Fonda San Miguel

Enchiladas filled with mixed veggies. Served with salsa.

Grilled Gulf of Mexico white fish in Veracruz-style tomato sauce with capers, onions, and Spanish olives.

A trio of crispy tostadas with black beans, topped with (1) chicken, (1) guacamole, and (1) cochinita pibil, finished with lettuce, radishes, and queso fresco.

Ancho chile stuffed with chicken, olives, capers, and almonds in a light cilantro cream sauce.

Butternut squash soup with hearts of palm, habanero, and ancho cream.

Grilled tiger prawns (4) served with epazote aoli, onion, cilantro with lime wedge. Side of house-made heirloom tortillas, arroz blanco y refritos negros.

Classic tortilla soup with queso fresco, chicken, avocado, pasilla chile flakes, and tortilla strips.

Wild mushrooms or carrots served with adobo negro and topped with pickled wild mushrooms. Served with nopal salad and heirloom corn tortillas.

Grilled premium Berkshire pork chop served with grilled vegetables and butternut squash purée. Served with salsa Macha.

Pinto beans cooked with sauteed bacon, onion, tomato and jalapeño with a touch of chopped cilantro.

Almond flan with cajeta and toasted almonds.

12 oz. dry-aged prime ribeye served with adobo negro and topped with wild mushrooms. Served with nopal salad and heirloom corn tortillas.