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Guacamole made to order, served with hand-pressed tortillas, chips, and pasilla de Oaxaca salsa. Serves two people.
Two crispy tortillas filled with shredded chicken, topped with salsa verde, pasilla de Oaxaca salsa, queso fresco, and crema.
Roasted tomato pasilla chicken broth, grilled chicken, chihuahua cheese, avocado, and crema.
A new Fonda classic: soupy black beans, queso fresco, avocado, salsa verde, crema, and pickled radishes.
Oaxaca and chihuahua cheeses baked with chorizo and served with soft corn tortillas and fresh tomatillo-serrano salsa.
Soft corn tortillas filled with braised duck with roasted tomato-habanero cream sauce.
Black bean masa "boat" spring pea spread, sauteed mushrooms, salsa verde, salsa chipotle, queso fresco, and crema.
Lump crab croquettes served with three sauces, avocado serrano, pickled jalapeno mayo, and habanero roasted tomato.
Northern-style crispy fish taco, corn tortilla, cabbage, smoky salsa, and avocado salsa. Available as an appetizer or an entrée.
Diced rare ahi tuna and baby shrimp, citrus chipotle marinade, serrano, fresh parsley, and mint.
Crispy tortillas with black beans, topped with habanero-spiked shredded beef, romaine lettuce, cured red onions, radishes, and cream.
Three soft corn tortillas with your choice of fillings.
Jicama, cucumber, carrots, and orange, with lime juice and chile de arbol.
Roasted red and golden beets with avocados, cotija cheese, lime juice, and olive oil dressing.
Avocados, roasted carrots, toasted pecans, soft goat cheese, sprouts, and bibb lettuce, drizzled with a lime mustard vinaigrette.
Arugula, radishes, red onions, and green apple tossed with a lemon and olive oil vinaigrette.
Pulled chicken filled tortillas and creamy tomatillo sauce, baked with chihuahua and oaxaca cheeses.
Soft corn tortillas filled with braised chicken topped with a stone-ground oaxacan black mole, chopped onions, cream, queso fresco, cilantro, and sesame seeds.
Soft corn tortillas filled with roasted eggplant, zucchini, chayote, and diced potatoes, served with chopped cauliflower, cilantro, queso fresco, and crema. Topped with your choice of tomatillo-serrano sauce or roasted tomato-habanero sauce.
Cast iron skillet braised pork shoulder, salsa verde, pickled poblano peppers, charro beans, and tortillas to build your own tacos.
Grilled skirt steak with a sweet corn mushroom sauce, served with green bean escabeche.
Boneless guajillo marinated chicken tossed with melted chihuahua cheese. Served in a skillet topped with chiles serranos “toreados” and cured red onions, with warm hand pressed tortillas.
Yucatan-style pan-seared jumbo shrimp, served over spicy creamy green rice and black bean velvet sauce.
Pan seared diver sea scallops and jumbo shrimp served with hazelnut mole and guajillo strips.
Roasted poblano pepper filled with carrots, zucchini, corn kernels, pickled jalapenos, and chihuahua cheese served with a roasted tomato guajillo sauce, pickled onions, and Mexican crema.