MARISCOS

F O R TH E A DV EN T U R E R S

OYSTERS | salsa negra and lime { 6 for 14 | 12 for 28 }

SEAFOOD COCTEL | Mazatlan blue shrimp, Baja bay scallops, avocado, cilantro
with red tomato and Mexican hot sauce or green tomatillo and serrano chile { 12.5 }
CEVICHE | albacore tuna, lime, tomato, serrano chile, manzanilla olives, cilantro { 11 }

S TA R T E R S
SOPES | crispy corn masa boats, slow-cooked beef barbacoa, avocado, fresh cheese and
roasted tomato chipotle sauce { 10 }
MUSSELS FROM OUR WOOD OVEN | Tocayo hominy ale, homemade chorizo, grilled knob
onions { 13 }
TOTO-ELOTE | crispy tortilla chips, grilled sweet corn with mayo and crema, knob onions,
aejo cheese, crushed chile, lime { 7.5 }
REAL CHICHARRN | Tamazula, aejo cheese, cilantro { 5 }
TLAYUDA | gigantic wood-oven fired corn masa tostada, smoky Oaxacan black bean spread,
three-chile salsa, poblano rajas, aejo cheese { 9 } add house-made chorizo { 2 }
SIKIL PAK | toasted pumpkin seed hummus [tomato, lime, habanero, cilantro], chips, jcama,
cucumber { 5.5 }
TOSTADAS FOR FEAST & FAMINE | jalapeo-pickled vegetables, luscious braised pigs feet,
avocado, crema, aejo cheese, cilantro { 8 }
FONDA SALAD | roasted mushrooms, bacon, 3 greens, calabacitas, avocado, spicy-creamy
dressing, crunchy croutons, aejo cheese { 13 }
TIJUANA CAESAR | little gem lettuce, mojo roasted shrimp, classic caesar dressing, aejo
cheese, garlicky croutons { 14 }
QUESO FUNDIDO | Samuels Artisan Jack cheese, roasted poblano rajas { 9 } add any or all
of the following: chorizo sausage, grilled Tatume squash, garlic mushrooms { ea. 1 }
GUACAMOLE | roasted tomatillo, poblano chile, aejo cheese, chips { 8 }
with bacon or chicharron { ea. 1 }
JUST-MADE CHIPS | roasted tomatillo-serrano salsa, three chile-garlic salsa { 3 }

D A I LY S P E C I A L S
TUESDAY | PANZA EN SALSA NEGRA | braised, wood oven-seared Gunthorp Farms pork
belly glazed in sweet and spicy salsa negra, smokey tamal colado studded with grilled onion,
broccoli rabe, chicharrn { 17 }
WEDNESDAY | CARNE EN SU JUGO | wood-grilled Creekstone Farms flank steak, rich
beefy broth with pinto beans and bacon, arbol chile salsa, avocado, cilantro { 19.75 }
THURSDAY | CREAMY POBLANO HALF CHICKEN | wood-roasted chicken, creamy
poblano-goat cheese sauce, plantain studded rice, roasted knob onion { 18.5 }
FRIDAY | SHRIMP ENCHILADAS | housemade tortillas, Mazatlan blue shrimp, creamy
guajillo chile sauce, Nichols Farm potatoes, black beans, crispy onions, aejo cheese { 21 }
SATURDAY | GOAT BARBACOA | slow-roasted braised goat barbacoa, Oaxacan-pasilla
tomatillo salsa, avocado, onions and cilantro { 19.75 }
SUNDAY | CHILES RELLENOS | poblano chiles filled with Gunthorp Farms jalapeo-bacon
sausage and local kale, topped with Samuel's cheese, hominy crema, crispy chicharron de
harina { 16.5 }

