Image 1 of / 13 Caption Close

Image 2 of 13 Wood fired oysters with chipotle butter at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) Wood fired oysters with chipotle butter at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago)

Image 3 of 13 Texas kobe carpaccio with avocado and tomato sauce and jicama salad at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) Texas kobe carpaccio with avocado and tomato sauce and jicama salad at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago)

Image 4 of 13 Close-up of wood fired oysters with chipotle butter at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) Close-up of wood fired oysters with chipotle butter at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago)

Image 5 of 13

Image 6 of 13 Caracol’s new executive chef Daniel Bridges, left, with chef/owner Hugo Ortega and kitchen staff. (Photo: Paula Murphy) Caracol’s new executive chef Daniel Bridges, left, with chef/owner Hugo Ortega and kitchen staff. (Photo: Paula Murphy) Photo: Picasa

Image 7 of 13 “The Blushing” – a cocktail made with cava, pomegranate, ginger liqueur and lime from Sean Beck at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Paula Murphy) “The Blushing” – a cocktail made with cava, pomegranate, ginger liqueur and lime from Sean Beck at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Paula Murphy)

Image 8 of 13 Executive pastry chef Ruben Ortega, left, and chef/owner Hugo Ortega in the kitchen at Caracol. (Photo: Paula Murphy) Executive pastry chef Ruben Ortega, left, and chef/owner Hugo Ortega in the kitchen at Caracol. (Photo: Paula Murphy) Photo: Picasa

Image 9 of 13 Grilled shrimp brushed with a reduction of red wine flavored with ancho and guajillo chiles at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) Grilled shrimp brushed with a reduction of red wine flavored with ancho and guajillo chiles at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago)

Image 10 of 13

Image 11 of 13 Sliced octopus with almonds and pickled jalapenos at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) Sliced octopus with almonds and pickled jalapenos at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago)

Image 12 of 13 “Mexican Candy Bar,” a dessert of chocolate-coated chocolate mousse, crushed peanut candy, dulce de leche ice cream and prickly pear sauce at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. (Photo: Greg Morago) less “Mexican Candy Bar,” a dessert of chocolate-coated chocolate mousse, crushed peanut candy, dulce de leche ice cream and prickly pear sauce at Caracol, the new restaurant from Tracy Vaught and Hugo Ortega. ... more