248 Swan Street
Richmond VIC 3121
+61 3 9429 0085
As part of my studies, I am doing a media internship at one of my favourite sporting organisations. I may have only just started the internship but so far, so good. The people are great, I’m learning heaps and I’m surrounded by lots of colourful balls. Another good thing about working here is that Swan Street is only a tram ride away so I have a chance to explore its eateries when I feel like venturing out for lunch.
Last week, I felt like Mexican so it was off to Fonda Mexican. It might have been a grey winter day in Melbourne but Fonda’s friendly counter staff and the rows of brightly coloured stools perked me up. So did the ‘If you simply dislike avocado, onion, coriander, lime or chilli, Mexican may not be for you?’ line on the allergy disclaimer section thingy on the menu, heh. I was also wooed by the enticing drinks menu (lychee and elderflower frozen margarita, oh my!) but like I was going to return to work with a BAC greater than 0.00.
At Fonda, orders are placed at the counter and you grab a number before finding a seat. I rocked up in the middle of lunchtime, but was fortunate enough to find a seat in the adjacent dining room. I was also lucky enough to receive my food within minutes.
I started off with a piece of charred corn which was dressed with chipotle aioli and shredded ricotta salata. Although the corn was reasonably priced (I think places such as Mamasita et al charge a little bit more for the same dish), I did find it a little bit bland – what, they couldn’t put more aioli on it?! Not even the miniscule piece of lime could add enough zest to the corn which was otherwise beautifully fresh.
According to the blogosphere, fish seems to the way to go here. I initially thought about going the beef or the kangaroo burrito after a bad experience with fish tacos on the Gold Coast. However, I decided to follow the herd (baa-baa!) by ordering the fish burrito.
The crew uses dough from Abbotsford Convent bakery to make their burritos, which are pressed to order. My 12 inch burrito, which was conveniently cut in half, was filled with fresh rockling fillets, fluffy quinoa, black beans, pickles, avocado, corn and green salsa. Our friend chipotle aioli made an appearance. Like the charred corn, the aioli here was not applied liberally but it worked well in this case because it meant that it didn’t overpower the freshness of the other ingredients. I was full after eating only one half of the burrito and ended up taking the other half home for supper.
I may be telling people how I’m ‘WAH WAH OVER THE MEXICAN CRAZE WAH’ but I was really impressed by my meal at Fonda Mexican. The food may not be authentic (c’mon, roo tacos?) and they’re doing that annoyingly wanky drinks in jar with striped straw thing. However, the food is reasonably priced, delicious and more importantly, fresh.