Fonda Taqueria NBO is a delightful space with super cool personnel. From the owner(s), the head chef to the waiters. You get a personal connection experience while at Fonda. The owner Yash Krishna (a very charming person) and Jay Muchai (manager) will welcome you by educating you on the Mexican Tradition and the history of Fonda. It’s incredible how diverse our life experiences are and I do enjoy listening to people’s experiences and perspectives in life, so listening to Yash on how he founded Fonda was top tier.
DÉCOR: – The restaurant captures raw Mexican adornments, full of radiant and calming colors, locally sourced pottery, locally sourced art, bursting with tradition, and chilled ambiance. The restaurant has yellow and blue walls, the blue engulfs you with a sense of calmness and relaxation, the yellow fills you with the same warmth the sunlight streaming through your bedroom window in the morning does. Upon entrance, you’re met with the beautiful art of the legendary Mzee Ojwang. The walls are lined with sugar skull lights, hanging ceramic bowls, a sisal roof, and dried preserved food ingredients. It’s all thoughtfully curated to bring a raw Mexican experience to Nairobi.
(Price range Kshs.150-4000) Fonda offers a taste sensation. Flavors all rich, fresh, and authentic. 1. Starter:- Guacamole with freshly made-in-house tortilla chips with Pico de Gallo (kachumbari).The guacamole was so fresh, spicy, and zesty and the tortillas crunchy and impeccably seasoned. 2. Mains: – Mole Poblano with more than 30 ingredients, including chocolate and prepared over 7 days. And Filete De Res (beef fillet with lentils and green beans), these meals were an explosion of savory and flavorful. The portions are however not as filing as one would expect. 3.
-Passion Mojito Mexicano and Strawberry Mojito Mexicano, the cocktails were refreshing and highballs for sure. What I love about Fonda the most is the show casing, you can see your food and drinks being prepared, the chef showed us how they make tortillas and taco shells from scratch. I still can’t fathom how similar the Mexican meals are to our Kenyan palate. Like the tortillas are made from maize flour and water (unga ya ugali) and the Picco de Gallo is basically kachumbari. The service is fast, personal, and effective. The waiter was kind enough to take us around all the sections of the restaurant describing every piece of art and of the artists and artisans behind their art and adornments. He was quick to suggest which drinks are their best selling and would check upon us in a pleasant way. Fonda is a hushed and serene restaurant, a nice hangout spot to unwind, with inviting and friendly staff, mellow background music, fresh food, and a memorable experience. I loved my culinary experience at Fonda. It’s well worth a try. They currently have a Special and Bulk Menu which offers you a chance to enjoy their cuisine and drinks at amazing discounted prices. 1) Quesadilla Mondays with 15% off quesadillas all day long 2) Taco Tuesdays, 4 for the price of 3 all day long 3) Margarita Wednesdays 15% off any glass of margarita all day long 4) Enchilada Thursdays at 15% off all enchiladas all day long 5) Cerveza Fridays 15 % off any beer all day 6) Vino Saturdays 15 % off any glass of wine all day long 7) Sweet Sundays 15% off any dessert all day long 8) Fonda Happy Hour from Monday to Sunday 3 pm to 6.30 pm