Fonda San Miguel
Searching for "New Mexican Near Me"? Fonda San Miguel has some of the best New Mexican in Austin. Located at 2330 W North Loop Blvd, Fonda San Miguel is a convenient option that delivers to the are...show more
3 grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche.
3 flour or corn tortillas. Choice of rajas, chicken or mushrooms.
Served with chipotle mayonnaise.
Ceviche las brisas. Our most popular ceviche.
A spicy version of ceviche, made with shrimp and cucumber.
4 pork tacos served with two sauces.
4 grilled baby lamb chops served with chile pasilla salsa.
Served with hand-made tortillas. Serves 2-3.
3 pieces. One each of chicken, guacamole and cochinita pibil.
9 pieces. 3 of each of the following - salpicon de pescado, camaron y guacamole and nopalitos.
Camarones, cordero, quesadillas, tacos al pastor. Serves 4-6.
Mexican corn soup with cheese and poblanos.
This classic recipe was introduced by Fonda San Miguel in 1975.
Tortilla soup with chicken and avocado.
Fresh spinach salad with toasted almonds, toasted pasilla chiles, and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
Fonda del recuerdo, D.F. style .
Chicken, cheese, pork or vegetables.
Chicken, cheese, pork or vegetables.
Chicken, cheese, pork or vegetables.
Shredded duck enchiladas topped with a poblano-spinach sauce.
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
Roasted poblano lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
Grilled strip of beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada. Served with your choice of toppings. Please contact the merchant for toppings selection.
Yucatan specialty of pork baked in banana leaf.
Slow-cooked, seasoned lamb in a papillote, or paper wrapper. Traditionally done in a maguey leaf in Mexico, but seldom used for ecological reasons.
Baked one-quarter chicken in the traditional mole of Puebla.
Often misnamed as “chicken fajitas”.
Crepes sauced with a rich goat milk caramel and toasted almonds. Served with our goat milk and cajeta ice cream.
Strawberry guava sorbet garnished with seasonal fruits.
Please contact the merchant for flavor selection.
Served with cajeta and almonds.
Cajeta and vanilla ice cream with frangelico liqueur and cajeta topping and toasted almonds.
Black mole cake, cherry hibiscus sorbet and drunken cherries.
3 grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche.
3 flour or corn tortillas. Choice of rajas, chicken or mushrooms.
Served with chipotle mayonnaise.
Ceviche las brisas. Our most popular ceviche.
A spicy version of ceviche, made with shrimp and cucumber.
4 pork tacos served with two sauces.
4 grilled baby lamb chops served with chile pasilla salsa.
Served with hand-made tortillas. Serves 2-3.
3 pieces. One each of chicken, guacamole and cochinita pibil.
9 pieces. 3 of each of the following - salpicon de pescado, camaron y guacamole and nopalitos.
Camarones, cordero, quesadillas, tacos al pastor. Serves 4-6.
Mexican corn soup with cheese and poblanos.
This classic recipe was introduced by Fonda San Miguel in 1975.
Tortilla soup with chicken and avocado.
Fresh spinach salad with toasted almonds, toasted pasilla chiles, and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
Fonda del recuerdo, D.F. style .
Chicken, cheese, pork or vegetables.
Chicken, cheese, pork or vegetables.
Chicken, cheese, pork or vegetables.
Shredded duck enchiladas topped with a poblano-spinach sauce.
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
Roasted poblano lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
Grilled strip of beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada. Served with your choice of toppings. Please contact the merchant for toppings selection.
Yucatan specialty of pork baked in banana leaf.
Slow-cooked, seasoned lamb in a papillote, or paper wrapper. Traditionally done in a maguey leaf in Mexico, but seldom used for ecological reasons.
Baked one-quarter chicken in the traditional mole of Puebla.
Often misnamed as “chicken fajitas”.
Crepes sauced with a rich goat milk caramel and toasted almonds. Served with our goat milk and cajeta ice cream.
Strawberry guava sorbet garnished with seasonal fruits.
Please contact the merchant for flavor selection.
Served with cajeta and almonds.
Cajeta and vanilla ice cream with frangelico liqueur and cajeta topping and toasted almonds.
Black mole cake, cherry hibiscus sorbet and drunken cherries.