November 11, 2016
Before the rush of tickets and clamor of the dining room, there’s a magical half hour or so when cooks and servers and managers and bar backs come together for a meal. It can be fancy, or grungy, or whimsical — eaten out of hotel pans or mismatched bowls — but it forms the bedrock of the whole dang operation. We’ve teamed up with Coca-Cola to give you a glimpse of the most important meal of the day at Houston’s Caracol, where Chef Hugo Ortega and his crew celebrate the cuisine of coastal Mexico. Sponsored