Bar Amá Menu (Update 2025)

Made-to-order chunky guacamole-super fresh and cool, and creamy. With lots of lime, cilantro and onion. Served with house-made tortilla chips.

Heat-and-serve bowl of our homemade Tex-Mex queso-the worlds best queso, according to Bloomberg News. Comes with fresh tortilla chips. Goes great with everything.

Take your queso game up a notch with our super cheesy queso fundido dip. Think: cheddar and Monterey Jack cheese melted in a hot cast iron skillet with poblano peppers, habanero and soyrizo folded in. Served with our house-made tortilla chips.PLEASE NOTE // cast iron skillet not included for to-go

Delicately diced cubes of Japanese yellowtail with serrano chile, lime, nori oil and sea salt for the perfect amount of freshness and spice.

cucumber, serrano, celery leaves, tomatoes, olive oil, yuzu and lime

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.

Cilantro, Serrano, and celery.

Salsa and cotija

Tortilla chips, queso,salsa, crema, guacamole

Hummus, lebni, mint, Calabrian chile

Pecorino, anchovy, garlic, croutons

Poblano feta, walnut vinaigrette

Pine nuts, sumac lebni

Hashbrown, cheesy scrambled eggs, bacon, avocado,serrano-cilantro mix, smoky chipotle mayo, dry-tepin salsa, cremawrapped in a flour tortilla.

Our vegan queso, served with our house-made tortilla chips.

Weiser farm melon, dill, cucumber & habanero ranch dressing. Crisp & refreshing with a spicy kick.

Just in time for summer: our stone fruit Caesar salad featuring July flame yellow peaches from our pals at Andy's Orchard with baked cotija, endive, hazelnut dukkah, sesame crouton & garlic-anchovy vinaigrette.

Tart and tender beets paired with spicy kochcocha sauce, crema, herbs, cashews and our house dressing.

Elotes reimagined: our grilled local baby corn with smoked mayo and cotija comes on the husk (but don't eat that part).

Sauted with lebne zaatar 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.

Butter lettuce, pickled onion, buttery croutons, caesar dressing, cotija and radish.

These sauce-slathered peewee potatoes are blanketed with sriracha, cotija and pickled onion. They're our go-to snack to share and always has us craving more.

Refreshing and bright, this raw salad also includes cucumber and our house-made walnut dressing. Tastes like Spring.

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

Tossed with tomato sauce, sesame seeds, pepitas, cotija and smoked jalapeo. A perfect evening appetizer.

A light salad with a kick of spice: shredded jicama and green papaya with peanuts, mango, watercress, fish sauce, serrano and ginger dressing.

Pepitas, blue cheese & walnut dressing

Figs, cilantro walnut pesto, arugula, morita garlic crunch. Light and refreshing, just perfect.

Arugula, sunflower, pomegranate, goat cheese, chili-lime vinaigrette.

Sweet and juicy Weiser Family Farms melon with pepitas, chile, ginger, crema.

A buttery bowl of goodness for your taste buds: grilled kernels of sweet summer corn with am aioli, cotija and cilantro.

Honey, mint and goat cheese. Savory, but also sweet enough to be saved for dessert.

Our vegetable habanero aguachile features fennel, sunchoke, pickled cherries, olive oil, sesame, lime and yuzu.

Cucumber, avocado, plum, dry salsa (contains nuts & seeds) & habanero green goddess dressing

Our spring citrus salad includes red butter lettuce, pomelo, blood orange, tangerine, pear and jalapeo vinaigrette.

A delicious combo of earthy and subtle sweetness. We roast our squash with piloncillo, butter, cotija, hoja santa, pepita dry slasa and cascabel mayo.

Buttery miso-caesar dressing brussels with anchovy. Topped off with croutons, pickled onions, and cotija cheese.

Girl & Dug salad, seasonal fruit, parmesan, habanero green goddess, dry salsa.

Stone fruit with greens, sheep feta, citrus, honey, seeds, and tepin.

jack cheese, chile butter, cilantro-lime aioli, cotija, radish

Walnuts, cashews, Mexican Sriracha, queso fresco, fried onions, cilantro, anchovy PLEASE NOTE // We are unable to remove any ingredients listed in this dish and politely decline all modifications. Thank you!

Stuffed with gooey, melted fontina, chihuahua cheese and mushroom. Served with our ranchero salsa and dry salsa. Great on its own, but we like adding ranchero chicken (or soyrizo) to ours too.*PLEASE NOTE // this dish contains eggs & breading.

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.

Breaded, deep-fried eggplant served with black kale, sesame, tomato-fennel salsa & kampot peppercorn gravy.PLEASE NOTE // Vegetarian-friendly (contains no chicken).

Tender turkey meatballs with Mexican sriracha, tomatillo-arbol sauce, pepitas, coddled egg and crispy masa bread.

Mom's rice bowl with saucy Creekstone beef chuck, salmorejo, oregano, onion and flour tortillas.

Marinated in our homemade Mexican Sriracha. Juicy on the inside, crispy on the outside. Comes with homemade flour tortillas and tex-mex ranch and raita with choice of dip. (Please allow 30 minutes to prepare)

Crispy tortilla topped with refried beans, carne guisada, cabbage slaw, cotija cheese, and guacamole.

