Fonda Fina

Instead of dining at chef Jorge Vallejo’s Quintonil, which topped Pujol this past year in Pelligrino’s «best restaurants in Latin America,» I chose chef Jorge’s newly opened fonda, Fonda Fina.
Despite my lack of fluency in Spanish, I was able to communicate my order to the team at Fonda Fina. They had an English menu which definitely helped. They had a menu of the day for lunch which I opted choosing their recommended tortilla soup, tamale, and flan for dessert. To drink as part of the menu of the day, I ordered the mango juice with mint which came with a refill.
The service and attentiveness is about as good as it gets in DF. Very professional and attentive, but not to the point of annoying. One of the most difficult places to book I would say for those in the know local and gastrotourists. I visited during off hours so I was able to easily score a seat.
After dessert, the staff retreated where I had to flag someone down for the bill. It’s considered rude to bring the check to diners without them asking. Quite refreshing not to be rushed during a meal.
I loved that the food was more reasonable and more substantial than Quintonil here. This is probably where more of the food the top chefs in Mexico like to eat and inspired by more than the modern Mexican tweezer food that tends to draw many gastrotourists to DF.
Come for the sophisticated traditional Mexican cuisine and attentive service, especially the «bang for your buck.»
I suggested calling for a reservation before departing for DF or wing it like me and come during an off, odd hour.

I loved this spot. The food was really amazing and the staff was super helpful. I would totally go back again.

Came for dinner after being recommended to go by the sommelier of another restaurant. Quite disappointed.
Décor is fine and casual but with typical spot lights that dont really do anything besides blinding you.
Menu is simple but looked nice. Mostly mexican wine.
Problem here is service which is not usual mexican high standard but more a combination of lazyness and grumpiness. Likely we were just unlucky.
After waiting and waiting we left before they served the wine we had ordered.
We walked a few blocks to Rosetta which is heaven.

Leí sobre la apertura de este restaurante y tenía que ir a checar como estaba el rollo. El lugar es agradable, con un anafre que recuerda a las cocinas de pueblo de hace un rato, nos recibieron con 2 molcajetitos uno de salsa verde el otro de salsa roja molcajeteada con unos totopos, la salsa roja está súper buena.
En este lugar tratan de recrear la comida que se sirve en las fonditas o cocinas económicas que todavía hay por la ciudad, ósea tienen el menú de comida corrida, esto es una entrada, sopa, fuerte y postre y que en estos lugares es muy barata. Obvio aquí no es tan barato pero los precios no son altísimos.
Todo lo que pedimos fue para compartir empezamos con un fideo seco, el cual encima le ponen chilaquiles verdes y queso fresco espolvoreado muy bueno, continuamos con u. Sope de pork belly el cual estaba súper fregón y de ensalada pedimos la de espinacas que está muy buena. En la parte de los platos fuertes están divididos por pescados y mariscos, aves y carne, y cualquiera viene con una salsa y acompañante que uno quiera seleccionar, aunque viene con la que el chef recomienda.
Pedimos el pulpo a la brasas con salsa de guajillo con piña y espárragos salteados, todo muy bueno y de postre un helado de queso con un buen café de olla.
Mi experiencia fue excelente y por eso lo calificó con 5 estrellas, muy buena propuesta del chef Jorge Vallejo del Quintonil y el actor Luis Gerardo Méndez.

Great atmosphere, great food. The owner is so friendly and goes to every table to make sure the food is wonderful. This restaurant was featured in the ny times and for good reason!
Brand new and in a great neighborhood. Definitely recommend if you are visiting MX or looking for new trendy restaurants!