Amá: A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock

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Notes about Recipes in this book

  • Amá's margarita

    • bktravels on May 05, 2020

      This is the best margarita we've ever made at home. Deliciosa! Cinco de Mayo, 2020

  • Mom's rice

    • Rradishes on May 20, 2020

      V8 juice is a genius shortcut, might be best Mexican rice I've ever made. very easy too

    • Frenchfoodie on May 15, 2020

      Came together quickly and easily and looked beautiful. Tasted a bit bland though even with homemade stock and really tasty veg juice so needs playing with a bit and seasoning more heavily. Definately a repeat though.

    • Lsblackburn1 on May 28, 2020

      Loved this! After doing the dry rice, shallots and garlic in a skillet, I put it in the rice cooker with the liquid. Came out perfectly.

  • Tex-Mex Caesar salad

    • Rradishes on May 20, 2020

      Yum, the dressing is very good, elevating it to a salad worth serving at a dinner party.

  • Roasted cauliflower with cilantro-pecan pesto

    • Rradishes on May 20, 2020

      The cilantro pesto is bright and flavorful, infinitely adaptable. Definitely will repeat

  • Tía Mona's picadillo

    • kitchen_chick on November 20, 2019

      We found this surprisingly bland. Not in a bad way, but blander than we expected or wanted. I'll probably use other picadillo recipes in the future. For example, it calls for 1/4 of a jalapeno for the entire dish? Why bother adding any at all. (I used an entire jalapeno.) It definitely needs to be part of another dish. All the dried chiles listed in the ingredients are for the special chili spice blend that is a separate recipe. The recipe says you can substitute chili powder, though it may not be as flavorful. (Maybe that's why ours was bland.)

    • Frenchfoodie on May 09, 2020

      Made with just one sub, a mix of regular chilli powder and chipotle flakes for the ama spice mix. It came together quickly and was relatively flavourful but not so good I’d rush back. I do like the book tip that this can be made and frozen then warmed up in a pan from frozen, would be a good standby with a bit more tinkering.

    • patioweather on March 18, 2020

      I made this with faux, vegetarian ground meat. We enjoyed it a lot, but we upped the amount of chile powder a lot because it was clear that 1 tsp was not enough.

  • Grandma Alice's chipotle chorizo

    • Smokeydoke on July 02, 2020

      Fabulous! I used half pork belly and half ground pork and I"m glad I did because the fat renders out and makes this delicious sauce. It's not health food! LOL. It was too fatty to eat on its own, so I made some eggs, cut up some avocadoes and made burritos out of them, they were even better.

    • Frenchfoodie on May 17, 2020

      Man this was good! Warmly spicy, meaty, juicy with little crispy bits. I made with the meaty end of a rib rack. It is not the first homemade chorizo recipe I’ve tried but I’d need some persuading to try another, this was so good.

    • pattyatbryce on May 14, 2020

      I love this!! Way better than the mystery meat you get in stores. Super easy too!

  • Anchovy butter-roasted red onions

    • dzant on June 03, 2020

      One of the best recipes in the book.

  • Borracho beans

    • Frenchfoodie on May 17, 2020

      Good solid bean recipe. Made with mogette as had no (have never seen..) cranberry beans. Nice savoury flavour from the beer but not ‘beery’. Will happily make again.

  • Mom's green enchiladas

    • Frenchfoodie on July 05, 2020

      Seriously good, savoury cheesy deliciousness, even with a feta substitute for the filling. No heat which makes them perfect for a family meal; the adults can spice it up with salsa.

    • patioweather on May 26, 2020

      This was easy if using pre-cooked shredded chicken, but I found the filling a bit bland.

  • Beef cheek barbacoa

    • Frenchfoodie on May 24, 2020

      Having sourced the right chillis and followed the recipe to the letter I felt this was ok but lacking in flavour. I’ve reduced the sauce down and simmered the meat in it a bit longer, here’s hoping that works.

  • Cornmeal pancakes with maple-molasses syrup

    • Frenchfoodie on May 16, 2020

      These are more decadent than our usual scotch pancakes but cooked up a real treat, plush and plumped up with the odd crispy bit on the edges. I massively reduced the maple molasses syrup and still had loads left over. Quite tender and tricky to turn so don’t overcrowd the pan.

  • Amá spice mix

    • Frenchfoodie on July 05, 2020

      Tasty with complex heat though the oven roasting took way less than the 10 minutes in the recipe - even after 5 they were a bit more done than I’d have liked.

  • Morita-guajillo salsa

    • Frenchfoodie on July 05, 2020

      Seriously good though a bit fiery for us, an extra 2 tomatoes were needed.

  • Pickled oregano onions

    • Frenchfoodie on May 24, 2020

      After only a day of marinading these are good, spicy, crunchy and with a citrusy herbal note from the mexican oregano. Yum.

    • purrviciouz on July 05, 2020

      Very tasty from the oregano and the onion flavor is mild.

  • Mexican salmorejo

    • Frenchfoodie on May 09, 2020

      Quick basic though a bit watery with blended full tomatoes, will try deseeded in the future. Broiling/grilling the onion and garlic was a nice touch to reduce the raw taste and add a little smokiness.

