Los amates Mexican Kitchen
34 Johnston St.
Fitzroy 3065
03 9417 0441
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Open: Tue-Sun 6pm till late
Saturday Breakfast
Every Saturday 9am-12:30pm
One of the most family-oriented traditions in Mexico

New menu
Summer-Autumm 2014
We want to invite you to enjoy our new menu which with be working for a couple of month. We are introducing more seafood to our menu, we have great seafood dishes in Mexico, from Baja California to Yucatan.

Summer Open Hours
Tuesday - Sunday 6pm till late
Take advantage of the warm weather

What does "Los Amates" mean
Part of Mexican History
Amate is a kind of paper made from bark and it has been used in Mexico for thousands of years.

It has always been connected to spiritual and art representations and nowadays it's only used by indigenous tribes in central and south east Mexico.

I wish I could live here!!
Trip Advisor / Jan 14
I wish I could live here!!
Trip Advisor / Laura

This is without doubt, my favourite restaurant.

Since I discovered Los Amates on my birthday last year, I have loved visiting frequently.
I am currently learning Spanish, and all of the restaurant staff take the time to help me practice, what amazing service.

The food is to die for. I have shown all of my friends this restaurant. Everyone I bring - instantly fall in love with the place. It has even turned my partner who would complain about all the Mexican we ate into a Mexican food lover.

Not only is the food fantastic, fresh and tasty, but the atmosphere is spectacular. It feels as though you're walking right into Mexico.

If you're looking for Mexican in Melbourne - this is the place to go.

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I will no doubt be back here
Yelp /

This was my first visit here after hearing great things about the food. We arrived about 7pm for dinner and were greeted with friendly and quick drink service.

We all ordered the Pisco Sour, which is an amazing cocktail made with some chillean liquor and lime. It tastes a little like a margarita but very sour. It was delicious. They also have a lot of Mexican and local beer options, but i was all about the pisco sours.

The restaurant itself is not huge, but the manage to get quite a few tables in. We had a booking and they do give you a time limit, which is fair enough.

They have a fairly large menu of items to choose from and I would call it more authentic Mexican than the tex mex stylings of taco bill. The ingredients they use are fresh and flavoursome and not just all about covering everything in cheese and sourcream (not that i mind that though!).

I had the vegetarian enchiladas which had potato, capsicum and pumpkin inside. They were delicious.

You could choose 3 different toppings, I chose the least hot one! The meal came served with some mexican rice and some frijoles in a little bowl. The beans were delicious.

I will no doubt be back here, the food was amazing, the service really friendly and really reasonably priced.

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Bueno, Bueno
Trip Advisor / Feb 14
Bueno, Bueno
Trip Advisor / Ronzo

I took the family here for my birthday dinner and was blown away by the freshness and balance of flavours.

The non pretentious decor is authentic, as are the wait staff.
Doesn't have the swagger of Mamasita but if it's an authentic Mexican experience you're after you can't go wrong - 5 Sombreros!

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The pioneer of Authentic Mexican
Good Food / Larissa Dubecki

So you think ''real'' Mexican food hit town only a year or two back? Think again.
Los Amates has clung to the edges of Melbourne's Spanish district since 2003, plying its trade in authentic regional Mexican food with the occasional Tex-Mex flourish and a brief not to take itself too seriously.

Owner Arturo Morales - yes, he's from Mexico - has decorated his Johnston Street digs in vibrant Day of the Dead Mexican pop art and staffed it with Mexican uni students who just want to have fun.

Like the Tardis, Los Amates presents a tidy face to the street that turns out to be deceptive - a single shop front with a bar that stretches back into a second dining room and then a large, covered courtyard strung with lights that is perfect for the parties the restaurant attracts. There's more room upstairs.

Drinking is encouraged - from cocktails including mojitos and non-fishbowl margaritas to Mexican beers (try them the cheladas way, with fresh lime juice), aged tequila and a simple, cheap and unexciting list of Australian wines with a few South American examples thrown into the mix.

Light and airy pork crackling with the very good house guacamole, liberally seasoned with lemon, makes a yin-and-yang proposition on the antojitos (starters) list, along with more-or-less familiar names such as taquitos and quesadillas. Tables of four or more ought to take a look at the platters. Three types of taco filling are brought to the table: seasoned potato and chorizo with salsa verde; braised ox tongue; or a warmly spiced pulled pork, braised Yucatan-style with achiote, to stuff into warm, soft, flour tortillas with a battalion of sides ordered separately. Proper mains include a chicken mole in a richly flavoured sauce informed by smoky chillies and bitter chocolate. It's good stuff but the specials board gets more interesting, where, if you get lucky, you might spy pozoles, a fragrant pork broth with hominy, the fluffy white corn kernels.

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