At his latest restaurant, Texas’s most celebrated Mexican chef teams up with close relations to revisit the street food of his youth.
Thanks to thoughtful experimentation and carefully crafted hybrid dishes, cultural appreciation has become the hallmark of contemporary Texas food.
And yet, after the state’s even more stellar showing in the semifinals, the announcement feels disappointing.
How a few formative years out in the middle of nowhere led Hugo Ortega to places he never imagined.
There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will
Hugo Ortega of Hugo’s, Backstreet Café and Caracol, in Houston discusses his love for traveling, his James Beard Foundation Award nomination, and his favorite Austin restaurants.
Ortega discusses his personal culinary evolution and seeing the Houston culinary scene transform before his eyes.
Four of the five chefs nominated for Best Chef Southwest hail from Texas.
Hugo Ortega’s new restaurant puts a sophisticated spin on interior-Mexican seafood.
Last Tuesday, the James Beard Foundation announced its list of semifinalists for the 2013 James Beard Awards, a yearly awards ceremony that honors outstanding restaurants, bars, restaurateurs, chefs, pastry chefs, mixologists, sommeliers, and food journalists across the nation.Texas sealed an impressive 25 nominations on the preliminary list, featuring such
Fish tacos, the way Houston chef Hugo Ortega makes them.
On Friday, Pat Sharpe wrote about Hugo Ortega’s new cookbook “Hugo Ortega’s Street Food of Mexico,” which will be featured at the Texas Book Festival this Saturday and Sunday (October 27-28) in Austin. To give
Exciting news for all the Houston foodies out there: the city is hosting a myriad of chef-organized, chef-led culinary tours in 2013. The “Where the Chefs Eat” Houston Culinary Tours started in 2010 as a means of teaching diners about the Houston food scene and all its intricacies and diversities. Proceeds from the tours benefit
When Hugo Ortega was a small boy shining shoes and selling freshly made flan in the marketplace in Mexico City, no doubt it never crossed his mind that one day he would be teaching Americans to cook the foods of his homeland. But that was a long time ago, and
From October 27-28, the Texas Book Festival will take place at the State Capitol in Austin. A number of talented, award-winning culinary authors will be attending the literary gathering, including Naomi Duguid – contributing editor of Saveur magazine and author of
Cool off with this recipe from Hugo Ortega’s Street Food of Mexico cookbook.
In this exclusive excerpt from his forthcoming cookbook, Hugo Ortega shares the secrets of the humble dishes of his homeland.
The James Beard Awards—which are “the Oscars of the culinary industry,” as has been said ad infinitum but which also happens to be true—happen tonight in New York starting at 5 Central time (6 Eastern). The best restaurants and chefs in the country—determined by a vote of chefs and
Texas Captures Four of Six Slots in the James Beard Awards’ Southwest Finals, and a Houston Columnist Gets a Nod, Too
Well, finally! For once, Texas didn’t get skunked by Las Vegas in the finals for the James Beard Awards. Our chefs captured four of the six finalist slots in the category Best Chef: Southwest. And in addition, Houston Chronicle columnist and blogger Alison Cook, who writes Cook’s Tour, made the