The insider's scoop on food, travel & southern culture
Chef Jeff Tunks’ Authentic Mexican Restaurant Keeps it Current with Tacos Sizzling on the Culinary Radar
In Arlington, Virginia, Fuego Cocina y Tequileria, literally meaning “fire kitchen and tequila bar,” has been burning red-hot on the culinary scene with a menu that balances the earthiness and complexity of Mexican fare through the dedicated collaboration of chef Alfredo Solis and chef / co-proprietor Jeff Tunks. As a native of Mexico City, Solis draws naturally on his personal experience and roots for the basis of most of Fuego’s dishes. The distinct from-scratch approach finds its way to every corner of the menu, such as the handmade, wood-pressed and individually-grilled Corn Tortillas. Food & Wine pegged “House-made Tortillas” as one the Five New Trends to Watch for 2015–“Chefs are turning masa into the freshest tortillas at new Mexican restaurants…”
Through Solis’ heritage and Chef Jeff Tunks’ adept hand and extensive exploration of food scenes in Latin America’s tiny mercados, the duo created crowd-pleasing favorites that several publications have noticed…
Fuego’s Beef Brisket Tacos Suadero were spotlighted as one of the “50 Tacos from 50 States” by Food Network Magazine. In December 2014, Washingtonian released its 37th annual readers’ choice list with Fuego lauded as one of the top three Mexican restaurants for its ‘spiffed-up versions of cantina classics – chiles rellenos, queso fundido.’ In November 2014, Northern Virginia Magazine named Fuego one of the “50 Best Restaurants of 2014” and featured tips for ordering from the whopping list of more than 120 top-shelf sipping—not shooting!—tequilas, smoky reposados and mezcals.
Whether braving Ghost Peppers atop Jalisco-style Roasted Goat Tacos, tempering the heat with one of The Washington Post’s must-try sips like the Mala Suerta, or indulging in Torrejas [Latin-style French Toast] — one of food critic John Mariani’s dessert favorites mentioned in Huffington Post — all who enter Fuego Cocina y Tequileria are tempted with offerings deftly balanced between the exotic and the familiar, the simple and complex.
Fuego’s finely-tuned cuisine, lively atmosphere and attentive service has been touted by The Washington Post’s food critic, Tom Sietsema, “…the hallmark of Passion Food Hospitality… count me an amigo.”