Recipes from Fonda San Miguel

Austin locals know the restaurant Fonda San Miguel as a great place to gather with families for a special occasion. Its Sunday brunch is legendary. As one of the Southwest's top restaurants, not only is the food top quality, its ambiance and art transport patrons to

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a romantic hacienda in Mexico.

When the Fonda San Miguel cookbook was first published in 2005, it was an instant hit and won awards from the International Association of Culinary Professionals and Independent Publishers Association. Fonda San Miguel: Forty Years of Food and Art is now updated and reissued with a lavish compilation of recipes and art from one of America’s premier restaurants serving interior Mexican cuisine.

To celebrate, we've pulled a few recipes from the book for Thanksgiving week. Feast well!

We've partnered with BookPeople and Edible Austin for a talk with restauranteur and author Tom Gilliland on Thursday, December 8th at 7pm. He'll speak about the book and there will be some bites to taste along with his talk. Don't miss it!

From Fonda San Miguel: Forty Years of Food and Art

Spicy Red Snapper Bloody Mary—or María

This is your spicy Bloody Mary but with a fun twist. You can make it with your choice of gin, vodka, tequila, or mezcal.

• 5 ice cubes
• 1 6-ounce can tomato juice (the best you can get)
• 2 ounces gin, vodka, tequila, or mezcal
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons bottled hot pepper sauce (Salsa Valentina)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon brine from a jar of olives
• 1 pinch hot chili powder
• 1 pinch garlic powder
• 1 pinch ground cumin
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon prepared or freshly grated horseradish

Garnish

• 1 celery stalk with leaves (from the heart of the celery)
• 1 small dill pickle
• 2 stuffed green olives
• 1 freshly cut lemon wedge

Place ice cubes in a cocktail shaker. Pour in all liquid ingredients and season with all the rest. Cover and shake until the outside of the shaker is frosty.

Pour all contents, including ice, into a 12-ounce highball glass. Before serving, garnish with celery, pickle, olive, and lemon wedge. Serves 1.

Higaditos con Higos Y Jalapeños
Chicken Livers with Figs and Jalepeños

This may sound like a strange combination, but the sweet/sour/spicy joining of figs, onions, jalapeño, and vinegar is a perfect foil for the livers and their savory richness. These are great served with cocktails.

• 5 tablespoons unsalted butter 
• 2 red onions, peeled and thinly sliced 
• 1 fresh jalapeño pepper, chopped 
• 1 2/3 cups chicken livers, trimmed of sinew 
• 3 tablespoons granulated sugar 
• 4 ripe figs, stems removed and halved 
• 5 tablespoons red wine vinegar 
• 4 slices sourdough bread, toasted 
• Extra virgin olive oil 
• 1/4 cup fl at leaf parsley, roughly chopped 
• Zest of 1/2 lemon

Melt half the butter in a large frying pan. Add the onions, jalapeño, and a pinch of salt. Cook over gentle heat for 20 minutes, until the onion is soft and starting to brown. Remove to a plate and set aside.

Thoroughly pat dry the chicken livers on paper towels. Season well with salt and pepper. Add the remaining butter to the frying pan and, once it foams, add the livers. Fry over medium heat for about 2 minutes on each side or until cooked through. Cook in batches if needed. Set aside with the onions.

Turn the heat to medium-low. Sprinkle the sugar over the pan and add the figs, cut side down. Cook for about 1 minute, until the cut side starts to bubble and brown; turn over. Add the vinegar and bubble for a few seconds, until syrupy. Return the onions and livers to the pan. Correct the seasonings and stir together.

Spoon the fig and liver mixture over the toast. Splash with olive oil and sprinkle with parsley and lemon zest before serving. Serves 4.