Fonda San Miguel

Name: Fonda San Miguel
Address: 2330 W. North Loop Blvd, Austin, TX, 78756, US
Telephone: 512-459-4121
Price range: $$$$

Interior Mexican$$$$

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2330 W. North Loop Blvd, Austin, TX 78756
512-459-4121
Last verified: August 2026
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Lime being squeezed over a bowl of ceviche with radish, avocado and tomato at Fonda San Miguel

Antojitos

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Plato de Miguel$64.95
- Gluten-free
An abundant platter with four lollipop lamb chops, four camarones yucatecos, two quesadillas, three tacos al pastor and guacamole.
Cordero$37.95
- Gluten-free
Four grilled, tender baby lamb chops served with smoky morita salsa.
Angels on Horseback$24.50
- Gluten-free
Three grilled Gulf of Mexico shrimp stuffed with panela cheese and jalapeño, wrapped in crispy bacon. Inspired by a visit to Playa de Condesa, Acapulco. Served with house-made escabeche.
Ceviche Las Brisas$20.95
- Gluten-free
Chef Miguel's recipe inspired by Boca del Rio, Veracruz, featuring fresh Gulf of Mexico white fish, onions, tomatoes, cilantro, serrano pepper and lime.
Tostadas Compuestas Surtidas$18.95
- Gluten-free
A trio of crispy tostadas with black beans, topped with one chicken, one guacamole and one cochinita pibil, finished with lettuce, radishes and queso fresco.
Queso Fundido with Rajas$15.95
- Gluten-free
- Vegetarian
Melted Oaxacan and Muenster cheese served with hand-made corn or flour tortillas, with roasted poblano pepper strips. Serves 2 to 4.
Queso Fundido with Chorizo Verde$17.50
- Gluten-free
Queso Fundido with Rajas and Chorizo Verde$17.50
- Gluten-free
Guacamole$15.95
- Vegetarian
Traditional guacamole served El Refugio-style (Ciudad de Mexico) with white cheese strips and house-made totopos. Serves 2 to 4.
Quesadillas with Rajas$15.95
Three quesadillas on flour or corn tortillas, served with chipotle salsa.
Quesadillas with Huitlacoche and Wild Mushrooms$16.95
Quesadillas with Chicken Tinga$17.50

Ensaladas y Sopas

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Ensalada de la Casa$18.00
- Gluten-free
- Vegetarian
Fresh mixed greens, diced avocado, pepitas dulces, crispy tortilla strips and queso fresco with a honey-lime vinaigrette. Add camarones yucatecos (3) or 6 oz. steak $12.00.
Sopa del Dia
Ask your server.
Sopa de Tortilla$17.95
- Gluten-free
Classic tortilla soup with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.
Crema de Calabaza$12.95
- Gluten-free
- Vegetarian
Butternut squash soup with hearts of palm, habanero and ancho cream. Bowl.

De la Tierra

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Enchiladas Vegetarianas$22.50
- Vegetarian
Enchiladas filled with mixed veggies. Served with salsa.
Tacos de Coliflor$21.95
- Vegetarian
Three cauliflower tacos topped with cabbage, cilantro and pickled red onion. Served with a side of avocado sauce.
Camote & Queso de Bola$17.95
- Vegetarian
Grilled sweet potato tossed in piloncillo reduction, served with habanero aioli and seasonal herbs, topped with queso de bola.
Calabacita$18.50
- Vegetarian
Grilled and caramelized butternut squash filled with wild mushroom gremolata. Served with a vegan pumpkin seed morita sauce.
Veggies con Adobo Negro$29.95
- Vegetarian
Wild mushrooms or carrots served with adobo negro and topped with pickled wild mushrooms. Served with nopal salad and heirloom corn tortillas.

Enchiladas

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Enchiladas de Mole Poblano$26.95
- Gluten-free
Three enchiladas in house-made corn tortillas and mole sauce, topped with toasted sesame seeds. Served with arroz blanco y refritos negros. Choice of chicken, cheese, pork or vegetable.
Enchiladas Verdes$24.95
- Gluten-free
Three enchiladas in house-made corn tortillas and verde sauce, topped with crema and cilantro. Served with arroz blanco y refritos negros.
Enchiladas Suizas$24.95
- Gluten-free
Three enchiladas in house-made corn tortillas and suiza sauce, a tomatillo-sour cream sauce made for guests desiring less spice. Served with arroz blanco y refritos negros.
Enchiladas de Pato$29.95
- Gluten-free
Three enchiladas with shredded duck topped with poblano spinach sauce and dried pasilla chile flakes. Served with arroz blanco y refritos negros.

