El Naranjo, Austin’s celebrated authentic Oaxacan-inspired restaurant helmed by James Beard Award-winning Chef Iliana de la Vega and her partner Ernesto Torrealba, introduce a new twist to their monthly specials – each month, El Naranjo will draw inspiration from a different state in Mexico. The new initiative furthers El Naranjo’s mission to introduce diners to the regional complexities of Mexico. This month, February specials will be inspired by flavors from Michoacán featuring a house-made Torta de milanesa de pollo.
Plus, El Naranjo will continue their successful Happy Hour menu, perfect for celebrating Valentine’s Day with a cocktail and an authentic Mexican bite, offer a special Valentine’s Dinner with us
Continuing this month, El Naranjo’s weekday Happy Hour will run Tuesday through Friday from 5-6:30 p.m., offering guests $5 off appetizers, 25% off signature cocktails, and 20% off wine and beer by the glass. The restaurant will have rotating happy hour specials, and this month’s happy hour dish features small bite sopes with chorizo, chicharrón with salsa verde, chilorio, queso, crema and salsa.
“I’m thrilled to announce the continuation of El Naranjo’s successful Happy Hour, and with Valentine’s Day approaching, it’s the perfect time to celebrate with your loved one. It has been heartwarming to see people cozy up at the bar, unwind, and savor a cocktail and a small bite together.” says Chef Iliana de la Vega.
Cocktail of the Month
La Vida en Rosa
Tequila, coconut, raspberries, lemon, grapefruit tequila, Liquor 43, and pink peppercorn
Taco of the Month
Steak, chorizo and chicharrón taco on a corn tortilla with lime, onion, cilantro and salsa verde.
Appetizer of the Month
Elotes de a calle
Mini corn on the cob with El Naranjo’s signature salsa macha flavored mayo, queso fresco and esquites (cooked corn served with crema and queso)
Main Course of the Month
Torta de milanesa de pollo
House made bolillo, chicken milanesa, avocado, mayo, tomato, beans and rajas
Dessert of the Month
Arroz con leche
Mexican style rice pudding with Raspberry sauce, cinnamon crumble and pink peppercorn meringue
Valentine’s Dinner’s Specials
With carrot, cucumber, and red bell pepper sauce
Mole rosa con pulpo maya
Pink mole made with pine nuts and beets served with octopus
Churros with strawberry, chocolate and caramel sauce