The wine list, too, is underwhelming, especially the small list by the glass. One night I opted for a martini and the bartender himself brought it over, as the waiter was busy. But he was distracted and didn't shake it properly, so it didn't hold its chill very long. The only dessert I managed to try was a cr me brulee. It had a beautiful crust, but the custard wasn't uniformly smooth.
Southwestern cuisine is an end worth striving towards.
Fuego might achieve it, even contribute to its development, if the kitchen staff takes a deep breath, in unison, and exercises some restraint.