A Message from my Heart: El Naranjo Will Close Its Doors

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Dear friends,

It is with deep emotion that I share with you the news that El Naranjo will be closing its doors. The restaurant has been one of the greatest journeys of our lives: a family business born out of love and a passion for cooking, built through struggle and hard work, and sustained by your loyalty and support.

My husband, Ernesto Torrealba, and I first opened El Naranjo in Oaxaca in 1997, in a beautiful colonial house where a tall, one-hundred-year-old orange tree grew in the courtyard. That tree gave the restaurant its name and soul. From the very beginning, El Naranjo was a place based on tradition and family recipes and our goal was simply to create a space where guests could enjoy delicious food and feel at home. I greeted every person that sat at our table as if I was welcoming them into my own kitchen. The early years were difficult, but slowly the restaurant flourished to become a culinary destination. Then, in 2006, the social turmoil in Oaxaca devastated the city’s economy. We lost the restaurant, we lost our income, and our lives changed forever.

But that loss eventually brought us to the United States, and we made our home in Austin, Texas. I began working at The Culinary Institute of America in San Antonio as their Mexican cuisine specialist, a role I held for five years and that deepened my commitment to sharing the true flavors and traditions of Mexico. In 2010, Ernesto and I opened our food trailer on Rainey Street, and in May 2012, we opened the brick-and-mortar El Naranjo at the same location. We had seven wonderful years there, until rising rents made it impossible to stay, and we moved to our current home on South Lamar. The move came shortly before the pandemic began and, once again, we faced tremendous hardship. But with hard work, creativity, and the unwavering support of our team and our guests, we endured. In 2022, I was deeply honored to receive the James Beard Foundation Award for Best Chef: Texas, a recognition that moved me to tears and that I will carry with me always, as a testament to the work we have poured into presenting traditional Mexican cuisine with respect and pride.

Our daughter Ana has been part of El Naranjo throughout the years, growing into the role of Chef de Cuisine and carrying forward the spirit and flavors that define our place. We are so proud of her. Now, as our lease comes to an end, Ernesto and I have made the decision that this is the right moment to close this chapter so we can slow down and step back from the daily demands of restaurant life.

But those who know me know that I cannot stay still for long. In this new chapter of semi-retirement, I will continue leading culinary tours throughout Mexico alongside my daughter Isabel, sharing the markets, the ingredients, the stories, and the living traditions of our cuisine with guests who wish to experience them firsthand. I will also continue working on select consulting projects for those who share my commitment to culinary traditions. And, after many years of dreaming, I also have a writing project in the works that is very close to my heart and that I cannot wait to share with you.

I am also working to find a way to continue producing my Salsa Macha. For now, I encourage you to pick up a jar while supplies last and I will keep you informed as soon as I have news to share.

Our last day of service will be Saturday, July 18, 2026. We are preparing special farewell specials until then to celebrate the dishes you have loved most over the years. Please come and say goodbye. I will be at the restaurant as much as I possibly can between now and our final day, and it would mean the world to me to see your face, share a memory, and thank you in person.

Gracias, gracias to each one of you and to the city of Austin for opening your arms to us. Thank you for welcoming our whole family when we had nothing but our recipes and hope. And for returning, again and again, to enjoy our history, traditions, culture, and the food of our family, with us.

With all our love and gratitude,

Iliana de la Vega and Ernesto Torrealba

El Naranjo