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Chef Hugo Ortega brings the flavors of his homeland to Houston
“Huaraches”—which translates to “sandals”—are oblong masa cakes that serve as a savory platform for beans and cactus in this dish from Hugo Ortega’s childhood
Hot, melted cheese in a skillet? Party time!
Named for a small town in Oaxaca, tetelas are a triangular, indigenous equivalent to the quesadilla, but made with fresh masa
Pati Jinich’s recipe for this sweet and savory salad from Mexico features a refreshing mix of tropical fruits, jícama, onion, and cotija