Tacos

Fuego!
Tortilla Grill

IH 35 North, San Marcos, TX 78666
(512) 754-8226

{The Best “Pit-Stop” I’ve experienced heading south!}

Let’s start with the appetizers, shall we?
I’m always terrified of trying guac and queso at restaurants. It’s one of those combos that are either incredibly awful, or amazingly scrumptious. Thankfully, FUEGO provides the latter – yummy, chunky guacamole with piping hot tortilla chips. They’re not too salty, and just the perfect amount of crunch for the guacamole.

Sadly, the chips are a bit thin [which I LURVE] but the beau prefers his chips thick [like my baby biceps]! This comes down to preference, but the flavor is delicioso! I will add here that the chips are just the perfect thickness for the queso! It’s creamy, gooey, and has a swift kick of spice that brings your entire meal up a notch.

The beau and I got to enjoy this amazing, eat everything with your hands meal with my aunt, uncle, and cousins.

These two are my favorite munchkins. [They’re not so little anymore though.] These kids are pretty huge, and the tacos they’re eating still look ginormous!
They each ordered two tacos, loaded full and to the tortilla brim with the filling. Potatoes, eggs, bacon, cheese, brisket…oh, lawd – the glorious choices!

Check out a chunk of their menu!

Southern Comfort –fried chicken, chipotle cream corn, potato, grilled onions, country gravy: flour tortilla

Loco Pollo – rotisserie chicken, bacon, frijoles, roasted poblano queso: flour tortilla

I-Chee-Wuawa – fried chicken, green chilies, poblano queso, bacon, guacamole: flour tortilla

Juan Pablo – rotisserie chicken, bacon, grilled onions, jack cheese, pico de gallo, chipotle mayo: flour tortilla

El Presidente – fried avocado, rotisserie chicken, thick smoked bacon, pico de gallo, jack cheese, chipotle mayo: flour tortilla

Fuego Steak – steak al carbon, chipotle cream corn, potato, pico de gallo, jack cheese: flour tortilla

Every single choice is brilliant! I ordered EL PRESIDENTE, with a side of street corn.

I may have fainted briefly, between bites. Everything was so savory. The avocado mixed with the chicken, bacon, and jack cheese. [You may have to unbutton your jeans before devouring your first taco.]

Oh, you should know – one taco, truly, is enough. Eating two would mean you are hungry enough to chase down a chicken and prepare your own giant tortilla filled lovely meal.

PLEASE, for the love of all things, sweet, crunchy, and rustic – ORDER THE CORN!

Holy mother of all things food! This street corn is not your typical Mexican fare and it’s on a whole new plane. [I may or may not have licked the bowl.]

Fuego is damn delicious. In fact, I demand they open a Dallas site. Do it!! Please?

This road trip pit-stop was practically sinful. Everything tasty, crunchy, spicy, flavorful, and AHHHH-Mazing!

Stop in and let me know how your taste buds express their gratitude.

Much love,
CerebellumChef

I know! I’ve been away for a few weeks. I’m so very sorry, my fellow foodies!
Life got super hectic! Finals for my students, weekend trips, planning for conferences, planning for graduate school, quality time with my broskis. No worries, though – I’m BACK!

I’ve got so much to fill you in on: New restaurants, new recipes, and an almost-bug-eyed worthy moment when I tell you about my first Vegan cooking experience. Yep, vegan! Nope, we are not going the full-Monty with being Vegan. We’re simply just not that disciplined, plus – we heart us some meat!

My friend Ashli introduced me to a great vegan bakery in Dallas, more on that little gem later.
I ordered the “Ate layer” burrito and have since (as in, for three solid weeks) been craving this decadent cacophony of flavors. What’s even better? You can choose to eat this vegan, or not. The beau wanted chicken, so we added some.

Here’s what you’ll need:

olives
black beans (canned or fresh, it’s up to you – following the instructions on the bag if you decide to make them yourself)
quinoa (we used a red bulgur mix)
whole wheat wrap or tortilla, for taco versions
avocado
tomatoes
jalapeños
cheese (NOTE – most vegan cheeses are made with nuts, so be careful if you have allergies!)
mayonnaise
Siracha sauce
chicken tenders, if you want more protein (or can’t seem to go one meal without meat)
Seasoning for your chicken, we used Woody’s Cinnamon Chipotle Rub

Step 1: Slice & Dice
Dice your vegetables and spread them onto a cutting board. This makes building your tacos/wraps so much faster, getting the yumminess in your mouth tons faster!

One beefsteak tomato, one avocado and 3/4 of a jalapeno pepper. — One beefsteak tomato, one avocado, and 3/4 of a jalapeño pepper.

Step 2: MEAT, baby! [If you’re making these meatless, then skip this section]
Pour 3 tablespoons of the dry seasoning (of your choice) into a gallon-sized plastic bag
Add 1.5 pounds of chicken tenders and seal the bag. — We used tenders for portion control.
Shake well to coat each tender thoroughly.
Spray a pan with non-stick cooking spray and place on a burner set to medium-high heat.
Place the strips in the pan and cook them for about 3 minutes on each side.
Once cooked through, remove the chicken tenders and place them on a cutting board.
Let them cool for a few minutes while you start putting those tacos together!
Slice them in half and place one half-strip into one taco.

Step 3: The Sauce
In a small bowl, mix 2 tablespoons of Siracha with 3 tablespoons of Mayonnaise. This is a bit more on the spicy side, so if you want it creamier – add more mayo.

Step 4: Building Tasty!
Using wraps means you can either heat up the tortilla, or not. If you’re using tortillas from a pack, you definitely want to heat them up. They taste better!
We served two tacos per person. Heat up as many as you need, but let me say this – two is plenty!
Once you’ve got the taco on your plate, you can start building.

Add ingredients in any way you choose; a bit of everything. Don’t forget the sauce!
Your finished product should look something life this:

Drooling? I certainly hope so! Go make some!

These tacos were super easy to make, and on the table in under 25 minutes!
Two of these southwestern delights come out to about 450 calories. No need to feel guilty about scarfing these down.
Feel like you need sides? Slice up a cup of watermelon or pineapple for a quick dessert.

Let me know what you think.
Again, you can easily make them vegan by simply removing the chicken tender strips from the equation.
Your tacos will still be equally scrumptious.

Much love,
CerebellumChef