Fonda del Mar

Name: Fonda del Mar
Address: 3908 N. Lincoln Ave., 60613, IL, 60613
Telephone: 773-348-7635

3908 N. Lincoln Ave., Chicago, IL 60613, US

• Monday: 5:00PM-9:00PM •Tuesday: 5:00PM-9:00PM •Wednesday: 5:00PM-9:00PM •Thursday: 5:00PM-9:00PM •Friday: 5:00PM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 4:00PM-9:00PM •

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Details

Cuisine: Mexican, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BOTANAS DEL MAR

CALAMAR CON ESQUITES

Sauteed squid in garlic-olive oil sauce with roasted red peppers, sweet corn esquites and fresh arugula

TACOS ESCUINAPA

Crispy roll tortilla filled with white fish, capers and olives topped with roasted tomato sauce and pickled vegetables.

TACOS ENSENADA

Two soft tortillas with avocado-mayonnaise, Tilapia, cabbage and pico de gallo served with a fish soup on the side.

EMPANADAS JAROCHAS

Two fresh flour turnovers stuffed with flounder fish seasoned with onion, garlic and parsley served with salsa roja.

ARROZ A LA TUMBADA

assorted shellfish with roasted tomato-molcajete sauce and mexican white rice.

BOCADITOS

GUACAMOLE

with chips.

UCHEPOS GRATINADOS

Fresh masa sweet corn tamales drizzled with poblano cream sauce and melted Chihuahua cheese.

QUESO FUNDIDO

Fresh Chihuahua cheese melted in a casserole and served with poblano peppers, perfect for making tacos.

CHALUPITAS

Two masa flat cakes topped with hosemade salsa, potato with chorizo and fresh cheese.

CHAPULINES

Oaxacan grasshoppers griddled with chili powder, lime juice and salt served in a tortilla with red salsa and guacamole.

BOTANA SURTIDA

An appetizer platter of Taquitos Escuinapa, Chalupitas, Uchepos and Empanadas Jarochas.

ENSALADAS

ENSALADA DE JICAMA

Fresh jicama and cucumber dressed with fresh lime juice and tamazula-spicy vinaigrette.

ENSALADA DE LA PASION

Mixed green salad tossed with fresh pineapple and passion fruit dressing topped with queso fresco and caramelized pecans.

CEVICHES

CEVICHE DE CAMARON

Lime-marinated shrimp, drizzled with a spicy vinaigrette.

CEVICHE DE JAIBA

Lime-marinated crabmeat tossed with chipotle vinaigrette.

CEVICHE DE PESCADO

Lime-marinated marlin fish tossed with olives, cilantro, onion, serrano, tomato and olive oil.

TRIO DE CEVICHES

A sample of the three ceviches.

CALDOS

CHILEATOLE

Tomatillo-serrano infused broth with sweet corn, poblano peppers and epazote.

SIETE MARES

Guajillo infused broth, garlic and herbs with a variety of shellfish.

DEL MAR

CHICHARRON DE TILAPIA

Lime-garlic marinated pan fried Tilapia served with tomato-chipotle sauce, Mexican rice and red pickled onions.

CAMARONES EN CREMA POBLANA

Black Tiger shrimp sautéed in a cream of poblano pepper with grill zucchini served with Mexican white rice.

POBLANO RELLENO DE SALMON

Poblano pepper stuffed with seasoned smoked salmon, roasted peppers, mushrooms andcilantro topped with creamy chipotle sauce served with Mexican white rice.

MOJARRA AL MOJO DE AJO

Garlic marinated-pan fried whole Tilapia in a sweet, toasty and chunky garlic sauce with avocado, black beans, tomato, green onion and cilantro.

CAMARONES A LA DIABLA

Black Tiger shrimp sautéed with poblano peppers, tomato and spicy red salsa served with Mexican rice.

PESCADO TIKIN XIC

Achiote marinated Mahi Mahi baked in banana leaf served with room temperature Molcajete-Habanero salsa and garlic-mashed potato.

SALMON EN CHILEATOLE

Garlic marinated grilled in a tangy sauce made with tomatillo-Serrano infused broth with poblano peppers, sweet corn and epazote served with crispy beets.

PESCADO A LA VERACRUZANA

Fresh fish of the day sautéed in a roasted tomato sauce with capers, olives and pickled jalapeño served with Mexican rice.

POZOLE VERDE DE MARISCOS

A Serrano infused broth with dry corn field (hominy), assorted shellfish and crunchy vegetables.

CALLOS DE HACHA ENCHIPOTLADOS

Honey-chipotle glazed seared sea scallops in a cream of chipotle sauce served with crispy potato.

DEL CORRAL y El CAMPO

TAMAL DE CHILE CON HUITLACOCHE

A chile poblano stuffed with corn mushroom, zucchini, wild mushrooms, sweet corn, Serrano pepper, epazote and Chihuahua cheese, wrapped in fresh masa and baked in corn husk served with a mix green salad.

POLLO AL CHIPOTLE

Chipotle-honey grilled chicken breast, in a creamy chipoltle sauce and served with white Mexican rice.

COCHINITA PIBIL

Braised pork in achiote, sour orange and spices, served with black beans and spicy habanero sauce.

CARNE ASADA HUASTECA

Adobo marinated grilled rib eye steak served with red guajillo salsa, black beans, green onions and Mexican rice.

CHULETA EN MANCHAMANTELES

Roasted Pork Chop in a deep, rich red, slightly spicy and fruity mole. Served with sweet potato puree.

ORDENES EXTRA

Arroz

(Rice)

Frijoles

(Beans)

Aguacate

(Avocado)

Salsa de Habanero

(Habanero sauce)

Tostaditas

(Chips and Salsa)

Almuerzo

HUEVOS A LA MEXICANA

Scrambled eggs with serrano chile, avocado, onion and fresh tomato served with black beans and Mexican rice.

HUEVOS AL BAJIO

Two sunny side up eggs on crispy corn masa boats with black beans topped with creamy poblano sauce and roasted peppers.

CHILAQUILES CON POLLO

Tortilla casserole with tomato-chipotle sauce, queso fresco, onion, cilantro and black beans.

TORTA YUCATECA

Mexican sandwich with “cochinita pibil”, avocado-mayonaisse, black beans and pickled onions served with habanero salsa.

PANCAKES DE CELAYA

Fresh made butter milk pancakes with goat milk caramel sauce, fresh fruit and whipped cream.

ENCHILADAS DE MOLE

Fresh made tortillas simmered in mole of the day filled with chicken served with black beans.

ENCHILADAS DE PESCADO

Fresh made tortillas simmered in creamy poblano sauce filled with sautéed tilapia served with white rice.

Postres

Flan del Dia

Homemade baked custard, Ask your server for today’s flavor.

Volteado de Piña

Pineapple upside down with caramelized pecans served with vanilla ice cream and caramel sauce.

Natillas

Mexican version of crème brûlée with vanilla bean from Papantla, cinnamon and fresh fruit.

Crepas de Cajeta

Two crepes simmered in goat milk-caramel sauce served with fresh fruit and fried plantains.

Pastel de Queso

Cream cheese-sour cream cheesecake served with strawberry sauce and fresh fruit.

Pastel de Chocolate Maya

Dark chocolate mousse cake served with chile ancho-orange sauce and fresh fruit.

Helados

Ice Cream | Vainilla-Vanilla | Pistache–Pistachio

Nieves

Sorbet | Fruta de La Pasion-Pasion Fruit | Sandia-Watermelon