Fonda San Miguel

Grilled Gulf of Mexico Shrimp (3) 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.

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

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

An abundant platter with (4) lollipop lamb chops, (4) camarones yucatecos, (2) quesadillas, (3) tacos al pastor, and guacamole.

Melted Oaxacan and Muenster cheese served with hand-made corn or flour tortillas. Serves 2 to 4.

Roasted poblano pepper strips

A trio of crispy tostadas with black beans, topped with (1) chicken, (1) guacamole, and (1) cochinita pibil, finished with lettuce, radishes, and queso fresco.

La Luna Black Label Mezcal, Corazon Reposado, Naranja with orange and mole bitters.

Corazon Reposado, Abasolo whiskey, Fernet Vallet bitters, piloncillo (Mexican brown sugar) and mole bitters.

Arette Blanco, monk fruit, lime and orange bitters.

Lalo Blanco, Supasawa and Grand Marnier foam.

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

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

Enchiladas filled with mixed veggies. Served with salsa.

Cauliflower tacos (3) topped with cabbage, cilantro, and pickled red onion. Served with a side of avocado sauce.

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

Three enchiladas in house-made corn tortillas and mole sauce. Topped with toasted sesame seeds. Served with arroz blanco y refritos negros.

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

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

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

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

Fresh mixed greens, diced avocado, pepitas dulces, crispy tortilla strips and queso frescos with a honey-lime vinaigrette.

Add camarones yucatecos (3) or steak (6 oz).

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

Ask server

Topped with queso fresco.

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

Roasted seasonal vegetables tossed in garlic-herb oil.

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

Choice of morita, arbol, habanero, rústico and verde aguacate with totopos.

Choice of morita, arbol, habanero, rústico and verde aguacate with totopos.

Mango, strawberry, guava or prickly pear.

Pueblo Viejo Blanco, Gran Gala and lime.

Pueblo Viejo Blanco, Bauchant and lime.

Pineapple-serrano infused Corazon Reposado, Grand Marnier, lime, pineapple and agave.

Pueblo Viejo Blanco, Bauchant, lime and olive. Served up.

Corazon Reposado, Bauchant and lime.

Arette Blanco, Cointreau, cucumber, lime and Fire Bitters.

House frozen with red Sangria.

Ritual Tequila, lime and orange blossom.

Frio Ritual Gin, cucumber and lime.

Ritual Rum, grapefruit, lime, cinnamon and ginger.

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

Large Gulf of Mexico shrimp (6) in a spicy cream chipotle sauce with fresh tomatoes.

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

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 side of fried plantains.

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

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.

4 cookies

Quesadillas (3) on flour or corn tortillas, filled with chicken tinga. Served with chipotle salsa.

Quesadillas (3) on flour or corn tortillas, filled with huitlacoche and wild mushrooms. Served with chipotle salsa.

Quesadillas (3) on flour or corn tortillas, filled with rajas. Served with chipotle salsa.

Grapefruit, honey, lime, mint and house grenadine.

Lime and mint.

Pineapple, lemon and ginger.

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.

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.