"Caracol, which means “snail” in Spanish, emerged from Chef Hugo Ortega’s memories of making ceviche de caracol (conch ceviche) in his brother Jose Luis’ kitchen at a resort in Playa del Carmen. The Post Oak restaurant — one of many in the Mexican chef’s Houston restaurant empire — bears the gastropod’s name, and showcases elegant coastal fare rooted in coastal Mexican cooking. The menu is worth in-depth exploration, but the tacos de atún (tuna) and ceviche de coco are excellent starting points." - Brittany Britto Garley, Kayla Stewart
