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2330 W. North Loop Blvd. Burnet Road & Hancock Austin, TX 78756-2327 Map by  |
Phone: (512) 459-4121 Contact: Tom Gilliand |
| Appetizers | ||
| Specials Served Daily | Fonda San Miguel features Niman Ranch beef, lamb, and pork - meat from animals raised without hormones or sub-therapeutic antibiotics, on land that is a sustainable resource. | |
| Chile Con Queso | The traditional melted cheese appetizer of the state of Chihuahua. Served with hand made tortillas. | $9.50 |
| Quesadillas | (flour or corn) 3 Quesadillas, one each of chile poblano, chicken and hongos (mushrooms). | $10.95 |
| Calamares | Fired squid rings with chipolte mayonnaise. | $9.95 |
| Ceviche Veracruzano | $9.95 | |
| Tostadas Compuestas | Crispy corn tortillas, one each of tinga de pollo, guacamole and cochinta pibil. | $12.95 |
| Sopecitos De La Casa | Three each of: Salpicon de pescado, camaron adobado, nopalitos. | $12.95 |
| Torre de Botanas | This 'Tower' combines the Tostados Compuestas and the Sopitos de la Casa. | $20.50 |
| Tacos al Pastor | Pork | $11.50 |
| Quesos Flameados | Con Rajas (Poblano Strips) | $9.50 |
| Queso Flameados | Con Rajas y Chorizo. | $10.50 |
| Quesos Flameados | Con Rajas y Camarones. | $16.50 |
| Soups (Sopas) | ||
| Sopa de Elote | Mexican corn soup with cheese and roasted poblano chiles. | Cup $3.75 Bowl $4.50 |
| Sopa de Tortilla | Initially introduced by Fonda San Miguel in 1975, the classic recipe is served here. | Cup $3.75 Bowl $4.50 |
| Salads (Ensaladas) | ||
| Ensalada de Nopalitos | A traditional salad of the Nopal cactus, onions, tomatoes and cilantro with queso fresco. Delicious inside a warm corn tortilla. | $8.50 |
| Ensalada de Espinaca | Fresh spinach tossed with golden almonds, toasted pasilla chiles and panela cheese. Recipe from Maria Dolores Torres of Mexico City. | $7.95 |
| Ensalada De La Casa | Fonda San Miguel's "house salad" of mixed greens. Basil vinaigrette or creamy garlic dressing. | $5.25 |
| Meats (Carnes) | ||
| Carne Asada a la Tampiquena | Gilled strip of beef served with guacamole, grilled chile poblano, and a cheese enchilada. | $29.95 |
| Cochinita Pibil | The classic Yucatan specialty of pork baked with achiote. | $20.50 |
| Cordero | Loin Lamb chops served with potatoes chipotle au gratin and a mixed green salad. | $30.50 |
| Ribeye Caballero | "Cowboy Cut" (Bone-in) 16-18oz. Estilo Jalisco served with Chile de Arbol Chimichurri. | $38.95 |
| Rotisserie | ||
| Pollo (Chicken) Rostizado | Chicken cooked on our French rotisserie. Served with roasted potatoes, vegetables and a spinach salad. | $18.50 |
| Chuleta de Cerdo | Rotisserie broiled pork chop served with vegetables, roasted potatoes and a spinach salad. | $24.95 |
| Pescados y Mariscos (Fish And Crustacean) | ||
| Camarones al Mojo de Ajo (or) Camarones Tikin Xik | Gulf shrimp in garlic butter (or) broiled with achiote. | MP |
| Camarones en Salsa Verde | Gulf shrimp in spicy tomatillo sauce. | MP |
| Pescado Veracruzano | Broiled fillet of fish in traditional salsa of tomatoes, capers, onions and Spanish olives. | MP |
| Pescado al Mojo de Ajo (or) Pescado Tikin Xik | Fillet of fish in garlic butter (or) broiled with achiote. | MP |
| Camarones en Chipotle | MP | |
| Aves (Fowl) | ||
| Pollo en Mole Poblano | Grilled chicken breast in the traditional mole of Puebla. | $19.95 |
| Pollo Pibil | Yucatan specialty of chicken baked in a banana leaf. | $19.50 |
| Pollo Asado | Often misnamed as "chicken fajitas". | $16.50 |
| Rellenos | ||
| Ancho Relleno San Miguel | Chile Ancho stuffed with Chicken, Olives, Raisins, Capers and Almonds in a light Cilantro Cream Sauce. | $19.50 |
| Chile Relleno de Espinaca Con Queso de Cabra | Baked poblano pepper filled with a mixture of spinach, goat cheese, raisins and pine nuts. Served over a jitomate sauce. | $19.50 |
| Chile Relleno de Picadillo | Traditional shredded pork Chile Relleno in a chile poblano, served over a jitomate sauce. | $19.50 |
| Calabacitas Rellenas | Zucchini baked with white cheese and corn. Served with a jitomate sauce. | $13.95 |
| Enchiladas de Fonda San Miguel | ||
| Enchiladas de Mole Poblano | Chicken, cheese or vegetables. | $17.95 |
| Enchiladas verdes | Chicken, cheese or vegetables. | $17.95 |
| Enchiladas Suiza | Chicken, cheese or vegetables. | $17.95 |
| Enchiladas Suiza de Jaiba | Crabmeat enchiladas suizas. | MP |
| Desserts | ||
| Crepas De Cajeta | Crepes sauced with a rich goat milk caramel, toasted almonds, and served with cajeta ice cream, made here. A recipe from Queretaro, Mexico. | $7.50 |
| Coffee Toffee San Miguel | Since 1975, a recipe adapted from Virginia Wood's original recipe. | $6.50 |
| Flan De Almendra | Almond flan recipe from Ana Rosa, a friend of ours from Guanajuato. | |
| Helados y Sorbetes | Ask for flavors of ice cream and fresh fruit sorbets made at Fonda San Miguel. | |
| Mangos con Helado | First offered in Monterrey, now a classic. | |
| Coffee and Tea | ||
| Expresso & Cappuccino | From the Italian firm of Segafreddo. Decaffeinated available. | |
| Cafe De Olla | A speciality of Mexico. Cafe, cinnamon, piloncillo (Mexican brown sugar). | |
| Americano | Coffee from Le Semeuse. (Switzerland roasted). | |
| Earl Grey De La Creme | Delicious blend with a hint of creamy vanilla and blue mallow blossoms. 2 Cup Pot. | $3.50 |
| China Black Tea | Beautiful golden auburn leaves, unusually sweet, chocolaty aroma. Low tannins. 2 Cup Pot. | $3.50 |
| Green Rodibos Oasis | (South Africa) Caffeine-free herbal beverage, very low in tannins, rich in essential nutrients and antioxidants. A beautiful blend of orange, strawberry, peach, sunflower blossoms and cornflowers. 2 Cup Pot. | $3.50 |
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