Alma Fonda Fina

Name: Alma Fonda Fina
Address: 2556 15th Street, Denver, CO, 80211, US
Telephone: 303-455-9463
Price range: $$$

Mexican$$$

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Mon–Thu 2pm–10pm, Fri 2pm–11pm, Sat 4pm–11pm, Sun 4pm–10pm

2556 15th Street, Denver, CO 80211
303-455-9463
Last verified: September 2026
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The plaster-walled dining room at Alma Fonda Fina in Denver, with woven-leather chairs, banquette seating and hanging terracotta cups along the bar

Dinner

Guacamole Alma$14
Chimichurri de hoja santa, queso fresco, heirloom corn tostadas, smoked salt
Burrita de Frijoles Puercos$17
Sourdough flour tortilla, chorizo rojo, salsa de chile arbol, queso fresco
Apache en su Jugo$23
Prime NY strip, salsa verde, applewood smoked bacon, confit onions
Camote Asado$15
Agave roasted sweet potato, broken salsa macha, fennel whipped requeson
Callo de Hacha al Horno$21
Fall River scallops, serrano ponzu, tomato butter, chives
Tostada de Hamachi$23
Japanese hamachi, sikil pak, habanero mayonnaise, cara cara orange
Ceviche de Atun$22
Bigeye tuna, charred avocado, salsa macha, coconut broth, chive oil
Quesadilla Frita$18
Rajas con crema, queso cotija, salsa de chile de arbol, queso menonita
Chilaquiles de Borrego$26
Lamb neck barbacoa, salsa entomatada, crema de rancho, queso fresco
Taco Campechano$11
Suadero de res, pork belly carnitas, salsa de aguacate, salsa molcajete
Enmolada de Pato$29
Mole negro chichilo, duck carnitas, sweet potato pure, salsa de chiles secos
Birria de Borrego$45
Superior Farms lamb shank, xni pec, salsa de guacachile, refried corn beans
KC Strip al Arriero$95
22oz prime, buttered cippolinis, roasted green onions, fresh lime
Lenguado al Pastor$48
Halibut al pastor, roasted pineapple puree, avocado salsa, habanero
Pancita Pibil$41
Heritage pork belly, Yucatan style pibil, black bean puree, red pickled onions

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tostadas: Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs. On this menu as: Tostada de Hamachi · Tostada de Jaiba.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Lenguado al Pastor.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Camote Asado.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria de Borrego.
Cochinita pibil: A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat. On this menu as: Pancita Pibil.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles de Borrego.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Al pastortypically $7.50 across 163 menus
Birriatypically $14 across 138 menus
Chilaquilestypically $13 across 96 menus

Alma Fonda Fina on our other sites

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Alma Fonda Fina

Menu

Dinner

Happy Hour — Bites (Mon–Fri 2pm–5pm)

Happy Hour — Drinks (Mon–Fri 2pm–5pm)

How these dishes compare

Alma Fonda Fina on our other sites

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