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Hugo's
  

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1600 Westheimer Houston, TX 77006

713-524-7744 

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  • Mexican
    Sun-Thu 11am-10pm, Fri-Sat 11am-11pm
    $$$, $$$$
    All Major Credit Cards
  • Business casual
    Catering, Delivery, Patio/Sidewalk Dining, Private Party, Takeout
    Brunch, Dinner, Lunch
    Live Entertainment
  • Full bar
    Accepted, Recommended
    Lot Available
Description

Owner/chef Hugo Ortega has become a Houston legend alongside wife and restaurateur Tracy Vaught - who also operates Prego, Trevisio and Backstreet Cafe - and their longtime sommelier, Sean Beck. The Hugo's team established the interior Mexican restaurant as one of the finest restaurants in the city, period, and set the bar for modern Mexican food across the country with their success. Ortega has continued to turn out stunning food since opening in 2002, including his famous lamb barbacoa, mole poblano and the best Sunday brunch in town.







Back to TopAwards | Visit the Best Of Website

  • 2011 | Best Margarita

    The tequila selection alone at Hugo's -- more than 40 choices, counting its bottles of mezcal -- should indicate that you're in for a serious cocktail at this Mexican favorite. Sommelier Sean Beck dreams up exciting twists on the classic cocktail, like El Sueño Profundo with smoky mezcal, but it's the standard Hugorita for $7.50 that we like best. Created with Sauza Silver, Hiram Walker Triple Sec, simple syrup and fresh lime juice, it's mixed tableside. We also love the Y... More »

  • 2009 | Best Tamales

    The mushroom tamales at Hugo's are mind-blowing. Mushroom tamales may sound like an upscale spin on Mexican food, but they're actually very traditional. Hugo Ortega serves mushroom tamales as a side dish with lamb and makes another kind of mushroom tamal called a zacahuil for an appetizer. The zacahuil is made by layering banana leaves in a clay pot and then baking the tamales inside. Ortega explains that mushrooms are part of the traditional cuisine of Veracruz, Oaxaca, Puebla and Tlaxcala,... More »

  • 2008 | Best Mexican Restaurant

    The restaurant roasts its own cocoa beans and grinds them by hand in an old-fashioned stone mill that chef-owner Hugo Ortega brought back from Oaxaca. The fresh-ground cocoa paste is used to make its signature mole poblano, as well as the cup of hot chocolate that comes with some of the desserts. Seasonal dishes at Hugo's, like the chiles en nogada, are better than the supposedly definitive versions found in Mexico City. Hugo's serves chiles en nogada through the fall or as long they can get... More »

  • 2007 | Best Brunch

    Forget nachos, tacos and Tex-Mex in general. At Hugo's, the brunch features regional Mexican cuisine at its finest. Set the scene with Bloody Marias or a pomegranate mimosa and enjoy the live music coming from the upstairs balcony before venturing to the elaborately decorated buffet. It contains an incredible variety of delectable dishes not found in your average cantina. Start out with a soothing corn soup; then try the sweet corn pudding or the delicious ceviche or the ensalada de nopales... More »

  • 2006 | Best Cabrito

    Goat isn't the kind of meat you just throw on the grill and smother with a slice of cheddar. Roasted long and slowly, good cabrito is as hard to come by in Houston as a village campfire. But the closest thing you'll find to the real deal -- the Mexican pueblito method of steaming a cabra whole in a pit of flames -- can be found on a table amid the socialites at Hugo's. Here the chefs wrap big pieces of goat in banana leaf along with chile de arbol, morita peppers, avocado and bay leaves.... More »

  • 2006 | Best Mexican Restaurant

    Hugo Ortega's upscale version of Mexican cuisine draws on his family's roots in Puebla, as well as on his training in the Houston restaurant business. The bar is loaded with premium tequilas, the guacamole is outstanding, and they make their own tortillas. Mexican-food enthusiasts will delight to find such exotica such as huitlacoche and squash blossoms on the seasonal specials list. The botanas platter, a huge appetizer assortment, is a good way to sample lots of offerings. But for a tour... More »

