Fire, masa & joy — the loud, generous cooking of Oaxaca, carried straight from the coals to your table.
Tacos
Guacamole
Enchiladas
Agua FrescaEvery service begins the same way — corn nixtamalized overnight, masa hand-pressed at dawn, chiles toasted until the kitchen smells of smoke. We cook the way Oaxaca eats: bright, fiery and built for the table. Pull up a chair, pass the plates around, and let the fire do the rest.
$9
Ripe avocado crushed table-side in volcanic stone with charred jalapeño, lime and coriander — cool, creamy and bright against warm totopos.
$12
Stone-ground tortilla chips under a blanket of molten Oaxaca cheese, slow-simmered black beans and tangy pickled chiles — crisp, gooey, irresistible.
$8
Flame-grilled corn rolled in lime crema and crumbled cotija, dusted with smoked chili — sweet, charred and unapologetically messy.
Every plate at Casa Fuego is built to be passed around. Gather your people, claim a long table, and let the kitchen feed the whole party.
Book Your Table
$15
Beef braised for hours in a deep chili adobo, folded into masa tortillas crisped on the comal with melted cheese — served with rich consommé to dip.
$16
Golden crisp-fried market fish on warm corn tortillas, layered with chipotle-lime slaw and a cool crema — light, crunchy and full of citrus.
$18
Tender pulled chicken rolled in soft tortillas, bathed in roasted tomatillo salsa, finished with crema and crumbled queso fresco — bright and herbaceous.
$13
Wild mushrooms and fragrant epazote folded into hand-pressed masa with stringy Oaxaca cheese, charred on the comal until smoky and golden.
$15
Achiote-marinated chicken seared over charcoal, sliced and piled onto warm tortillas with grilled onion, salsa roja and a squeeze of lime.
$19
Crisp wood-fired masa flatbread spread with bean paste, layered with slow-cooked lamb, melted quesillo and shredded greens — Oaxaca on a plate.
$9
Just-fried churros tumbled in cinnamon sugar — shatter-crisp outside, soft within — with a pot of bittersweet Oaxacan chocolate for dipping.
$6
Hibiscus flowers steeped and chilled, lifted with fresh lime and a whisper of cane sugar — tart, ruby-bright and endlessly refreshing.
$6
House-made rice-and-cinnamon cooler blended with toasted almond and a hint of vanilla, poured silky and cold over ice.
Long tables, open flame and a kitchen that runs late. Reserve ahead for larger parties — the fire is always on.
Reserve a Table