Chef Josef Centeno lives and works in Los Angeles, which is perhaps not the most obvious place for a Tex-Mex restaurant. When he opened Bar Amá, cooking his interpretation of the food he grew up eating in San Antonio, he wasn’t seeking to score cool points: “I don’t know if anyone would call [Tex-Mex] a trending cuisine. In fact, some say the opposite,” he writes in his new cookbook, Amá: A Modern Tex-Mex Kitchen. Equal parts loving ode to his family and California-tinged recipes from his restaurant, Centeno’s book demonstrates that Tex-Mex is thriving in the 21st century. Moving from Texas to New York and later California, Centeno says his original impulse was “to get as far away from where [I] came from as [I…View Original Post
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