The Fonda San Miguel Brunch contains a sumptuous variety of dishes ranging from the more traditional to exciting takes on ancient recipes.

Along the front table are large clay ollas (vats) filled with meat dishes often cooked in moles and pipians (sauces made with ground nuts, spices, fruits and seed). Several tables are filled with bowls of salads with zesty seasonings and fresh local vegetables and fruit. The dessert table is not to be missed with the likes of arroz con leche (rice pudding), capirotada (bread pudding) and flan almendrado (almond flan)