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Caracol
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The Galleria-area’s Caracol restaurant serves raw-seafood specialties, including Tostones de Bonito, a fish crudo with crispy plantains, cilantro cream and grilled lime.
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The Paloma is a traditional Mexican blend of tequila, lime and grapefruit soda. This Paloma drink includes Sotol with lime, housemaid Tajin soda and fresh fruit. (Photo: Kenn Stearns)
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Wood-roasted Gulf oysters with chipotle butter. (Photo: Paula Murphy)
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Fire roasted lobster with flour tortillas, playa la ropa beans and arroz Mexicana. (Photo: Paula Murphy)
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This Spanish octopus salad includes roasted potato, celery leaves and pumpkin seed dressing. (Photo: Kenn Stearns)
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The Ceviche de Caracol includes conch, pineapple, ginger and red jalapeno. (Photo: Kenn Stearns)
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A view of Caracol’s dining room. (Photo: Julie Soefer)
Hugo Ortega is largely credited with introducing Houstonians to the foodways of Mexico. His namesake restaurant, Hugo’s, on Westheimer captivates with soulful interior specialties, while Caracol showcases Mexico’s lilting coastal cuisines. Ceviches and crudos shine against a snow-white interior dressed with deep-sea creatures by renowned illustrator Charley Harper. Jalapeño and ginger give great spark and crunch to conch, while scallops combined with sweet mango, papaya and lime crudos dance merrily between sweet, salty and tangy. A house favorite is oysters smoked in a wood-burning domed oven, then drizzled with a luscious chipotle butter. The menu leans toward seafood, but there are meatier options, such as bone-in short rib with cocoa nib and roasted duck with pumpkin seed sauce.
The Galleria-area’s Caracol restaurant serves raw-seafood specialties, including Tostones de Bonito, a fish crudo with crispy plantains, cilantro cream and grilled lime.
The Paloma is a traditional Mexican blend of tequila, lime and grapefruit soda. This Paloma drink includes Sotol with lime, housemaid Tajin soda and fresh fruit. (Photo: Kenn Stearns)
Wood-roasted Gulf oysters with chipotle butter. (Photo: Paula Murphy)
Fire roasted lobster with flour tortillas, playa la ropa beans and arroz Mexicana. (Photo: Paula Murphy)
This Spanish octopus salad includes roasted potato, celery leaves and pumpkin seed dressing. (Photo: Kenn Stearns)
The Ceviche de Caracol includes conch, pineapple, ginger and red jalapeno. (Photo: Kenn Stearns)
A view of Caracol’s dining room. (Photo: Julie Soefer)
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