NYC’s Fonda Restaurant Announces New Heirloom Corn Initiative

New York’s FONDA restaurants announced a new staple ingredient on their menu – Mexican heirloom corn – to replace traditional corn products.

FONDA’s new initiative – “Farm-to-FONDA” – is synonymous with the popular “farm-to-table” approach that many restaurants nationwide are taking in order to ensure fresh, local, and healthy ingredients. Chef and owner of FONDA, Roberto Santibañez states, “Not only are we helping small independent farmers in Mexico, we are introducing our guests to the complexities and nuances of one of the most essential ingredients of our cuisine.”

FONDA is committed to providing whichever heirloom corn is the best available in a given week. The restaurant purchases their corn from Masienda, a Manhattan-based company that imports Mexican heirloom corn of different ‘landrace’ varieties.  “Landrace” is locally adapted and open-pollinated corn products – meaning, every tortilla consumed at FONDA will be made from all-natural, non-GMO Mexican landrace heirloom corn.

This change movement will be new to American taste buds.  At FONDA, customers will taste the rich, nutritious, and traditional Mexican masa that the cuisine intended.  Santibañez continued, “By committing to having only this corn for our tortillas, our guests will taste and even feel the difference for themselves.” 

Cheers to the “Farm to FONDA” revolution!