Texas Monthly

"Inspired by Kennedy’s book, the deep-flavored mole poblano at upscale Fonda San Miguel combines toasted chiles with the perfect amount of chocolate. If you have many spare hours, you can prepare Manuel’s mole sauce at home —or you can enjoy the rich, 24-ingredient, mahogany-toned extravaganza at either of the restaurant’s stylish locations."

Gayot

"In this striking hacienda, lush with towering foliage and Latin American art, you'll experience authentic interior Mexican cuisine. We like such regional classics as the dark, deep-flavored mole poblano, with a sauce balanced by toasted chilies and unsweetened chocolate."

Time Out Austin

"In a town of great Mexican brunches, the stuff Mexican brunch dreams are made of is served in this sprawling hacienda-style restaurant in North Loop, which celebrated 40 years in 2015. The menu mines the cuisines of Oaxaca, Puebla Yucatan and Veracruz, including chicken in mole sauce."

Jolene Bouchon

"A regular who’s been frequenting for decades might also gravitate to the profoundly murky mole poblano that I first tried in the early aughts, and which consistently tests my decorum. The sauce’s nutty cocoa alchemy still had me reaching for extra handmade tortillas in order to sop up every last drop."

Austin City Guide

"Fonda San Miguel is considered to be one of the finest interior Mexican restaurant in the country. Featuring classic regional Mexican cuisine prepared with authentic recipes, favorites include Pollo en Mole Poblano."

Rachel Zierzow

"The most established, high end Mexican restaurant in Austin. The food is excellent. I’ve had the mole here several times. It is quite good."