Fonda San Miguel

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.

3 flour or corn tortillas. choice of rajas, chicken, or mushrooms.

with chipotle mayonnaise.

Our most popular ceviche.

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. with chorizo verde (house-made pork chorizo made with swiss chard) $10.50.

one each of chicken, guacamole and cochinita pibi.

3 of each of the following: salpicon de pescado, camaron y guacamole, and nopalitos.

this "tower" combines the tostadas compuestas and the sopecitos.

camarones, cordero, quesadillas, tacos al pastor.

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.

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 panfried, filled with cheese.

baked zucchini filled with corn and white cheese. served with a jitomate sauce.

enchiladas with shredded duck topped with a poblano-spinach sauce.

grilled strip of beef tenderloin served with guacamole, rajas, and a cheese enchilada.

yucatan specialty of pork baked in banana leaf.

grilled center cut pork chop.

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.

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. ask for flavors.