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Across the street from his cantina Fonda, Roberto Santibañez goes the bar-food route with this 24-seat Park Slope eatery bedecked with whitewashed brick walls, bright red stools and wooden communal tables. The Mexico City native plates shareable snacks known as botanas, including trucha ahumada (vinegary smoked-trout fillet), berenjena (charred-eggplant dip with cucumber salsa) and pickled-jalapeño–chicken sandwiches on Sullivan Street Bakery minibrioche.