ABOUT FONDA SAN MIGUEL

Our Story

With a grand dream, little experience and a lot less cash, Tom Gilliland and Miguel Ravago founded Fonda San Miguel in 1975. It was the first restaurant in Texas to focus exclusively on true regional Mexican cuisine from Mexico’s interior culinary epicenters: Oaxaca, Puebla, Veracruz and Yucatan. The restaurant also features Gilliland’s carefully curated collection of museum-quality artwork, exotic plants and international décor. With the dual focus of food and art, Fonda San Miguel flourished and their long-range impact on Mexican food in Texas and the United States was ultimate, garnering national and international acclaim. Two cookbooks and more than forty years later, Fonda San Miguel continues to explore the authentic tastes and developing trends of Mexico.

Our People

The Fonda San Miguel family is an impeccable group of individuals with a core of longtime kitchen staff and servers, some that have worked at the restaurant for over twenty years. Setting a standard that’s hard to beat, Fonda’s servers are professional and exemplary in their presentation. Loyal patrons are greeted by name, new diners become good friends and the customer experience is thoughtful and swift. Our dedicated kitchen team, many who have been with the restaurant for a number of years, are devoted to Fonda’s commitment of authenticity and excellence. Danny Herrera, Fonda’s general manager of fourteen years, has developed an art for identifying team players. He exemplifies mutual respect and trust that not only motivates his staff, but also makes Fonda San Miguel quite simply a great place to work. Danny also takes culinary excursions throughout Mexico just as his founders did before him, ensuring the vibrant spirit, traditions and ever-changing culture of Fonda continue to thrive.

Our Story

With a grand dream, little experience and a lot less cash, Tom Gilliland and Miguel Ravago founded Fonda San Miguel in 1975. It was the first restaurant in Texas to focus exclusively on true regional Mexican cuisine from Mexico’s interior culinary epicenters: Oaxaca, Puebla, Veracruz and Yucatan. The restaurant also features Gilliland’s carefully curated collection of museum-quality artwork, exotic plants and international décor. With the dual focus of food and art, Fonda San Miguel flourished and their long-range impact on Mexican food in Texas and the United States was ultimate, garnering national and international acclaim. Two cookbooks and more than forty years later, Fonda San Miguel continues to explore the authentic tastes and developing trends of Mexico.

Our People

The Fonda San Miguel family is an impeccable group of individuals with a core of longtime kitchen staff and servers, some that have worked at the restaurant for over twenty years. Setting a standard that’s hard to beat, Fonda’s servers are professional and exemplary in their presentation. Loyal patrons are greeted by name, new diners become good friends and the customer experience is thoughtful and swift. Our dedicated kitchen team, many who have been with the restaurant for a number of years, are devoted to Fonda’s commitment of authenticity and excellence. Danny Herrera, Fonda’s general manager of fourteen years, has developed an art for identifying team players. He exemplifies mutual respect and trust that not only motivates his staff, but also makes Fonda San Miguel quite simply a great place to work. Danny also takes culinary excursions throughout Mexico just as his founders did before him, ensuring the vibrant spirit, traditions and ever-changing culture of Fonda continue to thrive.

Our Story

With a grand dream, little experience and a lot less cash, Tom Gilliland and Miguel Ravago founded Fonda San Miguel in 1975. It was the first restaurant in Texas to focus exclusively on true regional Mexican cuisine from Mexico’s interior culinary epicenters: Oaxaca, Puebla, Veracruz and Yucatan. The restaurant also features Gilliland’s carefully curated collection of museum-quality artwork, exotic plants and international décor. With the dual focus of food and art, Fonda San Miguel flourished and their long-range impact on Mexican food in Texas and the United States was ultimate, garnering national and international acclaim. Two cookbooks and more than forty years later, Fonda San Miguel continues to explore the authentic tastes and developing trends of Mexico.

Our People

The Fonda San Miguel family is an impeccable group of individuals with a core of longtime kitchen staff and servers, some that have worked at the restaurant for over twenty years. Setting a standard that’s hard to beat, Fonda’s servers are professional and exemplary in their presentation. Loyal patrons are greeted by name, new diners become good friends and the customer experience is thoughtful and swift. At the helm of the kitchen is Chef Cesar Ortiz, responsible for the Fonda menu development and daily specials. Right alongside is Oscar Álvarez, Fonda’s sous chef, who has been with the restaurant almost since its conception. Each is devoted to Fonda’s commitment of authenticity and excellence. Danny Herrera, Fonda’s general manager of fourteen years, has developed an art for identifying team players. He exemplifies mutual respect and trust that not only motivates his staff, but also makes Fonda San Miguel quite simply a great place to work. Danny also takes culinary excursions throughout Mexico just as his founders did before him, ensuring the vibrant spirit, traditions and ever-changing culture of Fonda continue to thrive.

WE HAVE MISSED YOU

Finally, Fonda San Miguel will reopen on Tuesday, June 23.

Many procedures and improvements will be in place to provide a very safe place to work and to dine. During this too long time, we have been renovating bathrooms, our kitchen, the bar and anything that will make the restaurant safer.

Fortunately, all of our staff were recipients of the Paycheck Protection Program for which we qualified early. That program has now run out. The FSM family is now expecting a successful reopening. 45 years of experience should result on an even better Fonda San Miguel.

With COA, State of Texas and our own guidelines in place, we will be doing the following:
At first, reservations will be required for the dining rooms. Walk-ins will be accommodated in the atrium and bar only. We urge you not to gather at the front door and the hostess stand. Everyone must wear a mask upon entering. We may take temperatures. We are definitely taking temperatures of our staff. When you are seated, then you may remove your mask. Our servers will wear face protections. You may not see their handsome and beautiful faces but we have a clever way for you to “see” who is serving you.

Although not a perfect world, there are some new “normals” that all of us will be learning. We will be following the most positive, safe, even fun approach to welcome and serve you once again. Getting out of our houses is going to be great for everyone.

Please give us your suggestions in any way to make your experience of beginning to return to normal a very positive one.

MIL GRACIAS and welcome back…