The mushroom tamales at Hugo's are mind-blowing. Mushroom tamales may sound like an upscale spin on Mexican food, but they're actually very traditional. Hugo Ortega serves mushroom tamales as a side dish with lamb and makes another kind of mushroom tamal called a zacahuil for an appetizer. The zacahuil is made by layering banana leaves in a clay pot and then baking the tamales inside. Ortega explains that mushrooms are part of the traditional cuisine of Veracruz, Oaxaca, Puebla and Tlaxcala, and that people in these regions have been making mushroom soup, mushroom quesadillas and mushroom tamales for centuries. For a tour de force of Ortega's hit dishes, try the spectacular Sunday brunch. And don't miss Hugo's signature dessert, hot chocolate and the crispy Mexican doughnuts called churros.