Fonda Frontera

FONDA FRONTERA | 1471 NORTH MILWAUKEE AVE | CHICAGO | (872) 829-3821

ABOUT FONDA FRONTERA

Mexico City-style neighborhood restaurant

Like the fondas in Mexico City — those homey places serving classic, local food — ours is warm and comfortable, and embodies the essence of Frontera: Mexican spirit, local heart. Our goal is to make Fonda Frontera the best neighborhood Mexican restaurant in Chicago.fondafrontera_logo_rgb

Fonda retains the robust local craft beer lineup of its predecessor, Xoco Bistro, but our bartenders will be mixing up some pretty delicious new cocktails — craft cocktails, mug cocktails and carafe cocktails, all featuring a wide array of mezcals, tequilas and local spirits. Great wine, too.

Chef John Sullivan has introduced a raw seafood bar, rich with ceviche, cocteles and oysters, and added more soul-satisfying entrees from our wood-burning grill and oven — some modern, some classic. All very Mexico City.

Our pastry kitchen is kicking out vibrant, Mexican-inspired desserts. (Yes, the golden delicious churros are staying on the menu. We’re not crazy.)

Bring your friends. Bring your familia. Fonda Frontera is ready to serve you.

FONDA FRONTERA

ADDRESS:
1471 North Milwaukee Avenue
Chicago, IL 60622

HOURS:

Tuesday–Thursday 11:00am-10:00pm
Friday 11:00am-11:00pm
Saturday 10:00am-11:00pm
Sunday 10:00am-8:00pm
Closed Monday

RESERVATIONS

Fonda Frontera is now accepting reservations for parties up to 10 guests.
Click the button below to reserve your table.

ONLINE ORDERING


Click the button below to place your pick-up or delivery order. Breakfast orders can be picked up from 8am–10am; lunch and dinner orders are available from 10am until close. 

ORDER ONLINE NOW

Planning to order for a large group? Don’t know what a torta is? Email our manager, Carly Tobin at Fonda Frontera in Wicker Park.

Download the Fonda Frontera App today!
iPhone  |  Android

[+] CLICK IMAGE TO VIEW CURRENT MENU GALLERY

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Fonda Frontera in Wicker Park serves tortas, caldos and classic Mexican comfort food starting at 11am, Tuesday-Friday

We serve brunch on Saturdays and Sundays from 10am until 2pm. Chocolate, churros and chilaquiles are served all day.

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CATERING & EVENTS

FIESTA FRIENDLY FARE FOR YOUR NEXT EVENT
Plan the perfect fiesta with crowd-pleasing fare from award-winning chef Rick Bayless. Our catering and private events menus are filled with Mexico’s most soul satisfying flavors from our wood-burning oven.

Your guests can make their own tacos with our house-made corn tortillas and choose from an array of toppings. Include our freshly–made guacamole, amazing sides, and top-of-the-line margaritas for a fun fiesta spread at Fonda Frontera or packaged to go for your catered event.

For more information on Fonda Frontera catering and private events, contact us at catering@fondafrontera.com.

Mexican street food fiesta!

Fonda Frontera Catering Request Form
Please note this form only serves as a request. We appreciate advanced notice so we can provide what you need, when you need it! Once submitted, a member of our team will contact you for order confirmation. Please feel free to email us at catering@fondafrontera.com if you don't hear from us within 24 hours. Fonda Frontera is closed Mondays.

Taco Fiesta

Make your own tacos with housemade corn tortillas and salsa. Please specify number of tacos per person and choice of fillings
2 Tacos per person (choice of 1-2 fillings)
3 Tacos per person (choice of 1-3 fillings)
4 Tacos per person (choice of 1-4 fillings)
Carnitas / ultra-tender braised pork shoulder, pickled white onions
Baja Chicken / grilled Gunthorp Farms chicken
Cochinita Pibil / achiote-marinated Gunthorp Farms suckling pig
Barbacoa /ancho-braised Creekstone Farms short rib
Mushroom / River Valley Ranch woodland mushrooms in slow-roasted garlic

Guacamole Bar

Serves 10 people. Please select quantity and specify choice of toppings.
Guacamole Bar / includes just-made chips, tomatillo salsa, three-chile salsa, and guacamole with choice of two toppings:
spicy roasted poblano 
queso añejo 

Sides

Each side serves 10 people. Please select quantity.
Tortilla Chips / just-made corn tortilla chips
Tomatillo Salsa / roasted tomatillos, fresh serranos
3-Chilie Salsa / Guajillo, pickled Morita and Cascabel chiles
Guacamole / with cilantro and onion
Sikil Pak / creamy Yucatecan pumpkin seed-habanero dip
Cucumber & Jicama / for dipping
Plantain Rice / plantain-studded white rice
Black Beans / Three Sisters Garden black beans with epazote
Xoco Salad / Romaine, arugula, jicama, cucumber, avocado-lime dressing
Extra Tortillas / handmade corn tortillas (20)

Desserts

Minimum order of 10. Please select quantity.
Chocolate Hazelnut Cookie
Churros / made fresh daily
Bean-to-Cup Chocolate Sauce / ganache for dipping

Drinks

Please select quantity of items.
Limonada / classic lime / (10 drinks)
Agua de Jamaica / hibiscus flower tea / (10 drinks)
Horchata / (10 drinks)
Margarita Mix / (25 drinks)

Catering Supplies

Check the items you'd like to add. Xoco will adjust qanitity to fit your party size and order.
Plates and Utensils 
Tongs, Serving Spoons 

OUR TEAM

CARLY TOBIN
Manager, Fonda Frontera

Carly earned a degree in business management at Robert Morris University and gained experience in prime aged beef and seafood at Eddie Merlots.  Carly enjoys running when she has time and likes corgis, although she doesn’t have one yet.
Twitter @fondafrontera

JOHN SULLIVAN
Chef, Fonda Frontera

A native of Chicago, John leapt at the chance to work with the Frontera team, expanding his repertoire and appreciation for Mexican cuisine. After attending Kendall College, John worked his way through several notable restaurants In a search for education, exposure, and experience. He recently returned to Chicago after 8 years in New Orleans, working in fine dining and Southern contemporary concepts.
Twitter @fondafrontera

KRISTOPHER SALONGA
Sous Chef, Fonda Frontera

Kristopher started helping out in his family’s restaurant in the Philippines at a young age.  In Chicago he earned a culinary degree from the Art Institute and worked for Chef Takashi.  Lately, Kris had been the butcher at Frontera Grill.
Twitter @fondafrontera

JOSE RAMIREZ
Sous Chef, Fonda Frontera

In September 2009, the New York Times ran a story about Xoco opening accompanied by a photo of Chef Jose making churros in the front window.  Chef Jose has been a leader since day 1.  He currently oversees all prep at Fonda Frontera.
Twitter @fondafrontera

CONTACT US

Fonda Frontera
1471 North Milwaukee Ave
Chicago, IL 60622
(872) 829-3821