INDULGENCES eating out by tony reverditto
LIGHT MY FIRE The Fiesta of Flavors at FUEGO
After dining at the Fuego Restaurant in Long Beach, it was quite clear
that Executive Chef Jesse Perez was the driving force and inspiration be- hind its success. This year he was voted “Top Latino Chef in the U.S.” by the Flavors of Passion Awards. Born in Texas to second generation Mexican American parents, he left his home state to pursue a degree in Cultural History at Michigan State University. Ironically, while working at various restaurants to help pay his way through school, his true destiny emerged in the culinary field. While furthering his craft at Francesca’s at Sunset, an award-winning and internationally recognized Southwestern cuisine expert—Chef Mark Miller—mentored Perez. Under his leadership, the restaurant earned numerous accolades, including a spot on the “50 Best Hotel Restaurants in the U.S.” in USA Today. From there he spent time work- ing with chef and author Susana Trilling at her cooking school in Oaxaca, Mexico; she was a huge inspiration in his culinary exploration.
Fuego Executive Chef Jesse Perez.
All photography by Frankie Frankeny As you read on, bear in mind that the one-year-young
Fuego menu truly pays homage to seasonal, authentic and traditional flavors of coastal Latin America with a modern twist. The great food is complimented with the perfect location on Queensway Drive. The outdoor seating provides a wonderful panoramic view of the coastline, passing boats and the Queen Mary pointed right at you. JR (a musician and producer on the side), was our low-key, but efficient server. He suggested we start with tequila-based drinks, so we went for margaritas; the specialty list was quite intriguing. I went for the Pom O
Margarita, with Herrandura Silver Tequila, pomegranate juice and lime on the rocks. My mate John had Pablo’s Margarita: Cazadores Reposado Tequila, Organic Agave Nectar, fresh lime juice, rocks. These thirst-quenching delights were brought on with chips, salsa and one of the tastiest, freshest guacamoles I have had in a long while. This combination was the perfect way to unwind from the day and ease into the evening while enjoying the sunset casting silhouettes over the picturesque harbor. Overall, the menu is uniquely vibrant! It wasn’t long be- fore we were presented with appetizers, the rich Queso
Fundido, (Mexican Cheese Fondue), a conglomeration of Oaxaca-style Chicken Tinga, Goat Cheese and Garlic Roasted Peppers served with warm corn tortillas. The Trio, Trio, Trio was a completely off-the-charts-delicious trio sampling of Ceviche Anin—Ahi Tuna, fresh lime juice, ginger, jalapeños and coriander; Ceviche Fresca—mahi- mahi, lime, orange, habanero chiles, avocado, jicama, cilantro, plantain chips…and last but not least, Ceviche Mercado—steamed Mexican shrimp, chipotle peppers, crunchy jicama, green onion, avocado and corn tortilla chips. (That is the longest sentence I have ever written,
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RAGE monthly | AUGUST 2010
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