El Naranjo - South Lamar Menu

TUNA MARINATED IN CHILE PASILLA MIXE AND SESAME SEED OIL, MAYO, AND AVOCADO ON 3 SMALL TOSTADAS

TWO CORN MASA TURNOVERS

TWO RICH GORDITAS OF CORN MASA, STUFFED WITH MEATY CHICHARRON AND FRIED. TOPPED WITH CREMA AND SALSA MEXICANA.

MINI SHRIMP REDUCED IN A SALSA MADE OF HEAVY CREAM AND CHIPOTLE. SERVED WITH CORN TORTILLAS

MIXED BABY GREENS, JÍCAMA, SESAME SEEDS, AND HIBISCUS VINAIGRETTE

SOUS VIDE OCTOPUS SLICED THEN TOSSED IN AN ACHIOTE-INFUSED OIL WITH DICED POTATO

SLOW-ROASTED PORK MARINATED IN ACHIOTE, ORANGE JUICE AND SPICES, SERVED WITH PICKLED RED ONIONS, REFRIED BLACK BEANS AND TORTILLAS

GRILLED CHICKEN BREAST SERVED WITH AN ALMOND-TOMATILLO SAUCE, PICKLED JALAPEÑOS, ROASTED ALMONDS, WHITE RICE AND CORN TORTILLAS

A LARGE 10-INCH TORTILLA, CRISP YET PLIABLE, TOPPED WITH BEANS, QUESO, TOMATO, ONIONS, LETTUCE AND SALSA PASILLA.

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 OAXACAN-STYLE CHOCOLATE

A LIGHT MOLE MADE FROM TOMATILLO, WITH HINTS OF SMOKEY CHILE GUAJILLO, AND FRESH CILANTRO. SERVED WITH PICKLED SPRING ONIONS WITH CHILE ANAHEIM AND MEXICAN OREGANO, SAUTÉED CALABAZA SQUASH, GREEN BEANS, AND RICE.

SAUTEED SHRIMP, MUSHROOMS AND POTATOES IN OUR 7 CHILES SALSA MACHA

MUSHROOMS, POTATOES, GARBANZOS, AYACOTE BEANS, CARROTS, AND VEGGIES SAUTÉED IN OUR SALSA MACHA, MADE WITH 7 ROASTED DRIED CHILES

CERTIFIED ANGUS PRIME 8OZ BEEF TENDERLOIN COVERED WITH A CREAMY CHINTEXTLE AND TEQUILA SAUCE, SERVED WITH MASHED POTATOES AND GRILLED ASPARAGUS

COCOA AND DRY CHILE RUB LAMB CHOPS OVER A SWEET ORANGE RIND REDUCTION AND SERVED WITH PAPAS ANNAS AND GRILLED ASPARAGUS

STRIPED BASS AND PLANTAINS POACHED IN A TOMATO-ACHIOTE-COCONUT MILK SAUCE. SERVED WITH RICE, PLANTAIN FRITTER AND BELL PEPPERS

BONELESS BEEF SHORT RIBS, BRAISED IN A BEER, CHILE PASILLA AND CHILE MULATO SAUCE SERVED WITH GOAT CHEESE MASHED POTATO AND A MIXED GREENS SALAD

BONE-IN PORK SHANK SLOW COOKED IN BRINE FOR 24-HOURS, SLATHERED IN A THICK, TANGY ANCHO-PASILLA AND PILONCILLO SAUCE. PLACED OVER A SPICY SLAW OF CARROTS, RED ONION, CABBAGE AND CHILES

OUR HOME-MADE CHORIZO SAUTEED WITH POTATO

AN ORDER OF 4 HAND-MADE TORTILLAS

REFRIED BLACK BEANS

WHITE RICE