MAINS
WOOD-OVEN HALF CHICKEN | spicy-sweet glaze, rustic mashed potatoes, tangy greens,
smoky salsa { 18 } with homemade mole poblano and black beans { 19.5 }
MAZATLAN BLUE SHRIMP | slow-roasted garlic mojo, grilled knob onions, plantain rice { 19 }
with grilled vegetables instead of shrimp { 12 }
CHILAQUILES | crispy tortillas, roasted tomatillo sauce, the seasons vegetables, Samuels
artisan Jack { 13 } with sunnyside up egg { 1.5 } with chicken { 2.5 } with everything { 3.5 }
SEAFOOD CAZUELA | brothy paella of garlicky shrimp, mussels, bay scallops, roasted
vegetables, plantain, rice, homemade chorizo { 19.5 }
BARBACOA | Creekstone beef chuck [ancho chile marinade], roasted potatoes, greens in rich
pan juices, red chile salsa, tortillas for tacos { 18 }
COCHINITA PIBIL | Gunthorp suckling pig [achiote marinade, banana leaves], pickled red
onions, black beans, habanero salsa, and tortillas for tacos { 19 }
CARNE ASADA | wood-grilled Creekstone ribeye, sweet-fried plantains, black beans,
selection of salsas { 29 }
ROASTED POBLANO ENCHILADAS | smoked chicken, creamy roasted poblano sauce,
Oaxacan black beans with avocado leaf { 16 } substitute grilled vegetables for chicken { 14 }
FIDEOS SECOS | toasted vermicelli noodles simmered with roasted tomato, smoky chipotle,
grilled tatume squash, thick cream, aejo cheese { 13 } add chorizo { 2 }
SLOW-COOKED CARNITAS | Gunthorp pork shoulder, guacamole, tangy greens, tomatillo
salsa, tortillas for tacos { 17 }
POZOLE | rich red chile broth, pozole corn, fresh garnishes [Napa cabbage, onion, cilantro,
radish, lime, oregano, tostadas] { 10 } add chicken or pork carnitas { 2 } add shrimp { 4 }
CARNITAS CALDO | roasted green chile broth, Gunthorp pork carnitas, potato-masa
dumplings, greens, avocado, arugula { 12 }
TABERNA BURGER | Creekstone chuck, roasted poblano rajas, artisan Jack, selection of salsas
{ 14 } add any or all of the following: fresh avocado, Gunthrop Farms bacon, fried egg { ea. 1 }
CHICKEN MILANESA TORTA | crispy Gunthorp Farms chicken, artisan Jack cheese, pickled
jalapeos, red onions, Napa cabbage, tomatillo-avocado salsa, black bean spread { 12 }
MUSHROOM TORTA | woodland mushrooms in slow-cooked garlic, Prairie Fruits Farm goat
cheese, arugula { 10 }
PEPITO TORTA | braised Creekstone short ribs, caramelized onion, artisan Jack cheese, black
bean spread, pickled jalapeos { 13 }
AHOGADA TORTA | slow-cooked Gunthorp pork carnitas, black bean spread, pickled white
onions, spicy tomato broth { 12 }

SIDES
CORN ESQUITES | grilled Three Sisters Farm sweet corn, crema-mayo, grilled onions,
crushed chile, lime { 5 }
LOCAL BLACK BEANS | vegetarian or with manteca and epazote { 4 }
WOOD-GRILLED TATUME SQUASH | roasted poblano, aejo cheese, lime { 4 }
RICE WITH PLANTAINS { 4 }
RUSTIC MASHED POTATOES { 4 }
PAPAS CHINGONAS | roasted local fingerling potatoes, chipotle-tamazula aioli,
queso aejo { 4 }

WHERE OUR FOOD COMES FROM | Snug Haven Spence Farm Tallgrass Beef Three Sister
Garden River Valley Ranch City Farm Gunthorp Farms Little Farm On The Prairie Pleasant Meadows
Farm Prairie Fruits Farm & Creamery Bayless Family Gardens Intelligentsia Coffee Seedling Orchards
Labriola Artisan Breads Farmers All Natural Creamery Samuels Artisan Jack Cheese New Rinkel Flour

FONDA FRONTERA | Wicker Park, Chicago | www.fondafrontera.com

Chef John Sullivan Sous Chefs Kris Salonga and Jose Ramierez

@ Fo n d a F r o n t e r a

C R A F T C O C K TA I L S
TOPOLO MARGARITA
Sauza Hornitos Reposado, Torres orange liqueur, housemade
limonadae { 10 }
BLUE AGAVE MARGARITA
Milagro blanco, Cointreau, fresh lime { 10 }
TAILDRAGGER DAIQUIRI
old-school daiquiri of muddled lime, local Taildragger rum,
superfine sugar { 10 }
HERE COMES THE SUN
C.H. vodka, Aperol, muddled orange, fresh lime, decanter
bitters { 10 }
APEROL CREAMSICLE
C.H. vodka, Aperol, orange { 10 }
NEGRONI CDMX
Union mezcal, Campari, Cinzano sweet vermouth, Ancho Reyes
liqueur { 10 }
BARRIO VIEJO
Redemption Rye, Arette aejo tequila, Cinzano sweet vermouth,
Benedictine, Peychauds and chocolate bitters { 10 }
AEJO VIEUX CARR
Redemption Rye, Arette aejo tequila, Cinzano sweet vermouth,
Benedictine, Peychauds bitters { 10 }

