Fuego Awards

Fuego Restaurant Review:

A visit to the restaurant at Long Beach's Hotel Maya will make diners feel like they've arrived at their holiday destination in Mexico. Fuego's interior extends the elegant vibrancy of the hotel's south-of-the-border colors and schemes, but we recommend sitting on the large patio no matter the time of day or night. It’s right on the water, with views of the Queen Mary and the downtown Long Beach skyline. Chef Victor Juarez’s menu places a strong emphasis on seasonal ingredients, resulting in an ever-changing expression of culinary exploration. Start the journey with one of several ceviches. We preferred the "island-style" ceviche el atun --- ahi with pineapple mojo, ginger and mango --- over the Mexican shrimp ceviche dressed with avocado and tortilla chips. Purists may balk at the use of beef in the birria instead of goat, but it's nonetheless quite flavorful. Entrées include seared Chilean sea bass with boniato purée, crêpes stuffed with crab meat and rock shrimp in a roasted poblano sauce, and Brazilian-style braised short rib. Desserts range from traditional flan to dulce de leche cheesecake. Expect an extensive list of cocktails, as well as beers from around the world and a vast but predictable wine selection.