Fonda, an authentic Mexican restaurant in Manhattan’s Alphabet City, unveiled an updated brunch menu this year.
“Mexican breakfast is one of my favorite things in the world,” says chef and owner Roberto Santibanez. “In Mexico, we see brunch as a very savory meal. [The] sweetest things are the juices…the sauces with eggs, chopped up tomatoes, chilies and onions.”
Two Fonda specialties are the huevos divorciados ($12), two sunny side up eggs stylishly separated by two sauces, salsa verde and ranchera sauce, served with black beans, bacon, queso fresco and crema; and huevos a la Mexicana, scrambled eggs with onions, jalapeños and tomatoes topped with Chihuahua cheese served with salsa verde and tortilla strips ($12).
In addition to Fonda’s morning fare, visitors can order from a versatile dinner menu of Mexican cuisine, like classic chicken, beef or seafood enchiladas in mole or habanero sauce.
Brunch-goers may choose to share an appetizer of guacamole with hand-pressed tortillas ($11) or duck zarape ($11), soft-corn tortillas filled with braised duck in a roasted tomato-habanero cream sauce.
“I was born south of Mexico City. It’s my mission to showcase my vision [of] the urban place that I was brought up in,” says Mr. Santibanez.
Fonda, 40 Avenue B between East Third and East Fourth streets; brunch is served Saturday and Sunday between 11 a.m. and 4 p.m.; (212) 677-4096.
—Alexander HeffnerA version of this article appeared August 11, 2012, on page A20 in the U.S. edition of The Wall Street Journal, with the headline: A Vision of Mexican Fare.