Chefs and brothers Hugo and Ruben Ortega work together at both Hugo’s and Backstreet Cafe, shown here.
This chocolate pyramid dessert from Hugo’s is served with sauce and candy made from Xoconostle, a cactus fruit from Mexico.
Fish “a la Veracruzana” style at Hugo’s is served with onion, tomatoes and green olives.
Another Hugo’s dish offers crab with a small salad of carrot, squash and chayote.
Hugo Ortega stands with his daughter Sophia Elizabeth on Father’s Day.
Chef Hugo Ortega and his wife Tracy Vaught sit with famed Mexican cookbook writer Diana Kennedy when they hosted a signing at Hugo’s.
Hugo’s sits in the heart of Houston’s Montrose area.
Serving moles, tamales, squash blossoms and other authentic Mexican dishes, Hugo’s, seen here, opened in 2002.
Hugo Ortega began working as a dishwasher and line cook. Today, he is now the owner of Hugo's - Houston's award winning restaurant offering a different kind of Mexican dishes.