Hugo's

Steering clear of typical Tex-Mex fare, the kitchen focuses on nuanced regional plates. Shared starters include empanadas de colita and pulpo, leading into mains like seasoned carnitas and pan-seared scallops with poblano sauce. Meats get equal attention, notably crisp-skinned duck served with mole poblano and sweet potato puree, alongside lechón presented in banana leaves rather than roasted crisp. Attentive, welcoming service keeps the dining room grounded.