We will be reopening on Friday, August 23rd. Thank you for your patience and continued support. Gracias!
We will be reopening on Friday, August 23rd. Thank you for your patience and continued support. Gracias!
An abundant platter with (4) lollipop lamb chops, (4) camarones yucatecos, (2) quesadillas, (3) tacos al pastor, and guacamole.
64.95
Four grilled, tender baby lamb chops served with smoky morita salsa.
37.95
Grilled Gulf of Mexico Shrimp (3) stuffed with panela cheese and jalapeño, wrapped in crispy bacon. Inspired by a visit to Playa de Condesa, Acapulco. Served with house-made escabeche.
24.50
Chef Miguel’s recipe inspired by Boca del Rio, Veracruz, featuring fresh Gulf of Mexico white fish, onions, tomatoes, cilantro, serrano pepper, and lime.
20.95
A trio of crispy tostadas with black beans, topped with (1) chicken, (1) guacamole, and (1) cochinita pibil, finished with lettuce, radishes, and queso fresco.
18.95
Melted Oaxacan and Muenster cheese served with hand-made corn or flour tortillas.Serves 2 to 4.
With rajas | V (roasted poblano pepper strips) —15.95
With chorizo verde — 17.50
With rajas and chorizo verde — 17.50
Traditional guacamole served El Refugio-style (Ciudad de Mexico) with white cheese strips and house-made totopos.Serves 2 to 4.
15.95
Quesadillas (3) on flour or corn tortillas, filled with your choice of rajas, chicken tinga, or wild mushrooms and huitlacoche. Served with chipotle salsa.
With rajas —15.95
With huitlacoche and wild mushrooms — 16.95
With chicken tinga — 17.50
Fresh mixed greens, diced avocado, pepitas dulces, crispy tortilla strips and queso frescos with a honey-lime vinaigrette.
18.00
Add camarones yucatecos (3) or steak (6 oz). — 12.00
Ask server
Classic tortilla soup with queso fresco, chicken, avocado, pasilla chile flakes, and tortilla strips.
17.95
Butternut squash soup with hearts of palm, habanero, and ancho cream.
Bowl — 12.95
Enchiladas filled with mixed veggies. Served with salsa.
22.50
Cauliflower tacos (3) topped with cabbage, cilantro, and pickled red onion. Served with a side of avocado sauce.
21.95
Grilled sweet potato, tossed in piloncillo reduction, served with habanero aioli and seasonal herbs, topped with queso de bola.
17.95
Grilled and caramelized butternut squash filled with wild mushroom gremolatta. Served with a vegan pumpkin seed morita sauce.
18.50
Wild mushrooms or carrots served with adobo negro and topped with pickled wild mushrooms. Served with nopal salad and heirloom corn tortillas.
29.95
Ancho chile stuffed with chicken, olives, capers, and almonds in a light cilantro cream sauce.
32.95
Classic roasted chile with shredded pork, almonds, and raisins. Served on jitomate sauce.
32.95
Choice of chicken, cheese, pork or vegetable.
Three enchiladas in house-made corn tortillas and mole sauce. Topped with toasted sesame seeds. Served with arroz blanco y refritos negros.
26.95
Three enchiladas in house-made corn tortillas and verde sauce. Topped with crema and cilantro. Served with arroz blanco y refritos negros.
24.95
Three enchiladas in house-made corn tortillas and suiza sauce (tomatillo-sour cream sauce made for guests desiring less spice). Served with arroz blanco y refritos negros.
24.95
Three enchiladas with shredded duck topped with poblano spinach sauce. Topped with dried chili pasilla flakes. Served with arroz blanco y refritos negros.
29.95
6 oz. Wagyu steak with flour tortillas, nopal salad, rustica salsa, and grilled onions.
36.95
Marinated pork topped with pineapple, onion and cilantro. Served with a side of arbol and tomatillo salsa.
27.50
Three cauliflower tacos topped with cabbage, cilantro, pickled red onions. Served with avocado sauce.
21.95
Smoked chicken breast with drumette in traditional Mole Poblano and side of camote puree.
35.95
Slow braised marinated pork, covered in banana leaves for rich flavor. Served with almond pepita habanero salsa and side of fried plantains.
35.95
12 oz. dry-aged prime ribeye served with adobo negro and topped with wild mushrooms. Served with nopal salad and heirloom corn tortillas.
57.95
Grilled 7 oz. beef tenderloin with guacamole, rajas, refritos negros, and a cheese enchilada with choice of verde, suiza, or mole poblano sauce.
54.95
Grilled Gulf of Mexico white fish in Veracruz-style tomato sauce with capers, onions, and Spanish olives.
44.95
Whole grilled Branzino (in season) in rojo and verde Guerrero-style (Northwest African influences) marinades. Served with a side of escabeche, herbs, house-made heirloom tortillas, arroz blanco y refritos negros.
54.95
Large Gulf of Mexico shrimp (6) in a spicy cream chipotle sauce with fresh tomatoes.
38.95
Grilled tiger prawns (4) served with epazote aoli, onion, cilantro with lime wedge. Side of house-made heirloom tortillas, arroz blanco y refritos negros.
45.95
Topped with queso fresco.
7.00
Pinto beans cooked with sauteed bacon, onion, tomato and jalapeño with a touch of chopped cilantro.
9.00
Mexican mercado salad with cured cactus, onion, tomato, jalapeño en escabeche and fresh cilantro. Topped with queso fresco.
9.00
Roasted seasonal vegetables tossed in garlic-herb oil.
7.00
Choice of morita, arbol, habanero, rústico and verde aguacate with totopos.
3 salsas — 9.00
5 salsas — 12.00
Crepes drizzled with goat's milk caramel, topped with toasted almonds and served with Mexican vanilla ice cream.
14.00
Tres leches cake served with mango sorbet and seasonal fruit.
14.00
Two scoops of house-made ice cream (dairy) or fresh fruit sorbet made at Fonda San Miguel. Ask for flavors.
12.00
8.00
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove.
4.50
GF: Gluten-free | V: Vegetarian | VE: Vegan
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* These items may be served raw or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
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Never any charge for chips and salsa.
No charge for our fresh hand-made flour, corn, and blue corn tortillas served with all entrées.
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Please advise your server of any food allergies.
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Many recipes at Fonda San Miguel were inspired by our dear friend Diana Kennedy, who likes to describe herself as the “Mick Jagger of Mexican Cuisine”.
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Did you know that we have an organic garden at the east side of our restaurant? We grow lettuce, cilantro, spinach, chile peppers, chard, beets, edible flowers, chepil, epazote, papalo, carrots and figs. We have pomegranates when the squirrels don’t get them. We buy from organic farms when needed.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2025 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2025 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2025 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
