Fonda San Miguel Menu (Update 2025)
Fonda San Miguel is a Mexican restaurant located in Austin, TX, offering a unique dining experience. The menu features a variety of options, including tostadas de ceviche de coco and pescado al mojo de ajo, favored by many customers. The restaurant also caters to vegan and vegetarian preferences, with dishes like beet tostadas, enchiladas, and chile relleno. The upscale ambiance, attentive service, and delicious food make it a go-to spot for both locals and out-of-town guests. From flavorful margaritas and queso fundido to entrees like Cochinita Pibil and Camarones en Crema de Chipotle, each dish is carefully crafted and bursting with authentic Mexican flavors. The attentive and knowledgeable staff enhance the overall dining experience, making Fonda San Miguel a must-visit destination for Mexican cuisine enthusiasts.
ANTOJITOS
PLATO DE MIGUEL I GF
An abundant platter with () lollipop lamb chops, () adobo shrimp, () quesadillas, () tacos al pastor, and guacamole. Serves to .
CORDERO
Four tender baby lamb chops, grilled to perfection and served with smoky salsa morita.
ANGELS ON HORSEBACK
(Playa Condesa, Acapulco, Guerrero) Grilled shrimp stuffed with cheese and jalapeno, wrapped in crispy bacon. Served with house-made escabeche, inspired by a trip to La Condesa Beach.
QUESADILLAS
Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche. (Huitlacoche is seasonal ask your server).
CEVICHES LAS BRISAS
Our most popular ceviche. Miguel was given this recipe by a chef in the state of Vera Cruz
TOSTADAS COMPUESTAS SURTIDAS
Three pieces. One each of chicken, guacamole and cochinita pibil.
GUACAMOLE
Traditional guacamole served El Refugio-style with white cheese strips and house-made totopos. Serves .
With Rajas
(chile strips)
With Chorizo Verde
House-made pork chorizo made with Swiss chard. Made at Fonda San Miguel.
With Rajas And Chorizo Verde
QUESO FUNDIDO
ENSALADAS
ENSALADA DE ESPINACAS
Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from friend Maria Dolores Torres of Mexico City.
ENSALADA DE LA CASA
Mixed greens and radicchio, tossed in recado negro vinaigrette with seasonal berries and candied pumpkin seeds.
SOPA DE ELOTE
Mexican corn soup with cheese and poblanos.
SOPA DE TORTILLA
This classic recipe was introduced by Fonda San Miguel in . Served with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.Bowl
CREMA DE CALABAZA MANTEQUILLA CON CHILE ANCHO
Butternut squash and ancho pepper cream. Cup
SOPAS
CARNES
POLLO EN MOLE POBLANO
Boneless chicken breast in traditional mole of Puebla.
CARNE ASADA A LA TAMPIQUENA
(Tampico) Grilled oz beef tenderloin with guacamole, rajas, black beans, and a cheese enchilada with choice of verde, suiza, or mole poblano sauce.
COCHINITA PIBIL
(Yucatan) Traditional Yucatecan pork slow braised covered in banana leaves for rich flavor. Served with Almond Pepita Habanero salsa.
MIXIOTE
Slow-cooked lamb seasoned and wrapped in parchment (traditionally maguey leaves) for tender, earthy flavors. Served with smoked salsa Morita.
CHULETA
Premium Berkshire pork chop roasted on a vertical rotisserie, served with grilled vegetables and butternut squash puree. Served with salsa Macha.
RIBEYE
oz Prime Ribeye marinated with black garlic adobo and topped with seasonal mushrooms. Served with heirloom corn tortillas and nopalitos salad.
PESCADO VERACRUZANO
(Veracruz) Broiled fish fillet in the traditional Veracruz tomato sauce with capers, onions and Spanish olives.
PESCADO AL MOJO DE AJO
(Yucatan) Fish fillet broiled in garlic butter or achiote-seasoned.
PESCADO A LA PLANCHA
Grilled fish fillet seasoned with recado and served with salsa verde, rajas, and grilled vegetables.
CAMARONES AL PASTOR
(Yucatan) Seared shrimp marinated in achiote and dried peppers with pineapple and habanero relish.
CAMARONES EN CREMA DE CHIPOTLE
Large gulf shrimp in spicy chipotle cream sauce.
MARISCOS
TACOS DE LA CASA
TACOS AL CARBON
oz. Wagyu steak with flour tortillas, ensalada de nopales, rustica salsa, and grilled onions, served with rice and beans.
TACOS AL PASTOR
Two tacos with marinated pork, accompanied by tomatillo and salsa rustica and a side of rice and beans.
TACOS DE COLIFLOR
Two cauliflower tacos topped with cabbage, avocado poblano sauce, and chipotle mayo, served with rice and beans.
ANCHO RELLENO SAN MIGUEL
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
RELLENO DE PICADILLO
(Traditional) Roasted chile lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
CHILE RELLENO
Lentils, plantain, pinto beans and jitomate sauce.
CALABACITAS RELLENAS
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
RELLENOS
ENCHILADAS DE LA CASA
ENCHILADAS DE PATO
Three enchiladas with shredded duck topped with poblano-spinach sauce. A recipe created by our friend Maria Dolores Ybarra Torres from Mexico City.
ENCHILADAS DE MOLE POBLANO
Three enchiladas in house-made corn tortillas and mole sauce served with rice and beans.
ENCHILADAS VERDES
Three enchiladas in house-made corn tortillas and verde sauce served with rice and beans.
ENCHILADAS SUIZAS
Three enchiladas in house-made corn tortillas and suiza sauce (tomatillo-sour cream sauce made for guests desiring less spice) served with rice and beans.
CREPAS DE CAJETA
Crepes drizzled with goats milk caramel, topped with toasted almonds and served with Mexican vanilla ice cream.
TRES LECHES CAKE
Moist tres leches cake served with mango sorbet and seasonal fruit.
HELADOS Y SORBETES
Two scoops of house-made ice cream or fresh fruit sorbets made at Fonda San Miguel. Ask for current flavors.
FLAN DE ALMENDRA
Almond flan with cajeta and almonds.
CHOCOLATE CON CHOCOLATE
Mexican dark chocolate mousse torte with seasonal ganache and ice cream.
EL MATEO
House-made vanilla ice cream served with Frangelica liqueur and toasted almonds.