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  Casuela de Puerco
  con MoleVerde

• 

  Coctel de Pulpo

• 

  Chapulines

• 

  Empanadas de Platano

• 

    Pato con Mole Poblano

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  Tostaditas de Jaiba

Dinner at Hugos-Houston

Squash Blossoms

Special Menu Squash Items offered for this time of the year -
Click Here for Details

For those with depressed immune systems, consuming raw seafood is not recommended.
No separate checks please.     Split plates + $3.00
Please deactivate the ringer on your cell phone while dining with us.

Cocteles

Vuelve a la Vida – “return to life” with oysters, octopus, crab, shrimp and red snapper 11.
Ceviche Acapulqueño – red snapper ceviche with tomato and Worcestershire 11.
Ceviche Verde- red snapper with cilantro, serrano chiles, tomatillos, onions, poblanos, nopales and lime 11.
Pulpo – octopus 9.
Ceviche – lime cured red snapper 11.
Campechana – shrimp, crab, octopus and avocado in a tomato sauce 11.

Sopas y Ensaladas

Sopa Azteca –tortilla soup flavored with dried chipotle peppers 7.
Sopa de Albondiguitas- rich, spicy broth with vegetables and small beef and pork meatballs 7.
Ensalada de la Casa – watercress, endive, purslane, mache, beet, xoconostle, mint, cilantro, orange and lime zest, shaved fennel and chayote 6.
Ensalada César Original– Caesar salad (evenings, prepared tableside) 9.
Ensalada de Aguacate y Mango – avocado and mango salad with
blue cheese and pumpkin seeds 9.
Ensalada de Betabel- beet salad with purslane, delicate greens, orange, queso
fresco and mint 9.
Ensalada de Queso de Cabra – goat cheese, sautéed mushrooms,
bacon and watercress with sesame seed dressing 9.

Entremeses

Pan de Cazón – chile bathed tortillas layered with black beans and grilled shark.
The national dish of Campeche 8.
Pulpo al Carbón – grilled octopus with onions and peppers, served with chipotle
tomatillo salsa and small tortillas 8.
Chapulines – pan sautéed grasshoppers served with guacamole,
tortillas and chipotle tomatillo salsa 8.
Queso Flameado – with wood grilled steak and rajas 11.
Taquito de Langosta – small lobster taco 9.
Quesadillas – (three to an order) choose from: swiss chard and butternut squash;
mushroom and corn fungus; or refritos and rajas 9.
Empanadas de Plátano – plantain turnovers stuffed with frijoles refritos 9.
Tamales de Pescado – three tamales stuffed with seasoned fish 10.5
Sopesitos – three masa pancakes topped with duck with mole Poblano; pork
cracklings in salsa verde; and rabbit tinga 10.
Taquitos de Pollo – rolled fried tacos stuffed with chicken,
served with guacamole, salsa verde and crema fresca 8.5
Platón de Quesos- a selection of cheeses from Spain and México served
with quince jam, tomatillo marmalade, Marcona almonds
and candied walnuts 12.

Mariscos y Pescados

Mariscos al Ajillo – shrimp, scallop, lobster, mussels, clams, oysters and octopus, sautéed in olive oil with roasted garlic, chile de arbol and lime 28.
Camarones con Mole de Jamaica – sautéed shrimp, served with a mole made from pasilla, mulatto and ancho peppers and hibiscus flowers 20.
Huachinango a la Veracruzana-whole (or filet) roasted red snapper with tomatoes, Manzanilla olives and capers 30.(22.)
Callo de Hacha - pan seared scallops over sweet corn bread with rajas con crema 22.
Trucha a las Brazas - achiote rubbed, wood grilled trout served with arroz a la
Mexicana and acelgas guisadas 20.
Camarones al Mojo de Ajo - shrimp sautéed in lime garlic oil and served with
arroz blanco and nopales salad 20.

Aves

Codorniz al las Brazas –two grilled semi-boneless quail, served with arroz a la
Mexicana, frijoles de olla, tomatillo salsa and tortillas 18.
Enchiladas Suizas - three chicken enchiladas with tomato green chile and Chihuahua cheese 15.
Pato en Mole Poblano - seared duck breast and braised leg with mole Poblano
and arroz blanco 22.
Chiles Rellenos - two poblano peppers stuffed with roasted chicken and
asadero cheese, served with arroz negro and pipián verde 16.

Carnes

Mollejas al mojo de ajo – veal sweetbreads sautéed in lime garlic oil with chipotle peppers with nopales al vapor and and warm tortillas 18.
Costillas de Cerdo al Carbón – achiote marinated pork ribs, grilled over mesquiteand served with pickled onions and black rice 18.
Filete a la Oaxaqueña - wood grilled beef tenderloin with mole negro and wild mushroom tamal 28.
Barbacoa - lamb marinated in chiles, onion, garlic and avocado leaves, then slow roasted in agave skin and served with chopped onion, fresh cilantro and warm tortillas 22.
Cochinita Pibil - slow roasted baby pig cooked in banana leaf, Yucatán style with pickled onions, arroz negro and habanero salsa 21.
Cabrito - roasted goat meat pulled from the bone, served with
nopales asados, guacamole and salsa de habanero 19.
Filete del Campesino - tenderloin stuffed with squash, mushrooms, huitlacoche,
and Chihuahua cheese, topped with tomatillo salsa 22.
Carne Asada a la Tampiqueña - grilled ribeye, guacamole, frijoles refritos, enmoladas and nopales salad 28.
Tacos a las Brazas - wood grilled tenderloin tacos and rajas tacos
with guacamole and frijoles a la olla 18.
Carnitas - tender slow cooked pork served with salsa Mexicana, cilantro and onions 17.
Plato de Vegetales – mushroom quesadillas, acelgas guisadas, fire roasted
eggplant, corn pudding, plantain empanada, calabacitas and nopalitos 14.

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