RUM SMACK
Taildragger Light and Dark Rum, grilled pineapple, orange,
pomegranate, fresh lime, cherry bitters { 36 }

M U G C O C K TA I L S
CB MARGARITA
Combier, fresh lime, with your choice of: Casa Noble Blanco
Tequila, Union Mezcal or Redemption Rye Whiskey { 10 }
MANZANA MULE
Seedling cider, fresh lime, agave, ginger beer, with your choice
of: Casa Noble Blanco Tequila, Union Mezcal or Redemption Rye
Whiskey { 10 }
GINGER PALOMA
Grapefruit, ginger simple, fresh lime, soda, with your choice
of: Casa Noble Tequila, Union Mezcal or Redemption Rye
Whiskey { 10 }
CUKE, BOOZE AND TONIC
Fever Tree tonic, muddled cucumber, with your choice of:
Almighty Spirits Vodka, Union Mezcal or Koval Dry Gin { 10 }

MICHELADAS
NEARLY NAKED
beer, lime, ice, salted rim { 6 }

C A R A F E C O C K TA I L S

(S E RV E S 2 TO 4)

WICKER WINO
Almighty Spirits Vodka, Red Wine Syrup, fresh lime, soda, red
wine float { 36 }
GIN AND JUICE
North Shore #6 Gin, grapefruit, fresh lime, tangerine, fresh mint
simple { 36 }

STAGE TWO
beer, lime, Worcestershire, Tamazula hot sauce, ice, salted rim { 6 }
FONDA
beer, tangy-tomatoey sangrita, ice, salted rim { 6 }

TEQUILAS

MEZCALS

EL TESORO BLANCO
A clean sipping tequila with vegetal notes of green bell pepper
and an herby mineral nish { 9 }

MONTELOBOS
A supremely sip-able espadin with a moderate smoke designed
to be enjoyed by itself { 9 }

DON JULIO BLANCO

Rich and round, full of cooked agave flavor { 10 }

SOMBRA
This espadin is not pit roastedfeaturing the avors of the agave
with none of the smoke { 10 }

HERRADURA REPOSADO
A classic reposado and one of Mexicos favorites Mellowness and
light caramel and vanilla are what reposado is all about { 11 }
CASA NOBLE REPOSADO
Toasty French oak is the star of the show, balanced out by
cooked agave avor and a soft creaminess { 13 }
CHINACO AEJO
This aejo is all about dark and complex flavors, like coffee and
bittersweet chocolate { 12 }
FORTALEZA REPOSADO
Notes of dried fruits, apricot and vanilla make this reposado
very approachable and enjoyable { 13 }
OCHO AEJO
Supremely terroir driven, Ocho Aejo takes on a buttery
richness from its aging process { 13 }
MILAGRO SELECT BARREL RESERVE AEJO
Oaky, toasty and complex This aejo features an elegant use of
French white oak { 24 }
CUERVO DE LA FAMILIA AEJO
Rich on the palate, Cuervo Reserva is woody and mildly oral
with notes of sweet spice { 25 }

ALIPUS SAN ANDRES

A woody mesquite smoke is the main player here, but this
espadin is backed up by notes of citrus and herbs { 11 }
DEL MAGUEY MINERO
This espadin is driven by minerality, with floral and citrus notes
to support { 12 }
LEYENDA DURANGO
Distilled from agave cenizo, this mezcal from Durango is green
and herbaceous Its the shape of things to come { 14 }
ILLEGAL REPOSADO
This barrel aged espadin is a great example of how mezcal
mellows and evolves when aged { 14 }
FIDENCIO PECHUGA
Anise, nuts and herbs combine with an exceptional espadin for
this celebration mezcal { 20 }
PIERDE ALMAS TOBAZICHE
Also known as Madrecuixe, this agave produces mezcales that
are super rich, complex, and feature a high level of acidity { 25 }

