Fuego Interior
Guacamole Trio
but hopefully you are salivating)! I sampled the Ancho Chile-Laced “Azteca” Soup—fried corn tortilla, grilled chicken and avocado. It was a surprisingly soothing treat. For my entrée, I combined the Grilled Aged Prime Ribeye with Fuego Chile Rub, Chipotle-New Potatoes with Guajillo Chile Sauce with the Tre’ Chile Spiced Mexican Gulf Diver Scallops, Yellow Corn Esquites with Truffled Corn Tamale and was in heaven. John went with the Plantain-Crusted “Fresh Catch of
the Day” which happened to be Sea Bass Mole Amarillo Aji and Whipped Lemon Potato Puree’—roasted lemon
Lobster Ceviche
potatoes with guajillo chile sauce. I loved every bite. You can only eat so much, but I was also curious about other stand-out menu items, especially the Blue Crab and Smoked Shrimp Masa Crepas, Roasted Poblano Crema and Roasted Corn Salsa, Niman Ranch Pork Chop with Achiote Glaze; glazed Sweet Potato with Habanero- Peach Essence, Jidori Chicken ‘Yucateco’ with Achiote and the Churrasco Lamb Chops with Chimichurri Pepper Escabeche, Sweet Potato and Spring Sweet Peas. Fuego also offers a creative lunch menu and a Sunday “Fiesta Domingo” Brunch that will challenge your taste
Baja Lobster
buds with its vivacious flavors. If this is your thing, they offer a Hookah Lounge every Saturday night outdoors. You are guided through the process and provided with a wide array of premium-flavored tobaccos to choose from. Special events at Fuego include a variety cooking classes, tequila tastings and guest chef weekends which are hosted by Chef Perez and his team. Vast waterfront spaces and private dining areas are available for indoor or outdoor banquets and catering events. Fuego is adjacent to the Maya Hotel, 700 Queensway Drive, Long Beach. Reservations: 562.481.3910.
AUGUST 2010 | RAGE monthly 69
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