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Counter Intelligence: Josef Centeno gives Tex-Mex a twist at Bar Amá
When you talk to Texas expatriates about the food they miss most from home, after a few grumbly sentences about Los Angeles chili, and barbecue, and coffee-shop chicken-fried steak, it comes down to the queso every time. I am not one of those writers who harps on authenticity, and when I have a shot or two of tequila in me, I can even admit the merits of Tex-Mex as a regional Mexican cuisine. Migas, the spicy Tex-Mex equivalent of chilaquiles, are among the greatest breakfast foods ever invented. My favorite cooking video ever is the clip of Texas director Robert Rodriguez making his breakfast tacos: "Get those flour tortillas, the ones you usually find at the store … and throw them in the trash."
By Jonathan Gold
January 19, 2013