Not too many Mexican restaurants change their menus seasonally, but Roberto Santibañez isn't just any Mexican chef. From Mexico City, he went on to train at Paris' Le Cordon Bleu and become a teacher and author. Most recently, he was the culinary director of NYC's Rosa Mexicano restaurants. At Fonda he brings more than two decades of experience to cooking up chicken enchiladas with tangy tomatillo sauce, braised pork adobo and duck-filled fresh corn tortillas with roasted tomato–habanero cream sauce. The 35-seat, simple yet elegant space is overseen by an attentive, accommodating staff.