Roberto Santibañez is replicating Fonda, his three-year old Mexican restaurant in Park Slope, Brooklyn, in an East Village space that is about 50 percent larger, with 60 seats and a menu of well-crafted, richly flavored regional dishes, including Yucatean shrimp, a Guajillo-style burger and chicken from the north with Chihuahua cheese. Crowd-pleasers like taquitos, flautas, braised pork in adobo sauce, and enchiladas suizas are also featured. Mr. Santibañez said that the Manhattan restaurant, which is to open Feb. 21, will have more bar food and brunch dishes. “In Brooklyn, this is a neighborhood place, a hangout, and I hope it will be the same in Manhattan,” he said. His commute, on the F train, will be an easy one, too, but he is also depending on cooks who have been with him for years. “For Mexican food, your prep cooks are the most important,” he said. “They’re the ones who mix the moles and pipians and those are not last-minute sauces. They take time.” He also plans to feature more mezcals at the bar. He serves only two in Brooklyn, but he thinks that his Manhattan clientele might be more interested in trying them. Fonda, 40 Avenue B (Third Street), (212) 677-4069.