where modern

meets tradition

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Our Vision

To honor our past and embrace our future through masa and mezcal experiences hechas a mano.

We are dedicated to uplifting the food and beverages of the Mexican diaspora through ancestral cooking methods, sustainability, and support of indigenous communities that are guardians of tradition. We strive to create an inclusive community through the Purépecha’s guiding principle of kaxúmbekua.

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traditional barbacoa pits

Inspired by the Chef’s grandfather’s barbacoa pits in Michoacán , most meats are slow-cooked in ground with pencas de maguey and/or banana leaves for 8-14 hours.

chef driven menu

AMANO’S cuisine is a celebration of the flavors of Mexico and our regional offerings. We aim to protect our land by prioritizing sustainable practices, sourcing locally whenever possible. The menu is curated by Chef/Owner Salvador Alamilla, winner of 2025 James Beard Best Chef Mountain Region.

Presence and Purpose

Located in the heart of our neighborhood, we hope to encourage connection within our community while giving back to it. We hope that our comida hecha a mano provides a sense of home. All tortillas are hand made, or hecho a mano, and go through the ancestral nixtamalization process.

Events

Natural colors, wood and cement accents, rounded edges, soft lighting, and woven textures.

Our space was intentionally designed to invoke warmth, making it ideal for both casual and celebratory gatherings.

We offer indoor and outdoor dining for groups ranging from 8-14 guests for private dining, and up to 50 guest on our patio. For medium sized groups 20-40 guests, consider our sister bar, CÁN.

We invite you to view AMANO as both an extension of your favorite place and a unique experience. Contact us to begin planning your next event.