Música y Arte para tu Alma

(Change is coming)

We are celebrating our new vision by inviting some cool new friends we recently met to help celebrate our rebirth. We hope to see you this Saturday May 18th! The fun will start at 8 pm.

Matthew Human–an amazing performer that sings songs of hope, consciousness and responsibility.

Nicole Malick–Also knows as Pipa Fría will be painting live. She is an urban artist with a psychedelic sense of style and an approach that’s rooted in grace, kindness and creativity.

Along with our regular menu this night, we will have some specials that will soon be appearing on our menu and that we are sure you’ll enjoy.

–Causa de Pejibaye relleno de Palmito Cremoso (vegano)
–Escabeche de Macarela
–Rondón Vegano – receta inspirada por Iveth Sanarosia, residente de Gandoca y chef de Punta Mona permaculture farm.
–Risotto de Cebada con Hongos Ostra Salteados

The idea of Alma de Amón has always been to serve our guests food for their souls. We know the dinner table in Latin America has always been where family meets, eats and celebrates life and love. That’s the exact kind of environment we want to flourish in our restaurant.

We’ve been inspired to be better and we want to share our new vision with you.

We want Alma to be a place where you can not only nourish your soul with our food, but can nourish your body and your mind.

We want our restaurant to be a meeting place for kind, generous, open-minded, conscious people.

We want our employees to feel loved and respected, to work with a sense of purpose and to foster a sense of community with their coworkers and our guests.

We are currently making adjustments to our menus to offer up some healthier options. Our food will still be tasty and delicious, but we will make it better for you. We will be getting to know our suppliers better, visiting their farms and production facilities and insuring that we are delivering you the freshest and tastiest food we can.

We will be choosing providers that are organic, sustainable and treat their employees well. We will invest in providers that help those that most need our help and share our values and ideals.

We will be planning events that will help to educate our employees and our guests, fill their minds with knowledge and fill their their hearts with love and joy.

We will be doing a better job of taking care of our environment, eliminating all plastic from our restaurant, reducing waste, implementing a recycling program and building relationships with providers that are also doing their part to care for Mother Earth.

We will be planning music and art events that will provoke thought, inspire and help teach us to be the best human beings we can be.

Since we opened , our mission had always been clear: Alma de Amón wants to create an experience for our guests and to lift their spirits. We want people to come to Alma to forget about their problems, feel a sense of community, and to leave with smiles on their faces. We now know exactly what we need to do to make that happen! We can’t wait to show you!

Tacos Barbacoa De Chivo

Country: Mexico

Story: In contemporary Mexico, Tacos Barbacoa generally refers to meats, whole sheep or whole goats slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day, they may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro. In Northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito). In Central Mexico, the meat of choice is lamb, and in the Yucatan, their traditional version, cochinita pibil (pit-style pork), is prepared with pork.

Our version here at Alma is marinated in an Adobo made from Guajio and Chipotle chiles and then slow roasted in the oven.

Preparation: Local goat is marinated in the Adobo sauce over night and then slow roasted in the oven until very tender. When this is done, some of the mixture is placed on fresh tortillas and garnished with radish, avocado puree, green onion and cilantro.

Atún Nikkei

Country: Peru

Story: In 1889, Japanese workers, invited over by the promise of jobs, came to Peru on work contracts. They helped to farm and build the country’s economy. Many workers decided to stay in Peru, forming families, integrating with society, and especially where food was concerned. Nikkei is a cuisine that’s often mislabeled as fusion but it runs much deeper than that. These people opened businesses with the aim of catering for Peruvians. They opened in their homes and no one did Japanese cuisine – there wasn’t a market for it, they had to cook Peruvian food but they started to add their own little touches, like taking dishes normally served with meat and changing the base of the dish to fish. Japanese chefs couldn’t get all the ingredients they needed so they had to use, and be creative, with Peruvian ingredients. Nikkei is a cuisine that has grown with the culture, slowly evolving with new steps along the way.

Preparation: Leche de tigre and Tamarindo reduction is mixed together to form a sauce and then set aside. Separately, a salad is mixed together with Chayote, Pepino, Rabano and Orange Vinaigrette. To plate the sauce mixture, salad mixture, fresh diced tuna and cebollino is mixed together and placed into a mold to make a shape. Once the mold is removed, tajin is sprinkled on fried rice paper and placed on top of the tuna tower as a garnish.