Amparo Fondita
Day 1: 5-Course Nouveau Mexican Tasting Series
Opened in late 2023, this contemporary Mexican eatery has been gathering accolades by the armload, including appearances on Washington Post’s “26 Best New Restaurants” List and “10 Best Around Dupont Circle” List, as well as Washingtonian’s “100 Best Restaurants” List. It's even earned coveted Michelin Bib Gourmand status. Chef Christian Irabién, born and raised in Chihuahua, Mexico, is an artist, activist, and long-time resident of the DC area. His culinary journey led him through many prestigious kitchens, including Muchas Gracias and the renowned Oyamel by Chef Jose Andres. At Amparo Fondita, he delights diners with brilliant renditions of the classic tacos, quesadillas, ceviche, pozole, chile relleno, and more. “The food is gorgeous…swoon-worthy…this fresh face manages the neat trick of marrying sophistication with neighborly charm,” raved Washington Post restaurant reviewer Tom Sietsema in his List of “6 Favorite Places to Eat in DC.” Need we say more? See you there!
About the Host:
Christian Irabién
Chef/Owner
Born in Chihuahua, Mexico and raised both there and the US, Chef Christian Irabién is an artist, activist, and long-time resident of the DC area. Prior to launching Amparo, he was the founder and Executive Chef of Muchas Gracias!, a Mexican-inspired pop-up that earned him the prestigious 2020 "Keepers of the American Dream" Award from the National Immigration Forum. He was also named a 2022 "Rising Culinary Star" by the Restaurant Association of Metropolitan Washington.
The Lineup
Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Peanut, Tree Nut, & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Ostiones en Aguachile de Naranja
oysters on the half shell, orange-habanero aguachile, xnipec
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Machucos
plantain empanadas, oaxaca cheese, black beans, salsa negra
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Sopesitos de Chorizo con Papa
masa cakes, black beans, pork chorizo rojo, gold potato, crema
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Pato en Mole Manchamanteles
pan-seared duck breast, pineapple-mango mole, arroz rojo, tortillas
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Flan de Cafe
veracruz coffee & mexican vanilla egg custard, toasted sugar caramel, orange zest
Amparo Fondita
2002 P St NW
Washington, DC 20036
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Amparo Fondita will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Oyster, Anchovy & Fish Sauce in Course 1, Pork in Course 3, and Duck in Course 4. Substitutions will be provided.
- Pescatarians: There is Pork in Course 3, and Duck in Course 4. Substitutions will be provided.
- Gluten: There is Gluten in Course 1. Substitutions will be provided.
- Dairy:
• Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 2. Substitutions will not be provided - Shellfish: There are Oysters and Fish Sauce in Course 1. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: This menu is tree nut-free.
- Alliums: This menu has alliums in Course 1, Course 2, Course 3, Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
