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The drink menu at Fonda Lola is not surprisingly, Mexican themed, with 4 Margaritas ($10.50), 2 Sangrias ($10), 2 Mojitos ($10), one beer on draft ($6) and VQA wine available only by bottle (at least for now). With the recent taco craze that has completely overtaken Toronto, there has been no shortage of tequila cocktails going down the hatch. But Fonda Lola's recipes and techniques are unique to say the least. First there's the fresh finger limes that decorate the glass rims and burst on the tongue in an orgasmic sour juice experience. Next, is Fonda Lola's in-house aging system, tequila is being stored in a large barrel for around 6 months, and tapped into right in the dining room. Third, is the addition of locally produced Kombucha (fermented black tea) in a range of fruity and aromatic flavours as a cocktail base. And finally, most intriguing to this dietitian-by-trade, is the substitution of agave (the typical Mexican sweetener) with maple water, a locally made product with significantly lower calorie and sugar stats to yield a healthier concoction.
The food menu also deviates from the Toronto- taqueria restaurant recipe. While you will certainly find a few tacos (served family style with DIY condiments), there is also a nice range in alternative offerings- from the use of less familiar Mexican ingredients and techniques like Chayote, Aguachile and Epazote, to more playful Mexican approaches to Western favourites (see their take on the Caesar salad below). Health-nuts will also be happy to note the number of vegetarian options, and that 13 of the 14 menu items are naturally gluten free.
Dishes are divided into "Frio" (appetizers, snack foods and share plates priced between $5-8), "Caliente" (your more substantial offerings at $5-14) and of course there's a Dessert offered for $9. You can also order the entire menu for $100 (and be sure to hashtag #mexicanfiesta when you do!)
Here's a little sampling of what we tried transcribed verbatim to give you a sense of Fonda Lola's cheeky style:
Classic Margarita ($10.50)
Citrus & Tequila
Damn those finger limes know how to spank the ol' tastebuds.
Kombucha Margarita ($10.50)
Smoked Horchata & Tequila
With Ginger Kombucha
With Cherry Kombucha
Both cocktails were deliciously easy to drink, yet distinctly different depending on their kombucha profile. I love the idea of trying a seemingly completely different cocktail every time!
Picante ($10.50)
Honey Dew Melon, Tequila, Home Made Spicy Midori
My favourite. Just enough of a kick in the back of the throat and enough sweet fruit flavour to sooth it.
Guacamole to Keep You Busy ($5)
Creamy and smooth guac (which is how I prefer it) with crazy addictive corn chips.
Hand Held Caesar ($8)
Legume, Cesar Avocado Mousse, Candied Jalapeno Bacon, Cheese!
Sounds gimmicky maybe to re-imagine such a standard simple people pleaser, but this dish made me question why it isn't always done this way. The creamy avocado, the spicy-sweet-salty bacon, the buttery lettuce cup... Yes, please.
Trout Aguachile ($8)
Rougher & Caliente Version of Ceviche
Wow! I like acid, and this provided a karate chop of bright lime flavour. So fresh, so good.
Candied Bacon ($5)
Pork OK?
Thick cut, good chew, perfectly rendered, and an addictive balance of sweet, salty and heat. Yup.
Panela Popper ($7)
Jalapeno Marinated Panela Cheese, Coated in Corn Meal
If you like cheese without too much distraction, then these are the poppers for you. Light and crispy on the outside and packed with semi-chewy- semi- gooey goodness, and a kick from the jalapeno marinade.
Taco al Pastor ($10)
Pork, Beef & Veg Option
Served family style with warm tortillas, tomatillo salsa, and hibiscus-marinated jalapenos, the idea is to share and dress your tacos as you please. I tried all three fillings, and each was perfectly cooked, seasoned flawlessly and topped with the most impossibly sweet caramelized pineapple. Oh, and those hibiscus jalapenos? Pack me up a bottle of those and I will call it dinner.
Spiced Churros con Cajeta ($9)
Some of the best churros I've ever had. Light and crispy exterior, pillowy soft centre, coated generously in an unconventional mixture of cinnamon, sugar, salt and three different peppers. The result is a pleasant juxtaposition with the sweet and satiny goats milk cajeta whipped cream base.
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