FuegoMesaFarrer Park, Singapore

Mexico, meet Singapore

Tacos, quesadillas, bowls and burritos, plus a few dishes that could only have been invented here.

01TacosThe reason most people queue.

  1. Beer-Battered Fish Taco

    A generous dory fillet in crisp beer batter with purple cabbage, mango salsa and chipotle mayonnaise, in a blue-and-purple corn tortilla.

  2. Birria Beef Taco

    Slow-cooked beef short rib and chuck in a tortilla griddled with cheese, with onion salsa and pickled onion. Served with beef consommé for dipping.

  3. Chipotle Chicken Taco

    Chipotle-marinated chicken with pico de gallo and crumbled cheese.

  4. Add a Taco

    Tacos come in twos and can be added one at a time for a bigger table.

Three beer-battered fish tacos on pink corn tortillas with purple cabbage and chipotle mayonnaise
02Mexico, meet SingaporeMexican formats, local flavours. This is the part of the menu you cannot get anywhere else.

  1. Tomyum de Fuego

    Prawns in a hand-ground tom yum paste of galangal, lemongrass and shallots, folded into a quesadilla by chef Ratt, who comes from Rayong in Thailand.

  2. Kaya Butter Wrap

    The most Singaporean thing on a Mexican menu: kaya and butter, wrapped and griddled.

A quesadilla on a patterned orange plate with chipotle mayonnaise, pickled onions and pico de gallo
03QuesadillasGriddled, cut into slices, built to share.

  1. Chipotle Chicken Quesadilla

    Chipotle chicken under a rich blend of mozzarella and cheddar, cut into crisp slices with pico de gallo and chipotle mayonnaise.

A quesadilla cut into wedges, layered with melted cheese and finished with chipotle mayonnaise and pico de gallo
04Bowls & burritosThe bigger plates, with everything laid out so you can build each mouthful yourself.

  1. Beef Carnitas Rice Bowl

    Beef carnitas with Mexican rice, salad leaves, pico de gallo, guacamole, sour cream and chipotle mayonnaise, kept separate on the plate.

  2. Burritos

    Mexican rice and your choice of filling, rolled into a flour tortilla and wrapped to hold.

A rice plate with shredded meat, Mexican rice, salad leaves, pico de gallo, guacamole and two house sauces
05Wings & nachosFor the middle of the table.

  1. Chicken Wings

    Almost palm-sized, well marinated and fried crisp, with a house hot sauce built on habanero, onion and garlic.

  2. Loaded Nachos

    Blue and yellow corn chips under guacamole, pico de gallo, jalapeños, crumbled cheese, pickled onion and chipotle mayonnaise.

  3. Crispy Chicken Bites

    Battered chicken bites with chipotle mayonnaise, guacamole and sour cream to dip.

Crisp fried chicken wings piled on checked paper beside a dish of house hot sauce
06Agua Frescas & CoffeeLight, cold and worth ordering with the food rather than after it.

  1. Blue Berries Tamarind

    Sweet-and-sour tamarind against blueberry. This is the one that stands up to the richest plates.

  2. Peach Orange Punch

    Clean and citrusy, and it cuts straight through a heavy meal.

  3. Speciality Coffee

    Pulled at the counter, under the mural.

Agua frescas in tall glasses beside a spread of Fuego Mesa tacos, nachos and quesadillas against a yellow wall
07Sweet EndingsThree ways to finish.

  1. Churros

    Cinnamon-sugar churros with a pot of warm chocolate sauce.

  2. Tiramisu

    Made from Andre’s wife’s recipe. Not remotely Mexican, and on the menu anyway.

  3. Chocolate Banana

    A warm tortilla with banana and melted chocolate, topped with crisp tortilla chips.

Three cinnamon-sugar churros with a pot of warm chocolate sauce

Seen enough?

Pull up a chair.

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