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The traditional melted cheese appetizer of the state of Chihuahua. Served with hand made tortillas.
3 flour or corn tortillas filled with poblano chile, chicken, and mushrooms.
Fried squid rings with chipotle mayonnaise.
Topped with chicken, guacamole and cochinita pibil.
3 of each: Salpicon de pescado, camaron adobado y nopalitos.
Four tacos.
4 per order. Filled with strips of chile poblano and Monterey Jack. Served with salsa verde.
3 per order, topped with tequila-cilantro smoked salmon and chived cream cheese.
Three baby lamb chops served with Oaxaca chile pasilla sauce.
This "Tower" combines the Tostadas Compuestas and the Sopecitos De La Casa.
Mexican corn soup with cheese and roasted poblano chiles.
This classic recipe was introduced by Fonda San Miguel in 1975.
A traditional salad of Nopal cactus with onions, tomatoes and cilantro and queso fresco.
Fresh spinach with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from Maria Dolores Torres of Mexico City.
Fonda San Miguel’s "house salad" of mixed greens. Basil vinaigrette or creamy garlic dressing.
Grilled strip of beef served with guacamole, grilled chile poblano, and a cheese enchilada.
The Yucatan specialty of pork baked with achiote.
Loin lamb chops served with a chipotle-cheese potato casserole and a mixed green salad.
16-18oz bone-in Rib Eye served with Chile de Arbol Chimichurri.
Rotisserie Chicken served with roasted potatoes, vegetables and a spinach salad
2 Rotisserie pork chops served with roasted potatoes, vegetables and a spinach salad.
Gulf shrimp in garlic butter or achiote-seasoned and broiled.
Gulf shrimp in spicy tomatillo sauce.
Adobe-crusted shrimp placed over 4 tortillas filled with rajas and paired with a chipotle-black bean sauce.
Broiled fish fillet in a traditional Vera Cruz tomato sauce with capers, onions and Spanish olives.
Fish fillet in garlic butter or achiote-seasoned and broiled.
Baked half chicken in the traditional mole of Puebla.
Yucatan specialty of achiote-seasoned chicken baked in a banana leaf.
Often misnamed as “chicken fajitas”.
Chile ancho stuffed with chicken, olives, capers and almonds in a light cilantro cream sauce.
Baked poblano pepper filled with a mixture of spinach, goat cheese, raisins and pine nuts. Served with a tomato sauce.
Chile poblano stuffed with shredded pork and served with a tomato sauce.
Baked zucchini stuffed with corn and white cheese. Served with a tomato sauce.
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