A fonda at Medellín 79

Fonda Fina recreates the signature dishes of Mexico’s traditional fondas, with fresh produce from different states of the country.

The kitchen works with modern techniques; service is warm and the atmosphere casual. It’s a place for the neighborhood’s everyday lunch and dinner, and for anyone visiting the city.

Inside Fonda Fina: copper lamps, a staircase to the mezzanine and reed walls hung with dried corn

Fideo con chilaquiles on a lace tablecloth, next to molcajetes of salsa and a glass of lemonade — Fideo con chilaquiles, MX$170.

The kitchen

Masa and nixtamal in the starters, fonda-style broths and stews, and grilled mains made for sharing. The house recommends the fideo con chilaquiles, the sopes de pork belly, the chamorro and the pastel de natas.

Executive chef and partner: Juan Cabrera Barrón

See the menu

Sopes topped with glazed pork belly, crema and fresh herbs on a green and white ceramic plate — Sopes de pork belly, MX$225.

Juan Cabrera Barrón

Executive chef and partner at Fonda Fina

He trained in Gastronomy at Universidad del Claustro de Sor Juana and as a sommelier at Universidad del Tepeyac, both in Mexico City, and in pastry at the Culinary Institute of America in New York.

He worked at Pujol, TEO, ENO and other Grupo Enrique Olvera projects, interned at El Bulli in 2006 and was a finalist on Top Chef México in 2017.

@juanca3rera

The Fonda Fina kitchen and floor team gathered in the dining room, in black and white — The Fonda Fina team.

Adobo-grilled octopus with sweet potato purée, quinoa salad and roasted vegetables, seen from above — Pulpo adobado al grill, MX$375.

Recognition and press

Recognition

Plato Redondo
250 MX

In the press

Article · October 26, 2026

“Fonda Fina, en Ciudad de México: once años creando recuerdos”
Read on El Restaurante (opens in a new tab)
Article · January 19, 2020

“Le Roma Norte, cœur vibrant de Mexico”
Read on Le Monde (opens in a new tab)
Feature · April 18, 2019

Travel section: Mexican food, music and culture in Nairobi, Kenya.
Read on The New York Times (opens in a new tab)
Video

“Fonda Fina, viaje culinario a infancia”
Watch on Reforma (opens in a new tab)

The bar

The Coctel Nice cocktails are made with Mexican ingredients and liqueurs: tamarind, prickly pear, guava, pomegranate and chile-salt rims. There’s also a wine list, café de olla and carajillos.

Ten house cocktails

Periquito Nice Creyente mezcal and Ancho Reyes MX$180
La Escobeta Creyente mezcal and Ancho Reyes MX$185
Choncos Nice 400 Conejos mezcal MX$185
Cantario Loco 400 Conejos mezcal MX$185
El Pepino Creyente mezcal and white wine MX$180
El Barril Creyente mezcal MX$185
Lobo Negro Ojo de Tigre mezcal MX$190
La Güera Reposado tequila MX$185
La Sandía Beefeater gin MX$190
El Cardenal Creyente mezcal MX$185

See the cocktails and their ingredients

A red cocktail over ice, topped with a colorful rooster figure, in front of a flower arrangement

A cocktail with a chile-salt rim next to a Fonda Fina coaster

An amber cocktail held up against the dining room’s glowing lamps

Fonda Fina dining room: green-painted reed walls hung with dried corn, a pink ceiling, copper lamps, green chairs and patterned cement tile floor

The Fonda Fina bar: brass shelves of bottles and glasses under warm light

Before you go

Dining room and terrace: Tables inside and on the terrace facing Medellín street. Outdoor smoking area.
Bar: Full bar with cocktails, wine, and commercial and craft beer.
Private room: Set menus for groups and events, and special dinners with advance notice. Call to ask.
Atmosphere: Casual. Mexican and contemporary music, Mexican art and details. Casual dress.
Accessibility: Wheelchair accessible.
Dogs: Dogs are welcome.
Takeout: Takeout is available.
Vegetable options: The menu has a vegetable section and vegan options.

Book a table Call +52 55 5208 3925