The recipes in the book, like the ones used at Hugo’s, come from on-the-ground research. Ortega traveled through Mexico, he says, “eating, meeting the local cooks and rediscovering the remarkable history, textures, flavors and diversity found” in his homeland.
The book covers tacos, salsas, tortas, ceviches, sweets and drinks, taking street-vendor recipes and tweaking them for the home cook. And don’t be fooled by the title; this may be street food, but it’s not fast food.
Wed., Nov. 14, 7 p.m., 2012