Rancho gordo organic beans with applewood smoked bacon
Three homemade blue corn quesadillas filled with muenster cheese, epazote and corn
House made tamales with salsa verde and cheese
Crispy oysters with tabasco aioli salsa fresco
Pan-fried pork tenderloin topped with a creamy avocado sauce. Served with apple and chile poblano salad.
Three grilled shrimp with white cheese, jalapeno and wrapped in bacon. Served with house-made escabeche
The traditional melted cheese appetizer of the state of chihuahua. Served with hand made tortillas. Serves two
3 flour or corn tortillas. Choice of rajas, chicken or mushrooms
Served with chipotle mayonnaise
Wild canadian lobster marinated in freshly squeezed citrus and mango juice and topped with mango salsa and avocado.
4 pork tacos served with two sauces.
4 grilled baby lamb chops served with chile pasilla salsa.
Served with hand-made tortillas, poblano strips.
House-made pork chorizo made with swiss chard
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.
Oblong blue corn masa base topped with chipotle black beans, crumbled cheese and crema.
Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from maria dolores torres of mexico city
Fonda del recuerdo
Mexican corn soup with cheese and poblanos
This classic recipe
Tortilla soup with chicken and avocado
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
Roasted poblano lightly battered and pan-fried, filled with cheese
Baked zucchini filled with corn and white cheese. Served with a jitomate sauce
Grilled strip of beef tenderloin served with guacamole, rajas and a cheese enchilada
Yucatan specialty of pork baked in banana leaf
Slow-cooked, seasoned meat 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
Yucatan specialty of achiote-seasoned chicken baked in banana leaf
Often misnamed as chicken fajitas
Gulf shrimp broiled in garlic butter or achiote-seasoned
Gulf shrimp in spicy chipotle cream sauce
Adobe-crusted shrimp placed over corn tortillas filled with rajas and served with a chipotle-black bean sauce
Broiled fish fillet in the traditional vera cruz tomato sauce with capers, onions and spanish olives.
Fish fillet broiled in garlic butter or achiote-seasoned
Enchiladas with shredded duck topped with a poblano-spinach sauce.
Crepes sauced with a rich goat milk caramel and toasted almonds. Served with our cajeta ice cream
Cajeta and vanilla ice cream with frangelico liqueur and cajeta topping and toasted almonds
Two scoops of ice cream or fresh fruit sorbets made at fonda san miguel.
Menu for Fonda San Miguel Restaurant provided by Allmenus.com
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