Adobe Fonda

Frommer's Review

This restaurant shares space with a large store on pedestrian-only Independencia. The dining area is open and airy. Homemade bread and tostadas come to the table with an olive oil-based chile sauce, pico de gallo, and requezón de epazote (ricottalike cheese with a Mexican herb). Among the soups are crema de cilantro and an interesting mushroom soup with a dark-beer broth. The main courses present some difficult decisions, with intriguing combinations of Mexican, Italian, and Argentine ingredients. Shrimp quesadillas accompanied by chimichurri with nopal cactus, filet in creamy chile ancho sauce, and the crab salad tower were all excellent. Sample the margaritas, too.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.