Amá

Amá Live-fire Mexican Restaurant coming early 2025

Sweet Prawn Tartare is our newest Aguachile del Dia, available through Sunday.An homage to the Central Mexico region, in...
06/23/2026

Sweet Prawn Tartare is our newest Aguachile del Dia, available through Sunday.

An homage to the Central Mexico region, including Pueblo, Oaxaca, Guerrero, and Veracruz, this week’s special features sweet prawn chopped and mixed with diced red onion, yuzu and lime juice, and encacahuatado sauce, finished with avocado, squash blossom, and epazote oil, and served with grilled corn tlayuda.

Encacahuatado is a great example of Mexico's culinary fusion. It preserves an Indigenous foundation — the use of peanuts and chiles — while incorporating ingredients and techniques introduced during the Colonial Era. As a result, it represents centuries of cultural exchange and adaptation.

Seasonal Nicuatole!Our newest dessert celebrates strawberry season and a traditional dessert from Oaxaca. This pre-Hispa...
06/19/2026

Seasonal Nicuatole!

Our newest dessert celebrates strawberry season and a traditional dessert from Oaxaca. This pre-Hispanic sweet is made primarily from ground corn and sugar, cooked until thick and then allowed to set into a firm jelly-like texture, similar to a panna cotta.

Our version includes strawberries, epazote, and totomoxtle, which is burnt corn husk. Get this for dessert starting tonight! 🍓 🍓 🍓

IT’S BACK!!!The Squash Blossom Tlayuda - our most popular dish of 2025 — is back on the menu for the season! Oaxaca che...
06/18/2026

IT’S BACK!!!

The Squash Blossom Tlayuda - our most popular dish of 2025 — is back on the menu for the season!

Oaxaca cheese, buffalo burrata, fresh squash blossoms, epazote pesto, and tomatillo go on this seasonal tlayuda which we serve with a side of pipicha verde.

Enjoy this with your dinner beginning tonight!

Aguachile de la Semana. Our next stop is Central Mexico for a Habas & Huachinango tiradito featuring red snapper, fava b...
06/16/2026

Aguachile de la Semana.

Our next stop is Central Mexico for a Habas & Huachinango tiradito featuring red snapper, fava beans, Persian cucumbers, and salsa macha, served with grilled corn tlayuda.

Habas are fava beans that came to Mexico as foreigners. They crossed the Atlantic in the holds of Spanish ships, carried as provisions, seeds, and memories of another homeland. They arrived rooted in soils that had known the footsteps of ancient shepherds and farmers. Yet when they reached the high valleys of Tlaxcala, Puebla, and Estado de México, something unexpected happened. The mountains recognized them. Most people who eat habas in central Mexico today are not eating a European food or a Mexican food — they are eating the result of five centuries of belonging. A fava bean in Mexico is a small lesson in identity: a seed can arrive from somewhere else and still become native to a place through time, care, and memory.
In that sense, the humble haba is a migrant that became a local — so thoroughly woven into the landscape that the mountains now seem to claim it as their own.

Taco Novela, Vol. 5: Chance Anies of Tabachoy and Manong!For June, we are welcoming in Chef Chance for a version of his ...
06/15/2026

Taco Novela, Vol. 5: Chance Anies of Tabachoy and Manong!

For June, we are welcoming in Chef Chance for a version of his Filipino specialty, sisig, which includes minced pork, bell peppers, onions, and egg. We added chorizo and crispy chicharron, as well as lime, bird’s eye salsa ranchera, and corn tortillas for taco-making to give it an Amá touch. The special, which runs Tuesday, June 16, 23, and 30, is served on a hot iron plate.

This special tells a novela about connection. Mexico and the Philippines share a deep historical connection that goes back to over 300 years of Spanish colonial rule. During this time, both countries were part of the same global empire, which linked them across the Pacific Ocean in ways that still influence their cultures today, especially from a culinary standpoint.

Today, Mexico and the Philippines are often seen as “sister nations across the Pacific” because of their shared history, cultural similarities, and centuries of exchange that connected Asia and the Americas in one of the earliest forms of global trade. 🇲🇽 🇵🇭 🇲🇽 🇲🇽

A percentage of sales from this dish will be donated to Hope for Kids.

Tabachoy Philly
manongphilly

“Metztli Maiz"Our newest cocktail represents the state of Vera Cruz, inspired by a drink typical of the state called “To...
06/12/2026

“Metztli Maiz"

Our newest cocktail represents the state of Vera Cruz, inspired by a drink typical of the state called “Torito.”

Butter-washed reposado tequila, solera sherry, café de olla, and corn-coconut milk.

By Diego Langarica

Next up: A Filipino-Mexican Taco Novela with our friend Chance Anies of Tabachoy and Manong! Save the date(s) — the next...
06/11/2026

Next up: A Filipino-Mexican Taco Novela with our friend Chance Anies of Tabachoy and Manong!

Save the date(s) — the next collab begins Tuesday, June 16, and then we'll run the special June 23 and 30. Full taco details to follow next Monday, but think Tabachoy specialty 🐷 with an Amá touch on it.

Chance Anies
Tabachoy Philly
manongphilly

Reservations encouraged, walk-ins available every Tuesday.

Inspired by Guerrero — the state in Mexico that produces the most coconut — is this week's aguachile with bluefin yellow...
06/10/2026

Inspired by Guerrero — the state in Mexico that produces the most coconut — is this week's aguachile with bluefin yellow tuna, charred corn, avocado, red onion, Serrano peppers, and coconut aguachile, served with mini corn tostadas.

In Mexico, bluefin tuna (specifically the Pacific bluefin) are primarily found in the state of Baja California. The waters off the Pacific coast of this state, especially around the city of Ensenada, are a massive global hub for the prized fish.

Meet Yolanda, our new GM!Growing up, food was always a central part of building connections and memories for Yolanda. He...
06/10/2026

Meet Yolanda, our new GM!

Growing up, food was always a central part of building connections and memories for Yolanda. Her mother was making home-cooked meals and trying new recipes every night as she grew up, unwittingly instilling a love of food in her.

Yolanda has spent the last 10 years of her career with Starr Restaurants in Philadelphia, constantly learning and growing. First Pod, then Buddakan, then opening LMNO where she met our very own Chef Frankie Ramirez and was introduced for the first time to the depth of Mexican cuisine and Frankie’s passion for it.

After spending the last 2.5 years as the Asisstant General Manager of Barclay Prime, Yolanda is excited to step into the General Manager role here at Amá, and we couldn’t be more excited to have her on board. She likes to say that Barclay Prime is where she got the final piece of the puzzle to be ready to step into the GM role: true, exceptional hospitality.

Thank you to .stephens for including us in the recent "Where to Eat in Philadelphia Right Now" piece in !
06/04/2026

Thank you to .stephens for including us in the recent "Where to Eat in Philadelphia Right Now" piece in !

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101 Oxford Street
Philadelphia, PA
19122

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