Old Mex, New Mex, and Tex Mex Favorite Recipes of Regional Mexico, New Mexico, and Texas (ePub)

Jon "Mick" Vann has been a ravenous fan of the foods of the world, especially those of Mexico, the Southwest, the Southern U.S., Thailand, Vietnam, China, and Spain since he was old enough to appreciate their flavors. Mick began working in restaurants at the age of 14 and has performed every job under the food service roof for 44 years, from busboy and dishwasher to bartender, to award-winning chef, to manager and owner, in all manner of different dining venues. He was a contributing food writer and restaurant critic for The Austin Chronicle for 18 years. He held a series of wildly popular pop-up, invitation-only dinners back in the day in Austin, with music writer and ethnic food expert Mike Quinn, before anyone knew what pop-up dinners were. They featured the music, foods, and wines of Tuscany and Morocco. He co-authored with Art Meyer, The Appetizer Atlas: A World of First Courses, which won "World's Best Foreign Cookery Book" at the 2004 Gourmand World Cookbook Awards. Vann and Meyer also presented a seminar with tastings on the foods of the Philippines at the 2003 IACP (International Association of Culinary Professionals) Conference in Montreal. In 2013 they also co-authored How to Open and Operate a Restaurant (Home-Based Business Series) for Globe Pequot Press.

Vann is a food writer, cookbook author, restaurant consultant, kitchen designer, recipe developer, and food blogger, who grew up in Austin, TX. He is currently based in Driftwood, Texas, in the hill country southwest of Austin. He is a winner of the 2006 Harry A. Bell Travel Grant, awarded by The Culinary Trust and the International Association of Culinary Professionals, for travel costs associated with researching a cookbook. Vann has had recipes published in The New York Times, Texas Monthly Magazine, Austin American Statesman, The Austin Chronicle, Houston Chronicle, Dallas Morning News, San Antonio Express News, Salon.com, eGullet.com, and Sautewednesday.com. He has written about food and travel

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