Authentic Peruvian rotisserie chicken and stir-fry
Red Fuego –
Lehi, UT – Peruvian – $$ – Fast Casual
”Brandon O. - Pro Sifter & PhotographerJuly 23, 2019
Overall 4.4 / 5.0
If you’re looking for real, authentic Peruvian food then Red Fuego is where it’s at. The restaurant was founded by two Peruvians in Orem, dedicated to offering dishes made with organic, local produce. It was just like what we found while traveling in Peru. From the moist Pollo a la Brasa (Peruvian roasted chicken), to the Lomo or Pollo Saltado (stir-fried loin or chicken) be prepared to be transferred to the flavors of the Andes. They also offer a few American Hispanic influenced dishes like a vegan quinoa bowl and chicken bowl.
Their entrees run from $9 to $24.99 depending on the portion size chosen. I ordered the ¼ chicken breasts with two sides and a Peruvian stir fry. It fed my family of three, with left overs. Combined with the quality of the ingredients, and the attention to authenticity, the value was there for me.
Most popular dishes
Lomo Saltado, Pollo Saltado, and Pollo a la Brasa.
What I ordered
Pollo Saltado, Pollo a la Brasa, yuca, fried plantains, lucuma ice cream, and Inca Cola.
This authentic dish comes from a blend of Peruvian and Japanese cuisine, known as Nikkei dating back to the 1800’s. Since then, Lomo Saltado and Pollo Saltado have become staples to Peruvian natives.
The chicken has a strong smoky flavor and was pan seared. It was a little dry but I would expect that given the way it was cooked. The chicken was accompanied by a sweet and savory soy-based sauce. The flavor is most apparent in the purple onions, grilled tomatoes, and scallions rather than the chicken itself. The vegetables were cooked al dente. The dish was a bit oily but complimented the potato fries and rice well. Make sure to cover your dish with the mayo based aji huacatay sauce that comes with it. It’s sweet with a slight touch of chilly spice and lime, made from an Andean black mint leaf. Ask for the red sauce if you want it spicy.
Pollo a la Brasa
The poultry had a honey hickory smoke flavor and was both wood and charcoal fired. The skin was nice and crisp, accompanied by a tasty dryrub. This is hands down the most juicy chicken breast that I’ve ever had. Simply amazing!
Dipped in tempura and lightly fried, the yuca was starchy and mild, with the texture of a standard potato. The fried plantains had nice, crisp edges and were a little sweeter than that of a yam. Both came with the aji huacatay sauce for dipping.
Lucuma Ice Cream
The imported lucuma is a fruit native to the Andes and Ecuador. Once considered the gold of the Incas, the fruit looks like a cross between an avacodo and mango. It’s Flavor is reminiscent of a mixture of maple, caramel and pumpkin. Very sweet and nutritious! Red Fuego’s ice cream itself is more icy, flaky, and crystalized than creamy.
For those of you that have never tried it, it tastes like a mix of cream soda and citrus. I’m not typically a soda person but really enjoy the flavor.
The building was very clean, modern, and had both floor and loft seating. It’s also pretty plain with it’s decor. Due to the acoustics of the concrete flooring, wood trim and tables, it has the potential to be very noisy with large groups. At only a month old, it was pretty empty and quiet when I went. Around twelve people filtered in and out while I was there.
The crew was very friendly. The service was a little slow considering how empty it was. It took about 20 minutes to get my order. It could be a long wait with more people.
What I liked most
The authenticity of the food that transported us back to Peru.
What I disliked most
Not much to dislike here other than the acoustics of the building and maybe the potential for slow wait times, despite it being a fast-casual restaurant.
Peruvian food is filling and delicious and this place serves it up as good as anywhere!