Fonda San Miguel

Cuisine from the Mexican Interior - in a beautiful hacienda
Popular plate: The chile con queso, made with Chihuahuan white cheese, is nothing like the Tex-Mex version. Chips can't stand up to its thickness, so slather it on corn tortillas.

Fonda San Miguel was a bold experiment when it opened in 1975: 'Interior Mexican cuisine' was not yet part of Austin's vocabulary, although Tex-Mex was wildly popular. Owners Tom Gilliland and Miguel Ravago won over Austinites with specialties like mole poblano, an aromatic dish with hints of cinnamon and chocolate, and cochinita pibil, slow-roasted pork in a banana leaf.
The colorful adobe building is known for extravagant Sunday brunches that appeal to the post-church and before-the-lake crowds. Get your Sunday off to a lively start with their watermelon-infused silvercoin margarita. For dessert, opt for the decadent, cream-drenched tres leches cake.