BEERS
EMPIRICAL CHROMATIC PAIR WITH POLLO A LA LEA
Imperial Red Ale, 9%, IL | This brew owes its mahogany hues
to high quality German Munich Malt, which imparts a luxurious
mouthfeel Australian hops act to balance the rich, toasty malt
flavors { 7 }
TOCAYO HOMINY WHITE ALE PAIR WITH SHRIMP MOJO DE AJO
Belgian-Style Witbier, 5.5%, IL | Brewed with Mexican hominy,
sweet orange peel and coriander A collaboration with Chef
Rick Bayless { 6 }
DESTIHL COUNTER CLOCKWEISSE PAIR WITH ENCHILADAS SUIZAS
Berliner- style Weisse, 3%, IL | A very pale, light bodied, low
hopped, highly attenuated and pleasantly acidic and lemonytart { 6 }
OFF COLOR APEX PREDATOR PA IR WITH MUSHROO M TORTA
Farmhouse Ale, 6.8%, IL | Hazy, golden body Apex Predator
gets its teeth from a generous Crystal dry-hopping that
completes the dry nish with a fruity bite { 6 }
AQUANAUT MOONRAY PAIR WITH CARNE EN SU JUGO
Porter, 6%, IL | Pleasant aromas of dark smoky grains, molasses
and chocolate guide the way to a creamy full bodied blend { 7 }
GOOSE ISLAND BEE SQUAD PAIR WITH MILANESA PLATE
Biere de Miele, 8.2%, IL, | Bee Squad has a saison-like base
combined with honey and apricot essences That drinks easily
and has a nice complexity { 9 }

MODELO NEGRA PAIR WITH TO RTA A H OG ADA

Vienna Style Lager, 54%, MEX | Dark amber caramel aroma,
medium malty backbone { 6 }
OFF COLOR SCURRY PAIR WITH CARN ITA S
Kottbusser, 5.3%, IL | Brewed with honey and molasses, this
beer is slightly sweet with a dry nish { 6 }
HOPEWELL FIELD DAY PAIR WITH SHRIMP MOJO DE AJO
Blonde Ale, 4.9%, IL | Dry-hopped with Mosaic, so this blonde
ale has a bright, tropical nose nishing clean { 6 }
DESTIHL ABBEYS SINGLE PAIR WITH M ILANE S A
Belgian Ale, 4.9%, IL | Light bodied and pale in color, with a
pleasant spice and fruitiness { 6 }
3 FLOYDS ZOMBIE DUST PAIR WITH TO RTA AH O G ADA
America Pale Ale, 6.2%, IN | Intensely hoppy and citrus forward
Pale Ale { 7 }
BELLS OBERON PAIR WITH FONDA SALAD
American Pale Wheat Ale, 5.8%, MI | Wheat ale with a spicy
hop character with mildly fruity aromas { 6 }
METROPOLITAN MAGNETRON PAIR WITH MOLE POBLANO
Schwarzbier, 5.6%, IL | Malty, medium- bodied, and gently
hopped flavors of bittersweet chocolate and coffee { 6 }
LOCAL OPTION OUTLAWGER PAIR WITH POLLO A LA LEA
German- style, 5%, IL | A firm take on the German style, light
drinking but full avored { 6 }

VIRTUE PRINCE HAL PAIR WITH COCHINITA PIBIL

Welsh-style Cider, 5.8%, MI | Scent of ripe apples, a touch of
oak, it nishes between dry and sweet { 6 }

BOTTLES AND CANS

MOODY TONGUE LEMON SAISON PAIR WITH SHRIMP MOJO DE AJO

Saison, 63%, IL | Fresh lemon gives this traditional saison a
refreshing nish { 6 }

PACIFICO
Pilsner-style Lager, 12oz, 4.4%,
MEX Light and crisp { 5 }

MOODY TONGUE NECTARINE IPA PAIR WITH COCHINITA PIBIL

IPA, 5.9%, IL | Flavors of gold nectarines and aromatics of white
peaches { 6 }

MODELO ESPECIAL
Pilsner-style Lager, 12oz, 4.4%,
MEX Light and crisp { 5 }

TEMPERENCE GREENWOOD BEACH PAIR WITH TACOS AL PASTOR

Blonde Ale, 4%, IL | A blonde ale that embraces summer with a
bold addition of pineapple { 6 }

