Come hungry, leave sleepy!

This isn’t just a saying on La Fonda’s Restaurant’s business card, it’s their guarantee!

I had the privilege of sitting down with Betsy and Josh Shields, owners of our very own La Fonda Restaurant. Family owned for 54 years, we have all gathered with family and friends in the spacious, friendly, vibrantly southwestern environment of La Fonda.

I asked Betsy her personal recommendations from the menu after some serious deliberating and narrowing down to … just about everything. She graciously suggested “Carne Asada Steak” paired with their signature cocktail Mangoneada.

The presentation of the meal was superb! Not only were there a blend of colors, the sizzling from the plate made it all the more enticing! Served with fresh beans, rice and tortillas, what more could a girl ask for? Tender and bursting with flavor best describe La Fonda’s Carne Asada Steak with perfectly melted cheese and fresh pico de gallo on top!

On to Mangoneada, presented with vibrant colors of yellow and orange and a Tajín decorated rim to perfectly blend with the sweet and tangy flavors. This drink should have a national holiday!

Time to talk to the Chef! I had the great privilege of talking to Chef Josh Shields, Co-Owner of La Fonda. He is a proud graduate of Arizona Culinary School with over 24 years experience. I asked Josh, “What is the secret to all this amazing food? Let’s be honest, everything I’ve eaten here, including the buffet, is fantastic.” Josh’s explanation: “You have to love what you do. I’m not back there yelling orders; I am a hands-on chef. I am back there cooking in every station we have, and most of our items are made from scratch, yes, you heard that right, made from scratch.” I asked Chef Josh what was most satisfying about his job as Chef, his response, “I absolutely love seeing people enjoy their food.”

So, there you have it folks, La Fonda, real people, real food.

Muchas Gracias La Fonda for this wonderful experience!

La Fonda’s Buffet Table

Stay tuned for my next SouthEast Eats!
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Article originally published in Focus on Artesia 2020 Spring edition.