With a grand dream, little experience and a lot less cash, Tom Gilliland and Miguel Ravago founded Fonda San Miguel in 1975. It was the first restaurant in Texas to focus exclusively on true regional Mexican cuisine from Mexico’s interior culinary epicenters: Oaxaca, Puebla, Veracruz and Yucatan. The restaurant also features Gilliland’s carefully curated collection of museum-quality artwork, exotic plants and international décor. With the dual focus of food and art, Fonda San Miguel flourished and their long-range impact on Mexican food in Texas and the United States was ultimate, garnering national and international acclaim. Two cookbooks and more than forty years later, Fonda San Miguel continues to explore the authentic tastes and developing trends of Mexico.