Fonda San Miguel Marks 50 Years with Tom Gilliland’s New Cookbook Celebrating Mexican Food and Culture

On the evening of Oct. 20, Tom Gilliland welcomed friends, longtime patrons and members of Austin’s culinary and arts communities to Fonda San Miguel for a festive celebration marking the forthcoming release of his new book, “THE SOUL OF FONDA SAN MIGUEL: Fifty Years of Food and Art” (University of Texas Press). The lively gathering reflected the spirit of the restaurant itself — colorful and steeped in Mexican culture. Guests toasted the half-century milestone of one of Austin’s most beloved institutions. The cookbook officially debuted to the public the following day.

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Paul and Natalie Bardagjy (photo by Sabrina Macias)

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Aaron Franklin, Heidi Okla, Hayden Walker (photo by Sabrina Macias)

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Drew Blackburn (photo by Sabrina Macias)

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Endy Levin and Julie Savasky (photo by Sabrina Macias)

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Tom Gilliland with a talented local mariachi band, Cielo Azul. (photo by Sabrina Macias)

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Tom Gilliland signs copies of “The Soul of Fonda San Miguel: Fifty Years of Food and Art”

With “THE SOUL OF FONDA SAN MIGUEL,” Gilliland invites readers into the world he has helped cultivate since co-founding the restaurant in 1975 with the late Miguel Ravago. Part memoir, part cookbook and part art collection, the volume beautifully captures the restaurant’s dual legacy of culinary excellence and visual artistry. Over the past five decades, Fonda San Miguel has become an Austin landmark — a dining experience that transports guests to Mexico through food, architecture and art.

The book offers more than 100 recipes, all rooted in the restaurant’s seasonal menus and regional Mexican traditions. Organized by season, its five sections guide readers through the kitchen by time of year. From the elemental bases of masa, salsas and moles to festive dishes like Chile Relleno en Nogada, each recipe reflects the ingredients that have defined Fonda San Miguel’s cuisine.

Throughout the book, there are vivid photographs, intimate recollections of Ravago and the restaurant’s devoted staff, and stories from generations of guests who helped shape its enduring atmosphere. Inserts showcase pieces from Gilliland’s personal collection — works by Rufino Tamayo, Sergio Bustamante, and other masters that transform the restaurant into a living gallery.

Whether used in the kitchen or displayed on a coffee table, “THE SOUL OF FONDA SAN MIGUEL”  stands as both a tribute to Mexican culinary tradition and a reflection of Gilliland’s lifelong belief that the best meals feed not only the body, but the spirit.

The book is available for order on the University of Texas Press website.

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