A Modern Tex-Mex Kitchen
by Josef Centeno and Betty Hallock
Ama finds inspiration from regional Mexican cuisine and beyond with influences from the American South, Germany, Poland, and Morocco to help you bring more diverse and delicious flavors into your kitchen.
Bring big and bold Tex-Mex flavor to the table: Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, tres leches cake, crunchy salads, slow-cooked meats, and fresh cocktails—home cooks will learn how to make them all.
• Features over 100 recipes from San Antonio native and Los Angeles chef and restauranteur Josef Centeno
• Organized into chapters by type of food—including breakfast, vegetables, main courses, desserts, and a super nacho party—so it’s easy to find your go-to recipe for any occasion
• Presented in a colorful package with more than 100 food and atmospheric photos that are bright, mouthwatering, and truly inspiring.
Ama offers a collection of recipes that represents down-home cooking and grilling at its most inspiring. Fans of Taqueria, Tartine, and American Sfoglino will also enjoy the cultural delights found in this Tex-Mex cookbook.
Appetizing recipes featured in Ama include Huevos Rancheros, Carne Guisada, Ama’s Guacamole, Blueberry Cobbler, and so many more.
This cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.
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 co-author of the cookbook Bäco. Betty Hallock is a journalist, food writer, and former deputy food editor of the Los Angeles Times. She is the co-author of Bäco. Ren Fuller is a Los Angeles–based food and lifestyle photographer.
Net Galley Book Review :
My family loves Tex _ Mex food and is always looking for a new restaurant or food truck to eat at. But sometimes they are hard to find – so this cook book is just what I need to make my own. With each page I learned more about the history of the food and where the food came from and was able to understand more about where these recipes came from. So we are gathering up these ingredients ( check the Mexican section of the grocery aisle) and fire up the grill and get cooking. We are having a big family party coming up and I am bring some of my favorites.
Making for my next family gathering.
- AMA’s Guacamole – p 189. Grated celery is his secret weapon and it makes all the difference.
- 6 Nana’s Deviled Eggs with Bacon – p 195. Great deviled eggs. He goes well beyond the traditional mustard addition to the yolks.