The Passion Food Hospitality restaurant group has done it again with their latest restaurant concept Fuego Cocina y Tequileria, which literally means “fire kitchen and tequila bar” in Spanish. The restaurant serves authentic and vibrant Mexican flavors in their refined, yet bold flavored dishes. Executive Cuisine Alfredo Solis, who hails from Mexico City, is not shy with spices.
The meal started with Ceviche de Pescado. Fresh cubes of lime cured tilapia were speckled with a fine dice of red onion and habanero. It was a delicious balance of heat and citrusy that complimented the freshness of the fish. It made me long to be sitting on a beach and enjoying the dish with a nice salty margarita. Speaking of margarita’s the restaurant makes delicious variations of the old classic, such as the Mala Suerte which uses a habanero infused tequila and fresh grapefruit as well as lime juice. They also pride themselves as first rate Tequileria with over 100 varieties of tequila. You might find yourself enjoying a pour of an oaky, yet smooth El Tesoro Extra Anejo or the excellent (and quite unique) “Alien” blanco. The very knowledgeable bartenders can help guide you in choosing a tequila flight, letting you sip your way through a few expressions of this complex and diverse spirit. It is a hot spot and Fuego is quickly becoming one of my new favorite bar scenes in Clarendon.
Ceviche de Pescado
The next plate was Flautas de Pato. It came out lighter than expected and a bit more refined than I have had at some other restaurants. My colleague noted that they were not hard fried, and almost had the texture of a soft wonton. The duck confit that was contained within was rich, and I detected a hint of cinnamon in the flavor. It was served with a wonderful Mole Negro that was complex in flavor. I highly recommend you try this dish on your visit.
Flautas de Pato
The tacos are made with authentic corn tortillas and are overflowing with well-seasoned and juicy meat. They come out two per order and you can easily make meal out of them alone. We tried a few varieties. I can’t resist a good Lengua Taco (beef tongue). Fuego’s was well braised and perfectly tender. The Al Pastor was made from spit roasted pork and came with a bright and citrusy/spicy pineapple serrano salsa. Three salsa are served with the tacos and vary in terms of flavor and heat. Upon request you can order some ghost pepper salsa as well… but tread lightly with this one. Ghost peppers make habaneros taste like a bell pepper.
For the last entrée I had the Enchiladas de Marisco. The enchiladas were generously stuffed with a seafood trifecta of shrimp, crab and lobster meat. They were smothered in a flavorful, slightly smoky chili de arbol salsa. They were some of the most luxurious and satisfying enchiladas I have ever had. The meal was excellent, the servers friendly and quick to explain the nuances of the menu, the bar was hopping, and the tequila selection is diverse and impressive. I think the Passion Food Hospitality guys knocked this one out of the park.
Enchiladas de Marisco
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