Hidalgo is a mountainous state in the south-central part of Mexico that’s known for its rustic cooking style, which El Hidalguense, a restaurant in Spring Branch, exemplifies. Lamb is the barbacoa meat of choice here. Plates of tender, stewed lamb are served alongside bowls of consommé. There’s also roasted cabrito—goat drenched in earthy chile sauce—with fresh corn tortillas. And a must-have for breakfast is the huastecas: roasted salsa with scrambled eggs over corn tortillas, refried beans, and a side of cecina. 

photo credit: Richard Casteel