• Details

    About

    El Naranjo, Austin’s celebrated Oaxacan restaurant, helmed by James Beard Award-winning Chef Iliana de la Vega and her daughter and Chef de Cuisine Ana Torrealba, welcomes Chef Luis Ronzón for an intimate and exclusive Guest Chef Dinner. Chef de la Vega and Chef Ronzón introduce a curated five-course tasting menu celebrating the food and drink of Mexico.

    “I am thrilled to welcome Chef Ronzón into El Naranjo’s kitchen as we create a meal that features Chef’Ronzón’s unique and creative flavors of Mexican cuisine. Our guests are in for a treat and the pleasure of enjoying what is sure to be among the finest culinary offerings from Mexico,” says Chef de la Vega.

    Chef Luis Ronzón initially pursued a career in public accounting, but he soon traded in his calculator for the kitchen. By 2016, he shared his knowledge as a chef instructor specializing in Mexican contemporary cuisine at the Ambrosia Culinary Center. That same year marked the beginning of his tenure as the Executive Chef at Chable Yucatan, recognized as the Best Hotel in the World in 2017, earning the prestigious "Prix de Versailles' Award. The following year, under his culinary leadership, Chable Yucatan’s signature restaurant, Ixi’im, was awarded the title of Best Restaurant in Latin America by the same organization. In 2019, Ronzón’s exceptional work secured Ixi’im a spot on the esteemed list of the 100 best restaurants in Mexico, published by Culinaria Mexicana. The restaurant has maintained this honor for five consecutive years.

    “Working with Chef de la Vega and her team is one of the best experiences. I look forward to serving guests the best five course meal they have ever been a part of and I cannot wait to highlight my cuisine,” says Chef Ronzón.

    Chef de la Vega and Chef Ronzón’s five course menu for this guest chef dinner impart warm, earthy flavors and vibrant colors. Recados, moles and chocolate play a significant role in Chef Ronzón’s cuisine.

    GUEST CHEF DINNER: LUIS RONZÓN
    Entrante (First Course)
    Heirloom tomatoes, freshly made almond Mexican-style ricotta, beans, recado negro vinaigrette (V)

    Segundo (Second Course)
    Cured amberjack, guajillo salsa and seaweed or
    Cauliflower tostada, guajillo chile salsa and seaweed (V)

    Tercero (Third Course)
    Grilled broccoli, peanut mole and “Rosita de cacao blossom”

    Cuarto ( Fourth Course)
    Suckling pig, sweet potato puree, pickled beets or
    roasted sweet potato hazelnut and lemon sauce (V)

    Postre (Dessert)
    Mexican chocolate tamal with “pinole” ice cream

    View Map