Helmed by celebrated chef and cookbook author Roberto Santibañez, Fonda Restaurant - which has three locations in New York City (East Village and Chelsea in Manhattan, Park Slope in Brooklyn), specializes in contemporary Mexican cuisine in a relaxed ambiance.
PESCADO TIKIN XIC
Achiote marinated filet of cod is served over plantain white rice with a velvet black bean sauce and pickled habanero onions. While slightly under seasoned for my liking, the cod nonetheless maintained its tenderness. The velvety black bean sauce and white rice with chunks of plantains were delicious combo. I was especially fond of the sweet flavor in the rice from plantains.
CALLOS Y CAMARONES
Juicy, plump pieces of seared scallops and jumbo shrimp are served with a creamy habanero sauce. The entree is complemented by white rice with cilantro and thick black bean sauce. Both the scallops and shrimps pack an explosion of flavors.
CITRUS TRES LECHES
A classic Mexican dessert, the sponge cake is soaked in citrus three milk with a dollop of Chantilly cream, fresh strawberries, and almond slivers.
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