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Lessons for foodies: Hugo's pastry chef Ruben Ortega shows how to make Mexican chocolate

In case you hadn't already noticed, Houston's Hugo Ortega and Ruben Ortega, executive chef and pastry chef at Hugo's, are all over the August issue of Saveur.

Inside the magazine, which is dedicated to the cuisine of Mexico this month, there's Hugo waxing rhapsodic on salsa, Ruben contributing a recipe for churros con chocolate caliente and even a recommendation for Hugo's new book, Street Food of Mexico.

But now there's even more love for the brothers Ortega on the Saveur website. Check out the video below of Ruben Ortega demonstrating how to properly make Mexican chocolate from fresh-ground cacao beans, sugar, cinnamon, and vanilla. (Hint: Get ready to grind.) 

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