Amparo Fondita
Mexican restaurant · Dupont Circle
2002 P St NW, Washington, DC 20036
Highlights
Chef Christian Irabién's modern Mexican eatery offers coastal flavors
Chef Christian Irabién's modern Mexican eatery offers coastal flavors
"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 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. Must-try dish: Anything slathered with mole negro (all-Oaxacan chiles, chocolate, and sea salt), which takes Irabién three days to perfect." - Tierney Plumb
"You don’t have to wait till this Michelin-recognized Mexican spot’s happy hour to chow down on chips and a trio of salsas. Starting last month, Amparo Fondita now serves lunch from 11:30 a.m. to 3 p.m. Tuesday through Friday. Pair three tacos or a burrito with a black bean soup or ensalada verde and a coffee-flavored flan or agua fresca for the Comida Corrida lunch special ($26). The Itacate Bowl ($26) is also a midday special that comes with rice and beans, pickled vegetables, greens, a moist corn tamale, and your choice of any protein or grilled mushrooms in one delicious bowl." - Emily Venezky
"Acclaimed chef Christian Irabién brought 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." - Tierney Plumb
"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
"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
