Fonda - Park Slope

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.

Please look at the special’s list on the back of your menu.

A new Fonda classic: 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.

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

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

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

Northern style crispy fish taco in a corn tortilla with cabbage, smoky salsa, and avocado salsa. Available as an appetizer or an entree.

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.

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

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.

Roasted beets, avocado, Cotija cheese, and with lime and olive oil dressing.

Pulled chicken filled tortillas and creamy tortilla 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 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.

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

Grilled skirt steak with 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.

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

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

Seared diver scallops and jumbo shrimp. Served with creamy habanero sauce.

Roasted poblano pepper filled with sauteed spinach, raisins with a roasted tomatoes sauce, and cotija cheese.

Seared salmon fillet over sweet potato mash with an ancho pineapple sauce.

Slow braised short ribs, esquites, and Oaxacan mole negro.

Choose from a variety of house specialties.

Guacamole made to order served with hand-pressed tortillas, chips, and pasilla de oaxaca salsa.

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

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

Lump crab croquettes served with three sauces, avocado serrano, Pickled jalapeno mayonnaise, and habanero roasted tomato.

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

Guacamole 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 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 serve two.

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

Lump crab croquettes served with three sauces, avocado serrano, Pickled jalapeno mayonnaise, and habanero roasted tomato.

Acapulco style shrimp and avocado cocktail, red onions, olives, olive oil, and cilantro.

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

Beef tenderloin, bacon, poblano peppers, onions, chihuahua cheese, cilantro, and spicy habanero sauce.

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 sauce.

Diced skirt steak, choice, onions, cilantro, and chili de arbol salsa.

Roasted corn kernels, tossed with mayo, cotija cheese, lime juice, and chili powder.

Sauteed spinach and mixed mushrooms.

Sweet plantains with cream and queso fresco.

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

Avocado, 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, olive oil vinaigrette.

Jicama, cucumbers, oranges and mango, lime chile dressing

Pulled chicken filled tortillas, creamy tomatillo sauce, baked with a 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 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.

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

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

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

Achiote marinated codfish served over plantain white rice with a velvet black bean sauce, and pickled habanero onions.

Seared salmon fillet over sweet potato mash with an ancho pineapple sauce.

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

Roasted poblano pepper filled with sauteed spinach, and raisins with roasted tomatoes sauce, and cotija cheese

Serves two. Guacamole made to order, served with hand pressed tortillas, chips and pasilla de Oaxaca salsa.

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

Oaxaca and Chihuahua cheeses baked with chorizo, served with soft corn tortillas and fresh tomatillo serrano salsa.

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

Roasted tomato pasilla chicken broth, grilled chicken, Chihuahua cheese, avocado and crema.

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

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

Northern style crispy fish taco, corn tortilla, cabbage, smoky salsa and avocado salsa.

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.

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.

Serves two. Guacamole 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 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, 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.

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

Northern style crispy fish taco, corn tortilla, cabbage, smoky salsa and avocado salsa.

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

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

Roasted red beets served with avocado, poblano peppers, oranges, Cotija cheese, lime 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, olive oil vinaigrette.

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

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 sauce.

Slow cooked pork belly avocado mayo and pico de gallo.

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, cream, queso fresco, cilantro and sesame seeds.

Cast iron skillet 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.

Slowed braised short ribs served with chile meco-tomatillo sauce, sliced poblano peppers.

Grilled skirt steak with 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.

Grilled Atlantic salmon fillet over crushed fingerling potato, salsa verde topped with watercress relish.

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

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 peppers filled with sautéed spinach and raisins, served with tomato guajillo sauce, Cotija cheese, pickled onions and Mexican crema.

Sliced prickly pear cactus pads, teardrop tomatoes, red onions, cilantro, crispy pasilla peppers, olive oil and lime juice.

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.