Magda San Ángel Menu (Update 2025)
Welcome to Magda San Ángel, a culinary gem located in the heart of San Ángel, CDMX. This restaurant offers a vibrant array of dishes that thoughtfully blend traditional Mexican flavors with contemporary flair. From the delightful kouign to the comforting chilaquiles, each plate celebrates the essence of local cuisine. Guests rave about the attentive service, with standout servers like Ivan R and Octavio ensuring an exceptional dining experience.
- Breakfast Favorites: Indulge in their signature french toast and a generous open bar mimosa, perfect for weekend brunches.
- Ambiance: Enjoy a warm atmosphere complemented by live music, creating a memorable dining experience.
- Scenic Views: The top balcony offers stunning views, enhancing the overall charm of your visit.
No wonder guests describe it as a must-visit destination, blending great food, service, and ambiance seamlessly!
DULCE / SWEET Desayuno
FRUTA DE NUESTRO HUERTO
Served with homemade granola and natural yogurt.
CONCHA CON NATA
With seasonal fruit and cream
KOUIGN A LAS 3 LECHES
Kouign soaked in three types of milk, served with vainilla ice cream and mascarpone cheese cream.
PAN DULCE
A piece of sweet bread from our basket
MOLLETES DE CHICHARRON PRENSADO
Served with pico de gallo.
SOPE DE CHICHARRON Y RAJAS
With pressed chicharron, poblano strips, cream, cheese, and lettuce.
ENMOLADAS DE PATO
With red mole, cream, cheese, sesame seeds, and red onion.
ENCHILADAS SUIZAS
With chicken, green sauce, cream, cheese, and red onion.
CECINA ESTILO 4 VIENTOS
150 g of cecina served with nopales, cheese, guacamole, and beans.
ARRACHERA CON CHILAQUILES
200 g of Arrachera, served with green chilaquiles or red morita sauce, cheese, and onion.
TOAST DE AGUACATE
Served with a green salad.
CHILAQUILES CON SALSA ROJA MORITA O VERDE
Served with cream, onion, and cheese.
ESPECIALES / SPECIALTIES Desayuno
HUEVOS / EGGS Desayuno
SURENO
Cured cecina and Oaxacan chorizo, served with refried beans and corn tortillas.
MACHACA
With onion, tomato, morita red sauce, refried beans, and flour tortillas.
ALBANIL
With arrachera and morita red sauce.
OMELETTE
Filled with mushrooms and Brie cheese.
AL GUSTO
Scrambled or sunny side up with ham, bacon, Mexican style, ranchero style, or with chorizo.
FALSOS ESPARRAGOS CON SALSA DE MANTEQUILLA
False asparagus with hazelnut butter and hollandaise sauce.
OSTIONES EN SU CONCHA (4pzs)
Red onion, serrano pepper, and house sauce.
TACO DE MILANESA
Breaded chicken breast, rice, beans, and creamy avocado.
BOTANAS/SNACKS Menu Comida-Cena
ENTRADAS/APPETIZERS Menu Comida-Cena
JUGO DE CARNE
Finished tableside with olive oil, onion, chili, cilantro, and black sauce.
CEVICHE VRDE DE PULPO
Green apple, cucumber, avocado, cilantro, and white onion, finished with serrano chili cuttlefish ink, served with an Istmena-style tostada.
ENSALDA DE BETABEL Y ARUGULA
Beetroot, baby arugula, pine nuts, Grana Padano cheese, and baby carrots.
ESTOFADO DE RES CON SALSA CHIMALISTAC
Cooked in pulque and morita chili, served with mashed potatoes and Chimalistac sauce.
PASTA CON HONGOS
Mushrooms, truffle cream, and Grana Padano cheese.
TIKKA MASALA DE SETAS Y COCO
Mushrooms cooked with coconut, garam masala, and cumin, served with steamed wild rice and pita bread.
PECHUGA A LA NAPOLITANA
Served with ragu au gratin, accompanied by buttered pasta.
PORTERHOUSE A LA PARRILLA
Rich in flavor thanks to its bone, served with roasted potatoes, aioli, and pepper sauce.
ROBALO AL PIPAN
Snook served over pipian sauce and plantain chips.
FUERTES/MAIN COURSES Menu Comida-Cena
POSTRES/DESSERTS Menu Comida-Cena
PANNA COTTA
Served with mango coulis and fresh mango chunks.
PAVLOVA DE JAMAICA
Hibiscus meringue served with mascarpone cream and mixed berries.
PASTEL DE ZANAHORIA
Classic carrot cake with cream cheese frosting.