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Hugo Ortega's Street Food of Mexico Hardcover – September 1, 2012
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About the Author
Up-and-Coming Chef of the Year,by My Table magazine; and a top chef by Inside Houston magazine. He is a member of the national organization Chefs Collaborative 2000. Hugo's was named Restaurant of the Year by both the Houston Press and My Table magazines. In 2011, Ortega was named Chef of the Year at the prestigious Houston Culinary Awards. Penny de los Santos is an award winning internationally published photographer. She began photographing as a way to understand her own diverse cultural background and identity. She is senior contributing photographer to Saveur magazine and a contributing photographer for National Geographic magazine. In addition to photographing cookbooks, she has been on assignment to Martha Stewart Living, Time magazine, Newsweek, Sports Illustrated, Mother Jones, Texas Monthly, and many other periodicals.
Top Customer Reviews
Not everything is new, especially for those who are familiar with the cusine and its preparation methods, but there are new treats and twists aplenty to keep Mexican food veterans interested; two immediately come to mind. First is "Guisado de cazuela de chicharron", literally pork skin stew. The chicharron, which I happened to have just purchased at a local tienda, is immersed in a beef and tomatillo broth, using the familiar onion, chile and garlic for aromatic punch. Spice additives included cumin, oregano and a bit of ground clove, which added an interesting note. The chicharron softens in the dish, and develops a texture I happen to love, akin to the tendon commonly found in Vietnamese Pho.
The second dish is "Tacos de transito de lujo." Just a taco, you say? Yep, but made with deboned pig's feet panfried in egg batter. Using deboned trotters is the "lujo" or luxury, in the dish's name. You can have them deboned by your butcher, or braise or boil them briefly with aromatics to soften them up, and then debone them yourself.Read more ›
I posted the above review and had to come back to edit. After spending the evening pouring through the book, I found that the abnoxious odor pretty much disappeared after airing it out whilst reading. It would be a great service to the publishing house's readers to do something about the problem, but I am editing my review because I don't think anyone should miss out on owning this book because of the noted problem with the odor. It does seem to dissipate after a while. At least that has been my experience with it.
His book reflects that, mmm just by writing this review I'm getting hungry.
I fully recommend this book as a true Mexican Food and not just an American interpretation of it.
Tasty, Tasty, Tasty!
This is one of the best and most inventive restaurants in Houston. My husband and I are big fans of both BC and Hugo's. I recently ordered this book because we are such fans. The recipes are awesome. I can't wait to try them!
Looking these up on line, I found that they now have five restaurants. One is Italian and another is an oyster bar. We are planning a trip to Houston very soon and plan to eat at one of them again. We may eat at several!
Most Recent Customer Reviews
This cookbook took me back 30 years .it brought back my wonderful childhood street food and family memorie.i love the Easy authentic Mexican recipes.Published 22 months ago by Marissa jones
My grandmother is from Mexico and likes to cook recipes similar to her own from different regions. It's easy to follow, has a great glossary for terms, and is visually striking. Read morePublished on May 19, 2014 by Jennifer
We are business owners who have been loyal customers of Hugo's, for many (many) years. This book is filled with wonderful recipes. Read morePublished on March 5, 2014 by sdf