El Naranjo, Austin’s traditional Mexican restaurant helmed by 2022 James Beard Award winning Chef Iliana de la Vega and her partner Ernesto Torrealba, announces updates to their seasonal summer menu with July additions.
The new dishes added to the July menu draw inspiration from vibrant summer flavor. Blending spice and citrus with savory notes, featuring ingredients such as roasted habanero chile, Yucatecan oregano, prickly pear, and more. Part of El Naranjo and Chef de la Vega’s mission is to showcase in-season produce as much as possible, which is demonstrated in their changing menu.
Says Chef de la Vega, “Our additions to the menu this July emphasize the summer heat and the spicy peppers that are best this time of year.”
El Naranjo celebrates National Tequila Day on July 24 with La Tunita, a special tequila-based cocktail featuring silver tequila red prickly pear puree, kéfir lime syrup, St. Germain, lime, and house-made hibiscus blossom salt rim.
July Specials
Drink of the month
La Tunita
Dulce Vida Silver tequila, red prickly pear puree, kéfir lime syrup, St Germain, lime juice, and rimmed with jamaica (hibiscus blossoms) house-made salt
Appetizer of the month
Chayote Relleno
Chayote squash stuffed with shrimp, a medley of cheeses and cream with a touch of chipotle chile
Chayote relleno de camarón, cebolla, ajo, perejil, con un poco de chipotle y crema y queso
Mole of the month
Pipián Yucateco
Pumpkin and achiote (annatto) seed mole with roasted tomatoes, onion, garlic, and corn masa. Served with a patty pan squash and white cabbage, white onion, roasted habanero chile, Yucatecan oregano, and lime.
This month, mole Pipian Yucateco is served with a Berkshire Pork Chop.
Pepitas, Achiote, ajo, cebolla, tomates, pimienta con patty pan squash, slaw de cebolla blanca, col, habanero tatemado, jugo de limon, vinagre, Oregano yucateco y chuleta de cerdo
Dessert of the month
Panna Cotta de Tuna Roja y Cítricos
Red prickly pear and citrus panna cotta
Panna Cotta de Tuna Roja y Cítricos
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