La Fonda on Main

Name: La Fonda on Main
Address: 2415 N Main Ave, San Antonio, TX, 78212, US
Telephone: 210-733-0621

Mexican

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2415 N Main Ave, San Antonio, TX 78212
210-733-0621
Last verified: August 2026
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Grilled alambre de pastor skewer with rice and beans at La Fonda on Main

Para Empezar (Appetizers)

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Alambre de Pastor Skewer
- Signature
One of San Antonio's oldest Mexican restaurants, serving Main Avenue since 1932
Campechana$17.00
Diablitos$16.00
La Fonda Nachos$16.00
Bean and Cheese Nachos$11.00
- Vegetarian
Chips & Dips$15.00
Queso Toreado$14.00
Chef Soup$6.00 / $9.00
Spinach Salad$9.00
- Vegetarian
Nopalito Salad$8.00
- Vegetarian
Bistek Fideo Bowl$14.00
Pato Fideo Bowl$13.00
Caldo Tlalpeño$14.00
Lunch only

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 · Camote Enchiladas · Bistek Enchiladas.
Nachos: Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants. On this menu as: La Fonda Nachos · Bean and Cheese Nachos.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Alambre de Pastor Skewer · Oak Grilled Fajitas.
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: Caldo Tlalpeño · Tacos con Caldo.
A la diabla, al mojo de ajo & other seafood styles: Several phrases recur throughout the seafood section of Mexican menus. A la diabla means "devil-style" and usually signals a spicy red chile sauce. Al mojo de ajo emphasizes garlic, commonly cooked with butter or oil. Al ajillo also centers on garlic, often paired with dried chile. A la veracruzana refers to the Veracruz style of preparing fish in a tomato-based sauce influenced by Spanish Mediterranean cooking, commonly including olives and capers. Exact recipes and heat levels vary by restaurant. On this menu as: Camarones al Ajillo · Diver Scallops Veracruzana.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Alambre de Pastor Skewer.

How these dishes compare

Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Nachostypically $11.99 across 200 menus
Fajitastypically $15 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Al pastortypically $7.50 across 163 menus

La Fonda on Main on our other sites

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La Fonda on Main

Menu

Para Empezar (Appetizers)

Tacos de la Casa

Enchiladas

Especialidades

Postres (Desserts)

How these dishes compare

La Fonda on Main on our other sites

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