Fonda Fina was an out of the gate success, thanks, in part, to the backing of star chef Jorge Vallejo of Quintonil. But the lion's share of the credit should go to the chef in the kitchen, Juan Cabrera Barron, who is interpreting traditional Mexican cuisine in his own way. While he's committed to the same principles driving most Mexico City restaurants these days—fresh, local ingredients and seasonality—the menu is wholly his own. There's crema poblana, a rich, creamy poblano chile soup with corn kernels and cheese, and peneques, a tortilla stuffed with cheese and then fried and served in a pipián sauce, among the popular plates. Regardless of the order, everything is presented artfully on rustic plates and bowls, and diners will find it difficult to know when to stop—the food is that delicious and the atmosphere that warm and comfortable.