The Owners
Family-run since 2019
A husband-and-wife team who cook, source, and schedule the whole operation. They still run service most days. If you email the restaurant, they're the ones reading it.
— how we got here —
A butcher-backed kitchen, three rooms deep.
Amigos is a family-run taquería, meat counter, and agave bar on Bent Street in Powell, Wyoming. We started with a grill and a hand-cranked tortilla press in 2019. Everything else followed from a question we couldn't stop asking: what would it take to cook with meat raised by people we actually know?
A note from the owners — Powell, Wyoming
We didn't set out to run a butcher shop. We set out to cook the way our grandmothers cooked — with fresh masa, dried chiles, meat that still remembered the animal it came from — and that led us, somewhat accidentally, to the back room. Powell is a ranch town. If you want honest beef and pork here, you don't order it from a truck. You talk to the family down the road.
So we started talking. One farm became four, then twelve. We learned to break down a whole animal ourselves so nothing went to waste. We learned that a beef cheek braised low and slow is worth an hour of extra patience. We learned that when you cook this way, portions get bigger, prices stay fair, and people notice.
By 2021 we had a small butcher counter in what used to be a storage room. By 2023 we'd built a bar stocked with agave behind it. By 2024 we were serving breakfast from 2 in the morning — because half our regulars work before sunrise, and we wanted to be open when they were.
What we hope you find when you come in: warm tortillas that were pressed ten minutes ago, a margarita worth sitting down for, a counter where the person behind it knows what farm your ribeye came from. And a room that treats you like a neighbor — because you probably are one.
— the Amigos family
Owners & operators
01 —
The timeline.
2019
Amigos opens as a small taquería
Twelve seats, one grill, one tortilla press. Walk-in only. We were open from 4 PM to 9 PM because that was the only slot our tiny kitchen could handle.
2021
The butcher counter opens
We converted a back storage room into a small meat counter. It started as a way to use whole animals more efficiently — and turned into a business of its own.
2022
Local sourcing grows to twelve farms
We formalized relationships with farms across Park County. Beef, pork, chiles, corn, herbs — as much as possible coming from within a two-hour drive.
2023
Bar & agave program launches
A full bar built behind the dining room. House margaritas, a rotating agave list, Wyoming craft beer, and a menu designed to sit and stay for.
2024
Breakfast from 2 AM
Because Powell works early. Huevos rancheros, breakfast burritos, and café de olla, from open until 11 AM every day.
Today
Three rooms, one kitchen, same idea
Taquería, meat counter, bar — all under one roof. Still family-run. Still answering the same question every morning: what would it take to cook this plate a little more honestly than yesterday?
02 —
The people.
The Butcher
Head of the meat counter
Breaks down whole animals, runs the aging program, and decides what goes on the counter each week. If you're curious about a cut, ask them — you'll get a fifteen-minute answer and a recipe.
The Kitchen Lead
Runs the line, every shift
Trains new cooks, sets the daily specials, and keeps the pace honest during a Saturday rush. The one you want to thank when your quesabirria arrives still steaming.
— what we stand behind —
Five things we don't compromise.
The list below is the one we actually use to make decisions — hiring, sourcing, pricing, what to put on the menu, what to take off. If something doesn't fit one of these, we don't do it.
01
Short supply chain.
Most of our meat comes from within a two-hour drive of the restaurant. The rest we source carefully, and we'll tell you where it's from if you ask.
02
Whole-animal cooking.
When you buy whole animals, you have to use the whole animal. That's why our menu has lengua and cachete alongside steak — and why we think those are often the best things on the plate.
03
Made in-house.
Tortillas, chorizo, salsas, stocks, consommé — all made here. If we can't make it better than we can buy it, we buy it. Otherwise we make it.
04
Fair pay, honest prices.
Staff are paid above the local average. Prices on the menu are the prices at the register. We'd rather show you what things cost than hide it in fees.
05
Neighbors first.
Powell is small. Our regulars are the reason we're still here. We try to know their names, remember their orders, and make room for them on a Friday night.
03 —
Where this goes next.
We're not planning to franchise. We're not planning to open in Billings or Cody. Amigos works because it's small — because the person who breaks down your steak is the person who hands you the bag, and because the menu reflects what's actually coming out of the back room that week rather than what a corporate calendar says we should be cooking.
What we are planning: more seasonal cuts on the counter as we build those farm relationships, a slowly growing agave list at the bar, and eventually a proper patio on the north side of the building. Small moves, made carefully. If you want to be part of the conversation, sign up for the guestbook — we send one email a month and it usually reads like a letter, not a marketing blast.
— come see us —
The best way to understand Amigos is to eat here. Everything else is just context.