Sam Alvarado?s passion and respect for handcrafted Mexican food started at a young age. He grew up watching his family cook at home and in the kitchens of Detroit?s popular Mexican Fiesta restaurant chain, which his grandfather founded. Today, as the co-owner and head chef of Fuego Grill, Alvarado draws from that early culinary foundation to craft his own menu of fresh, made-from-scratch dishes that ?more than impressed? a food writer for the Dearborn Free Press. He assembles traditional entrees such as carne asada, milanesa sandwiches, and fish tacos with halal meats and locally grown vegetables, creating cuisine that?s as flavorful and conscientious as a chocolate-covered Jiminy Cricket.
After 20 years in the restaurant business, the owners of the family-owned Tijuana's Mexican Kitchen embrace tortillas as a highly versatile food. The flour wraps form the foundation of diverse dishes, including chimichangas, tamales, fajitas, enchiladas, and a fresh-prepared Mexican sandwich built on three flour tortillas slathered with gravy-drenched layers of rice, beans, and beef. After washing their entrees down with their choice of margaritas, desserts such as churros bring meals to a decadent conclusion.