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. At Fonda he brings 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 guacamole is made to order, and the margaritas are thoughtfully crafted.