Bar Amá Menu

Heat-and-serve bowl of our homemade tex-mex queso-”the world’s best queso,” according to bloomberg news. Goes great with everything.\n\n*substitutions + modifications politely declined

Heat-and-serve bowl of our homemade Tex-Mex vegan queso with poblano, cilantro, sesame and soyrizo. Comes with fresh tortilla chips. Goes great with everything. \n\n*substitutions + modifications politely declined

An OG item with fried shrim, baco bread, sriracha, raita, zhoug and cabbage.

Creamy avocado and crunchy cucumber with radicchio, hazelnut dukkah and sesame. Think: tangy and savory with a hint of toasted nuts and fragrant spices.

Sautéed with lebne za’atar spice, queso fresco, dry chimichurri and lemon. Finger food at its finest.

Cauliflower with our cilantro and cashew pesto, fresh herbs, lime, and cotija cheese. An all-time favorite.\n\n*substitutions + modifications politely declined

Tex-mex Caesar w/ pickled onion, buttery croutons, and cilantro-caesar dressing, cotija and radish.

Stuffed with vegan cheese as well as mushroom. Served with ranchero sauce. Great on its own, but we like adding ranchero chicken (or soyrizo) to ours too.\n\n*PLEASE NOTE // this dish is vegan as is; substitutions and modifications are politely declined.

The regional Mexican stew of the moment! Our version is vegan-friendly and features a delicious, thick adobo based on chef Josef's grandma's recipe, King & Hen of the Wood mushrooms, baby turnips and Thumbalina carrots for full, deep flavors. Served with a side of puffy bread--our favorite for dipping.\n\n*substitutions + modifications politely declined

Sweet potato & goat cheese-filled crispy tacos with mole (contains nuts and seeds), garnished with queso fresco, crema, and dry salsa. (3) tacos dorados per order.\n\n*substitutions + modifications politely declined

Mom’s green chicken enchiladas with tomatillo salsa and cheddar and monterey jack cheeses. We'll cook it for you, so it’s ready to eat. (4) per order.\n\n*substitutions + modifications politely declined

The puffy taco (as seen on this season's Netflix Taco Chronicles) is one of the iconic tacos of San Antonio and has been an off-the-menu item at BAR AMÁ since we opened. Fresh masa flash-souffléd so that it puffs up and is crispy on the outside and soft on the inside. This DIY taco set includes three puffy tacos, cabbage, salsa, crema, onions-cilantro and lime.\n\nPLEASE NOTE // Mix and match of different tacos in a single order is unavailable.\n\n*substitutions + modifications politely declined

Marinated in our homemade Mexican sriracha. Juicy on the inside and crispy on the outside. Comes with homemade flour tortillas and Tex-Mex ranch x raita (crema/yogurt) dip. \n\nPLEASE NOTE // allow 30 minutes to prepare.\n*substitutions + modifications politely declined

(3) made-to-order. Tortillas only.

House-made. Chips only.

(1) made-to-order. Fluffy, puffy Bäco bread. Our favorite for dipping.

House-made, fresh daily. Salsa only.

Our house-made "Bus Driver" hot sauce.

Crema only.

Avocado only.

Pickled escabeche only.

House-made, fresh daily. Salsa only.

Cheesecake with a pistachio-infused creamy filling on a graham cracker crust.

Signed & gift-wrapped edition of Amá: A Modern Tex-Mex Kitchen by Josef Centeno & Betty Hallock.\n\nABOUT THE COOKBOOK // 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.