We sense some tension, some dissonance. Autumn is good at that. For instance, you’re ready to sit by a
fireplace again. But you’re not quite ready to give up slushy treats like frozen hibiscus margaritas,
either.
So don’t. Just head to Fuego Cocina y Tequileria, two stories of authentic Mexican brought to you by the folks behind DC Coast, Acadiana and District Commons, opening Wednesday.
When you’ve crossed state lines and find yourself in need of a date spot and/or nine kinds of tacos and/or things made from agave, you’ll come here. Before you: bright murals. Red-tile walls. Open kitchens. Barn wood (reclaimed wood = also big in Mexico).
You’ll want to head upstairs and huddle around a table by the mod-looking, in-wall fireplace and get to work on the kind of comfort food that only Mexican copper pots and spit roasters can provide—slow-fried pork, Jalisco-style goat tacos, crispy fried whole trout with lime-garlic oil.
But for an early weekend afternoon, no harm sticking around downstairs at the stone-and-tile bar. There, your attentions will turn to strawberry-infused tequila, michelada oyster shooters and guacamole smashed to order.
No matter what you order, you can get their house red and green salsas on the side, but word to the daring: on request only, they’ve got a little macerated onion/lime/ghost-pepper salsa awaiting you in the back.
No waiver required.
So don’t. Just head to Fuego Cocina y Tequileria, two stories of authentic Mexican brought to you by the folks behind DC Coast, Acadiana and District Commons, opening Wednesday.
When you’ve crossed state lines and find yourself in need of a date spot and/or nine kinds of tacos and/or things made from agave, you’ll come here. Before you: bright murals. Red-tile walls. Open kitchens. Barn wood (reclaimed wood = also big in Mexico).
You’ll want to head upstairs and huddle around a table by the mod-looking, in-wall fireplace and get to work on the kind of comfort food that only Mexican copper pots and spit roasters can provide—slow-fried pork, Jalisco-style goat tacos, crispy fried whole trout with lime-garlic oil.
But for an early weekend afternoon, no harm sticking around downstairs at the stone-and-tile bar. There, your attentions will turn to strawberry-infused tequila, michelada oyster shooters and guacamole smashed to order.
No matter what you order, you can get their house red and green salsas on the side, but word to the daring: on request only, they’ve got a little macerated onion/lime/ghost-pepper salsa awaiting you in the back.
No waiver required.
