"Fonda San Miguel harkens back to an era when a gallon of gas cost 50 cents (1975, if you don’t feel like googling), but it takes more than time alone to become a household name. They’ve put out consistently good fine dining takes on classics from Oaxaca, Puebla, Veracruz, and Yucatan in a dining room with a skylight, terracotta walls, and carved wooden furniture. Order the tenderloin carne asada and shredded duck enchiladas, then grab a couple of watermelon margaritas to wash them down." - nicolai mccrary, matthew jacobs
