What I like most about The Homesick Texan Cookbook is the sensibility about flavors. Like most people in the Northeast United States, I figured I knew all there was to know about Tex-Mex food, and it wasn't particularly good. Lisa Fain keeps proving me wrong. This is a real cuisine for bold palettes. Just to be clear, I don't think my mom would like this food very much, and that's just fine with me.The meatloaf from Homesick Texan is special because chorizo sausage is mixed into the meat, along with crushed tortilla chips (I think that makes this gluten-free, which is an added bonus). The sauce slathered on top is intense, even if you can't quite tell from the photo, spiced up with canned chipotles in adobo (I used 2 chiles for extra oomph), allspice, garlic, and lime juice. The potatoes are from the book as well -- spicy with a little jalapeno. In fact the potatoes were so good, I made another batch the next day to eat with the leftover meatloaf. Definitely another couple of winning recipes from The Homesick Texan Cookbook.