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Amá

@amafishtown

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Live-fire Mexican restaurant from @frankieeramirezz in Philadelphia's Fishtown/Kensington neighborhood. Open 7 days a week for dinner. 215.425.5880

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One of the "Greatest Mexican Restaurante Across the United States!" An honor to be mentioned alongside so many incredible restaurants. Thank you, @nytimes and @regan.stephens. 🙏🏻🙏🏻🙏🏻 taken in Philadelphia, Pennsylvania by @amafishtown

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2 months ago

We've told you about our swordfish tacos, now let Bon Appetit share their thoughts..."The Absolute Best Dishes We Ate a New Restaurants in 2026"

Thank you so much to @moroccochris and @bonappetitmag for the love! We are so incredibly grateful.

❤️ 🙏🏻 💚 taken in Amá by @amafishtown

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2 months ago

"Amá is a peek at the future of Philly's Mexican food scene." -Craig LaBan

What a couple of weeks for us at Amá! We are so incredibly humbled and grateful for the beautiful words put forth by @craiglaban on our new venture in Philadelphia. Words cannot express our appreciation and gratitude for this piece that delves deep into what our restaurant is all about. This is for every single member of our team who has made our first few months possible. 🙏🏻🙏🏻🙏🏻

Thank you to the @phillyinquirer and @phillyinqfood, as well as the inimitable @monicaherndon for the beautiful photos. 🥹🥹

For the full story, please click the link in the bio. taken in Philadelphia, Pennsylvania by @amafishtown

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a year ago

Thank you, @eater_philly! 🙏🏻 taken in Amá by @amafishtown

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2 days ago

From a cowboy bar in Deadwood to Greek seafood in Miami, these are nine spots everyone’s talking about this month. All nine are taking reservations right now. by @amafishtown

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2 days ago

We are returning to Baja California for our newest Aguachile del Dia, which features lobina and green apple.

Dry-aged slices of lobina (bass) are served in a bowl with green apple, avocado, cucumber, sliced red onions and cucumbers, smoked tobiko, and green apple ponzu aguachile (with yuzu, lime, dash, white soy, Serrano chili, and tomato), along with corn tostadas. A contemporary expression of coastal Mexican cuisine met with vibrant Baja flavors along with Japanese precision. taken in Amá by @amafishtown

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5 days ago

*NEW SEASONAL TLAYUDA*

We’re saying goodbye (for now) to the squash blossom and saying hello to mushrooms! Our newest tlayuda, which is toasted over the coals on our wood grill, celebrates porcini mushrooms, which are having a moment in Mexico right now. This seasonal offering is inspired by one of the Mexican classics - mushroom queso fundido. 🍄‍🟫🍄🍄‍🟫🍄

Porcini fondue, cremini mushrooms, Oaxaca cheese, black truffle, and Grana Padano cheese, served with chiltomate salsa.

Available beginning tonight. taken in Amá by @amafishtown

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9 days ago

Food & Wine — Dish of the Year!

If you haven't tried our Wood Fire Caesar, complete with little gem, pipicha, parm, and crispy masa crunch, make sure to do so next time you're at Amá!

Thank you to Erika Adams at @foodandwine for including us in The Restaurant Issue. 🙏🏻 taken in Amá by @amafishtown

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11 days ago

We are now on OpenTable! Book your reservation today via the link in our bio. All previously made reservations will be honored. by @amafishtown

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12 days ago

We’re going with black bass for our newest Aguachile del Dia, featuring cured black bass, avocado, jicama, and young coconut aguachile with inspiration from both Guerrero and Veracruz.

The black bass is cured in a bright young coconut aguachile broth with fresh Serrano, cucumber, sliced red onions, and avocado before finishing it with fresh jicama. Instead of the traditional corn tostadas, we serve this with fried sweet plantain chips - a nod to the deep Afro-Mexican roots shared by both regions.

Available through Sunday. taken in Amá by @amafishtown

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12 days ago

Callo de Hacha Aguachile celebrates Sonora, Mexico for this week’s special.

A generous amount of marinated Mexican scallops served in an ice cold (tomato-based) Clamato sauce are served with avocado, red onion, cucumbers, and burnt chiltepin are served with saladitas (Mexican saltines), offering a salty, tangy, and umami-rich flavor.

This dish represents Sonora by bringing together the region’s connection to the Sea of Cortez and the Sonoran Desert. The callo de hacha highlights Sonora’s coastal seafood, while chiltepin — a native wild chile — adds a distinctly Sonoran earthy heat. taken in Amá by @amafishtown

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18 days ago

Proud to be named alongside so many spectacular Philly restaurants in the @nytimes.

Thank you, @regan.stephens. 🙏🏻 taken in Amá by @amafishtown

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19 days ago