  • 2005 | Best Mexican Restaurant

    Did Hugo Ortega know he was creating the most cutting-edge Mexican food in town when he opened his eponymous restaurant Or was he simply paying homage to the diversity and culinary gifts of his homeland Either way, he's at the forefront of 21st-century Mexican cuisine -- both locally and nationally. First-timers can expect to be challenged and surprised by the menu offerings: pato en mole poblano (roasted duck in red mole), cabrito (roasted goat meat pulled from the bone) and conejo... More »

  • 2003 | Best Restaurant

    Houston is a Mexican food town. And Hugo's Mexican food is among the best in the nation. Rick Bayless in Chicago and Zarela Martinez in New York are chef Hugo Ortega's main competitors -- few others come close. As a native of Puebla who received his culinary training here, Ortega has a big advantage. His grasp of Mexican flavors is so confident that he doesn't feel the need to prove himself all the time. While others slavishly imitate out-of-date Mexican culinary concepts in the name of... More »

  • 2002 | Best Mexican Restaurant

    Chef Hugo Ortega, long the top toque at Backstreet Cafe, is now turning out cutting-edge Mexican food at this stunning new spot on Westheimer's restaurant row. You won't find any nachos, fajitas or chips and salsa here. What you will find is roasted rabbit in guajillo adobo with mashed sweet potatoes and jicama-radish salad, and quesadillas stuffed with mushrooms and huitlacoche. Chef Hugo is smart enough to call his cooking "original Mexican food" rather than fall into the authenticity... More »

