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Chefs Hugo and Ruben Ortega make their own chocolate for this triple-threat dessert: churros, a scoop of house-made chocolate ice cream and a cup of hot chocolate. (Photos by Will van Overbeek)

I’ve got a soft spot in my heart for Hugo’s, the decade-old restaurant in the heart of Houston’s hip Montrose district that has helped awaken palates raised on Tex-Mex to the complexities of interior Mexican fare. Hugo’s is where I first encountered Oaxacan-style, pan-sautéed grasshoppers (served with avocado, tomatillo salsa, and mini corn tortillas), and where I discovered the smoky allure of artisan mescal. Over the years and in the course of many visits, I’ve enjoyed the restaurant’s braised pork shoulder with mashed plantain bananas ($22), its amazing lentil cakes with strips of fire-roasted chiles ($8), and its roasted red snapper a la Veracruzana ($22), the latter a tangy fish dish prepared with tomatoes, olives, and capers.  I like the historic yet somehow modern feel of the restaurant itself, too: Designed in 1925 by Austrian architect Joseph Finger (who also designed Houston’s Art Deco City Hall and many other structures throughout the city), the building is now blanketed in decades of ivy. Inside, exposed rose-colored brick, butter-colored walls displaying vintage matador paintings, and a polished-concrete bar stocked with spirits and wines from throughout the world make Hugo’s a topnotch spot for a meal or $5 margaritas during happy hour.

Published in FOOD & DRINK

Serves 2

Published in Recipes: Beverages
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