VICTORIA
Vienna Lager, 12oz, 4%, MEX
Toasty and delicious { 5 }

TOCAYO
Belgain-Style Witbier, 12oz,
5.5%, IL Brewed with Mexican
hominy, sweet orange peel, and
coriander { 6 }

WINE
BUBBLES

ROSE

SEGURA VIUDAS | Brut Cava

NV Peneds, Spain
glass { 9 } bottle { 35 }

DOMAINE GAYDA | La Minuette

2015 Pays, DOC, France
glass { 10 } bottle { 38 }

RAVENTOS i BLANC | L'Hereu

Reserva Brut 2012 Conca del
Riu Anoia, Spain
bottle { 50 }

RED

LEOPARDI ROS | Brut Cava

2011 Peneds, Spain
bottle { 60 }

CEPAS ANTIGUAS RIOJA | Tempranillo

2014 Rioja, Spain
glass { 8 } bottle { 30 }

WHITE

DOMAINE GAYDA
FLYING SOLO | Grenache Blend
2015 Langedouc-Roussillon, France
glass { 8 } bottle { 28 }

MASON POMELO | Sauvignon Blanc

2014 California
glass { 7 } bottle { 24 }

BENMARCO | Malbec
2013 Mendoza, Argentina
bottle { 50 }

LAFAGE | Grenache Blanc

Blend, Ct Est 2015 Ctes
Catalanes, France
glass { 9 } bottle { 35 }

RIDGE | Zinfandel
2013 Three Valleys Sonoma County,
California bottle { 60 }

CEDERBERG | Chenin Blanc

2012 South Africa
bottle { 30 }
GRAMONA | Gessam Peneds
2013 Spain (Moscatel blend)
bottle { 40 }
MAHI | Sauvignon Blanc
2014 Marlborough, New Zealand
bottle { 50 }
BROOKS | Dry Riesling
2011 Ara Willamette Valley, Oregon
bottle { 60 }

DESSERTS
CHOCOLATE ANCHO CAKE | devils food cake, fudgy ancho
chile-chocolate frosting [house-ground Mexican chocolate],
candied hazelnuts { 7 }
PAN DE MUERTO | warm, buttery-rich classic Day of the Dead
bread, spiced pumpkin calabaza en tacha, cinnamon soft
serve ice cream, brandied fruit { 7 }
WARM PEAR TARTALETA | wood oven-roasted local pears,
crispy cream cheese crust, whipped sour crema, pomegranate
seeds, cajeta { 7 }
ALMOND TRES LECHES | torched meringue, toasted almonds,
Mexican chocolate sauce { 7 }
APPLE-CHURROS SUNDAE | cinnamon soft serve ice cream,
made-to-order churros, local spiced apple-Jamaica salsa,
pecan streusel, whipped sour crema { 7 }
CHURROS { 3 for 5 } with chocolate shot for dipping { 1.75 }
with cajeta shot for dipping { 1.75 } with small soft-serve ice
cream { 2.6 }
GLAZED CHURROS | pistachio, hazelnut or chocolatepeanut { ea. 3 }
CINNAMON SOFT SERVE | with choice of two toppings { 6 }
chocolate crumble local spiced apple-Jamaica salsa
homemade chocolate ganache pecan streusel cajeta

B E A N - T O - C U P C H O C O L AT E
AUTHENTIC | fresh-ground chocolate and water { 2.75 }
AZTEC | fresh-ground chocolate, water, chile and allspice { 2.75 }
ALMENDRADO | chocolate shot and almond milk { 3.25 }
CLASSIC | chocolate shot and 2% milk { 3.25 }
MEXICO CITY THICK | champurrado, thick, rich { 3.25 }

C H O C O L AT E A N D C O F F E E
CHOCOLATE ESPRESSO { 3 }
CHOCOLATE CAPPUCCINO { 4.25 }
CHOCOLATE CAF CON LECHE { 4.25 }

COFFEE AND TEA

ESPRESSO { 1.75 } extra shot { 1 }
CHOCOLATE CAPPUCCINO { 7 }
AMERICANO { 1.75 }
CAPPUCCINO { 3 }
CAFE CON LECHE { 3 }
CORTADO { 3 }
PRESS POT 12 oz. { 4.75 } 16 oz. { 6.5 }
HOT TEA selected teas { 2.5 }