A fusion of flavors: La Fonda del Bosque pulls inspiration from Belize, Mexico, New Mexico and America

Inspired by the cuisines of Belize, Mexico, New Mexico and America, La Fonda del Bosque offers a creative fusion of flavors.

“We just sort of take these tried and true recipes and then we kind of tweak them a little bit,” said Stefani Mangrum, owner and chef. “A perfect example would be our chile rellenos, which are not traditional. They are in a tempura batter with caramelized shitake mushrooms and roasted garlic and goat cheese, and then that’s served with a corn coulis.”

The restaurant’s tacos have been a hit with patrons.

“We do beef, chicken or carne asada tacos and (they are garnished) with Baja cabbage, which is classic California not New Mexican, but it adds a beautiful crunch to the taco with guacamole and pico de gallo and queso fresca,” Mangrum said. “Those are wonderful. I always tell my guests that it’s a commitment because once you pick it up you can’t put it back down. So that’s one of our most popular dishes.”

Another popular request is not influenced by Latin cuisine. Its chicken and mushroom with marjoram crepe is one of its bestsellers.

“Everybody adores it, but it’s something that I cannot not have on the menu because of my regular customers,” Mangrum explained.

Light but popular are its salads.

A fusion of flavors: La Fonda del Bosque pulls inspiration from Belize, Mexico, New Mexico and America

“We do a chicken Cobb with green chile, mesquite chicken and avocado,” Mangrum said. “And we do a carne asada steak salad with a black bean relish and fresh avocado, pico de gallo ... Also, one of the things that everybody loves is our fresh baked bread that we make here every day.”

The menu slightly changes two to three times a year. However, there are mainstays that customers cannot part with including the green chile chicken pasta made with penne pasta, pan seared chicken, green chile, tomato, cilantro, white wine cream sauce and topped with cojita cheese.

Its full lunch and dinner menus can be found at lafondadelbosqueabq.com.

“There are standards on there that I cannot change such as the chile relleno and the green chile chicken pasta,” Mangrum explained. “So that can’t come off. We sort of supplement the menu with daily specials and that’s how we keep it fresh and a little bit more expanded.”

The Mexican, New Mexican and American comfort food influences are self-explanatory. But the Belizean inspiration stems for her adoration of the country.

“It is a place that is near and dear to my heart,” Mangrum expressed. “I’ve spent a lot of time in Belize, in San Pedro, and actually was looking to relocate there years ago. It has warm, wonderful people and it’s warm there. I love it.”

Mangrum’s menu offerings stem from her California upbringing and her grandmother’s cooking.

“I was taught to love food by my grandmother, my maternal grandmother, who was like the best cook in the world,” Mangrum exclaimed. “I have been cooking since I was probably five or six. I grew up watching Julia Child on PBS and the ‘Galloping Gourmet.’ It’s great for a kid to be watching those shows. I’ve cooked all my life. I am classically trained in hotel and restaurant management and also (at the) California Culinary Academy. I’ve been cooking for over 45 years.”

The appealing food matches the charm of the restaurant, which is in the courtyard of the National Hispanic Cultural Center, 1701 Fourth St. SW. The ambiance is comfortable, casual and inviting. Works by local artists adorn the walls and are available for purchase. Orchids on every table add an elegant touch.

El Fonda del Bosque is open from 11:30 a.m. to 2 p.m. Tuesday through Friday. It is also open on Friday evenings from 5 to 8 p.m. The space can also be reserved for private events and celebrations.

“It is a most beautiful space,” Mangrum said. “It’s located inside an old schoolhouse, which was San Jose Elementary. It’s the traditional kind of Spanish shaped building with a beautiful massive cottonwood in the center and a fountain with a patio for outside dining ... It’s a gorgeous restaurant space with massive windows with gorgeous woodwork and a gorgeous fireplace that doesn’t work so we put candles in it.”