El Naranjo

Name: El Naranjo
Address: 2717 S Lamar Blvd Ste 1085, Austin, TX, 78704, US
Telephone: 512-520-5750

Mexican

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Dinner Tue–Thu 5–9pm, Fri–Sat 5–10pm; Sunday brunch 11am–2pm

2717 S Lamar Blvd Ste 1085, Austin, TX 78704
512-520-5750
Last verified: August 2026
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Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Moles · Mole Negro de Oaxaca · Mole Amarillo de Oaxaca.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Sopa y Ensaladas · Sopa de Frijol · Caldo Tlapeno.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Tacos de Arrachera Estilo Baja-Med · Pescado Tikin-Xic.
Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Ensalada de Nopales · Frijoles Refritos.
Tinga: Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes. On this menu as: Tinga Poblana.
Tortillas: corn vs. flour: Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant. On this menu as: Tortillas de Maiz Hechas a Mano.

How these dishes compare

Burritostypically $11.25 across 321 menus
Baja fish tacostypically $13 across 263 menus
Chile rellenotypically $13 across 179 menus
Moletypically $16 across 136 menus
Aguas frescas & horchatatypically $4.50 across 126 menus
Caldos & sopastypically $12 across 110 menus
A la diabla, al mojo de ajo & other seafood stylestypically $19.95 across 110 menus
Tingatypically $8.50 across 50 menus

El Naranjo on our other sites

TacoMenusMexican menus, with a glossary of Mexican dishes

El Naranjo

Menu

Sopa y Ensaladas

Antojitos

Moles

Botanas

Platos Fuertes

Al Lado

How these dishes compare

El Naranjo on our other sites

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