Cheesy quesadilla of griddled flour tortilla filled with ranchero chicken, pickled onions, chipotle and tomatoes.

Breakfast burritohash brown, cheesy scrambled eggs, turkey bacon, avocado, serrano-cilantro mix, smoky chipotle mayo, dry-tepin salsa, cremawrapped in a flour tortilla. Pretty sure you want this!

(3) house-made flour tortillas, shredded cabbage, onion, limes & fresh herbs kochkocha. The New York Times says: "The meat was opulent, like a confit, infused all the way through with flavor, cooked so it slipped off the bone in your teeth, in places as gelatinous as the shreds of tomato in the thick, abundant sauce capped with spiced, scarlet-colored fat. Packed up with hot flour tortillas, raw red cabbage and cilantro, radishes, onion and salsa, each one in its own tiny to-go container so you could fix it the way you like." --Tejal Rao

(18) chicken wings glazed in our house-made smoked Bus Driver hot sauce. Served with Tex-Mex ranch and carrot & celery escabeche.

Beef picadillo, cilantro cream, mozzarella, cotija, crema

oregano slaw (limited availability). Add beans and rice for an additional charge.

Add beans and rice, picadillo for an additional charge.

beef chuck, salsa, oregano, red onion, flour tortillas

Garbanzo, chiles, chicken tinga

Crispy shrimp, sriracha, chive dressing

Cabbage, Harissa aioli

Chicken escabeche, lebni, zhoug, cabbage

Shiitake, maitake, fontina, chile flakes

Tomato, mozzarella, basil, oregano

Braised beef shoulder, cream of wheat, greens, kumquat

Comes with rice, beans & flour tortilla

Chile-braised free-range chicken with homemade flour tortillas.

Carne guisada, beef braised with tomatoes and chiles, served with flour tortillas.

Marinated braised pork in the style of cochinita pibil, served with flour tortillas.

Hot, hot, hot! (12) fried and cripsy chicken wings with chile, garlic, escabeche, and raita for dippin.

Our Mondongo is made with tomato broth, rutabaga, seasonal veggies, cabbage and (3) flour tortillas.

One of our favorite desserts. Hot juicy fruit. Baked in a crumble.

Light-as-air rice pudding with caramel and graham cracker crumble. Inspired by the all-time greatest rice pudding at lAmi Jean in Paris. Like a cloud.

Frozen slice-and-bake cookie dough. Fresh-baked cookies for whenever you want. Rotating flavors.

Mocha, coconut and cream cheese whip.

Aonori, mascarpone, Seville orange

Berry preserve, graham

Big, fun bunuelo dusted with cinnamon sugar and drizzled with honey.

Cinnamon sugar churros served with smooth, melted Ibarra chocolate sauce. (4) per order.

Rice, beans, chile crema, and avocado. Add picadillo at no charge.

Radish, cucumber and pg spice, papaya, mango, peanut, pickled serrano, tomato, fish sauce.

Cashew, lime, and Cotija.

Cheddar, Jack cheese, poblano, and crema. Add picadillo, or chorizo for an additional charge.

(2 per order) Crema, red cabbage, salsa

(2 per order) Crema, red cabbage, salsa

Farro,black rice, market vegetables & pickles, sunflower seeds, pepitas, togarashi

Parmesan cream, aonori, togarashi

Feeling a little wicked? Our bourbon-based Poisoned Apple cocktail might be just what you need this Halloween (think fresh apple juice, honey, lemon, bourbon, and clove). Pour over ice and try not to fall asleep under its spell. Serves 5.

Just in time for Da de Los Muertos, our pumpkin margarita is back! Take home our special Autumn mix of combier, tequila blanco, lime, pumpkin, cinnamon, and pepitas. Ready to pour over ice. Serves 5.

Made especially to celebrate Da de Los Muertos this weekend. (2) per order with cotija, salsa, onion, and chile.

Cooked for you and ready to enjoy this Halloween weekend. Served with our house-made mole, arbol, chipotle, lime and radish.

We're taking pre-orders for our Tex-Mex Thanksgiving Dinner to-go now until November 19. To place an order, visit BAR-AMA.COM. Pickup will be available on Wednesday, November 24 only (we're closed on the holiday). Instructions will be included. $75 per person, 4 person minimum. *thanksgiving orders placed through GRUBHUB will not be honored*

Signed & gift-wrapped edition of Am: A Modern Tex-Mex Kitchen by Josef Centeno & Betty Hallock.ABOUT 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 allin addition to crunchy salads, slow-cooked meats, and fresh cocktailsin 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 foodincluding breakfast, vegetables, main courses, desserts, and a super nacho partythis 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.

Featured in LAist's Best Places to Shop Local Guide: "Bar Am's Bacon & Eggs T-shirt is our pick to represent the most important meal of the day. All day." 100% cotton, unisex, black, short-sleeve. Designed exclusively for BAR AM.

This custom gift-wrapped set includes (1) signed copy of Am: A Modern Tex-Mex Kitchen by Josef Centeno & Betty Hallock & (1) Bar Am "Bacon & Eggs" t-shirt // black, short-sleeve, 100% cotton.