05/12/2026
Introducing The “Prahok Ktis Tostada,” a collaboration between Amá and Mawn/Sao chef and owner Phila Lorn. Available tonight, May 19th, May 26th.
The newest Taco Novela special is a wild boar tostada featuring prahok dip, recado negro, cabbage, pickled red onion, and herbs — a dish centered around smoke, char, fermentation, and bold flavor. We recommend pairing this with our Tejuino, a perfect balance with the heat from the tostada.
The idea came from exploring the similarities between Cambodian and Mexican cooking, using the dark, smoky depth of recado negro while pairing it with the fermented intensity of prahok, bringing richness and earthiness to the tostada, while the herbs, acidity, and fresh textures keep the dish bright and balanced. Chef Frankie believed that the prahok would pair well with Yucatan flavors, choosing the maiz tostada and recado negro to help people to better understand the flavors of a region that are well-known for using pork.
“This simmering Cambodian pork chili is a quintessential Cambodian dish on the Mawn menu. While we are a noodle shop with no rules — cooking and creating beyond any borders or abiding by any expectations — this dish is something that we would say is 100% Cambodian and has never been moved or changed. Adventurous with the funkiness of the fermented mudfish but somehow familiar and versatile enough to be used on a Laban-loved hot dog at Mawn, or now, a Mexican dish at Ama. It amazes me that Frankie and I hadn’t crossed paths before this. We’ve both been in the game a long time and have many common friends. I feel so good about this collaboration — it’s special to me." -Phila Lorn ()
Proceeds will be donated to , a community-led, Latine immigrant organization in South Philadelphia fighting for our human rights as workers, parents, youth, and immigrants.
