Family Friendly
Takeout Available
Patio Dining Available
Vegetarian Friendly
Not your usual Mexican fare, Fonda Del Mar offers a fusion of seafood recipes drawn anywhere from the Baja to the Yucatan regions of Mexico.
At the time of its inception in 2005, Fonda Co-Founder Luis Montero and his partners were looking to provide an upscale alternative to the array of Mexican eateries in the Logan Square neighborhood. With authentic sauces and garnishes being prepared fresh daily to accompany prime cuts of meat and fish, Fonda Del Mar accomplishes a gourmet menu in a polished yet relaxed setting. Couples, families, and casual diners alike are surrounded by modern décor and bright vibrant dishes creating a warm and exotic dining escape. Customers can enjoy menu favorites such as Tacos Ensenada and Borrego en Mole Negro or the jade green mole. Be sure to visit check out Fonda Del Mar's wine bar for over 30 diverse wines in a truly inviting surrounding.
sample menu selections
entradas:: Tacos Ensenada7 Two soft tortillas with avocado-mayonnaise, tilapia, cabbage, and pico de gallo Uchepos7 Fresh masa-sweet corn tamales drizzled with poblano cream sauce and melted Chihuahua cheese Ensalada de la Pasion6 Mixed green salad tossed with fresh pineapple and passionfruit dressing topped with queso fresco and caramelized pecans Calamar con Esquites7 Sautéed squid with ajillo sauce, roasted red peppers, arugula, and sweet corn esquites Ceviche de Pescado8 Lime-marinated marlin fish tossed with olives, cilantro, onion, serrano, tomato, and olive oil
mar:: Pescado Tikin Xic16 Achiote- and spices-rubbed mahi mahi steam-cooked in a banana leaf and topped with tomato-molcajete salsa and Yucatean onions; served with garlic-mashed potato Tilapia en Crema Poblana15 Grilled tilapia in a creamy poblano sauce served with grilled zucchini and Mexican rice Poblano con Salmon15 Poblano pepper stuffed with seasoned smoked salmon, roasted peppers, mushrooms, and cilantro topped with creamy chipotle sauce; served with Mexican rice Salmon en Chileatole18 Grilled salmon with tomatillo-serrano infused broth, poblano rajas, sweet corn, epazote, and crispy beets Camarones al Mojo de Ajo17 Black tiger shrimp sautéed in a sweet garlic-extra virgin olive oil sauce with tomato, avocado, cilantro, black beans, and green onions served with Mexican rice
tierra:: Cochinita Pibil15 Braised pork shoulder in achiote, sour orange, and spices with black beans, Yucatecan onions, and spicy habañero sauce Puerco en Mole Verde18 12oz roasted pork chop in a nutty, herbaceous, and spicy mole verde sauce flavored with sesame seeds and sweet spices; served with garlic mashed potato Carne Asada Huasteca18 Adobo-marinated 12oz grilled skirt steak with red guajillo salsa, black beans, and “nopales” salad Borrego en Mole Negro20 New Zealand roasted lamb chops in a toasty-earthy mole negro served with garlic mashed potato
postre:: Flan de Coco Homemade baked custard; infused with coconut milk and topped with fresh fruit Buñuelos Crispy fritters topped with dried fruit, caramel sauce, and vanilla ice cream Tarta de Limon Homemade lime pie with blackberry sauce and sour cream Chocolate Maya Homemade semi–sweet chocolate baked custard with chile ancho-orange sauce and fresh fruit
