La Fonda Review
Here's a restaurant that's all about genuine Mexican recipes. La Fonda's chef and owner Christophe Chong Boone has searched high and low, including through his mother's extensive recipe book, to offer traditional Mexican fare, down to the maguey worms, ant eggs, and grasshoppers. You'll receive an education in Mexican gastronomy here. A graduate of the Culinary Institute of America, Boone is also working towards his Master Chef Degree. Try the tortas horgadas (a Mexican sandwich filled with carnitas and dipped in tomato sauce) from Guadalajara, chalupas from Puebla, or several incarnations of mole. Adventurous palates may enjoy the slightly crunchy maguey worms, wrapped in tortillas with guacamole and lime, which are surprisingly tasty, as are the ant eggs (escamoles) and grasshoppers (chapulines).
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