Review: Fuego Contemporary Mexican Kitchen

New Mexican is a hot choice
Wednesday , 12 June 2013
Fuego
Fuego
Fuego
Fuego
Salsa
Salsa

It’s a resounding ‘yay’ from the tastebuds for this new Mexican spot! I’m thrilled that Dubai is shrugging off Tex-Mex in favour of the real deal and Fuego (meaning ‘flame’) is just that. There’s no better place to start than the guacamole and salsa fresca, which are made at your table to your exact preference – chilli lovers can go wild. Diet-friendly and ideal for summer, you can follow up with some ceviche – the red snapper and prawn varieties are fresh and firm with punchy citrus. For mains, Fuego’s got it all covered with quesadillas, enchiladas, tacos, fajitas and burritos. Plus there are various steak platters and, as a testament to its authenticity, turkey smothered in mole – the deliciously intense, ingredient-heavy, chilli-based sauce. The real star of the show for me was the lamb barbacoa, it’s super-tender and infused with intense spices, but maintains the natural taste of the meat. To round off what will, no doubt, be a fantastic meal, there’s a selection of traditional desserts. I’d strongly recommend the house-made fruit sorbets spiked with some chilli powder and the feather-light tres leche (three milk) cake – sweet heaven.
INFO: Level 3, Souk Al Bahar, Downtown Dubai, 04 449 0977, www.fuego.ae.

Salsa fresco
MAKES ABOUT 1 CUP

INGREDIENTS
6 tomatillos
1 to 2 cloves garlic, diced
1 green chilli (look for jalapeño or Serrano)
Coriander leaves

METHOD
Roast the tomatillos and chilli in the oven until they have some nice char marks.
In a blender or pestle and mortar, blitz the tomatillos and chilli with the garlic until you have a chunky salsa.
Garnish with coriander and serve with tortilla chips.

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