Our Story
Started on a Driveway. Built on a Dream.
Fuego began in 2018 when chef Marco Reyes started selling birria tacos from a converted 1972 step van at weekend farmers markets. What started as 40 portions on a Sunday morning became a 4-hour sellout within a month. Today, Fuego operates two trucks and a catering operation — still using the same family recipes, the same farmers, and the same commitment to food that tastes like it was made for you personally.
Founder & Head Chef
Marco Reyes
Born in Oaxaca, trained in Mexico City, cooking in your neighborhood.
Locally Sourced
100-mile ingredient sourcing commitment. We know every farm by name.
Made to Order
Nothing is pre-made or held. Every plate is built when you order it.
Family Recipes
Every sauce and marinade comes from Abuela Reyes' recipe book.
