Dish-Houston

By Hugo Ortega and Ruben Ortega, Featuring Photography by Penny de los Santos

Houston has a treasure in the Montrose, an authentic Mexican cuisine restaurant where the word "taco" is vurtually foreign but the Camarones al Mojo de Ajo and Pato en Mole Poblano will blow your taste buds into another county. This is truly authentic Mexican food. Chef Ortega explains it this way.

"The food is full of light, fresh tastes; deep, complex flavors; and earthy notes, all combined to create a cuisine like no other."

This ability to transport you via your mouth didn't happen over night with Otrega. He started working in factories in Mexico at the age of 15 to help support his family but immigrated to America in 1984 because he wanted more for his life. He started as a dishwasher and took that opportunity to learn proper English and the fundamentals of the restaurant business. He eventually found his way to Backstreet Cafe where owner Tracy Vaught saw promise and talent in the young Ortega and offered him a position on the line in the kitchen.

Needless to say Chef did well, flash forward to 2012 when in March, Ortega was nominated by the 2012 James Beard Foundation as Best Chef Southwest - he was Houston's only culinary talent competing this year for the food world's most prestigious honor. There were some big names in Texas this year: Bruce Auden of Biga on the Banks in San Antonio, Bruno Davaillon of Mansion Restaurant in Dallas and Paul Qui of Uchiko (the winner). What an amazing honor!

His new cookbook is out now, in Street Foods of Mexico, award-winning Chef Hugo Ortega journeys across Mexico enjoying the foods of his homeland. Mexican street food represents the best of traditional cooking.

From the tacos and masa-based treats of the central highlands to the cocteles and ceviches of the coast, each region has its specialties, and each dish conveys both deeply satisfying taste and a delicious feeling of place. In his warm way, Hugo shares the stories behind the dishes and provides recipes and instructions to make them accessible to cooks everywhere.

The color and flavor of Mexican street life comes alive in this generous collection of recipes for tacos, tlayudas, cocteles, bebidas, dulces, and much more. Join Hugo on his culinary journey, and your kitchen will become a vibrant, savory haven as you serve up the legendary foods of Mexico. Purchase A copy now by CLICKING HERE