Amparo Fondita

"Acclaimed chef Christian Irabién brings coastal flavors, seafood, and local seasonal ingredients to the heart of Dupont at his long-awaited ode to modern Mexican cuisine and his roots. The Oyamel alum puts veggies on a pedestal at Amapro Fondita, as seen in black beans prepared with heirloom beans from Rancho Gordo and traditional Mexican spices. Irabién hails from Chihuahua, Mexico and grew up working in his grandfather’s Mexican restaurant in El Paso. Take a leisurely lunch here on Fridays, with hours starting at 5 p.m. during the rest of the work week." - Tierney Plumb, Emily Venezky

"After years of searching for the right space, acclaimed chef and Oyamel alum Christian Irabién finally found a Dupont home for his long-awaited ode to modern Mexican cuisine and his roots. The Chihuahua, Mexico native, who grew up working in his grandfather’s Mexican restaurant in El Paso, seamlessly melds coastal flavors, seafood, and local seasonal ingredients, as in an expertly engineered salsa with ramps and a soft shell crab sandwich topped with red onion-habanero escabeche and green tomatoes. The creativity doesn’t end there. The constantly changing lineup may include a tropical big eye tuna ceviche surrounded with bright passionfruit and fresno; briny, mezcal-friendly oysters; and nixtamalized corn masa cakes topped with grilled pineapple. A time-intensive mole negro made of all-Oaxacan chiles, chocolate, and sea salt takes Irabién three days to perfect. Deconstructed fish tacos “2.0” involves a whole roasted and grilled sea bream alongside Bloomsdale spinach, beet salad, and a stack of tortillas." - Tierney Plumb, Emily Venezky

"A contemporary Mexican restaurant that started as a pop-up, now located just off Dupont Circle. Known for its exceptional ingredients and creative dishes like halibut with mole and papaya nixtamal." - MICHELIN Guide

"Mexican eatery in Dupont, newly joined the Bib Gourmand club for its value-driven offerings." - Tierney Plumb

"Acclaimed chef Christian Irabién brought coastal flavors, seafood, and local seasonal ingredients to the heart of Dupont last fall at his long-awaited ode to modern Mexican cuisine and his roots. The Oyamel alum puts veggies on a pedestal at Amapro Fondita, as seen in black beans prepared with heirloom beans from Rancho Gordo and traditional Mexican spices. Irabién hails from Chihuahua, Mexico and grew up working in his grandfather’s Mexican restaurant in El Paso." - Tierney Plumb, Eater Staff