4

Naughty Braised Shortribs at Fuego Bistro

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

It's been quite awhile since I've had dinner at Fuego Bistro, a tiny eatery tucked away in a courtyard off of 7th Street, so I stopped by for a recent dinner to see if the food was as good as I'd remembered.

What a tasty little meal! I really enjoyed my Coca-Cola/pineapple/soy-braised shortribs, a huge hunk of luscious meat coated in sticky-sweet-salty glaze. Did I even bother to pick up my fork? Yeah, I did, but it was absolutely unnecessary thanks to the seductive tenderness of the beef. Glazed carrots were fine, but I was all over that cornbread served on the side. The inside was moist, almost like a pudding, while the outside had crisp, sweet edges.

Sauteed prawns, spooned with tomatillo avocado sauce, spicy chipotle guajillo sauce, and mango chutney, made a nice starter to go with our ice-cold mojitos, served in pint glasses (I like!). I wished I had a roll to sop up the sauce, except that I knew the entrees were on their way.

 

My dining companion went for the pernil asado, and that was a great call -- it was a heap of juicy, Puerto Rican-style roast pork, topped with pink pickled onions and accompanied by a small cup of habanero mojo for extra heat. I reached across the table for a bite too many times to count! Cheddar mashed potatoes on the side needed some salt. But I'd get the corn again in a heartbeat. What's the big deal about corn? Here, it was creamy, a little sweet, and flecked with bits of hot green chile.

We didn't save room for dessert, and in fact, we took home leftovers because it was so much food (hello, next-day lunch!). Maybe I'll try some next time -- if I don't fill up on too much shortrib again. 

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.