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5 Dishes to Try at Fuego

Housed in the former Harry’s Tap Room space, Fuego lives up to its fiery moniker, both in decor and in flavors.  Red walls, blazing fireplaces and lots of reflective surfaces remind you that fire and light reign here.

Mexico City native Chef Alfredo Solis brings his Motecuhzoma-like goatee and seriously fresh tortillas to Fuego, which cooks up real Mexican dishes, stocks over 120 tequilas and blends margaritas that will make that imaginary sombrero above your head spin.

  • Start with the queso fundido ($10), a cast iron skillet bubbling over with two kinds of cheeses and chorizo for extra fun.  It is so rich and creamy, you may not have room for anything else.
  • Guacamole can be lackluster and flat.  Here, a healthy portion ($10) is kept at its best–simple and textured, so that digging up a chunk of lush avocado is like finding Aztec gold.
  • The Jalisco-style roasted goat tacos ($7) are juicy, with customizable levels of heat–salsa verde, salsa rojo and habanero.
  • If you love chicken tortilla soup, the sopa Azteca ($7) transforms easily into a meal by itself with shredded chicken, pasilla chile and avocado.
  • Like Kendall Jenner’s legs, Fuego’s carne asada ($24) goes on for miles.  A grilled slab of skirt steak topped with salad and blistered jalapeños is enough to satisfy any meat lover.  Or four.
  • Frozen margaritas ($9) come in lime, hibiscus or both, and are powered by Sauza Gold tequila and triple sec.  One smooth drink later, you may feel like Motecuhzoma got his revenge all over your head.

The spacious, curved 50-foot bar and floor-to-ceiling windows are perfect for people watching on a Saturday night, as is the outdoor patio on warmer days.  Plus, check out the glass-enclosed liquor room with top-shelf tequilas like AsomBroso Extra Anejo; Leyenda del Milagro Romance and Hacienda del Cristero Blanco.

Photos: Fuego Cocina y Tequileria

Fuego Cocina y Tequileria
2800 Clarendon Boulevard
Arlington, VA 22201

Fuego Cocina y Tequileria on Urbanspoon

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Mary Kong-DeVito

Founder + Creative Director. Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in USA Today, DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.


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