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Amá

Live-fire Mexican Restaurant coming early 2025

07/16/2026

The Amá Squash Blossom Tlayuda by Chef Frankie. Learn more in the video. 🎥

Frankie Ramirez

07/15/2026

The full menu for Chef Frankie Ramirez's Christmas in July dinner at River Twice on Wednesday, July 22nd. One not to be missed - book your seats via the link in the River Twice bio today.

07/13/2026

Callo Catarina & White Peach Aguachile 🍑

Inspired by Sinaloa, and continuing to celebrate the start of stone fruit season, this week’s aguachile special includes bay scallops from Peru served with pickled pearl red onions, white peaches, crushed chiletepin, avocado, cilantro oil, and white peach aguachile, served with corn tostadas.

Aguachile is a philosophy of freshness to Chef Frankie Ramirez, who has a goal to highlight seafood at its absolute best, not hiding it behind acid or heat. The lime brings out the brightness, the chili adds energy, and salt enhances the seafood’s natural sweetness. This clarified aguachile respects the traditions of Sinaloa while presenting them in a refined way.

07/10/2026

Our next Taco Novela begins on Tuesday with Evan Snyder of Emmett.

This upcoming special — which runs July 14, 21, and 28 — is a lamb belly shawarma taco on an epazote and za'atar corn tortilla with farmhouse labneh, red shatta salsa, sour orange pickled onions, and herb salad.

Said Chef Snyder: "There is a heavy Lebanese influence in Puebla, Mexico, especially with the cuisine. We based the salsa off of the taco árabe, and since Lebanese immigrants brought shawarma to Mexico, they also brought the idea of cooking on a spit. With al pastor being inspired by the Lebanese, we decided these tacos would be a perfect pairing of the two cuisines."

Proceeds from taco sales will benefit Philabundance.

07/07/2026

Kampachi tiradito with plum leche de tigre is our newest Aguachile del Dia, and a perfect way to kick off stone fruit season!

Inspired by the Northern region of Mexico, along with Japan and Peru, we lightly cure the kampachi and serve it with fermented plums, avocado, plum leche de tigre, and fried nixtamal, then serve with tostadas.

This dish draws on the fruit, chili, and corn traditions of Chihuahua, Durango, and Zacatecas. It’s finished with avocado, fresh vegetables, and crispy nixtamal for brightness, richness, and crunch.

07/06/2026

Our fourth and final new cocktail to introduce is the "Corazón Purepecha.”

Inspired by the state of Michoacán, and named after the Purepacha Empire, this cocktail features two products that grow in Michoacán: avocados and guava. The region supplies the majority of the world’s avocados, and is also one of the country’s top producers of guava, with around 50% of the production. This cocktail features mezcal, apple brandy, Falernum, Guava shrub, and avocado syrup.

07/04/2026

The "Acan"

Our third new cocktail of the season is inspired by the State of Chiapas. Named after the god of wine and intoxication, this milk punch takes its inspiration from Tascalate, a traditional beverage from the region with indigenous heritage made with dried tortilla, achiote, cinnamon, cacao, and piloncillo.

We’re open tonight for the Fourth of July, and here all weekend keeping cool in the AC, so if you’re sticking around Philly for the holiday, come on by, try one of our new cocktails and stay for dinner!

07/03/2026

July is here, which means we are ready for our next taco collab!

Our next Taco Novela launches Tuesday, July 14th, and runs each of the following two Tuesday nights. Save the date(s) and make sure to come check out our next taco special with Evan Snyder of Emmett, who will be raising money for Philabundance. Stay tuned for more details of what these two James Beard-nominated chefs will be making together!

07/02/2026

“Kiss My Rojas”

The second of four new cocktails we’re introducing for the summer is inspired by the State of Monterrey and their popular dish, queso fundido. This concoction includes rajas poblanas & chorizo. Savory, spicy, delicious. A perfect way to start your meal at Amá.

07/01/2026

Introducing the "El Chato."

Inspired by the state of Sinaloa, the birthplace of aguachile, our newest cocktail is our take on a dirty Martini — made with gin, sotol, and clarified aguchile.

This is one of four new cocktails available on the menu. Stay tuned for more. 🍸

Address

101 Oxford Street
Philadelphia, PA
19122

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