Platos Fuertes

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Pollo en Mole Poblano$35.95
- Gluten-free
Smoked chicken breast with drumette in traditional mole poblano and a side of camote puree.
Chuleta de Puerco$42.95
- Gluten-free
Grilled premium Berkshire pork chop served with grilled vegetables and butternut squash purée. Served with salsa macha.
Cochinita Pibil$35.95
- Gluten-free
Slow braised marinated pork, covered in banana leaves for rich flavor. Served with almond pepita habanero salsa and a side of fried plantains.
Adobo Negro Ribeye$57.95
- Gluten-free
12 oz. dry-aged prime ribeye served with adobo negro and topped with wild mushrooms. Served with nopal salad and heirloom corn tortillas.
Carne Asada a la Tampiqueña$54.95
- Gluten-free
Grilled 7 oz. beef tenderloin with guacamole, rajas, refritos negros and a cheese enchilada with choice of verde, suiza or mole poblano sauce.
Pescado Veracruzano$44.95
- Gluten-free
Grilled Gulf of Mexico white fish in Veracruz-style tomato sauce with capers, onions and Spanish olives.
Pescado a la Talla$54.95
- Gluten-free
Whole grilled branzino (in season) in rojo and verde Guerrero-style marinades. Served with a side of escabeche, herbs, house-made heirloom tortillas, arroz blanco y refritos negros.
Camarones con Chipotle$38.95
Six large Gulf of Mexico shrimp in a spicy cream chipotle sauce with fresh tomatoes.
Prawns Zarandeado$45.95
Four grilled tiger prawns served with epazote aioli, onion and cilantro with a lime wedge. Side of house-made heirloom tortillas, arroz blanco y refritos negros.

Guarnición

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Arroz Blanco y Refritos Negros$7.00
Topped with queso fresco.
Frijoles Charros$9.00
Pinto beans cooked with sautéed bacon, onion, tomato and jalapeño with a touch of chopped cilantro.
Nopal Salad$9.00
Mexican mercado salad with cured cactus, onion, tomato, jalapeño en escabeche and fresh cilantro. Topped with queso fresco.
Grilled Veggies$7.00
Roasted seasonal vegetables tossed in garlic-herb oil.
Salsa Flight$9.00
Choice of morita, arbol, habanero, rústico and verde aguacate with totopos. 3 salsas $9.00, 5 salsas $12.00.

Postres y Cafés

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Crepas de Cajeta$14.00
Crepes drizzled with goat's milk caramel, topped with toasted almonds and served with Mexican vanilla ice cream.
Flan de Almendras$14.00
Almond flan with cajeta and toasted almonds.
Tres Leches$14.00
Tres leches cake served with mango sorbet and seasonal fruit.
Helados y Sorbetes$12.00
Two scoops of house-made ice cream or fresh fruit sorbet made at Fonda San Miguel. Ask for flavors.
Galletas del Dia (4)$8.00
Café French Press$5.25
Espresso (Single) or Cappuccino$5.25
Latte con Cajeta$5.25
Café de Olla$4.50
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove.

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas Vegetarianas · Enchiladas · Enchiladas de Mole Poblano.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Queso Fundido with Rajas · Queso Fundido with Rajas and Chorizo Verde · Quesadillas with Rajas.
Margarita & paloma: The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition. On this menu as: Margaritas · House Margarita Rocks · House Margarita Frozen.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Rellenos · Ancho Relleno San Miguel · Relleno de Picadillo.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Ensaladas y Sopas · Sopa del Dia · Sopa de Tortilla.
Dried chiles: ancho, guajillo, árbol & chipotle: Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe. On this menu as: Veggies con Adobo Negro · Ancho Relleno San Miguel · Adobo Negro Ribeye.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Chorizotypically $9.38 across 181 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus

Fonda San Miguel on our other sites

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Fonda San Miguel

Menu

Antojitos

Ensaladas y Sopas

De la Tierra

Rellenos

Enchiladas

Tacos

Platos Fuertes

Guarnición

Postres y Cafés

Margaritas

How these dishes compare

Fonda San Miguel on our other sites

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