  • Broiled piloncillo Texas grapefruit

    • Frenchfoodie on May 15, 2020

      Relatively quick and easy, looks beautiful and tastes pretty good. Turns out I’m not really a fan of hot grapefruit though.

    • patioweather on March 27, 2020

      Broiled grapefruit is good in all its guises and this is no different. I had never thought of pre-segmenting it though. That trick is going to be a game-changer for me.

  • The Nacho

    • Frenchfoodie on May 09, 2020

      This was good, even tequila agnostics liked it. Made with an approximation of the shrub using a vinegar/sugar based chilli sauce plus a dash of soda water. Will definitely re-run with the shrub.

  • Refried borracho beans

    • Frenchfoodie on May 21, 2020

      Delicious, though think this was as much about the (excellent) borracho bean base recipe maturing than anything else given the simplicity of the recipe.

  • Oven-roasted baby back ribs

    • Frenchfoodie on May 21, 2020

      Delicious. I cut sugar in the dry rub by 1/3 but that was my main change. Ribs were tender with beautiful sticky bbq glaze and hum of chilli heat but in good balance with sugar and wider spices. Husband still thinks nigella’s are best but I’m on the fence, these were that good.

  • Tex-Mex roast turkey

    • Frenchfoodie on May 21, 2020

      Cooked this with a chicken (turkeys rare here in France) and it was great - burnished bronze, well flavoured and juicy inside despite inadverently cooking too high and too long.

  • Borracho bean dip

    • Frenchfoodie on May 17, 2020

      Made with regular chilli powder as I am waiting for chilli for the Amá mix. This was amazingly good, so tasty and moreish. I made as part of a much bigger spread with layered nachos, salsa, salad etc but it really would stand up with just chips.

  • Berries with hibiscus-ginger syrup

    • Frenchfoodie on May 24, 2020

      The ginger-hibiscus syrup is phenomenal! I didn’t think it was necessary on the beautifult ripe berries I had it with but drizzled over ice cream and paired with tonic water and lime for a mocktail it was delicious. I may have snuck the odd tablespoon straight from the jar too, it is that good.

  • Peel-n-eat shrimp with chile and peanuts

    • pattyatbryce on May 14, 2020

      Really good and you can scale the heat easily.

  • Tomatillo salsa

    • patioweather on March 18, 2020

      This is the way I've always made my salsa verde, although I usually use jalapenos rather than serrano because they are more readily available. This recipe was easy and delicious. My guests raved about it.

  • Hibiscus syrup

    • patioweather on March 18, 2020

      I made both this and the ginger hibiscus syrup in the book and they are both so delicious and easy. Why do I not have hibiscus syrup round ALL THE TIME???

  • Vegan cashew queso

    • patioweather on March 18, 2020

      Even non-vegans thought this was great. The tomatillo salsa gives it a unique freshness it and makes it less "cheesy" than some other nacho cheese. If you eat a lot of vegan nacho cheese, you become used to the flavor profile of nutritional yeast or other similar ingredients. This has an entirely different flavor profile and so it's a nice change of pace. Will boil some pasta to eat my leftovers on.

  • Super nachos

    • patioweather on March 18, 2020

      Hard to go wrong with nachos, honestly.

  • Hibiscus-ginger syrup

    • patioweather on March 18, 2020

      I made both this and the plain hibiscus syrup in the book and they are both so delicious and easy. Why do I not have hibiscus syrup round ALL THE TIME???

  • Blood orange flan de queso

    • patioweather on May 16, 2020

      I made it with regular orange instead of blood orange. Makes an extremely easy flan without the syrup layer.

  • Tía Alice Jo's curry-chile pork roast

    • purrviciouz on July 05, 2020

      Fantastic, the curry smells amazing while cooking and the flavor is pretty subtle in the finished pork. I used new mexican ground chile instead of chipotle in the marinade b/c that's what i had and it worked great however I did put chipotle hot sauce on the tacos.

  • Sautéed corn with cotija, mushrooms, and bacon

    • Lsblackburn1 on June 12, 2020

      Delicious! Served as a side dish for grilled sausages with onions. Perfect combo.

  • Albondigas with tomatillo salsa

    • Lsblackburn1 on May 28, 2020

      This recipe makes a lot of meatballs, but fortunately, they’re delicious so will get eaten! I did not add the water... not sure if it was needed. Everything else as written (don’t forget to add the caraway, which doesn’t get mentioned!)

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  • ISBN 10 1452155860
  • ISBN 13 9781452155869
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Tex-Mex is a delicious, irreverent cuisine that combines the deep traditions of Texan and Mexican cooking. Think meaty stews, breakfast tacos, and tres leches cake. Home cooks will learn how to make them all—in addition to crunchy salads, slow-cooked meats, and fresh cocktails—in this collection of more than 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—this is down-home cooking and grilling at its most inspiring. Presented in a colorful package with more than 100 food and atmospheric photos, this cookbook is a hands-on winner for anyone who loves big flavors, casual parties, and firing up the grill.

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