Celebrating The 5th Anniversary of Fonda Lola

We celebrated the 5 Year Anniversary of Fonda Lola in style with an Omakase-style five course dinner. The new executive chef of the Comal De Piedra restaurant in Mexico City, Othón Gayosso, was the chef of the evening. Othón is the winner of the Chef Revelación 2018 competition, which was produced by Fonda Lola owner Ernesto Rodríguez. Othón told us his mission was simple; he wanted to show us a piece of authentic Mexican food, from his perspective.


To begin, we sat down with a Lavender and Rosemary infused Gin and Tonic. It also came with a slightly charred rosemary sprig. I enjoyed the infused flavours and the smell from the charred rosemary paired nicely with the gin.

 
 

The 1st course was the Tostada De Ceviche Verde. A lime-cured snapper green ceviche, served on a homemade tostada, finished with a cilantro aioli. It was very visually appealing and the ceviche was fresh and pleasant way to open up the palate.

 
 

PALETTE-PLEASER: TOSTADA DE CEVICHE VERDE

 
 

The 2nd course was the Pulpo Al Grill Con Pure De Calabaza YSetas Al Ajillo, a dish of grilled octopus, butternut squash puree, guajillo –sautéed oyster mushroom.

  

Hard to go wrong with grilled octopus but the guajillo didn’t really come through in the mushroom for me. Still, overall a delicious dish. 

 
 

The 3rd course was by far my favourite of the night. The Taco De Lengua consisted of a handmade corn tortilla, slow braised beef tongue, salsa martajada, and flash fried leek. I’ve had tongue before so I wasn’t apprehensive, but this tasted just like a slow cooked brisket. This is now on the list of my Top 5 Tacos of all time. This was the dish that I felt best-represented Mexican cuisine. I was told this taco is a staple on the streets of Mexico, but it’s not something you will find at many of the hip taco bars in Toronto. 

This is now on the list of my Top 5 Tacos of all time. This was the dish that I felt best-represented Mexican cuisine.

TASTY TACO: THE TACO DE LENGUA FAST BECAME A FAVOURUTE

The 2nd drink of the night was an apple-wood smoked Negro Modelo, with bitters and crème de cacao. I definitely enjoyed this. It was a sense-engaging experience, in which the server pulls off the smoking glass to reveal a fragrant plume of smoke. The slightly bitter flavour paired with the smoke really added to the taste and overall experience.

 
 

BITTERSWEET BEVERAGE: NEGRO MODELO

 

The 4th course consisted of an agave glazed duck breast, masa tlacoyo, on a bed of red mole made from dried chilies and Oaxaca chocolate. 

 
 

This dish combined a common Mexican street food, tlacoyo (a masa patty stuffed with beans), with the agave glazed duck breast. Even with these two intriguing elements, the mole, with it’s depth and richness, was the true star of the dish.

 
 

The final course consisted of a tequila infused caramel custard with sweet guava cream. I really enjoyed the guava whipped cream. Unfortunately, the tequila flavour was a bit too strong for my liking and being that I’m not a fan of flan, this wasn’t the dessert for me.  It could, however, be the dessert for you.  

The final course consisted of a tequila infused caramel custard with sweet guava cream. I really enjoyed the guava whipped cream.

CREAMY CUSTARD FLAN: A TEQUILA-INFUSED FLAN
A RICH, CREAMY DESSERTt: DECADENCE!

 

This tasting menu is currently available at Fonda Lola so go try it while you still can. 

Thank you again to everyone at Fonda Lola for having me out to an exquisite evening and congratulations on 5 years of delicious Mexican cuisine.

Cheers and Eat Well,

 

Nathan Szemberg

@torontofoodbwoy

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