Fonda - Brooklyn

Since 2010 the company has been providing Retail - Mexican Restaurant.

Calling ahead for reservations is a must; this 35-seat restaurant gets crowded fast.

Post-dinner snacks include the can't-miss morenitas--bittersweet brownies with burnt-tequila whipped cream.

For "memorable Nuevo Mexican", these "festive" cantinas are "the place to go" for "upscale" (yet well-priced) cooking and "interesting cocktails"; the "small" Park Slope original can feel "cramped" ("go when the backyard is open") but the East Villager is roomier – and boasts a "fantastic happy hour."

Chef’s from Mexico City, trained at Le Cordon Bleu, honed by stint as culinary director for Rosa Mexicano. Experience distilled into excellent modern Mexican bites. Yucatan shrimps with black bean velvet sauce, enchiladas topped in hazelnut mole. Skirt steak with corn fungus infinitely better than it sounds. Upbeat space with small bar, exposed brick, festive colors.

Roberto Santibañez, formerly the culinary director of Rosa Mexicano restaurants, opened this little place with a contemporary Mexican menu and a patio. — Florence Fabricant

In this slim, red-walled Brooklyn eatery, Mexico City-born chef Roberto Santibañez (formerly of Rosa Mexicana) turns out upscale, perfectly portioned south-of-the-border meals to eager locals...

Contemporary, authentic Mexican cuisine in a relaxing, fun atmosphere. Incredible margaritas and "best of its kind" Mexican Home Cooking.