Corn tortillas, empanadas, and pulled pork are just a few of the extraordinary dishes you can expect at Fuego, a taqueria in Sea Point. One of the new local favourites in the area dishes up spicy, wholesome Latin American food that just makes your heart happy.
Opening earlier in the year, Fuego has established itself as yet another much-loved Sea Point eatery. Specialising in tacos and Latin American dishes, this place has a little for everyone.
With fan favourites like loaded nachos and crispy churros dusted in cinnamon and a choice of caramel or chocolate dipping sauce, Fuego sticks to the classics and still packs one hell of a punch.
The appetizers range from fresh white fish ceviche marinated in lime and red onions, peppers, avocado and seasonal citrus fruits, to empanadas filled with queso (mozzarella and sautéed onions), or Cuban ropa vieja, traditional braised beef cooked in a light tomato sauce with bell peppers, onions, garlic and olives. And for the traditionalists, guacamole and fresh nacho chips.
The salads with citrus twists, feta and fresh ingredients, do not leave much to be desired, each one carefully put together to complement its ingredients. Our favourite: the Pepino. Cucumbers, greens, pickled jalapenos for that extra bite, and a sweet and spicy mango vinaigrette.
But the real stars of the show were the tacos: daily in-house handmade corn tortillas with a range of fillings. Fish, chicken, pork, veggies and steak colour the menu, but watch out for the drunken chicken ‘pollo borracho’ and the pulled pork. Cooked in tequila, with an understated smokiness to it, the pollo boraccho is topped with red cabbage and spicy pineapple salsa, with the tartness and sweetness complimenting the smoky chicken. The pulled pork, however, takes a little longer to prepare, a little over six hours to be exact: roasted for half the day, ready for you by the time you sit down, it is pulled and mixed in a barbecue sauce and garnished with red cabbage and pickled onions.
Each taco portion serves two tacos on beautiful wooden ‘taco holders’, ranging from R60-R75!
You can also have these taco fillings put in a taco bowl, where a few extra ingredients are added to your bowl. Including seasoned rice (or quinoa) with corn, beans, mixed greens, tomatoes, chipotle sauce, and choice of meat, fish or veggies in a large tortilla, these bowls up the anti to your traditional tacos.
Pair any of these mains with one of their sides, like pico de gallo, corn on the cob, or crispy seasoned potatoes drizzled with house-made spicy aioli: patatas bravas.
Their lunch special running from 12:00-3:00 PM lets you choose one starter and one taco order for just R90!
The newly designed tequila cocktail menu is all about highlighting speciality tequilas and pairing them with intriguing ingredients, like their Grapefruit Coco: tequila reposado. fresh grapefruit juice, coco liqueur and fresh lime.
Fuego prides itself with doing as much in-house as they can, from their house made rooibos infused tequila, to give it that South African touch, to their juice blends, and perfect tortillas.
Something to look forward to this October? A new tapas menu for happy hour, taking favourites from the normal menu, like empanadas, and ceviche, but adding a chives and parmesan croquette, fried goat cheese with house-made lavender infused honey, chorizo in tomato sauce, anchovy bruschetta, and a cured meat platter.
So grab a sundowner at Fuego this October, enjoy some tapas, and let that lead you into a taco filled dinner!
5’s all around!