Interior Mexican Cuisine: Fonda San Miguel
First of all, Fonda San Miguel is not a “Mexican food” restaurant. That simple label may be slapped on any El Chico’s, On the Border or similar chain or even small family-run establishment, but it has no business describing Fonda San Miguel.
Proudly serving Interior Mexican Cuisine for over 30 years, Executive Chefs have varied in background from current chef and co-founder Miguel Ravago, to notable previous chefs such at the Cordon Bleu trained, Roberto Santibáñez.
Featuring foods that will be familiar to you in some ways, they will often transcend your previous experiences in other ways.
When you approach Fonda San Miguel you are greeted by the sturdy, carved wooden doors which open into a sun or moonlight dappled sitting room with couches and high backed comfortable chairs. If you do not have reservations, you will be in for a wait. While waiting you can enjoy the comfort of the sitting room and admire the museum quality, Mexican artwork adorning the walls, or excuse yourself to the bar, where the finest selection of truly Premium, Reserve Tequilas in all of Austin can be found.
The high, vaulted ceilings and functional, but adorned lighting combine with the same high backed leather chairs in the dining room to set a mood of neo-classical elegance where you might imagine yourself in what feels like an “updated for the 21st Century” traditional Hacienda.
Further proving that you’re not in any other Mexican Food restaurant, the appetizer menu runs the gamut from Lamb Chops in an Oaxaca Chile Pasilla sauce to Tequila-Cilantro Smoke Salmon Tostada’s with Chived Cream-Cheese.
I have long been a supporter of the Specials menu as a concept, but here more so than just about anywhere else, I will direct the diner to find that menu and embrace it. These are the items that a seasoned, experienced, creative and very professional crew have deemed “best in house” for that day.
With offerings so varied and amazing that you will simply be forced to return time and again, I remind people, the menu items will be available next month when you come back, but that special might not be.
Among my favorites…
Cochinita Pibil, a Yucatan specialty of Pork wrapped in a banana leaf and baked with achiote.
Ancho Relleno San Miguel, Chile Ancho stuffed with chicken, olives, capers and almonds in a light, cilantro cream sauce.
Enchiladas de Mole Poblano, Chicken, Cheese, Pork or Vegetable Enchiladas in a traditional Poblano Mole sauce.
Camarones Adobados, Adobe crusted shrimp placed over 4 tortillas filled with rajas and paired with chipotle-black bean sauce.
Finishing with one of their signature desserts is the perfect end to an unforgettable meal. The dessert menu varies, but features a traditional mix of Sopaipillas, Tres Leches, Cajeta, Mexican Pastries and the like.
Fonda San Miguel
2330 W North Loop Blvd
Austin, TX 78756
(512) 459-4121
