A little background on Oscar Amador: The Spanish chef has been one of the Valley’s most highly regarded talents over the past decade. After beginning his career in Barcelona, he first arrived in Vegas to work in Le Cirque’s esteemed kitchen before opening the Boqueria Street food truck with longtime friend Roberto Liendo. Boqueria was the harbinger of Chinatown’s acclaimed EDO Gastro Tapas & Wine, which now houses Amador’s recently opened Amador Cocina Fina.
Amador, Liendo and wine impresario Joe Mikulich opened EDO to great success and followed it with Anima by EDO at the Gramercy—which garnered the chef a pair of James Beard nominations—and La Loba in Seattle. But even with these venues, the limitlessly talented Amador wanted to break boundaries even further, focusing on more intimate, chef-driven experiences.
Hokkaido scallop sashimi
Amador Cocina Fina unleashes an unfettered Oscar Amador upon the local culinary scene and we’re better for it. Each of his local restaurants has been an amalgam of culinary influences and this is no different. Whereas EDO was Spanish with Asian influences as a nod to the neighborhood, and Anima is a Spanish-Italian hybrid, Amador is more Spanish-Mexican with global infusions throughout.
There are three ways to experience Amador: a la carte, regular tasting menu ($89) and the Sin Pedir Permiso high-end tasting menu ($135). The latter is the newest option and truly showcases what Amador—the chef and the restaurant—are really about: dining without limitations.
On a recent visit, its culinary explorations included a Brazilian pão de queijo, chewy, cassava-based cheese bread with a crisp crust laden with sturgeon caviar; Spanish toast with even more caviar; a savory rabbit rillette macaron; and a smoked beet tartare garnished with wasabi greens. For adventurous diners, this is the way to go.
But a la carte will not disappoint if you’re looking for a more casual experience. The chile relleno ($18) is the brethren of Anima’s popular eggplant parmesan, each being a deconstructed modern take on a classic. But the resistance offered by the relleno at Amador subtly and superbly differentiates it. Cheesy and chewy, it’s a destination dish. And never pass on the dry-aged fish ceviche ($24) as the aging program is a hallmark here.
An interesting twist to the dining experience is the collection of housemade salsas at each table. No matter how nicely you ask—and I’ve asked nicely!—Amador refuses to provide direction when to use which salsa. Instead, he wants diners choosing their own adventures. My suggestions? The wasabi-laden verde for lighter dishes and seafood, and the crunchy, peanuty cacahuete for everything else. (I actually eat the latter by itself; it’s so addictive.)
Amador just opened in late 2025 but you can feel the staff and kitchen growing more comfortable. Over four visits, the experience has become better each and every time ... and it was pretty spectacular on the first visit. With the Michelin Guide returning to Las Vegas this year, one would hope they set their sights upon Amador. Because even though it’s a newcomer, it’s as worthy of recognition as any other restaurant right now.
AMADOR COCINA FINA 3400 S. Jones Blvd. #11A, 702-268-7318, amadorcocinafina.com. Wednesday-Monday, 4-9:30 p.m.
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