Via Amparo Fondita / Rey Lopez
Washington, D.C. has no shortage of Mexican restaurants, but one Dupont Circle destination has now earned a spot on a particularly prestigious national list.
Amparo Fondita, the contemporary Mexican restaurant from chef Christian Irabién, was included in The New York Times’ recent roundup of 41 of the best Mexican restaurants across the United States.
The recognition puts the D.C. restaurant alongside Mexican restaurants from around the country and gives national attention to Irabién’s deeply personal approach to the cuisine.
Located at 2002 P Street NW, Amparo Fondita focuses on the diverse regional cooking of Mexico, particularly its coastal regions, while incorporating local and seasonal Mid-Atlantic ingredients.
What makes Amparo Fondita one of the best Mexican restaurants in the nation?
At the heart of Amparo Fondita is Christian Irabién, a Chihuahua-born Mexican American chef whose cooking draws heavily on his family and his experiences growing up between Mexico and the United States.
His culinary background includes time at José Andrés’ Oyamel, but Amparo represents a much more personal expression of his relationship with Mexican food.
Even the restaurant’s name is a tribute to family: Amparo is the name of Irabién’s mother and grandmother, while “fondita” refers to the small, informal neighborhood eateries found throughout Mexico.
That sense of family heritage carries over to the food.
Amparo’s menu explores the regional diversity of Mexico rather than treating Mexican cuisine as a single category, with an emphasis on seafood, produce, heirloom corn, traditional techniques, and high-quality Mexican ingredients.
The restaurant says it uses local, seasonal ingredients alongside Mexican products, with the menu reflecting Irabién’s multicultural family and Mexico’s own multicultural influences.
The approach has already earned Amparo Fondita a Michelin Bib Gourmand and a long list of praise from number of local and national media outlets.
What does the New York Times say is the best thing to order?
If you’re making the trip to Amparo Fondita after seeing it on the New York Times list, mole is one of the dishes worth seeking out.
The restaurant’s menu changes with the seasons, so exactly what appears on the menu can vary from visit to visit.
Current offerings have included dishes such as arrachera with mole coloradito, chile relleno, quesadillas made with house nixtamalized corn tortillas, and a variety of seafood dishes.
Another things that drew admiration from the Amparo makes its own tortillas from heirloom corn, while its menu has historically featured everything from seafood tostadas and tacos to more elaborate preparations showcasing Mexico’s regional flavors.
How you can reserve a table at Amparo Fondita today
Reservations can be made through Amparo Fondita’s online reservation system.
The restaurant describes itself as a small, intimate restaurant and normally accepts reservations for parties of up to four, with larger groups accommodated in some circumstances.
Reservations are limited to 90 minutes, and a credit card is required when booking because there is a $35 per person fee if you fail to cancel your reservation within 24 hours of your scheduled meal.
With the New York Times now adding Amparo Fondita to its national list, securing a table could be an especially good idea for D.C. diners who have been meaning to try the restaurant.
Dining and Cooking