Fonda Fora

Despite being a world apart, India and Mexico share a rich culinary background.

Chef Amit Bangar of and Chef Jesa Leyva from Fonda Fora are coming together to explore this culinary history with a collaborative 5 course dining experience at Fonda Fora.

Book your table via and join the “MasaLa” experience on March 16th

Here’s to Tyson! 🌟 After three incredible years of pouring your heart into Fonda Fora, we bid you a heartfelt goodbye, Tyson.

Thank you for generously sharing your passion and talent. Wishing you the best in your next adventure—know that you’ll be truly missed.

HUARACHES de HONGOS | Mushroom Flatbread
Cremini and oyster mushrooms, macha roja, avocado, Macedonian feta, cured egg yolk

Cheers to Chef Emilio Montenegro as he embarks on a new culinary journey!

Grateful for three years of amazing creations, and unforgettable flavors; thank you for infusing passion, creativity, and soul into every dish.

Best of luck in your next chapter, Chef!

Rotating Pan Dulce | check out the different flavors that our Pasty Chef comes up with everyday

Behind the scenes, dedicación y técnica.

New item 🚨

AGUACHILE VERDE | BC octopus, white prawns, fermented aguachile, cucumber, red onion, avocado,
cilantro.

Margaritas, Margaritas, Margaritas.
Join us to try some of our new House Mags. Cheers to the long weekend!

New item.

JÍCAMA SALAD | shaved jícama, Hoja Santa dressing, goat cheese, blackberries, avocado, mixed seeds, chili powder.

New addition.

TOSTADA DE TINGA | romaine lettuce, pork fat, caesar salad dressing, chickpeas, grana padano, grilled lime