(Scott Suchman/For The Washington Post)
Jeff Tunks snatched up the Clarendon space that would become Fuego Cocina y Tequileria before he even knew what he was going to put there. Luckily, he had a chef from Mexico City in his stable and a neighborhood bereft of good Mexican cooking at his disposal.
The two came together to create a restaurant that packs a ton of heat, earning a very solid two stars in Tom Sietsema’s Sunday dining column. Now, feast your eyes out Scott Suchman’s mouthwatering photos from the shoot:
Tacos show up with three house-made sauces, one of which is a habanero that is always introduced with a heat warning. (By Scott Suchman/For The Washington Post)
Vegetarians are acknowledged with rice and beans that are both prepared sans meat, and one of the best empanadas now playing, a hot pocket that cracks open to reveal roasted squash, goat cheese, epazote and more. (Photo by Scott Suchman/For the Washington Post)
There’s plenty to sustain a diner’s interest at Fuego Cocina, supervised by Tunks in these early months and supported by chef de cuisine Alfredo Solis, who left the American-themed District Commons to work at Fuego. (By Scott Suchman/For The Washington Post)
A seasoning of achiote and sour orange enhances sliced pork loin garnished with pickled onions. (By Scott Suchman/For The Washington Post)
Slices of ghost pepper chile and onion.
(Scott Suchman - FOR THE WASHINGTON POST)