El Naranjo

Mexican mineral water, still or sparkling.

Spiced Mexican coffee with piloncillo, Ceylon cinnamon, and other mulling spices.

Orange or grapefruit.

Don Julio Silver tequila, Union mezcal, Ancho Reyes.

Union mezcal, muddled ginger, agave nectar, pineapple juice, hibiscus tea.

Cimarrón Silver, Alma Finca orange liqueur, fresh-squeezed lime juice.

Union mezcal, muddled serranos, basil, agave nectar, fresh-squeezed lime juice, pineapple juice.

Dulce Vida Silver, Grand Marnier, fresh-squeezed lime juice.

Don Julio Silver, muddled cucumber, orange liquor, Ancho Reyes Verde, fresh-squeezed lime juice.

Herradura Reposado, Nixta Elotelicor, angostura bitters.

Union mezcal, Ancho Reyes liqueur, spiced hibiscus tea, fresh-squeezed lime juice.

Jimador Silver, orange liquor, fresh-squeezed lime juice.

Crispy corn tostadas layered with tender chicken simmered in a light tomato sauce, finished with bright pickled red onion and a sweet smoky chipotle salsa.

Our tender housemade coconut candy paired with Christmas-spiced ice cream, caramel, and a drizzle of rompope (Mexican eggnog).

Tuna, octopus, shrimp, crisp cucumber, tomato, and onion dressed in a bright, spicy marinade of clamato, spiced vinegar, olive oil, and lime.

A rich, bright tequila-based cocktail inspired by Mexico's holiday ponche drink, made with jamaica, guava, raisin, piloncillo, and canela.

A house favorite. Pork shoulder, hominy, ground pepita, fresh herbs, and serrano chiles create that unmistakable green. Served with cabbage, onion, chicharrón, and crispy tostadas.

A dish made for those who love depth and contrast. Tender octopus with silky mayo, Castelvetrano olives, tomato, white onion, serrano, and cilantro.

Please ask your server about our daily selection of desserts.

White rice.

Roasted cauliflower with al pastor sauce.

An order of 4 handmade tortillas.

Two corn masa turnovers with cheese.

Baby mix lettuce tossed in our tangy Caesar dressing, topped with heirloom corn totopos and a light dusting of queso cotija.

Tender octopus and diced potato sauteed in an achiote-infused oil and served with fresh habanero mayo.

One taco a la carte, ask your server about the current offering.

Two corn tostadas topped with tuna marinated in chile pasilla mixe and sesame seed oil, mayo, and avocado.

Halibut in a spicy salsa diabla, alongside a tangy pineapple relish served with white rice.

Grilled jumbo shrimp in a spicy salsa diabla, alongside a tangy pineapple relish served with white rice.

Bone-in pork shank slow-cooked in an orange and Mexican spice marinade for 24-hours, served with pickled red onions, refried beans, and placed over a spicy slaw of carrots, red onion, cabbage, and chiles.

Boneless beef short ribs, braised in beer, chile pasilla, and chile mulato sauce served with goat cheese, mashed potato, and a mixed greens salad.

Corn tortillas filled with your choice of chicken or vegetables, smothered in a rich, creamy suiza salsa, baked au gratin, then topped with queso and crema mexicana.

Corn tortillas filled with your choice of chicken or vegetables, smothered in a rich, creamy suiza salsa, baked au gratin, then topped with queso and crema mexicana.

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

A smoky, nutty, red mole produced with almond, sesame seed, chile pasilla, and chile ancho with a number of Oaxacan spices. Served with chicken, white rice and hand-made corn tortillas.

A smoky, nutty, red mole with grilled seasonal vegetables. Served with white rice and hand-made corn tortillas.

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. Served with white rice and hand-made corn tortillas.

Spectacular mole from Oaxaca with grilled seasonal vegetables. Served with white rice and hand-made corn tortillas.

Mushrooms, potatoes, garbanzos, carrots, and veggies sautéed in our salsa macha, made with 7 roasted dried chiles.

Mushrooms, potatoes, garbanzos, carrots, and veggies sautéed in our salsa macha with shrimp.

Sliced half avocado.

With cocoa nib and chile ancho rub.

Refried black beans.

Potatoes sautéed with our housemade chorizo.

Diced potatoes sauteéd with onions and chile poblano.

Roasted chile habanero.

Pico de gallo.

Fried totopos covered with your choice of salsa: salsa verde, salsa guajillo or divorciados (both salsas). Topped with crema mexicana and queso panela.

Fried totopos with salsa, crema mexicana, queso panela, and chicken

Fried totopos with salsa, crema mexicana, queso panela, chicken, and eggs

Fried totopos with salsa, crema mexicana, queso panela, and two fried eggs

Bone-out wagyu beef ribs slow roasted in a chile pasilla salsa and served with refried beans, tortillas, and two eggs.

Two corn tortillas filled with a mix of spinach, almonds, raisins, and goat cheese, covered with a tomato-chipotle sauce, crema mexicana, and panela cheese.

Two corn tortillas filled with chicken covered with green salsa, Oaxaca-panela cheese, and crema mexicana.

Two corn tortillas filled with Oaxaca cheese, covered with chile pasilla-black bean salsa, crema mexicana, and panela cheese.

Two corn tortillas filled with chicken and smothered in our signature mole negro de Oaxaca.

Three Oaxaca cheese-stuffed corn tortillas served with refried black beans and salsa verde.

Three fried tacos stuffed with your choice of potatoes and goat cheese or chicken, served over lettuce and covered with avocado salsa, crema mexicana, and panela cheese.

A traditional pre-Columbian dish comprised of a large, boat-shaped masa pocket filled with beans, topped with lettuce, chopped onion, queso panela, crema mexicana. Served with a side of salsa pasilla.

Two eggs any style served with refried black beans and house-baked fresh bread.

Our Version of Eggs Benedict: Two large poached eggs over a corn and cheese gordita, cured dry coppa, and chile de árbol infused hollandaise sauce built over sautéed potatoes and onions.

Three egg omelette with Oaxaca cheese served with refried black beans, avocado, salsa verde, and house-baked fresh bread.

A corn tortilla smeared with black bean puree, topped with two fried eggs covered with your choice of salsa ranchera, green salsa, or divorciados (ranchera and green salsa) served with house-baked fresh bread.

Ask your server about our current ceviche offering.

Made from Mexican avocado, tomato, white onion, chile serrano, cilantro and hoja aguacate topped with pulverized popcorn.

Melted Queso Oaxaca with your choice of mushroom, homemade Oaxaca-style chorizo, or huitlacoche

Melted Queso Oaxaca with 2 or more options

Three rich small sopes of corn masa, topped with meaty chicharrón en salsa verde. Topped with crema and salsa mexicana.

Gin, Cointreau, orange marmalade, lemon juice.

Made with our Chile Pasilla-infused vodka.

Segura Viudas Cava, Crème De Cassis.

Your choice of bottled beer with lime juice and our salsa mix.

Segura Viudas Cava, orange juice.

Segura Viudas Cava, St Germaine, slice of peach.

Fortified with 1 oz Bombay Sapphire