El Fogon

After an afternoon of naps and margaritas by the pool, then another nap, we headed out to El Fogon for dinner. The friendly waiter (maybe owner), Miguel, is on high powered over drive, with a whacky sense of humor, that’s hard to understand through his Spanglish. He zig zags back and forth like a bumble bee, dropping off a plate of Cactus Salad first, and waving at us, saying he’ll be back soon. This is my first experience with cactus and I loved it, almost like marinated roasted peppers with just a bit more crunch. There is a teeny bit of sliminess on the surface but it didn’t bother us.

Cactus Salad

Our waiter dashed back to us a few moments later to take a drink order and then buzzed right off again. The huge banana shake, that the two of us could barely finish, was fresh and creamy, with the best freshly grated nutmeg on top. It even attracted attention from some folks sitting next to us.

banana shake

Our waiter came back around to explain the menu and we were confused so Lon told him to just bring us whatever he thought was good, and to throw a taco in there. Miguel was excited about the Taco Al Pastor, pointing to the spit.

meat spit

These came out first, which was great because we were itching to eat! The simplicity of these were wonderful, just pork with some nice charring, pineapple, raw onions and cilantro on little corn tortillas. They were just under-seasoned but the spicy sauces on the table perfected them.

tacos al Pastor

Our waiter chose the Flank Steak Special for Lon, which came with this ham and bean soup. It was full of great flavor but served room temperature. These chips were also the best we’ve had so far.

bean and ham soup

The pile of Flank Steak seemed to be marinated in Worcestire Sauce, which kept it moist and tender, even though it was completely cooked through.


The plate included lots of stuff to mix and match together. The poblanos with cheese was wonderful, as were the charred spring onions. Lon said the guacamole was average and we didn’t bother with the potato. We got a bunch of hot corn tortillas and hot flour tortillas to wrap stuff in.

poblano and cheese spring onion grilled

My dish was some mixture of chorizo, flank, mushrooms, onions, poblanos, and cheese. These flavors work nicely together but it’s not all that impressive, plus the cheese solidified too quickly so I think it would have actually been better off without it.

meat, chorizo, onions, peppers

All this for 176 pesos (around USD $12.35)? Dang! For this price, no complaints, but it wasn’t necessarily notable enough for us to come back. There are taquerias lining the streets everywhere so we have a feeling we’ll find better and we have several days left.
posted by jessica at 10:45 AM Filed under Latin, Restaurants, Travel. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.