$65 Gourmet Dinner – gluten-free option available
Shiitake mushrooms Borchetta – Marinated Pennybuns Mushrooms with mussels’ vinaigrette, Sikil pak spread (tomato and pumpkin seeds), White onions, Heirloom corn nixtamal Tortilla
Ensalada de camote – Spring mix, Peanuts and Chinook Honey dressing, Yam puree, Roasted Yam, Avocado and candied peanuts.
Prime Rib con Chilmole butter – Grilled Harmony Beef AAA Prime Rib, Confit leeks, Chilmole butter (ashes and spices)
Recommended Pairings
Craft Beer: Ol’ Beautiful Brass Monkey Blonde Ale – $8
Cocktail: “Another Day in Paradise” – Burwood Honey Eau De Vie, Pear Hibiscus syrup, lemon, Black Cloud black and blue bitters
A brand-new contemporary Mexican restaurant at the Wesley Hotel By Hilton Tapestry. Fonda Fora is a nod to the celebrated fondas found throughout Mexico. Traditional, unpretentious.
Fonda Fora offers an entirely different approach to Mexican cuisine under the leadership of chef Rafael Castillo, whose culinary focus veers toward that of his home region of Yucatan.
Fonda Fora’s opening menu aims to fuse seasonal, seafood and vegetable-forward dishes with traditional Yucatan street fare with starters like sikil p’aak with toasted pumpkin seeds, fried yuca, charred tomatoes, and habanero dip and entrees like tamal de cochinita pibil with slow roasted pork and fresh masa steamed in banana leaves, achiote sauce, and pickled red onion. Along with a strong selection of local and imported beer on offer, they boast an impressive list of handcrafted cocktails that are designed to pair perfectly with chef Castillo’s menu.
Born and raised in Merida, Yucatan, Mexico, Rafael has been closely connected to cooking since growing up as a young child in the kitchen with his Mother and Grandmother. Rafael watched with fascination as they cooked and prepared family feasts, building a fond relationship with food that has lasted to this day. This fascination continued as Rafael grew older, spending time with his mother in her Tortilleria in Merida.
Born and raised in Merida, Yucatan, Mexico, Rafael has been closely connected to cooking since growing up as a young child in the kitchen with his Mother and Grandmother. Rafael watched with fascination as they cooked and prepared family feasts, building a fond relationship with food that has lasted to this day. This fascination continued as Rafael grew older, spending time with his mother in her Tortilleria in Merida.