Fonda San Miguel

Antojitos

ANGELS ON HORSEBACK
Three grilled shrimp with white cheese, jalapeno and wrapped in bacon. Served with house-made escabeche. 12.95

CHILE CON QUESO
The traditional melted cheese appetizer of the state of Chihuahua. Served with hand made tortillas. 9.50

QUESADILLAS
3 flour or corn tortillas. Choice of rajas, chicken, or mushrooms. 9.50

CALAMARES
With chipotle mayonnaise. 9.95

CEVICHE LAS BRISAS
12.95

TACOS AL PASTOR
4 pork tacos served with two sauces. 9.50

CORDERO
4 grilled baby lamb chops served with chile pasilla salsa. 13.50

QUESO ASADOS – Served wth hand-made tortillas
with Rajas (poblano strips) 9.50
with Chorizo Verde (pork chorizo made with Swiss chard) 10.50
with Rajas and Chorizo Verde 12.95

TOSTADAS COMPUESTAS SURTIDAS
One each of chicken, guacamole and cochinita pibil. 12.95

SOPECITOS
3 of each: Salpicon de pescado, camaron y guacamole, and nopalitos. 12.95

TORRE DE BOTANAS
12 pieces. This “Tower” combines the Tostadas Compuestas and the Sopecitos. 21.50

PLATO DE MIGUEL
Camarones, Cordero, Quesadillas, Tacos al Pastor.

Aves

POLLO EN MOLE POBLANO
Baked one-half chicken in the traditional mole of Puebla. 18.50

POLLO PIBIL
Yucatan specialty of achiote-seasoned chicken baked in banana leaf. 17.50

POLLO ASADO
Often misnamed as “chicken fajitas”. 15.50

POLLO PIBIL
Yucatan specialty of achiote-seasoned chicken baked in banana leaf. 17.50

Carnes

CARNE ASADA A LA TAMPIQUEÑA
Grilled strip of beef tenderloin served with guacamole, rajas, and a cheese enchilada. 32.50

COCHINITA PIBIL
Yucatan specialty of pork baked in banana leaf. 19.50

CHULETA DE CERDO
Grilled center cut pork chop. 22.50

Enchiladas

Chicken, Cheese, Pork or Vegetables

ENCHILADAS DE MOLE POBLANO 16.95

ENCHILADAS VERDES 15.95

ENCHILADAS SUIZAS 15.95

ENCHILADAS DE PATO
Enchiladas with shredded duck topped with a poblano-spinach sauce. 18.95

Ensaladas

ENSALADA DE ESPINACAS
Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from Maria Dolores Torres of Mexico City. 7.50

ENSALADA MIXTA
Mixed green salad. 6.50

GUACAMOLE
Fonda del Recuerdo, D.F. Style 6.50

VEDURAS DEL JARDIN
Seasonal vegetables from the Fonda San Miguel garden (east side of the restaurant). Please ask your server for today’s selection.

Pescados y Mariscos

CAMARONES AL MOJO DE AJO or TIKIN XIK
Gulf shrimp broiled in garlic butter or achiote-seasoned. 24.50

CAMARONES EN CREMA DE CHIPOTLE
Gulf shrimp in spicy chipotle cream sauce. 24.50

CAMARONES ADOBADOS
Adobe-crusted shrimp placed over corn tortillas filled with rajas and served with a chipotle-black bean sauce. 24.50

PESCADO VERACRUZANO
Broiled fish fillet in the traditional Vera Cruz tomato sauce with capers, onions and Spanish olives. 22.50

PESCADO AL MOJO DE AJO or TIKIN XIK
Fish fillet broiled in garlic butter or achiote-seasoned. 22.50

Postres

CREPAS DE CAJETA
Crepes sauced with a rich goat milk caramel and toasted almonds. Served with our cajeta ice cream. 7.50

EL MATEO
Cajeta and vanilla ice cream with Frangelico liqueur and cajeta topping and toasted almonds. 9

TRES LECHES CAKE
6.50

COFFEE TOFFEE SAN MIGUEL
7.50

FLAN DE ALMENDRA
5.50

MANGOS CON HELADO
6.50

HELADOS Y SORBETES
Ask for flavors of ice cream and fresh fruit sorbets made at Fonda San Miguel. 6.50

ESPECIAL DE CHOCOLATE
Please ask your server.

Rellenos

ANCHO RELLENO SAN MIGUEL
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce. 19.50

RELLENO DE QUESO
Roasted poblano lightly battered and pan-fried, filled with cheese. 16.50

RELLENO DE PICADILLO
Roasted poblano stuffed with shredded pork, almonds and raisins. Served with a Jitomate sauce. 19.50

CALABACITAS RELLENAS
Baked zucchini filled with corn and white cheese. Served with a Jitomate sauce. 12.95

Sopas

SOPA DE ELOTE
Mexican corn soup with cheese and poblanos. Cup 4.75 Bowl 6.50

SOPA DE TORTILLA
This classic recipe was introduced by Fonda San Miguel in 1975. Cup 4.75 Bowl 6.50