I got really excited when I found out that I would get to meet Chef Hugo Ortega. Not only is he a James Beard Award-winning chef, but he’s a Houston legend with a group of highly frequented restaurants in our fair city. His food is unforgettable and authentic and I was thrilled to get to try his newest eatery, Xochi one of Allison Cook’s Top 100 Houston Restaurants.
Xochi, meaning to bloom, or catch fire opened right as Houston became a destination for The Big Game in February. With its focus on Oaxacan cuisine, the dining experience there is truly one-of-a-kind, and I got an inside the kitchen look at the magic that happens.
Chef did two demos for us. One was a great overview of how to he makes Tamales. They make them nice and sharable at Xochi, and they also make them from scratch. They ground the corn in-house for the masa (and their excellent blue corn tortillas).
Chef shared the process for the dish he’ll share at the Houston Chronicle’s Culinary Stars Event on October 26th[rev_slider alias=”recent-posts”][/rev_slider]
Molotes de Xoxocotlan
Tamal De Mole Negro
I’ll be back at Xochi, but in the meantime, I’ll be sampling Chef Hugo’s creations at the Houston Chronicle Culinary Stars event.
The highly anticipated 4th Annual Culinary Stars event on October 26 presents delicious small plates from more than 30 of Houston’s top restaurants, this event is a salute to culinary mastery. Culinary Stars will also feature several of Alison Cooks’ Top 100 restaurants (including Xochi) from her 2017 list which was included in the September edition of Luxe Life magazine. The event benefits nonprofits that are helping Houston after Hurricane Harvey.
Tickets are still on sale for the event, and you don’t want to miss your chance to try great food from Houston’s Top Restaurants. We are a culinary destination, after all. Who doesn’t want to be in a room with 30 of Houston’s best food spots?