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.
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!
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.
TACOS AL CARBON $32.95
Wagyu steak served with flour tortillas, nopal paddle, Salsa Albañil (“Bricklayers” salsa) and grilled onions.

 

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