Medium 2a0f1018 77ed 4d18 a79a ff9a26a8a395
Mon 11:00 am - 10:00 pm
Tue 11:00 am - 10:00 pm
Wed 11:00 am - 10:00 pm
Thu 11:00 am - 10:00 pm
Fri 11:00 am - 11:00 pm
Sat 11:00 am - 11:00 pm
Sun 10:00 am - 9:00 pm
1600 Westheimer Rd
Houston, TX77006
Call: 713.524.7744
Visit Website

Dishes

Reviews & Posts

Chef  reviews Appetizer platter at post.venue.name
Appetizer platter
"Chef Hugo really stands alone when you think about fine, regional Mexican cuisine. The restaurant is absolutely beautiful with its high ceilings and tall windows. If you sit at the bar, be sure to talk to their very talented and well-trained bartenders about their huge selection of tequilas. Order their appetizer sampler (it's not on the menu, but you can ask for it)—it’s enough to be a meal and has everything from lobster tacos to sweet plantain empanadas."
Chef  reviews Veulva a la vida at post.venue.name
Veulva a la vida
"Hugo’s was the first great restaurant I dined in when I arrived in Houston, and this dish is one that I continue to go back for. It’s a mix of fresh, local seafood, including shrimp, oysters, and octopus with just the right amount of lime and tomatoes. It’s simplicity at its best, and it comes with Hugo’s fried-to-order tortilla chips, which are absolutely the best in the city."
Chef  reviews Cabrito at post.venue.name
Cabrito
"This is authentic Mexican cooking from Hugo Ortega and his brother Ruben. It's a diverse menu that features everything from seafood cocktails to Oaxacan moles, all housed in a beautiful 1920s era, Latin-inspired building. The slow-roasted goat meat from the cabrito entrée is pulled from the bones and served with nopales, guacamole, and spicy habanero salsa."
Chef  reviews Guacamole at post.venue.name
Guacamole
"Hugo Ortega puts out some amazing dishes daily, but nothing beats sitting on the patio while having a margarita and eating his guacamole. Instead of being prepared tableside and packed full of pico de gallo, it's made in the kitchen where the cooks make it with creamy Mexican avocados, freshly squeezed lime juice, salt, and pepper. The simplicity is what makes it so tasty. Pair it along with the housemade corn tortillas and their pan de maiz, and you have the best lazy-day-on-the-patio snack."
Chef  reviews Caldo verde de pescado at post.venue.name
Caldo verde de pescado
"Hugo’s regional Mexican food has quietly become a Houston institution in a town dominated by Tex-Mex. It seems to be a hard thing to ask that restaurants not to overcook their fish in soups and stews, but this soup combines perfectly cooked fish with flavors—like hoja santa and quelites—that most people don’t associate with Mexican food, even though it’s a major component in their regional cooking. What results is fresh, inventive, and flavorful food."

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