Spotluck Spotlight: Fuego Cocina y Tequileria

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Fuego
Traditional Mexican cuisine with a modern twist
2800 Clarendon Blvd (two blocks from Clarendon Metro)

Mini But Mighty: These Taquitos de Atún sit atop a homemade salsa de arból, and guacamole to hold the shells upright. Cute mini shells are stuffed with delicious and tender ahi tuna. Queso fresco, guacamole, and a slice of red onion top it all off.

Duck Duck Goose: The Flautas de Pato features tender, shredded confit of barbequed duck leg wrapped inside a masa corn cake shell and flash fried. It’s topped with pickled red onion and queso fresco, served with a mole negro dipping sauce. Holy mole!

Mexican Mussels: These tender Pacífico Beer Steamed Mussels are bathed in a chipotle broth of heavy cream and beer. Chunks of fresh chorizo for a little zing, caramelized onions, tomatoes, and a dusting cilantro complement these mussels perfectly. You won’t even have to ask for a straw to slurp up the broth; the mussels come with a big piece of bolillo bread to soak it all up.

Fresh Catch: This locally-sourced Yellowfin ahi tuna melts in your mouth. Seared on the outside and tender on the inside, it blends perfectly with its bed of yellow heirloom tomato puree. Fresh charred local watermelon salad balances nicely and adds a bite of sweetness.

Even though the Pesca Del Día rotates, it will always be locally caught, and will always be the same price no matter what catch it is.

Know Your Flags: Fuego’s Enchiladas Mexicanas de Pollo might be the most delicious enchiladas you’ve ever had. Tender pulled chicken tinga is rolled up in a corn flour tortilla with a fresh cheese blend and diced onions, and is topped with salsas rojo, verde, and queso in the shape of the Mexican flag. Served with thick-cut yucca fries and a delicious habanero aioli dipping sauce, you’ll leave full and happy after this meal.

Corn Flakes Comeback: If you’re missing the good ol’ days you started every morning with a bowl of corn flakes, look no further than Torrejas. This thick slice of brioche is dipped in French toast batter and pressed in a Panini press. Its smeared with Mexican goat milk caramel and topped with caramelized and candied corn flakes to give it a delectable crunch.

Warm Sugar Canela-Dusted Churros: These classic Mexican staples are a must-try dessert. These fresh hand-made sticks are rolled in a sweet sugar mixture, and come to the table accompanied with a caramel sauce that will make you regret offering to share a dessert.