Fonda Brooklyn Park Slope

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

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.

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

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

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

Pulled chicken filled tortillas, 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, crema, queso fresco, cilantro and sesame seeds.

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.

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

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

Slow braised beef in a guajillo birria broth.

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.

Achiote marinated cod fish served over plantain rice with a velvet black bean sauce and pickled habanero onions.

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

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

Three crispy fish tacos, house salad (also prepared grilled).

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

Sweet plantains with crema and queso fresco.

Sauteed spinach and mixed mushrooms.

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

Salsa Verde, Pasilla de Oaxaca and Habanero Salsas.

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

Goat milk caramel flan, with whip cream and crushed buñuelos

Warm chocolate brownie with vanilla ice cream.

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

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, lime.

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

Sweet plantains with crema and queso fresco.

Sauteed spinach and mixed mushrooms.

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

Salsa Verde, Pasilla de Oaxaca and Habanero Salsas.

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

Sweet plantains with crema and queso fresco.

Sauteed spinach and mixed mushrooms.

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

Salsa Verde, Pasilla de Oaxaca and Habanero Salsas.