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Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)

Ama: A Modern Tex-Mex Kitchen is the perfect cookbook for anyone who loves Mexican food. This book features recipes for all of your favorite Tex-Mex dishes, as well as some new and exciting ones too. With Ama, you’ll be able to create delicious and healthy meals that will tantalize your taste buds and leave you feeling satisfied.

The recipes in Ama are easy to follow, and the ingredients are all readily available at your local grocery store. With Ama, you’ll be able to whip up tasty and nutritious meals in no time. So what are you waiting for? Pick up a copy of Ama: A Modern Tex-Mex Kitchen today and start cooking up some deliciousness!

Editorial Reviews

Review

“What happens when Tex-Mex finds a home in Southern California? In Josef Centeno’s new cookbook, “Amá “, the results are sunny and delicious, from a vegan, cashew-based “queso” built on the flavors of charred onion, garlic and green chile, to a simple halved ruby red grapefruit, broiled with a topping of butter and piloncillo sugar, just like his auntie used to do.” – New York Times, A Best Fall Cookbook of 2019

About the Author

Josef Centeno is the chef-owner of the Centeno Group, which includes the award-winning restaurants Bäco Mercat, Bar Amá, and more. He is the coauthor of the cookbook Bäco and lives in Los Angeles.

Betty Hallock is a journalist and food writer, and former deputy food editor of the Los Angeles Times. She is the coauthor of Bäco and lives in Los Angeles.

Ren Fuller is a Los Angeles–based food and lifestyle photographer.

From the Publisher

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Tex-Mex is diverse.

Bar Áma finds inspiration from regional Mexican cuisine and beyond, with influences from the American South, Ger­many, Poland, and Morocco.

The only thing authentic about Tex-Mex is that it isn’t authentic: It evolves and adapts.

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Kielbasa and Potato Scramble

Kielbasa, a popular sausage in central Texas, is great in a hash or scramble. Here the sliced sausage is added to eggs, onions, and potatoes and served on a fresh tortilla with some salsa.

Queso

Queso is pure Tex-Mex. It’s related to the chile con queso of northern Mexico, which is made with asadero or Chihuahua cheese.

Tex-Mex Roast Turkey

For a Tex-Mex turkey, the brine should have plenty of flavor—chiles, brown sugar, herbs, and lots of garlic. The chile butter does double duty as a baste and a component of the gravy.

Tex-Mex that thrives beyond Texas, beyond Los Angeles—anywhere.

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Texmex cooking, Mexican cooking, mexican food, Mexican cookbook, Baco, josef centeno

Escarole Salad with Cotija Croutons and Banana Vinaigrette

Escarole goes great with salty cheeses, briny olives, punchy radishes, and aromatic herbs.

Blood Orange Flan de Queso

This is a super easy recipe for flan de queso, “cheese flan,” made with cream cheese, evaporated milk, and sweetened condensed milk.

Áma Margarita

The first step (it’s important!) to making a margarita is to rim the glass with chile salt. As for tequila, it should be an unaged blanco, one you’d be happy to sip straight.
SKU: 1452155860 Category:

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