- Anywhere
Fonda San Miguel
Closed Now
Fonda San Miguel (Austin, TX) Menu:
ANTOJITOS | |
ANGELS ON HORSEBACK | $22.95 |
(Playa Condesa, Acapulco, state of Guerrero) | |
Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche. First experienced in | |
1965 on the La Condesa Beach in Acapulco. | |
QUESADILLAS | $13.95 |
Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche. (Huitlacoche is seasonal — ask your server). | |
CALAMARES | $17.95 |
With chipotle mayonnaise. | |
TACOS AL PASTOR | $16.95 |
Four marinated pork tacos served with two salsas. | |
CORDERO | $28.95 |
Four grilled baby lamb chops served with salsa de morita. | |
CEVICHES LAS BRISAS | $18.50 |
Our most popular ceviche. | |
Miguel was given this recipe by a chef in the state of Vera Cruz. | |
QUESO FUNDIDO | |
Served with hand-made tortillas, corn or flour. Serves 2-3. | |
With Rajas | |
(chile strips) | |
Small | $12 |
Large | $16 |
With Chorizo Verde | |
House-made pork chorizo made with Swiss chard. | |
Made at Fonda San Miguel. | |
Small | $9.55 |
Large | $16.50 |
With Rajas and Chorizo Verde | |
Small | $9.75 |
Large | $17.50 |
TOSTADAS COMPUESTAS SURTIDAS | $15.95 |
Three pieces. One each of chicken, guacamole and cochinita pibil. | |
PLATO DE MIGUEL | $58.95 |
Camarones, adobados, lollipop lambchops, quesadillas, tacos al pastor, and guacamole. Serves 4-6. | |
AVES | |
POLLO DE MOLE POBLANO | $34.95 |
(Puebla) | |
Airline chicken breast (boneless chicken breast with drumette attached) with traditional mole of Puebla. | |
POLLO DE LECHE ROSTIZADO | $36.95 |
Roasted Cornish game hen on our rotisserie and finished in the oven. | |
Served with grilled vegetables. | |
PESCADOS | |
PESCADO VERACRUZANO | $36.95 |
(Veracruz) | |
Broiled fish fillet in the traditional Veracruz tomato sauce with capers, onions and Spanish olives. | |
PESCADO AL MOJO DE AJO | $36.95 |
(Yucatan) | |
Fish fillet broiled in garlic butter or achiote-seasoned. | |
PESCADO ZARANDEADO | $36.95 |
A 100-year tradition! This recipe from pre-Hispanic times has a slight Asian influence, with mild chiles and spices. | |
PESCADO A LA PLANCHA | $36.95 |
Grilled fish fillet seasoned with recado and served with salsa verde, rajas, and grilled vegetables. | |
MARISCOS | |
CAMARONES AL PASTOR | $34.95 |
(Yucatan) | |
Seared shrimp marinated in achiote and dried peppers with pineapple and habanero relish. | |
CAMARONES EN CREMA DE CHIPOTLE* | $38.50 |
Large gulf shrimp in spicy chipotle cream sauce. | |
SOPAS | |
SOPA DE ELOTE | |
Mexican corn soup with cheese and poblanos. | |
Cup | $7 |
Bowl | $12 |
SOPA DE TORTILLA | |
This classic recipe was introduced by Fonda San Miguel in 1975. Served with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.
