Introduction to Zaranda
Hugo Ortega, a James Beard Award-winning chef, along with his wife and business partner Tracy Vaught, is set to open Zaranda, a new restaurant in downtown Houston’s Norton Rose Fulbright Tower. This will be their first new project since the debut of Urbe, their street food concept, in 2021. Zaranda is part of the H-Town Restaurant Group, which includes other notable restaurants such as Hugo’s, Caracol, Xochi, Urbe, and Backstreet Cafe.
Concept and Inspiration
Zaranda’s concept is based on a world where California, including both the American state and the Mexican Baja California, remained united as one territory. The name Zaranda refers to the wire basket used to cook seafood over an open flame. The restaurant’s menu features ingredients from both regions, including Baja seafood, California produce, and wines from both areas. It also showcases the diverse influences of immigrants in the region, such as Spanish, Chinese, and Japanese elements.
Menu Highlights
The menu at Zaranda is divided into several sections, including Zarandeado, which showcases the wire basket cooking method. Diners can choose from fish, lobster, octopus, or shrimp, all served with a cucumber salad, flour tortillas, adobo, and three salsas. Other sections include shareable starters, crudos, tacos, and tostadas, with a focus on seafood and Spanish-inspired dishes. The menu also features a range of options for carnivores, including braised lamb shank, picanha, filet mignon, and ribeye.
Desserts and Drinks
Pastry chef Ruben Ortega, Hugo’s brother, has created eye-catching desserts, including the Erizo del Mar, a chocolate dish shaped like a sea urchin, and the Dólar de Arena, made with coconut mousse, almond praline, and candied nori. The restaurant also offers a range of drinks, including wines from California and Baja California.
Ambiance and Team
The 7,000-square-foot restaurant has seating for 180 inside and 50 on the patio, with a second-floor dining space called the Ballena Bar. The room features floor-to-ceiling windows, a desert- and sea-inspired color palette, and a talented team of chefs, sommeliers, and bartenders. The team includes chefs Adrian Caballero and Paula Gutierrez, pastry chef Roxy Puga, sommelier Elvis Espinoza, and bartender Carlos Serrano.
Conclusion
Zaranda is a unique and exciting addition to Houston’s dining scene, offering a range of delicious and innovative dishes inspired by the combined regions of California and Baja California. With its talented team, beautiful ambiance, and creative menu, Zaranda is sure to become a favorite among foodies and locals alike. Initially, the restaurant will be open for dinner, with lunch service to follow, and will be open Monday through Saturday.
