Chicken tacos never miss. Our juicy buttermilk chicken, fried until golden and crisp. Served on warm tortillas with chipotle tartare sauce and pickled cabbage for a tangy hit. We’re obsessed.
Lovely moments from yesterday’s Cinco de Mayo celebrations! Thank you to all who came ❤️🔥
ICYMI, the Machete special is available for lunch all week until Sunday 10 May
What’s been going on:
- We celebrated a month of opening Sundays at Fonda
- Created ‘The Machete’, which you can try for lunch all week from Sunday as we celebrate Cinco de Mayo 🇲🇽
- Launched our new menu and made our terrace bookable due to popular demand
- Beers for marathon runners
Our Baja Fish Tacos have been a favourite since the beginning. Cod coated in a light batter, fried until perfectly golden and crisp. Layered with hot pink pickled cabbage and fresh hispi. Topped with bright green pistachio guacamole and smoky chipotle cream.
Introducing the Machete: an exclusive special for Cinco de Mayo.
A Mexico City street classic, this long quesadilla gets its name from its blade like shape. It’s filled generously with creamy Oaxaca cheese and achiote-rubbed pork shoulder.
At 40cm long it’s a beast to manoeuvre on the comal. Watch Head Chef Lewis make it look effortless x
Bookings for our Cinco de Mayo party on Sunday 3 May are now live 🌺
Featuring a Mexico City-style street food special, live Mariachis and flowing spicy Bloody Marias. What bank holiday dreams are made of.
The Machete will be available all week until Sunday 10 May.
Book via link in bio.
CINCO DE MAYO 🌺
A week-long fiesta at Fonda kicking off Sunday 3 May with an exclusive special: the Machete.
A Mexico City street food classic, the Machete is a long quesadilla named after its blade-like shape. Ours is filled generously with melted Oaxaca cheese and achiote-rubbed pork shoulder.
There’ll also be live mariachis and spicy Bloody Marias to set the tone for bank holiday.
The Machete will be available all week at lunch only until Sunday 10 May.
Subscribe via link in bio to receive full details and priority ticket access from 12:00 on Wednesday
15 April.
Our new menu is finally here.
Our new line-up of dishes celebrates the colourful, characterful food of Mexico’s coastlines and cantinas.
First up, seabass ceviche. Inspired by the Pacific Coast region of Acapulco, our take uses delicately cured seabass dressed in vibrant salsa verde, with fresh herbs and fragrant pine oil.
Next, whole wild bream, fried Progreso-style until crispy and golden - a technique inspired by the coastal cooking of Yucatán - served with tart salsas and warm tortillas.
Head Chef Lewis’ favourite? Wild mushroom tacos. Deep and rich, they’re the kind of dish that takes you by surprise.
All of these and more are available on our menu now. Book via link in bio
March roundup. Behind-the-scenes tastings of our new menu, Sunday lunches, Bloody Marias, confetti eggs and practice makes perfect for our new TikTok (coming soon 👀). What a month it’s been.
