Roberto Santibañez

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Enchiladas Suizas Recipe with Chicken

Classic chicken enchiladas with a creamy sauce
Mar 9, 2012 2:01 pm
Enchiladas Suizas

Roberto Santibañez knows a thing or two about enchiladas. The Mexican-born, French-trained chef and owner of two NYC Fonda locations features a few varieties of the favorite dish on his menu, but the enchiladas suizas — chicken enchiladas covered with the creamy "suizas" or "Swiss" sauce — are probably the most popular.

Roberto Santibañez's Migas Recipe

The NYC chef makes the ultimate Mexi-breakfast
Mar 7, 2012 4:31 pm
Photo: Sam Horine

One of the secret weapons at Roberto Santibañez's two NYC Fonda locations is the brunch menu. Brunch, in a Mexican restaurant? Yup. And it goes beyond the usual huevos rancheros. Here, he shares his recipe for the egg and tortilla classic with his Migas Recipe.

Mexican Food's Ambassador in NYC

Roberto Santibañez opens a second Fonda location
Mar 6, 2012 3:01 pm
Roberto Santibanez photo

Most first-time diners at Fonda, a lively Mexican restaurant in Brooklyn's Park Slope neighborhood, start with the usual — the spicy guacamole, a well-made margarita. But it isn't long before they notice that this isn't some run-of-the-mill tacos 'n tequila spot. Soon, dishes emerge from chef-owner Roberto Santibañez's kitchen.

Spinach and Mushroom Enchiladas Recipe

A veggie enchilada dish with roasted tomato salsa
Mar 6, 2012 2:01 pm
Spinach and mushroom enchiladas
Photo: Sam Horine

These spinach and enchilada mushrooms are a fixture on the menu at Fonda, which just opened its second location in NYC's East Village. For the chef, the key to the enchilada isn't what's inside. "I think the most important thing to focus when you’re doing enchiladas is that sauce," he tells Food Republic in a recent interview.

A Quesadilla With Corn Fungus, Por Favor

Huitlacoche: Growing on corn (and us)
Aug 8, 2011 8:51 am
huitlacoche
Photo: frankenstoen on Flickr

What's in a name? A lot. Just ask Archibald Leach (otherwise known as Cary Grant). Or a dolphin fish (now called mahi-mahi or dorado).

Huitlacoche is another one. Pronounced wheat-la-COH-chay, it sounds kind of cool, doesn’t it? And yet it translates into English as sleeping excrement. It’s also known by U.S. farmers as corn smut....

Basic Adobo Sauce Recipe

This guajillo adobo sauce rocks on beef or chicken
May 5, 2011 12:00 pm
Basic Adobo Sauce Recipe

Cinco De Mayo is today, but there's still time to plan a kick-ass Mexi-menu. You can't go wrong with this basic guajillo adobo sauce from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers.

Depending on where they live,...

Mole Poblano Recipe

How to make the rich, tasty Mexican sauce
May 4, 2011 12:00 pm

Cinco De Mayo is tomorrow, but there's still time to plan a kick-ass Mexi-menu. You can't go wrong with this mole poblano recipe from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers. Follow Santibañez's lead and...

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