Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics”
By Fermín Núñez and Jorge Gaviria
Available now
For Austin food lovers, “Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics” offers a deep dive into one of the city’s most influential culinary voices. Co-authored by Suerte and Este chef Fermín Núñez and Masienda founder Jorge Gaviria, the cookbook celebrates Mexico’s beloved “vitamin T” foods—tacos, tortas, tamales, tostadas and more — with over 100 recipes that blend traditional techniques with contemporary creativity. Drawing inspiration from Mexico’s vibrant street food culture, the book brings the energy of late-night taquerias and bustling markets into the home kitchen through approachable, beautifully crafted recipes.
Beyond classics like al pastor, barbacoa, and carnitas tacos, readers will find inventive dishes such as Duck Confit Tamales with Mole Negro, Beet and Avocado Tostadas, Brisket de la Barda Tortas, and roasted butternut squash tostadas. The book also includes practical guidance on foundational techniques, with QR codes that demonstrate skills like shaping bolillos and folding tamales. Equal parts travelogue, cultural exploration and recipe collection, “Vitamina T” captures the spirit of contemporary Mexican street food while making it accessible to home cooks everywhere.
RELATED: Fermín Núñez’s Guide to Austin
“New School Barbecue: Recipes for Next-Level Smoking and Grilling”
By Evan LeRoy
Available now
Austin’s barbecue evolution takes center stage in “New School Barbecue: Recipes for Next-Level Smoking and Grilling” by Michelin-starred pitmaster Evan LeRoy, co-owner of LeRoy and Lewis Barbecue. Rather than focusing solely on Texas barbecue’s traditional greatest hits, LeRoy presents a modern approach that treats barbecue as a cooking method rather than a fixed menu. Drawing on nearly two decades of experience, the cookbook shares close to 100 recipes, techniques and step-by-step guides designed to help home cooks think beyond brisket and ribs, embracing everything from beef, lamb, and pork to vegetables and globally inspired flavors.
The book reflects the philosophy that has made LeRoy and Lewis one of the most acclaimed barbecue destinations in Texas: whole-animal cooking, creative use of lesser-known cuts and a commitment to innovation without abandoning tradition. Readers will find recipes ranging from the restaurant’s signature beef cheeks and smoked meats to inventive sides, smoked vegetables, and desserts like Smoked Banana Pudding. “New School Barbecue” offers an accessible approach for anyone looking to expand their barbecue repertoire.
RELATED: Evan LeRoy’s Guide to Austin