REVIEWED: RESTAURANT LA FRAGUA
When I think of eating a good fondue, it conjures up images for me
of alpine ski huts, deep snow and 20°F weather, and The William Tell Inn Swiss German Restaurant in West Alton, New Hampshire where I worked when I was in my 20’s, and I wish to God, they were here, what a restaurant, The Owner Chef, Peter is best Chef I know, and the food is spectacular.
Well, we don't get much snow or cold weather in Yucatan Mexico, but
that doesn't mean we can't enjoy a good fondue dinner.
Fondue is melted cheese served in a communal pot (caquelon) over a spirit lamp (rechaud), and eaten by dipping long-stemmed forks with breads and meats ,brocolli,
mushrooms, potatos, etc. into hot cheese or oil. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and became popular in North America in the 1960s.
Since the 1950s, the name "fondue" has been generalized to other
dishes where a food is dipped into a comunal pot
of hot liquid: chocolate fondue, where pieces of fruit are dipped into a melted
chocolate mixture, and fondue bourguignonne, where pieces of meat are cooked in
hot oil.
My wife and I discovered a Small Fondue Restaurant on Calle 50 in Francisco de Montejo called
“La Fragua Restaurant” they specialize in fondues of all types, and pastas, and tacos. We went there for the fondue,since I have been craving for it. 
As we entered the restaurant we were greeted by the owner herself
Marianela Hernandez, a very nice and warm host, and her partner
and friend Ricardo Aiza Gonzalez.
There are seats out in the coverd patio, and you can eat outside,but we eat inside, where there is cool air conditioning, very nice décor and painting done by the owner herself.
It is very cozy and romantic inside, with many cute knick knacks on
the walls. They do have the hated Coke Seats, but they also have some nice
wooden chairs that we used. My wife Cristy wanted to try some pasta, so Cristy ordered the "
Pasta Pomodoro ( Tomato sauce with white wine and garlic ) Her pasta had no flavor, and the sauce was blain, with no pleasent plate presentation at all.
I tried the "Pasta Carbonara ( Pasta mixed with egg
yolks,Bacon Bits,Cheese, and cream ) and my Carbonara, was way too starchy and had no taste of the bacon at all, since the bacon was under cooked, it did not give the dish any flavor, and the cheeses seemed to be something other then Parmigiana Cheese.
Each Pasta dish is $60 mxp
But we came here for the Fondue, so we ordered
“Queso Holandes ( Marca el Gallo )” for $110 mxp the Chef uses Queso de bola holandés and Gruyere cheese , then she adds Some cherry liqueur called Kirsch. The cheeses are then
heated slowly so that it does not lump up, and they serve you small
chunks of bread or for an extra cost ,meat to dip it into the hot melted delicious cheese.
Now, this is why we went here, and this alone was DELICIOUS, the
mixture of the Bolla and Gruyere cheese, were spot on. The bread soaked up that hot creamy cheesy mixture, and we really enjoyed this. The Fondue alone is worth the visit to “La Fragua Restaurant”
You can even get a ½ order of Fondue if you like
All fondues prices are180 pesos 400 grs and 110 (200grs)
You can also get fondue with diferent types of meats, vegetables,
and herbs in the cheeses.
For desert we choose to have the Lemon Pie, and this was also
delicious, tart, creamy and the pie dough was flakey.
And the Chocolate Fondue is to dye for, and we loved the fruit and
mashmellows, that we dipped in the Chocolate, delicious!!
Our waiter Ricardo Lalo, was very inattentive and made sure we had plenty of cold diet coke with ice, the way I love it.
And Yes, La Fragua Restaurant take credit and debit cards:
American
Express,Visa and Mastercard
I Give La Fragua Restaurant 3 Chef Hats out of 5
Buon Appetito!
Hours 7:00pm to 12:30am Every Day
Address:
Calle 50 # 187 Francisco de Montejo Merida
Driving there:
Past
Liverpool, and then after Chaduiu Super Market, make a right heading to
Francisco de Montejo, keep going until you get to the round-a-bout that you see
a Burger-King, make a right and drive a few blocks, the restaurant will be on
your left side.
Email: ricardoaiza@yahoo.com
I do Restaurant Reviews for local restaurants in and around Merida and Yucatan. I am a Chef from NY with a lifetime of experience, My NewYorkChef's column appears at least weekly on www.Yolisto.com ...and more if I get hungry.