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Bowl | $16 |
DE LA TIERRA | |
Plant-based dishes are all vegan, vegetarian, gluten-free and dairy free. | |
CREMA DE CALABAZA MANTEQUILLA CON CHILE ANCHO | |
Butternut squash and ancho pepper cream. | |
Cup | $9.50 |
TOSTADAS DE CEVICHE DE COCO | $14.95 |
Betabeles (Beets), meat of coconut, jicama & avocado. | |
ENSALADA DE BETABEL | $16.00 |
Greens from our FSM garden, citrus, roasted beets, grapefruit-hibiscus dressing and spiced candied pepitas. | |
TACOS DE COLIFLOR | $14.95 |
Three cauliflower tacos, cabbage, avocado poblano sauce and chipotle mayo. | |
ENCHILADAS DE HONGOS Y COLIFLOR | $20.95 |
Two enchiladas of mushrooms, riced cauliflower, walnuts, garlic, onions, spices and creamy salsa verde. | |
CHILE RELLENO | $23.95 |
Lentils, plantain, pinto beans and jitomate sauce. | |
POSTRES DE LA TIERRA | $14.00 |
Pudin de Pan | |
Bread pudding with soy and almond milks, banana, vegan chocolate, coconut caramel popcorn. | |
RELLENOS | |
ANCHO RELLENO SAN MIGUEL | $28.95 |
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce. | |
RELLENO DE PICADILLO | $28.95 |
(Traditional) | |
Roasted chile lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce. | |
CALABACITAS RELLENAS | $20.50 |
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce. | |
CHILE EN NOGADA | $42.95 |
(In season September-November) | |
A culinary tribute to the Mexican flag with a green stuffed poblano pepper, creamy white walnut sauce and a red sprinkling of pomegranate seeds. Perfecto!
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POSTRES | |
CREPAS DE CAJETA | $14.00 |
(Queretaro and Celaya, Guanajuato) | |
Crepes sauced with rich goat milk caramel and toasted almonds. Served with Mexican | |
vanilla ice cream. | |
TRES LECHES CAKE | $14.00 |
Mango sorbet garnished with seasonal fruits. | |
HELADOS Y SORBETES | $10.00 |
Two scoops of house-made ice cream or fresh fruit sorbets made at Fonda San Miguel. Ask for current flavors. | |
FLAN DE ALMENDRA | $12.00 |
With cajeta and almonds. | |
ARROZ CON LECHE | $10.00 |
Classic and comforting. One of the world’s favorite desserts. | |
EL MATEO | $14.00 |
House-made vanilla ice cream served with Frangelica liquer and toasted almonds. | |
ENCHILADAS | |
Choice of chicken, cheese, pork or seasonal vegetables. | |
ENCHILADAS DE MOLE POBLANO | $24.95 |
(Puebla) | |
ENCHILADAS VERDES | $22.50 |
ENCHILADAS SUIZAS | $22.50 |
Created at Sanborn’s in Mexico City for guests desiring less spice. | |
ENCHILADAS DE PATO | $28.50 |
Enchiladas with shredded duck topped with a poblano-spinach sauce. Recipe from friend Maria Dolores Ybarra Torres of Mexico City. | |
ENCHILADAS DE RES | $28.50 |
CAFES | |
CAFÉ | $4.50 |
French Press | |
SINGLE ESPRESSO OR CAPPUCCINO | $4.50 |
LATTE CON CAJETA | $4.75 |
CAFÉ DE OLLA | $4.50 |
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove brewed in an earthenware pot. | |
CARNES | |
CARNE ASADA A LA TAMPIQUEÑA* | $52.95 |
(Tampico) | |
Grilled beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada with your choice of verde, suiza or mole sauce. | |
COCHINITA PIBIL | $32.95 |
(Yucatan) | |
Yucatan specialty of pork baked in a banana leaf. | |
MIXIOTE | $38.95 |
Slow-cooked, seasoned lamb in a papillote, or paper wrapper. | |
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons. | |
CHULETA | $39.95 |
Premium Berkshire pork chop cooked on our vertical rotisserie and finished on the grill. Served with grilled vegetables and butternut squash purée.
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TACOS AL CARBON | $32.95 |
Wagyu steak served with flour tortillas, nopal paddle, Salsa Albañil (“Bricklayers” salsa) and grilled onions. |
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Listing Amenities
- Good for Groups
- Good For Kids
- Moderate Noise
- Offers Takeout
- Outdoor Seating
- Private Lot Parking
- Vegan Options
- Wheelchair Accesible
Tags
Opening Hours
Closed Now
5:00pm - 9:30pm
5:00pm - 9:30pm
5:00pm - 9:30pm
5:00pm - 9:30pm
5:00pm - 10:30pm
5:00pm - 10:30pm
Closed
September 8, 2024
1:44 am