La Fonda

La Fonda Review

Finally, a restaurant that's all about genuine Mexican recipes. 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 tasty maguey worms, ant eggs, and grasshoppers, from around the entire country. You'll receive an education in Mexican gastronomy here. Boone is quite young, but has already received a degree from the Culinary Institute of America, and is currently 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. The slightly crunchy maguey worms, wrapped in tortillas with guacamole and lime, are surprisingly tasty, as are the ant eggs (escamoles) and grasshoppers (chapulines). Oh yes, you'll have tales to tell from Cabo.