"We did a lot of things that the city had really never seen," he said, recalling standout dishes like the 24-ingredient mole negro, guacamole with Oaxacan pasilla peppers and Zarape de Pato-the duck dish that made him famous. "Once a Mexican friend came and said, 'This really tastes like you are in an indigenous person's house up in the mountains.' And I said, 'That's the point.'"
"On January 23, Tacos Fonda will open its doors at Time Out Market New York, Union Square, with a selection of classics. Tacos are central here-think ancho-and-chipotle-rubbed chicken seared on the plancha, and slow-braised carnitas with a crown of chicharrones. The guajillo-braised brisket with arbol chilies and the Quesa-birria-oozing with melty cheese-are also standouts. Guacamole, a trio of salsas, and crazy fries layered with cotija cheese and shakes of chipotle powder round out the savory it"
Roberto Santibañez grew up immersed in cooking, learned from his grandmother, and was preparing meals for his family by age eight. He authored several cookbooks, including a James Beard Award–nominated Rosa's New Mexican Table, and worked in kitchens across France, Mexico City, and Austin's Fonda San Miguel. During his tenure at Rosa Mexicano he introduced New Yorkers to regional Mexican dishes such as a 24-ingredient mole negro and Zarape de Pato. He opened restaurants in New York neighborhoods in 2009 and later expanded to Nashville and Tokyo. Tacos Fonda opens January 23 at Time Out Market Union Square with classic tacos, guajillo-braised brisket, Quesa-birria, guacamole, salsas, and cotija-topped crazy fries.
Read at Time Out New York
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