{"id":524,"date":"2011-12-28T09:52:45","date_gmt":"2011-12-28T13:52:45","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=524"},"modified":"2011-12-29T10:58:13","modified_gmt":"2011-12-29T14:58:13","slug":"number-3-fonda","status":"publish","type":"post","link":"http:\/\/www.eatcooklive.com\/?p=524","title":{"rendered":"Number 3: Fonda"},"content":{"rendered":"<p>It\u00e2\u20ac\u2122s rare, very rare, that a restaurant can change my whole understanding about a class of food.\u00c2\u00a0 <a href=\"http:\/\/fondarestaurant.com\/main.html\">Fonda <\/a>is one of those rare restaurants.\u00c2\u00a0 Fonda has made me believe that Mexican food can be sophisticated.\u00c2\u00a0 I\u00e2\u20ac\u2122ve always loved Mexican food; both the massive Americanized platters of corn tortillas flooded with sauce, cheese, sour cream, and guacamole and the more authentic corn tortillas or rice and bean dishes. \u00c2\u00a0But I\u00e2\u20ac\u2122ve never thought of Mexican food as fancy or high end.\u00c2\u00a0 Both of the usual varieties are satisfying but can hardly be called elegant.\u00c2\u00a0 Even the nicer Mexican spots seem to put out food that still approximates <a href=\"http:\/\/www.donpablos.com\/\">Don Pablo\u00e2\u20ac\u2122s<\/a>, just with better ambiance and a long tequila list.\u00c2\u00a0 So my elevation of Fonda deservers a thorough justification.<\/p>\n<p>However, a thorough justification is going to have to wait. I want to return a few more times before making my full report. \u00c2\u00a0For now I\u00e2\u20ac\u2122ll keep it short.\u00c2\u00a0 I\u00e2\u20ac\u2122ve dined at Fonda a few times and sampled their happy hour menu and, while I did have <a title=\"Bitching about Tipping\" href=\"http:\/\/www.eatcooklive.com\/?p=423\">one major service failure<\/a> here, the food has always impressed.\u00c2\u00a0 Good enough that I don\u00e2\u20ac\u2122t feel cheated for paying $16 for the enchiladas.<\/p>\n<p>It\u00e2\u20ac\u2122s now officially a new year\u00e2\u20ac\u2122s resolution to get back to Fonda a few more times and pound out a proper post.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u00e2\u20ac\u2122s rare, very rare, that a restaurant can change my whole understanding about a class of food.\u00c2\u00a0 Fonda is one of those rare restaurants.\u00c2\u00a0 Fonda has made me believe that Mexican food can be sophisticated.\u00c2\u00a0 I\u00e2\u20ac\u2122ve always loved Mexican food; both the massive Americanized platters of corn tortillas flooded with sauce, cheese, sour cream, and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[17,103],"class_list":["post-524","post","type-post","status-publish","format-standard","hentry","category-dining-out","tag-mexican","tag-the-best-of-2011"],"_links":{"self":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/524","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=524"}],"version-history":[{"count":0,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/524\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}