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Back to TopMenu
Dinner Menu
Sopas Y Ensaladas
$10.00
Mole De Olla
hearty oxtail soup with vegetables, topped with onion and fresh cilantro
$7.00
Sopa De Calabaza
pureed butternut squash soup with chile de árbol, pumpkin seeds and pear
$9.00
Ensalada De La Casa
bibb lettuce with creamy cilantro dressing and garnished with radishes
$9.00
Ensalada Caesar Original
caesar salad (prepared tableside)
$9.00
Ensalada De Aguacate Y Mango
avocado and mango salad with blue cheese and pumpkin seeds
Entremeses
$8.00
Tacos Dorados De Papa
crispy potato tacos with avocado tomatillo salsa, napa cabbage and pickled onions
$9.00
Cazuelitas De Diana
crispy small masa “cazuelas” topped with squash, nopales, jalapeno and tomato -roasted onion sauce
$11.00
Cachetes De Res
wagyu beef cheeks with salsa de pasilla, served with warm tortillas for rolling
$11.00
Carnitas De Pato
small duck carnitas tacos with tomatillo sauce
$11.00
Taquitos De Huachinango (2)
small wood grilled snapper tacos with chipotle mayonnaise
$11.00
Lechón
achiote rubbed tender suckling pig with crisp skin, habanero salsa and tortillas for rolling
$11.00
Pulpo Al Carbon
grilled octopus with onions and peppers, served with chipotle tomatillo salsa and small tortillas
$8.00
Chapulines
pan sautéed grasshoppers served with guacamole, tortillas and chipotle tomatillo salsa
$13.00
Queso Flameado
with wood grilled steak, onions, mushrooms and rajas
$9.00
Taquito De Langosta
small lobster taco
$10.00
Empanadas De Plátano
plantain turnovers stuffed with frijoles refritos
$12.00
Tamales De Pescado (3)
tamales stuffed with seasoned fis
$11.00
Sopesitos (3)
lamb with ancho peppers; goat with salsa borracha made with pulque and pasilla peppers; rabbit with guajillo adobo
$9.00
Taquitos De Pollo
rolled fried tacos stuffed with chicken, served with guacamole, salsa verde and crema fresca
$14.00
Platon De Quesos
a selection of cheeses served with quince jam, tomatillo marmalade, marcona almonds and candied walnuts
Aves
$19.00
Pollo Asado Con Salsa De Ancho
smoky grilled chicken with ancho chile sauce, avocado relish, potatoes and tortillas
$18.00
Codorniz A Las Brazas (2)
grilled semi-boneless quail, served with arroz a la mexicana, frijoles de olla, tomatillo salsa and tortillas
$17.00
Enchiladas De Pollo (3)
chicken enchiladas topped with chihuahua cheese and your choice of tomato-chile sauce or green tomatillo sauce
$24.00
Pato En Mole Poblano
braised duck with mole poblano and arroz blanco
$19.00
Chiles Rellenos Divorciados
one poblano pepper stuffed with roasted chicken and asadero cheese, topped with pipián verde and one poblano pepper stuffed with carne guisada topped with pipián rojo served with arroz a la mexicana
Mariscos Y Pescados
$23.00
Trucha Rellena A Las Brazas
grilled rainbow trout stuffed with seafood tamal topped with pipián rojo
$26.00
Arroz A La Tumbada
a brothy mixture of shrimp, clams, snapper, scallops, oysters and octopus, cooked with tomatoes and rice
$23.00
Pescado A La Talla
whole deboned vermillion snapper bathed in sauce made from ancho, pasilla, guajillo peppers and red wine, served with asparagus salad and corn pudding
$24.00
Camarones Al Mojo De Ajo
shrimp sauteed in lime garlic oil and served with arroz blanco and ensalada de nopales
$30.00
$22.00
Huachinango A La Veracruzana
whole (or filet) roasted red snapper with tomatoes, manzanilla olives, capers and arroz blanco
$25.00
Callo De Hacha
pan seared scallops over sweet corn bread with rajas con crema
Carnes
$24.00
Canita De Borrego
braised lamb shank with mole coloradito and butternut squash
$24.00
Cochito
pork shoulder cooked in guajillo adobo served with chayote salad, refritos and guacamole
$25.00
Chamberete De Ternera
slow roasted veal shank with pasilla mole, quinoa and roasted root vegetables
$20.00
Carne Brava
wood grilled skirt steak smothered in rajas, served with guacamole, refritos, arroz a la mexicana and warm tortillas
$22.00
Conejo
braised rabbit in banana leaf with guajillo adobo, served with jicama salad and comote morado
$30.00
Filete A La Oaxaquena
wood grilled beef tenderloin with mole negro and wild mushroom tamal
$23.00
Barbacoa
lamb marinated in chiles, onion, garlic and avocado leaves, then slow roasted in agave skin and served with chopped onion, fresh cilantro and warm tortillas
$23.00
Cochinita Pibil
slow roasted baby pig cooked in banana leaf, yucatán style with pickled onions, arroz negro and habanero salsa
$22.00
Cabrito
roasted goat meat pulled from the bone, served with nopales asados, guacamole and salsa de habanero
$23.00
Filete Del Campesino
tenderloin stuffed with squash, mushrooms, huitlacoche, and chihuahua cheese, topped with tomatillo salsa
$28.00
Carne Asada A La Tampiquena
grilled ribeye, guacamole, frijoles refritos, enmoladas and ensalada de nopales
$18.00
Carnitas
tender slow cooked pork served with salsa mexicana, cilantro and onions
$15.00
Plato De Vegetales
corn pudding, lentil salad, vegetable stuffed ancho, quinoa, nopales salad, grill roasted mushrooms with peppers and asparagus
Cocteles
$6.00
Caldo De Camaron
warm rich shrimp broth, typically sold at coctelerias
$12.00
Ceviche De Atun
tuna ceviche with avocado and mango
$11.00
Pulpo
octopus, avocado, tomato, and cilantro
$13.00
Ceviche
lime cured red snapper
$12.00
Vuelve A La Vida
"return to life" with oysters, octopus, crab, shrimp and red snapper
Allado
$2.50
Frijoles Refritos
$2.50
Arroz A La Mexicana
$3.00
Budin De Elote
$1.00
Queso Fresco
$2.50
Frijoles De Olla
$2.50
Arroz Negro
$2.00
Rajas Con Crema
$6.50
Guacamole
$4.00
Ensalada De Nopales
$2.00
Pan De Maiz
$1.00
Crema Fresca

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