8 Weeks.
Modern Mexican. Premium Mezcales.

Where & When...

August 6 - September 30, 2018

District Space is located at: 3522 12th Street NE, Washington, DC 20017

Dinner: Wednesday/Thursday, 5:30-10pm, Friday/Saturday, 5:30-11pm.

NEW Dinner!!: Sunday, September 30th, 5:30-10pm

Brunch: Sunday only, 11am-2pm.


  • Saturday, September 15th

  • Sunday, September 16th

  • Thursday, September 20th


Can I make a reservation?

We take reservations for parties of 6 or more, 24 hours in advance. You can slide into our DMs on Instagram or Facebook, or send us an email: alejandraowens@amparofondita.com.

Where can I see your menu?

Our menu changes daily, so we don't publish a menu online. (Hey! We're a pop up!) If you want to get a feel for the kind of food we serve, check out our Instagram account. Follow our Instagram Stories for daily specials. 

We aim to keep our menu affordable. Shareable appetizers range $10-$15, entrees para uno $17-$22,  entrees para dos $33-$38 and sides $4-$8. 

What about dietary restrictions?

About 80% of our menu is currently gluten-free and we offer vegetarian appetizers, entrees and sides on a regular basis. 

When and where will Amparo open after the pop-up?

We are incredibly excited to open our doors permanently! At the moment we're looking at spaces across D.C. to find our home, and we're talking to folks who'd like to invest and help us make Amparo a reality. If you'd like to invest in our project, shoot us an email: christian@amparofondita.com

What You'll Be Enjoying...

From August 8th through September 31st, Chef Christian Irabién will host the third major pop up event for his modern, upscale Mexican restaurant, Amparo Fondita. Growing up in Mexico, Irabién has been inspired by his family’s cooking traditions from Chihuahua, Distrito Federal (CDMX) and the coastal Mexican states of Veracruz and Yucatan. The menu will feature updated takes on traditional flavors, ingredients and dishes.

Menu highlights include salt-cured nopal salad, farro esquites and corn truffle ravioli in poblano sauce. Food will be complemented by a bar program that will truly bring out the small, fondita-like experience that can be found throughout Mexico.

Featuring premium mezcales and tequilas, guests will be able to enjoy flights of mezcal, tequila and sotol, allowing them to explore the regionality and terroir of craft Mexican spirits. Additionally, classic cocktails with a modern, Mexican twist have been crafted by Luke Gossett of One Ounce or Two Cocktail Collective.