Name: Tex-Mex Chex
Yield: Makes 8 cups
Ingredients: 1 1/2 cups Corn Chex cereal; 1 1/2 cups Rice Chex cereal; 1 1/2 cups Wheat Chex cereal; 1/2 cup pepitas (shelled pumpkin seeds); 1/2 cup shelled unsalted pistachios; 1 cup small, thin, salted pretzel sticks; 1 1/2 tablespoons unsalted butter, melted and slightly cooled; 1/2 tablespoon Yucatan Sunshine hot sauce or your favorite hot sauce; 1/2 tablespoon Tabasco sauce; 1 tablespoon Worcestershire sauce; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon garlic powder; Pinch of salt

Editor's note: The recipe and introductory text below are from White House Chef: Eleven Years, Two Presidents, One Kitchen by Walter Scheib and Andrew Friedman.

This is the snack mix President Bush brought with him from the Texas Governor's mansion. It's a Texas twist on an old American favorite, and we had to have it on hand at all times. In addition to eating it at the White House, the President never traveled without it.

Recipe notes

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