We take a lot of pride in making it ourselves. Our flavors and recipes are unique to Hugo’s and your palate will know the difference.
Falafel-like patty of ground sorghum and mixed vegetables dipped in egg batter and deep-fried. Served with guajillo sauce. Topped with chopped chile poblano salsa, a dollop of sour cream, crumbled cotija and chopped cilantro. 6.75
Sorghum flour and ground almonds are the base for the batter, browned on the griddle and topped with fresh strawberries, raspberries, blackberries and slivered almonds. Served with sorghum syrup. Served until 4pm. 12.75
A Latin version of our popular Breakfast Salad: sautéed zucchini, yellow squash, roasted red peppers, marinara, red onion and Spanish sorghum tossed with egg whites. Served on a bed of baby arugula tossed with basil pesto. Garnished with chopped fresh basil. 12.75
Chef Nabor’s house-made vegetable-sorghum shawarma in our own fresh-baked pita wrap with garlic sauce, chopped tomato, cucumber, red onion and shredded romaine. Served with a side of mixed greens. 13.25
Diced dark turkey meat slow-cooked in guajillo sauce, onions and spices. Served with sides of Spanish sorghum, black beans topped with melted mozzarella and a corn tortilla. Garnished with red onion, cilantro and a lime slice. 14.75
Choice of veggie patty, grilled marinated organic tofu or chicken breast served with a crispy fried portabella mushroom (stuffed with a mixture of avocado, black beans, roasted garlic jalapeno sauce and cilantro), a green tamale cake topped with pico de gallo, fried plantains, and grilled romaine brushed with honey chipotle. Topped with a honey chipotle drizzle. 16.00
Two pork loin chops pan-seared with Cajun seasoning and finished with honey chipotle sauce. Served with black beans, Spanish sorghum and aji sauce (a smooth-blended raw salsa of jalapeno, cilantro, parsley, green onion and garlic). Garnished with fried plantains, chopped green onions and an orange slice. 16.25
Salmon filet with mole verde sauce, garnished with pickled red onions and a lime. Served with a side of Spanish sorghum topped with chopped chile poblano salsa and a sprinkle of cotija cheese. 24.00
One of our favorite mix-ins: housemade lemonade with fresh watermelon. 4.25
Sauza Silver tequila, triple sec, lime juice and the season’s best watermelon blended with ice and served in a salt-rimmed glass (Weho and Agoura Only). 9.00
The drought got us thinking: with decreasing water tables around the world, we realized that substituting sorghum for rice in some of our recipes would save hundreds of thousands of gallons of water, just at Hugo’s alone, where we go through over 25,000 pounds of rice per year. A staple in Mexico, Chef Nabor grew up with sorghum, where it was used as a wheat and rice substitute. On our specials this month, he’s created Sorghum Tortitas, Sorghum Almond Pancakes and Spanish
Sorghum. Soon sorghum will be a prominent choice on our regular menu, too.
We know you’re as concerned as we are about food choices.
We think you’ll find this pearly grain with a mild wheat berry taste as delicious as we do. Enjoy!
While we aspire to satisfy your requests we do not modify or split specials featured on this page.
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