Eater

"The 38 Essential Restaurants of Texas: Hugo's - Hugo Ortega and Tracy Vaught’s gracious, 16-year-old lodestar of hospitality, whose success presaged this moment of upscale Mexican dining in the United States. Zoom in on cabrito with roasted cactus and lamb barbacoa."

Nina Terrero

"Whether it’s mole cooked low and slow on humble kitchen stoves or succulent cabrito (goat) roasted in deep pits overnight, these dishes are not only delicious, but truly authentic with their use of traditional technique and fresh, local ingredients."

Dan Oko

"Where to eat: Hugo Ortega’s flagship Hugo’s is great for interior Mexican plates, moles, and cabrito."

Texas Monthly

"Here, the succulent meat is shredded and served with a fiercely hot habanero salsa, a cool and vinegary nopalito salad, and a smidgen of buttery-smooth guacamole."

Houston Press

"Roasted long and slowly, good cabrito is as hard to come by in Houston as a village campfire. But the closest thing you'll find to the real deal -- the Mexican pueblito method of steaming a cabra whole in a pit of flames -- can be found on a table amid the socialites at Hugo's. Here the chefs wrap big pieces of goat in banana leaf along with chile de arbol, morita peppers, avocado and bay leaves. They steam it for hours until the fragrant meat nearly falls off the bone."

Bill Addison

"America’s 38 Essential Restaurants: Hugo’s - Cabrito and carne asada typify the pleasures at Hugo Ortega and Tracy Vaught’s 15-year-old crown jewel, where the ambitious cooking shines even among Houston’s profusion of first-rate Mexican cuisines."

Gabriella Gershenson

"10 Mexican Dishes You Need to Know: Houston chef-restaurateur Hugo Ortega won Best Chef Southwest honors at this year’s James Beard Foundation Awards for his finely honed Mexican cooking, such as legendary crispy cabrito (baby goat) at Hugo’s."

John DeMers

"Established entrees offer an impressive tour of the edible animal kingdom, with a stop for cabrito (roasted goat with nopales)."