Fuego Vivo 5110 Poplar Ave

Golden corn tempura with Tajín, marinated jalapeño aioli, and Parmesan cheese.

Crispy fried calamari served with lemon and truffle aioli.

Classic and creamy, prepared tableside with house-made croutons.

Shaved ribeye served on a house-made blue corn tortilla with a cheese crust, avocado, pickled red onion, and shishito pepper.

Marinated top sirloin steak, grilled in our Josper shawarma oven and served with habanero ash sauce and house-made tzatziki.

Wagyu beef patty, black sesame bun, bourbon bacon jam, and crispy potato mille-feuille.

Golden corn tempura with Tajín, marinated jalapeño aioli, and Parmesan cheese.

Crispy egg rolls filled with octopus, cauliflower purée, and Chihuahua cheese.

Trio of house-made empanadas: beef, rotisserie chicken, and corn with bacon, served with house-made chimichurri.

Crispy fried calamari served with lemon and truffle aioli.

Argentinian Chorizo, provoleta, empanada sampling of Argentinian countryside flavors.

Hamachi sashimi with charred orange ponzu, garlic chips, truffled aioli, and black sturgeon caviar.

Thinly sliced filet with anchovy mustard dressing, arugula, shaved Parmesan, and heirloom grape tomatoes.

Thinly sliced octopus with morita chile ponzu, sesame oil, arugula, cucumber, and heirloom grape tomatoes.

A tasting trio featuring our three signature carpaccio preparations.

Tomato, butter lettuce, cucumber, red onion, green olives, and grated provolone cheese.

Seasonal tomatoes paired with creamy burrata, olive oil, and a clean, balanced finish.

Salmon prepared with tomato, garlic, and olive oil.

Wagyu beef patty, black sesame bun, bourbon bacon jam, and crispy potato mille-feuille.

Slow-cooked short rib served over creamy polenta with a Malbec wine reduction.

Tender fried octopus crusted with Japanese furikake, wild mushrooms, roasted garlic chips, and an Asian ponzu reduction.

Rotisserie-roasted baby potatoes, finished with fine herbs for a fragrant, golden finish.

Classic mac and cheese prepared with a rich blend of four cheeses, baked until creamy and perfectly melted.

Roasted Asian broccolini served with a creamy gochujang mayo.

A selection of seasonal vegetables grilled in our Josper oven.

Roasted Brussels sprouts glazed with honey and finished with crispy bacon.