Fonda Chelsea

Made to order, served with hand pressed tortillas, chips and pasilla de Oaxaca salsa.

Two crispy tortillas filled with shredded chicken, topped with salsa verde, pasilla de Oaxaca, 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 cheese backed with chorizo, served with soft corn tortillas and fresh tomatillo serrano salsa.

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

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

Diced rare ahi Tuna and baby shrimp, citrus chipotle, fresh parsley and mint.

Crispy tortilla 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 chile de arbol salsa.

Pulled crispy guajillo chicken with onions, cilantro and salsa verde.

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

Diced skirt steak, chorizo, onions, cilantro and chile de arbol salsa.

Jicama, cucumbers, oranges and mango, lime chile dressing

Avocados, roasted carrots, toasted pecans and 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, creamy tomatillo sauce, baked with chihuahua and Oaxaca cheeses.

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

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

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

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

Slow braised beef in guajillo birria broth.

Boneless guajillo marinated chicken tossed with melted Chihuahua cheese. Served in a skillet topped with chilies serranos toreados and cured red onions, with warm hand pressed tortillas.

Achiote marinated cod fish served over plantain white rice with a velvet black bean sauce and pickle 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

Northern style fish taco in a corn tortilla with cabbage, smoky salsa, avocado salsa and pickled relish. Served with salad.

Pan seared jumbo shrimp filled corn tortillas, creamy tomatillo sauce, baked with Chihuahua and Oaxaca cheeses.

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

Sauteed spinach and mixed mushrooms

Sweet plantains with cream and queso fresco. Vegan option available.

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

Citrus three milk soaked sponge cake, with Chantilly cream

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

A new Fonda classic soupy black beans, queso fresco, avocado, salsa Verde, cream and pickled radishes. Vegan option available.

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

Oval organic masa boat black bean spread, sauteed mushrooms, salsa Verde, salsa chipotle, queso fresco and cream. Vegan option available.

Sauteed diced carrots, zucchini, corn kernels and pickled jalapenos and chihuahua cheese. Choice of tomatillo serrano sauce or roasted tomato habanero sauce. Enchiladas topped with chopped onions, cilantro, cream and queso fresco. Vegan option available.

Sauteed 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.

Watermelon, cucumbers, queso fresco, chives lime juice olive oil dressing.

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