Restaurante Fuego Lima — Restaurant in Lima Metropolitan Area

Kansas City St. Louis Memphis Dallas Lima?? That's right, I said it. You wouldn't expect to find some of the best BBQ you've probably ever had in this South American City just sitting off the Pacific ocean, but let me tell you, it's just as good if not better than some of the top restaurants in the States. I've been to those top places, from Gates, Oklahoma Joe's, Pecan Lodge and many others, and this is right up there. My first time visiting I ordered their platter. Comes with brisket, ribs, and pulled pork. The brisket tasted like it was kissed in smoke and was so tender and juicy with a nice bark. The pulled pork stacked on a bun was delicious as ever too. The ribs although great was really not up to my liking. I would recommend leaving the mustard sauce they put on them off or serve it as a side. The flavor just want my thing. My 2nd trip there on 12/21 was one of the best meals I ever had. We started off with two appetizers, pan fougasse, which is served with a delicious bone marrow butter spread that was absolutely amazing. 2nd we got the shrimp appetizer. It was recommended to break off the bread and dip it into the sauce from the shrimp. Now, when I say this is next level of taste, then you better believe me. My friend who accompanied me to dinner opted to order the brisket sandwich, it didn't come out on a traditional BBQ bun, but more on a ciabatta roll if I had to guess. He said it was delicious and I believe him. I decided to order a 48 hour cured piece of beef that's then smoked. I unfortunately forgot the name of the dish, but WOW was it good and a great idea to cure it before smoking. I have done the same with ribs before and it completely changes the flavor profile. For a side I got Mac n cheese, it was probably top 5 I ever had and definitely did not disappoint. If you're a fan of BBQ, this restaurant and many other BBQ places in Lima Peru will not disappoint you. Do yourself a favor and show some love to the...

What an amazing meat-lover place!!! If anyone ever asks me - for now I will call Fuego best meat place on earth. For background - I have tasted meats in approx 50 countries in 20 years. It takes a bit to take the top spot. We came here twice in 4 days. First - pure accident. Second - we needed the meat fix. Badly. Again. We are a group of 4 travellers. First time we ordered a set for 4 people; second time - Fuego Premium (for 6 people). We were hungry. Such a shame we cannot take them back with us to UK. Both sets have completely different cuts of meat and we finished all of them in a heart-beat. There was even a small fight over rib-eye steak and ribs. Plus - a great show-worthy fire bread. And the dessert that had our admiration was cheesecake.

Edited 6 months later: sitting in yet another “world class steakhouse”. This time in Hong Kong. And all we can talk about is...

Bueno, No me gusta probar un restaurant al comienzo porque sé que los equipos tienen que ajustarse y todo pero mi experiencia no fue la mejor y debo avisarles lo que van a comer en este lugar. Fuego es un restaurante de parilla que propone en su menu una variedad de carne cocinada al estillo parillero americano con toque peruano usando una parilla Kamado que no tiene nada que ver con un pit babecue si ustedes quieren más información sobre eso le respondo porsupuesto. Hemos empezado nuestra cena con cocktailes que estaba rico y un pan de masa madre que nos havia servido el mesero sin pedirlo esperando nuestra entrada, el pollo frito que estaba con buen gusto parillero pero seco. Luego nos vamos por una parilla de carne humeda que estaba mas o menos, el brisket estaba muy salado, preparando sin tecnica y seco. Tambien fue lo mismo con los ribs no saben guardar la humedad en la carne antes de la cocción pero es muy facial al final con el horno rational que hay en la cocina solo hay que saber usarlo. Me gusto mucho el pulled pork solo el pan no estaba bueno. Porque preparan un pan de masa madre para empezar la cenar y no preparan un pan de hamburgesa con masa madre para el pulled pork o las hamburgesas? Si es el concepto hay que explotarlo a 100% para que los clientes prueben cosas diferentes, elevar la qualidad de su producto y justificar el precio alto. Otra cosa que no me gusto es que las papas son conjeladas y eso no lo accepto en el país que produce más de 5000 variedad de papa. Los raviolis de espinaca y queso estaban buenos pero muy grueso y alto de sal tambíen. El servicio era malo, los meseros no comunican bien entre ellos han llegado 2 veces para tomar nuestro pedido y no observan mucho las masas de sus clientes. El menu estaba en nuestra mesa cuando empezarmos a comer la entrada. Para terminar, no me gusto que nos han cobrado el pan de masa madre que no haviamos pedido y eso no parese honesto porque pe.sabamos que fue un regalo de la casa. El precio es muy alto 400 soles para 2 personas sin postre! En realidad no refleja la qualidad que van a comer en este restaurante. Siempre trato de ser justo en mis comentarios pero este restaurante no fue al nivel que promociona por los redes social. Por más detailles escibeme por instagram:...