Fuego Mexican Grill and Margarita Bar
Fuego Mexican Grill's executive chef Jean Luis Gonzalez leads a culinary team in whipping up authentic dishes from Mexico's diverse regions. Begin with guacamole prepared tableside ($8.95), before jumping into an extensive menu of delicate flavors. The star of Fuego's roster, moles are thick and complex sauces, often made with 20 or 30 ingredients such as ground seeds and tortillas, chilies, cinnamon, wishes, cumin, garlic, chocolate, and more. Chefs fashion five moles per week, drizzling the sauces’ delicate balance of flavors and textures over salmon ($18.95), skirt steak ($17.95), and more. Classic favorites parade in their authentic form, with such palate-pleasers as the enchiladas verdes with shredded chicken or picadillo ($12.95), or the shareable platter of eight tacos surtidos, great for a group of friends, or two negotiating tribes of Beatles impersonators ($19.95).
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