Camarones, cordero, quesadillas, tacos al pastor. Serves 4-6.
The traditional melted cheese appetizer of the state of chihuahua. Served with hand made tortillas. Serves two.
3 pieces. 1 each of chicken, guacamole and cochinita pibil.
Oblong blue corn masa base topped with chipotle black beans, crumbled cheese and crema.
9 pieces. 3 of each of the following: Salpicon de pescado, camaron y guacamoleand nopalitos.
4 pork tacos served with 2 sauces.
With chipotle mayonnaise.
Served with hand-made tortillas. Serves two.
12 pieces. This "tower" combines the tostadas compuestas and the sopecitos.
4 grilled baby lamb chops served with chile pasilla salsa.
Our most popular ceviche.
3 grilled shrimp with white cheese, jalapeno and wrapped in bacon. Served with house-made escabeche.
3 flour or corn tortillas. Choice of rajas, chicken, or mushrooms.
Tortilla soup with chicken and avocado.
Mexican corn soup with cheese and poblanos.
This classic recipe was introduced by fonda San Miguel in 1975.
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.
Enchiladas with shredded duck topped with a poblano-spinach sauce.
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
Baked zucchini filled with corn and white cheese. Served with a Jitomate 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.
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.
Often misnamed as "chicken fajitas".
Yucatan specialty of achiote-seasoned chicken baked in banana leaf.
Baked one-quarter chicken in the traditional mole of puebla.
Cajeta and vanilla ice cream with frangelico liqueur and cajeta topping and toasted almonds.
Crepes sauced with a rich goat milk caramel and toasted almonds. Served with our cajeta ice cream.
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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