Fonda Menu

Guacamole made to order, served with chips and pasilla de Oaxaca salsa.

Two crispy tortillas filled with shredded chicken, topped with salsa verde, pasilla de Oaxaca salsa, queso fresco and crema

Roasted tomato pasilla chicken broth with crispy tortillas, chicken, Chihuahua cheese, avocado and crema.

Soupy black beans, queso fresco, avocado, salsa verde, crema and pickled radishes

Oaxaca and Chihuahua cheeses baked with chorizo, served with soft corn tortillas and fresh tomatillo serrano salsa (substitute chorizo with sautéed mushrooms or poblano peppers strips).

Soft corn tortillas filled with braised duck, roasted tomato-habanero cream sauce.

Oval organic masa “boat”, black bean spread, sautéed mushrooms, salsa verde, salsa chipotle, queso fresco and crema.

Blue crab croquettes served with three sauces, avocado serrano, pickled jalapeno mayo, and habanero roasted tomato.

Diced rare ahi tuna and baby shrimp, citrus chipotle marinade, parsley & mint.

Crispy tortillas with black beans, topped with habanero spiked shredded beef, romaine lettuce, cured red onions, radishes and crema.

Beef tenderloin, bacon, poblano peppers, onions, Chihuahua cheese, cilantro and spicy habanero salsa.

Chipotle rubbed chicken, queso fresco, onion, cilantro, avocado salsa verde.

Chopped marinated pork with pineapple, onions, cilantro and avocado tomatillo salsa.

Diced steak, chorizo, onion, serrano and chile de arbol salsas.

Grilled marinated skirt steak with onions, cilantro and salsa de árbol.

Avocados, roasted carrots, toasted pecans, soft goat cheese, sprouts and bibb lettuce drizzled with a lime mustard vinaigrette.

Arugula, radishes, red onions, green apple and carrots tossed with a lemon, olive oil vinaigrette.

Jicama, cucumbers, oranges and mango, lime chile dressing.

Seared salmon fillet over creamy stewed zucchini with jalapeños, corn kernels and cliantro.

Seared jumbo shrimp simmered in a creamy lime-jalapeno sauce over spinach green rice.

Yucatan style pan seared jumbo shrimp, served over spicy creamy green rice and a black bean velvet sauce.

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.

Slow braised beef in a guajillo birria broth.

Grilled skirt steak with corn mushroom sauce, served with green bean escabeche.

Slow braised pork shoulder, salsa verde, pickled poblano peppers, charro beans and tortillas to build your own tacos.

Soft corn tortillas filled with carrots, zucchini, corn kernels, pickled jalapenos and chihuahua cheese; topped with your choice of tomatillo serrano sauce or roasted tomato habanero sauce, crema, queso fresco and cilantro.

Soft corn tortillas filled with braised chicken topped with a stone ground Oaxacan black mole, chopped onions, crema, queso fresco, cilantro and sesame seeds.

Pulled chicken filled tortillas, creamy tomatillo sauce, baked with Chihuahua and Oaxaca cheeses.

Roasted butternut squash and Brussels sprouts, agave, olive oil, lime.

Sweet plantains with crema and queso fresco.

Sauteed spinach and mixed mushrooms

Corn kernels, cooked in a butter epazote broth, chile de arbol and queso fresco mayonnaise.

Tomatillo Salsa Verde Pasilla de Oaxaca and Habanero Salsas

Pork rinds freshly fried to perfection.

Oaxaca and chihuahua cheeses baked with your choice of sautéed spinach or mixed mushrooms, served with hand pressed corn tortillas and tomatillo serrano salsa verde.

Enchiladas topped with chopped onions, cilantro, crema and queso fresco. Choice of sauce: tomatillo serrano sauce or roasted tomato habanero sauce.

Sautéed mixed mushrooms with epazote, queso fresco and pasilla de Oaxaca salsa

Creamy roasted poblano pepper strips, pickled red onions and avocado tomatillo salsa.

Jicama, cucumbers, oranges and mango, lime chile dressing.

Avocados, roasted carrots, toasted pecans, soft goat cheese, sprouts and bibb lettuce drizzled with a lime mustard vinaigrette.

Arugula, radishes, green apple and red onions tossed with a simple lemon, olive oil vinaigrette.

Corn kernels, cooked in a butter epazote broth, chile de arbol and queso fresco mayonnaise

Sautéed spinach and mixed mushrooms.

Sweet plantains with cream and queso fresco

Roasted butternut squash and Brussels sprouts, agave, olive oil and lime.

Goat milk caramel flan, with whip cream and crushed buñuelos.

Warm chocolate brownie with vanilla ice cream.

Warm caramel cake, chocolate and cajeta sauces, whipped cream

Citrus three milk soaked sponge cake served with Chantilly cream and fresh berries.

Warm pineapple upside-down cake, guava sauce, whipped cream.

Warm chocolate brownie with vanilla ice cream.