Fonda Mexican has been set up by Tim McDonald and David Youl - two dudes with good times on their minds. The little Richmond shopfront is slathered in raging bright fuchsia and orange with kerbside seating and a back courtyard for summer drinking sessions. The music is pumping, the eats are cheap ($5 tacos), and with a Margarita slushy machine planned, we see plenty of grown up hang-time on the cards here – even if it is more diner than restaurant.
The menu pushes some traditional gear including the perennially popular pulled pork, pineapple, and cilantro combo (called ‘al pastor’ in Me-hi-co), and juicy fried fish fillets with crunchy coleslaw and a lick of chipotle mayo for heat. But if that’s too traditional for a crazy cat like you, get a kangaroo burrito! It comes hot and jumping with a smoky, spicy relish, health grain quinoa and avocado. In the grand taco stakes we’d like to see more seasoning going on, but on the other hand, the tortillas are pressed and grilled to order, and the high-voltage chilli hot sauce on the tables is made on-premises.
For sides, get an ear of corn rolled in butter, slathered in chipotle mayo and topped with soft grated cheese. We’re pretty sure this is what killed Elvis. And give an icy jar of Horchata a whirl. Made by soaking rice in water with sugar, cinnamon, and evaporated milk this drink is like rice pudding - sans the rice.
Fonda has trip-to-the-‘burbs worthy Mexican, without the queues - for now at least.
