El Naranjo

Selection of weekly ceviche. Please contact the merchant for this week's ceviche selection.

Tomato, onion, chile serrano and cilantro. Topped with panela cheese.

Served with corn tortillas and salsa verde.

Fresh garbanzo beans, chile serrano, tahini.

Two corn masa turnovers.

Shrimp cooked in a spicy yucatecan black chile sauce.

Served with your choice of mushroom, homemade oaxaca style chorizo or huitlacoche.

Chicken broth, shredded chicken, green beans, carrots, garbanzo beans, rice, avocado, and chile chipotle. Cup.

Mixed baby greens, jícama, sesame seeds, and hibiscus vinaigrette.

Northern style mushroom stew served with refried black beans.

Three wheat flour tortilla burritos, filled with slowly braised pulled pork in an ancho and pasilla chile adobo, garnished with pickled red onions and bayo beans.

Corn tortillas layered and filled with spinach, almonds, raisins, and goat cheese. Covered with a tomato chipotle sauce, crema Mexicana, and cheese au gratin.

Two Mexican heirloom corn tortilla tostada topped with avocado and crab a la Mexicana style.

Two enchiladas filled with oaxacan picadillo covered with mole coloradito, garnished with lettuce and queso fresco.

3 slow-braised hanger steak tacos, garnished with cilantro, onion, and raw salsa verde.

Slow-roasted pork marinated in achiote seeds, orange juice, and spices, served with pickled red onions, refried black beans, and tortillas.

Non-glutenfree. made with more than 30 ingredients, including the rare chile chilhuacle, almonds, pecans, sesame seeds, peanuts and a hint of chocolate.

Made from regional chiles, tomatillos, corn masa, and flavored with fresh herbs. Served with chayotes and french green beans.

Non-glutenfree. Brick colored mole from oaxaca, made with dried chiles, roasted tomatoes, almonds, sesame seeds.

Non-glutenfree. Smoky and spicy chile from oaxaca stuffed with your choice of pulled pork cooked with tomatoes, tomatillos, raisins, almonds, olives and capers, egg battered and fried served with a light tomato–almond sauce and white rice or oaxaca cheese.

8 oz Chilean seabass braised in roasted tomatoes, achiote-coconut milk sauce, served with rice and plantains.

Sauteed shrimp, mushrooms and potatoes in our 7 chiles salsa macha.

Certified Angus prime 8 oz beef tenderloin covered with a creamy chintextle and tequila sauce, served with mashed potatoes and grilled asparagus.

Cocoa and dry chile rub Niman ranch flank steak, mashed potatoes and mixed salad.

Three tenderized beef tenderloin tacos, served with guacamole and salsa verde garnished with diced onion and cilantro.

Non-glutenfree. Niman ranch boneless beef short ribs, braised in a beer, chile pasilla, and mulato sauce served with goat cheese mashed potato and mixed greens salad.

Order of 4.

Black bean soup flavored with chile pasilla and avocado leaves. Garnished with avocado, queso panela, crema mexicana and tortilla strips.

Chicken broth, shredded chicken, green beans, carrots, garbanzo beans, rice, avocado and chile chipotle.

Crispy cactus paddles cooked our secret way and prepared a la Mexicana, garnished with panela cheese.

Mixed baby greens, jícama, sesame seeds, and hibiscus vinaigrette.

Sautéed seasonal vegetables in a smoky chile pasilla oaxaqueño paste.

3 wheat flour tortilla burritos, filled with slowly braised pulled pork in an ancho and pasilla chile adobo, garnished with pickled red onions and bayo beans.

Three grilled niman ranch flank steak tacos marinated in soy sauce and spices, served with mixed greens, pineapple, avocado and our special salsa macha.

Corn tortillas layered and filled with spinach, almonds, raisins and goat cheese. Covered with a tomato chipotle sauce, crema Mexicana and cheese au gratin.

Three tenderized beef tenderloin medallion tacos served with guacamole and salsa verde, garnished with diced onion and cilantro.

This spectacular mole from oaxaca known as the king of the moles is made with more than 30 ingredients, including the rare chile chilhuacle, almonds, pecans, sesame seeds, peanuts and a hint of chocolate.

One of the lightest moles from oaxaca made from regional chiles, tomatillos, corn masa and flavored with fresh herbs. Served with chayotes and french green beans.

Two corn turnovers filled with mushrooms, tomato and chile serrano.

Shrimp cooked in a Yucatecan black chile sauce.

Melted oaxaca style cheese.

Topped with your choice of: mushrooms, homemade oaxaca style chorizo or poblano strips.

Freshly prepared. Tomato, onion, chile serrano, cilantro and panela cheese.

Three small sopes topped with beef and oaxacan pasilla slaw.

A oaxacan classic —slow braised niman ranch berkshire pork cooked with tomatoes, tomatillos, olives, capers and raisins fills a chile poblano, battered with vital farms pasture-rised organic eggs, cooked at the moment, served with a tomato-almond sauce.

Fresh seabass in an achiote based sauce, served with a spinach tamal and ix-ni-pec sauce (tomato, onion, cilantro, lime juice and olive oil).

Shrimp sauteed in olive oil, garlic and orange juice.

Niman ranch beef tenderloin covered with a creamy chintextle and tequila sauce served with mashed potatoes and French green bean salad.

Niman ranch flank steak served alongside a mole negro enmolada –ngf-, guacamole, rajas poblanas and frijoles refritos.

Niman ranch boneless beef short ribs braised in a beer, chile pasilla and chile mulato sauce, served with goat cheese mashed potatoes and mixed greens salad.

Niman ranch pulled pork cooked with chorizo, chile chipotle and tomatoes. Garnished with avocado.

Refried black beans or bayo beans.

The dried corn we use for the nixtamalisation process is non-gmo and imported from various areas of México.

Our 7 secret chilies oil salsa to take home.