Fonda San Miguel

"Not only is Fonda San Miguel an Austin institution, but it is a landmark for authentic Mexican restaurants and cooking in America. Chef Miguel Ravago and Tom Gilliland paved the way for other Mexican chefs such as myself to believe we, too, could follow our dreams and cook the foods of our homeland in our new cities 'over the border.' The Fonda San Miguel cookbook is one that I treasure and recommend for home cooks and those wanting to learn more about the history of Mexican cooking. !Felicidades!" -- Chef Hugo Ortega, of award-winning restaurants Hugo's and Caracol in Houston, and author of Hugo Ortega's Street Food of Mexico "Fonda San Miguel is one of those magical restaurants. This cookbook reflects the forty years of culinary art and the grace of serving that Fonda San Miguel is known for. Reading these timeless Mexican recipes is like visiting old friends, and I can't wait to cook them again!" -- Chef Susana Trilling, author of Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico and !Milpa! from Seed to Salsa "Fonda San Miguel creates an authentic and sincere feeling that you normally only find in small family restaurants in Mexico." -- Chef Enrique Olvera, of award-winning restaurants Pujol and Cosme, author of Mexico from the Inside Out

Winner of the IACP Cookbook Award and the Independent Publisher Award, Fonda San Miguel is now updated and reissued with a lavish compilation of recipes and art from one of America’s premier restaurants serving interior Mexican cuisine.

“Walking through the old wooden doors at Fonda San Miguel is like a journey back to colonial Mexico. . . . World-class Mexican art and antiques decorate the interior, and famed Mexican chefs have taught and cooked here. Acclaimed as one of the best Mexican restaurants in the country serving authentic interior food . . .” —USA Today

“The stately yet bright and colorful hacienda decor and standout Mexican-interior cooking . . . will transport you straight to Guanajuato.” —Vogue

“It anchors the city as its premier Mexican restaurant institution.” —The Daily Meal, which named Fonda San Miguel one of “America’s 50 Best Mexican Restaurants”

Updated and reissued to celebrate the restaurant’s four decades of success, Fonda San Miguel presents more than one hundred recipes. The selections include many of Fonda’s signature dishes—Ceviche Veracruzano, Enchiladas Suizas, Cochinita Pibil, Pescado Tikin Xik, and Carne Asada—as well as a delicious assortment of dishes from Mexico’s diverse regional cuisines. Supplementary sections contain tips on buying and cooking with the various chiles and other ingredients, along with information on basic preparation techniques, equipment, and mail-order sources. Full-color photographs illustrate special dishes, and representative works from the impressive Fonda San Miguel art collection are also featured, along with notes on the artists.