The story
At Fonda on Heddon Street, chef Michael Ligier proves that a casual, festive atmosphere can still deliver remarkable craftsmanship. In his video “How This Michelin Chef Makes Tacos Using Only British Ingredients,” Ligier describes the restaurant as a portal to Mexico, where down-to-earth dining doesn’t mean compromising on technique. The room feels lively and cosy, giving this local spot a distinctly warm energy that matches its 4.7-star reputation.
Ligier highlights several standout dishes that showcase this philosophy. The Sikil Pak offers a punchy, seed-based starter, while the Costra delivers a crisp, cheesy bite. His Short Rib Taco with Mole Poblano—crafted entirely with British ingredients—earns particular praise for its depth, and the Tamal de Dátiles y Melaza rounds out the meal on a sweet, molasses-kissed note. It’s a menu that feels celebratory and precise all at once.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers rave about the Costra, a dish that delivers a perfect crispy-cheese crunch. The overall vibe is warm and convivial, celebrating simple, satisfying Mexican flavors.
“Costra is a dish where they sear the meat and then finish it with caramelized cheese. They cook the meat in the cheese, and it's served with a red salsa.”
What creators say
1 creator has covered Fonda. Most active: Michael Ligier
Fonda is a casual and festive restaurant that feels like a portal to Mexico, with traditional dishes and a great atmosphere, proving that down-to-earth doesn't mean compromising craftsmanship.
Dishes mentioned
Sikil Pak
We kicked off the meal with an ancient Mayan dip called sikil pak made with roasted pumpkin seeds. It's perfectly spicy from the mole.
Costra
Costra is a dish where they sear the meat and then finish it with caramelized cheese. They cook the meat in the cheese, and it's served with a red salsa.
Short Rib Taco with Mole Poblano
A slow cooked short rib with a smoky, chocolaty and earthy mole poblano. I got an impromptu taco eating lesson from Santiago – very important to eat with one hand, fingers at 45 degrees for equilibrium.
Tamal de Dátiles y Melaza
A tamal made with dates and molasses, accompanied by a malt cream with tangy and vibrant pears cooked in red wine. A good way to finish.
