Eight Facts To Know About Del Fuego Taqueria Now

Todd A. Price takes a visit to freshly-opened hotness Del Fuego Taqueria this week, and while discovering made-from-scratch Mexican food and some 100+ mezcal and tequila selections, he hones in on some things you might not know about this Uptown restaurant opened by chef Dave Wright. Here are eight things to know about Del Fuego:

· There's a front deck, and a shaded patio in back.
· The tortillas are made in house, ie. "when you lift up one of Del Fuego's tortillas, the corn scent hits your nose before you take a bite."
· Chef Dave Wright "became a fanatic of Mexican food growing up in Northern California."

· A "half dozen salsas include vinegary chile de árbol and a chipotle salsa negra that's tar black, smokey and as thick as jam."
· Guacamole can be ordered to your liking. You can even add pomegranate seeds.
· Tacos "arrive on mismatched vintage plates" and are the backbone of the menu. Think carne asada, chorizo, lengua (braised beef tongue), and nopales (sauteed cactus).
· Menu will be expanding, but already includes "sautéed gulf fish with chile rubbed calabaza and roasted duck enchiladas with mole negro."
· Lunch service is coming soon.

· Del Fuego Taqueria: New Restaurants In New Orleans [NOLA.com]
· All Del Fuego Coverage [-ENOLA-]