Fonda San Miguel

An abundant platter with four lollipop lamb chops, four camarones yucatecos, two quesadillas, three tacos al pastor and guacamole.

Four grilled, tender baby lamb chops served with smoky morita salsa.

Three grilled Gulf of Mexico shrimp stuffed with panela cheese and jalapeño, wrapped in crispy bacon. Inspired by a visit to Playa de Condesa, Acapulco. Served with house-made escabeche.

Chef Miguel's recipe inspired by Boca del Rio, Veracruz, featuring fresh Gulf of Mexico white fish, onions, tomatoes, cilantro, serrano pepper and lime.

A trio of crispy tostadas with black beans, topped with one chicken, one guacamole and one cochinita pibil, finished with lettuce, radishes and queso fresco.

Melted Oaxacan and Muenster cheese served with hand-made corn or flour tortillas, with roasted poblano pepper strips. Serves 2 to 4.

Traditional guacamole served El Refugio-style (Ciudad de Mexico) with white cheese strips and house-made totopos. Serves 2 to 4.

Three quesadillas on flour or corn tortillas, served with chipotle salsa.

Fresh mixed greens, diced avocado, pepitas dulces, crispy tortilla strips and queso fresco with a honey-lime vinaigrette. Add camarones yucatecos (3) or 6 oz. steak $12.00.

Ask your server.

Classic tortilla soup with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.

Butternut squash soup with hearts of palm, habanero and ancho cream. Bowl.

Enchiladas filled with mixed veggies. Served with salsa.

Three cauliflower tacos topped with cabbage, cilantro and pickled red onion. Served with a side of avocado sauce.

Grilled sweet potato tossed in piloncillo reduction, served with habanero aioli and seasonal herbs, topped with queso de bola.

Grilled and caramelized butternut squash filled with wild mushroom gremolata. Served with a vegan pumpkin seed morita sauce.

Wild mushrooms or carrots served with adobo negro and topped with pickled wild mushrooms. Served with nopal salad and heirloom corn tortillas.

Ancho chile stuffed with chicken, olives, capers and almonds in a light cilantro cream sauce.

Classic roasted chile with shredded pork, almonds and raisins. Served on jitomate sauce.

Three enchiladas in house-made corn tortillas and mole sauce, topped with toasted sesame seeds. Served with arroz blanco y refritos negros. Choice of chicken, cheese, pork or vegetable.

Three enchiladas in house-made corn tortillas and verde sauce, topped with crema and cilantro. Served with arroz blanco y refritos negros.

Three enchiladas in house-made corn tortillas and suiza sauce, a tomatillo-sour cream sauce made for guests desiring less spice. Served with arroz blanco y refritos negros.

Three enchiladas with shredded duck topped with poblano spinach sauce and dried pasilla chile flakes. Served with arroz blanco y refritos negros.

6 oz. Wagyu steak with flour tortillas, nopal salad, rustica salsa and grilled onions.

Marinated pork topped with pineapple, onion and cilantro. Served with a side of arbol and tomatillo salsa.

Three cauliflower tacos topped with cabbage, cilantro and pickled red onions. Served with avocado sauce.

Smoked chicken breast with drumette in traditional mole poblano and a side of camote puree.

Grilled premium Berkshire pork chop served with grilled vegetables and butternut squash purée. Served with salsa macha.

Slow braised marinated pork, covered in banana leaves for rich flavor. Served with almond pepita habanero salsa and a side of fried plantains.

12 oz. dry-aged prime ribeye served with adobo negro and topped with wild mushrooms. Served with nopal salad and heirloom corn tortillas.

Grilled 7 oz. beef tenderloin with guacamole, rajas, refritos negros and a cheese enchilada with choice of verde, suiza or mole poblano sauce.

Grilled Gulf of Mexico white fish in Veracruz-style tomato sauce with capers, onions and Spanish olives.

Whole grilled branzino (in season) in rojo and verde Guerrero-style marinades. Served with a side of escabeche, herbs, house-made heirloom tortillas, arroz blanco y refritos negros.

Six large Gulf of Mexico shrimp in a spicy cream chipotle sauce with fresh tomatoes.

Four grilled tiger prawns served with epazote aioli, onion and cilantro with a lime wedge. Side of house-made heirloom tortillas, arroz blanco y refritos negros.

Topped with queso fresco.

Pinto beans cooked with sautéed bacon, onion, tomato and jalapeño with a touch of chopped cilantro.

Mexican mercado salad with cured cactus, onion, tomato, jalapeño en escabeche and fresh cilantro. Topped with queso fresco.

Roasted seasonal vegetables tossed in garlic-herb oil.

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.

Almond flan with cajeta and toasted almonds.

Tres leches cake served with mango sorbet and seasonal fruit.

Two scoops of house-made ice cream or fresh fruit sorbet made at Fonda San Miguel. Ask for flavors.

Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove.

Corazon Reposado, Bauchant and lime.

Pueblo Viejo Blanco, Bauchant and lime.

Pueblo Viejo Blanco, Gran Gala and lime.

Mango, strawberry, guava or prickly pear.

House frozen with red sangria.