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1600 Westheimer, Houston, TX 77006
The mushroom tamales at Hugo's are mind-blowing -- and although they may sound like an upscale spin on Mexican food, they're actually very traditional. Chef Hugo Ortega serves mushroom tamales as a side dish with lamb and makes another kind of mushroom tamale called a zacahuil for an appetizer. The zacahuil is made by layering banana leaves in a clay pot and then baking the tamales inside. Ortega explains that mushrooms are part of the traditional cuisine of Veracruz, Oaxaca, Puebla and Tlaxcala, and that people in these regions have been making mushroom soup, mushroom quesadillas and mushroom tamales for centuries.
Source: Houston Press
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