In a city celebrated for its rich culinary heritage, Amelia’s Mexican Kitchen has carved out a name for itself in just a few short years. Opened in November 2021 by chef Jose Contreras, the restaurant quickly became a Tucson favorite, drawing in locals and travelers alike with its Mexican flavors, signature birria, and award-winning cocktails.
Now, with a James Beard Award semifinalist nomination, Contreras has cemented his place in a city full of talented chefs.
“We couldn’t believe it,” Contreras said. “It’s a dream come true.”
A Culinary Journey Rooted in Tradition
Born and raised in Hermosillo, Sonora, Mexico, Contreras grew up surrounded by the vibrant flavors of his grandmother Amelia’s cooking—the very inspiration behind his restaurant.
“My grandma’s kitchen was always full of warmth,” he said. “Everybody was happy when they were at the table.”
After moving to Tucson 20 years ago, Contreras worked in restaurant design and marketing while continuously honing his craft in the kitchen. His vision for Amelia’s Mexican Kitchen was clear from the start — to create a dining experience that felt like home, where guests could enjoy dishes that combined the best of northern and southern Mexican cuisine.
A Growing Presence in Tucson’s Restaurant Scene
The original Amelia’s Mexican Kitchen on Grand Road quickly gained popularity, known for its quesabirria tacos, chile rellenos, and house-made salsas. However, demand outpaced the small dining space, leading Contreras to open a second, larger location on Tucson’s north side to accommodate the growing number of loyal customers.
Amelia’s attracted diners from all over Tucson — including the Foothills and Oro Valley — who were willing to drive across town for a taste of the slow-cooked birria and other standout dishes.
“Tucson has so many amazing Mexican restaurants, and we’re honored to be part of that scene,” Contreras said.
Signature Dishes That Keep People Coming Back
While Amelia’s menu features a variety of Mexican classics, their birria attracts the most customers. The process starts around 4 a.m., where they slow-cook the beef for 10 to 12 hours using around 27 ingredients. They make their other meat dishes from scratch as well, including the four-hour carnitas.
“I’m always working with local farmers and local ingredients,” Contreras said. “Tortillas from Tortilleria Doña Esperanza, Alejandro’s Tortilla Factory.”
Other customer favorite dishes include:
- Molcajete Amelia’s for 2 – A combination of grilled beef, chicken, lobster, shrimp, chiles, toritos, green onions, avocado, and queso fresco served in a traditional stone molcajete.
- Spinach Tamales – A hard-to-find vegetarian specialty that highlights Amelia’s commitment to inclusive dining.
- Quesabirrias – Award-winning, crispy, cheesy, and filled with rich, slow-cooked birria.
- Tacos de Pastor – Marinated pork grilled and topped with fresh pineapple.
- Poblano Enchiladas – Smothered in a creamy poblano sauce.
Contreras also plans on expanding Amelia’s vegetarian and gluten-free offerings.
Award-Winning Cocktails & Full Bar
In addition to its standout food, Amelia’s Mexican Kitchen features a full bar, with handcrafted cocktails that have earned accolades.
- El Carrizal – World Margarita Championship Award winner
- Yecora Nights – A crowd-favorite with Maestro Dobel reposado, Ancho Reyes, Cointreau, mango puree, and agave nextor.
- Prickly Pear Margarita – A Tucson staple, featuring locally sourced prickly pear syrup.
“We love experimenting with flavors,” said Contreras. The staff constantly competes in order to determine what is considered the best recipe.
A Tucson Restaurant With National Recognition
In just a few short years, Amelia’s Mexican Kitchen caught the attention of food lovers beyond Arizona, earning spots in the New York Times and a James Beard Award semifinalist nomination.
“It’s a tremendous nomination — we couldn’t believe it,” Contreras said. “It’s a dream come true. When they called me for that, I just started crying.”
This recognition has also brought in visitors from New York, Chicago, and even as far as Europe and Asia, many of whom discover Amelia’s while visiting Tucson for major events such as the gem show.
Looking Ahead: A Focus on Consistency & Quality
Despite the success, Contreras has no immediate plans to expand further. Instead, he wants to focus on perfecting what Amelia’s already does best.
“I’m not in a rush to open more locations,” he said. “I want to make sure that every plate that leaves the kitchen is consistent, so that whenever you come back, it will taste the same.”
Amelia’s Mexican Kitchen is located at 5851 N. Oracle Rd. and 5553 E. Grant Rd. For more information, visit ameliasfood.com and follow Amelia’s on Instagram.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
