Fuego

What Fuego is

Fuego is a rooftop restaurant at Calle Colima 55 in Roma Norte, Mexico City. It opened in 2026 and the concept is simple enough to state in one line: everything comes off a charcoal grill that sits in the middle of the room.

The room is a planted terrace. Green cover overhead and around the edges, wooden tables, raw rusted iron and glass in the roof structure, and the grill itself in the middle as the centrepiece, with a basketball court next door. The contrast between the garden and the hard iron and glass is the whole look. The effect from up there is closer to a countryside oasis than to a Roma Norte rooftop bar, which is the reason the place reads as a break from the street below rather than an extension of it.

It is also a bar. Listings give hours running to about 01:00 from Wednesday to Sunday, and a cocktail list built on classics with a serious set of mocktails alongside. Average spend sits at 650 to 900 pesos a head before drinks, and the portions are generous enough that the number goes further than it looks.

Who cooks here

The project was conceived by chef Gonzalo Muñoz, and his stated intention was to take charcoal cooking past the steakhouse. Rather than build the menu around cuts of beef with a token fish dish, Fuego puts seafood, whole fish and vegetables on the same grill and gives them the same weight. Smoke turns up in places it usually does not, including the desserts and parts of the cocktail list.

In practice that means the grill is doing four different jobs across one menu: searing cuts, cooking fish through without drying it, charring vegetables, and smoking things for the sweet end of the meal.

How the menu works

• Raw to start: aguachiles, carpaccios and tiraditos. The aguachile amarillo is the one to order.
• Vegetables from the grill: smoked broccoli and roasted cauliflower in a creamy sauce, both sized to share, plus grilled potatoes.
• Fish and seafood: pescado almendrado, the almond-crusted fish that is the most requested dish, pistachio-crusted salmon, octopus, and prawns.
• Meat: petit tender, flat iron, New York Choice, Rib Eye Prime, and the pollo Sinaloa. It comes to the table with vegetables in a hot pan rather than on a plate.
• Pasta and prawns: a small section for anyone at the table who does not want a cut off the grill.
• Drinks: classic cocktails including the house Gan Fuego, and mocktails such as the Fuego Lemonade that are made properly.
• Dessert: changes. See below.

What I ate in September

The aguachile amarillo had the balance of heat right, which is the hard part with a yellow aguachile: hot enough to register, not hot enough to flatten the fish. The salmon was cooked precisely. The meat came with vegetables in a hot pan, and the broccoli and cauliflower in cream sauce arrived in portions clearly intended for a table rather than a person.

The dessert was the thing that stuck. A Krispy Kreme donut with crumble, vanilla ice cream and caramel, taken with a carajillo. The whole meal came in generous portions at a price that felt low for the quality, which is the main reason I would send people here.

What it costs

Fuego does not publish a full price list. These are the average-spend figures from the restaurant and from booking platforms in September 2026. Prices move.

Item	Price
Average spend per person, food only	650 to 900 MXN, about 35 to 50 USD
Raw starters, aguachiles and tiraditos	the lower half of a starter range
Vegetable share plates	mid range, large enough for three or four
Fish mains	mid to upper range
Rib Eye Prime and the premium cuts	the top of the menu
Cocktails and mocktails	charged separately

Two people ordering one raw starter, one vegetable plate, one fish main and two cocktails land comfortably inside the band above. A table of four sharing gets better value than a table of two, because the vegetable plates and the larger cuts are priced for sharing.

How to book

Book, particularly for Thursday to Saturday evenings. The terrace has limited capacity and Colima is the busiest restaurant street in the city.

• Resy: Fuego Restaurante Roma Norte is listed and bookable.
• Reservándonos: also listed, with instant WhatsApp confirmation and a member discount at times.
• Phone: +52 55 5987 3016.
• Instagram: @fuego__mx, where schedule changes are posted.
• Hours: Wednesday to Sunday, roughly 14:00 to 01:00, closed Monday and Tuesday.
• Easiest table: a late midweek lunch, from about 15:00.

Getting there

• Address: Calle Colima 55, colonia Roma Norte, 06700 Cuauhtémoc, Mexico City. The restaurant is on the roof, so take the stairs or the lift rather than looking for a street-level dining room.
• Metro: Insurgentes on Line 1 is about eight minutes on foot, Cuauhtémoc on Line 1 a little further.
• Metrobús: the Durango and Álvaro Obregón stops on Line 1 along Insurgentes are both nearby.
• On foot: a few minutes from the Fuente de Cibeles on Plaza Villa de Madrid, and about ten from Plaza Río de Janeiro.
• Parking: Colima is hard to park on at any hour. A taxi or a ride hail is easier.

Before you go

• Ask for the terrace, not the covered part, if the weather is dry. The garden is the reason to come.
• Bring a layer. It is a rooftop, and Mexico City evenings drop quickly once the sun goes.
• Rain is a factor from June to September. Check the forecast or book later in the evening.
• Order fewer plates than you think. The vegetable dishes in particular are large.
• Mocktails are taken seriously here, which matters if someone at the table is not drinking.
• Pair it with the rest of Colima. Fran Ultramarinos is on the same street and URSO is a few minutes away.
• Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Google Maps or the venue’s own channels before a special trip.

Watch the visit

The reel above is the short version of the terrace, the grill and the donut dessert. For everywhere else I have filmed in the city, open my map or browse the rest of the Mexico City recommendations.