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 sharpen your culinary cred beyond question.
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…
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…