Los Fuegos Burns Brightly

This season, Faena’s master mixologists launched a bold new anthology of cocktails, while asado feasts sizzle on weekends and Miami Spice kicks off a menu of the restaurant’s best-loved dishes, including sweet treats. 

“For the bar program, we wanted to do something a bit different,” said General Manager Yassine Belkady. “We wanted to have eight brand new cocktails that are completely distinct from anything else you’d find in Miami using ingredients we craft in-house.” Take, for example, a mezcal cocktail made with flame roasted pineapples pulled straight from the Asado Dome. The fruit is slowly infused over several days to extract its smoky essence. Other drinks include a cucumber martini that’s light, herbaceous, and ideal for any time of day, and El Humo, an off-menu cocktail that’s become a cult obsession. The dark-hued drink made with activated charcoal, mezcal, tequila, fresh lime juice and a dollop of agave has guests intrigued by its look and won over by its taste. “It’s available as a special every Friday and Saturday, but those in-the know are asking our bartenders for it during the week and they’ll make it for them on the spot.” Bartender Lautaro Blasco brings a personal touch to the menu with the Picante Mango Martini and Patagonian Winter—two cocktails inspired by memory and place. 

The mango martini nods to Miami’s summer bounty and the culture of sharing mangoes with family and friends, much like Argentina’s mate tradition. Patagonian Winter, on the other hand, channels the varied terrains of Argentina’s southern wilderness by blending gin, Pichot bitters, St-Germain, Lillet, and lychee for a complex flavor profile. “To add a Faena wow factor, we use flammable paper that disappears when lit, kind of like a magic trick,” said Blasco. 

On Sundays, Los Fuegos comes alive with its Argentine Asado brunch—an open-flame spread rooted in Patagonian tradition. “We start hanging all the meats on the iron dome at 8 a.m.,” explained Belkady. Prime ribeye, chicken, chorizo, and skirt steak slowly roast over wood and flame alongside pineapples, cabbages, and artichokes before being plated for guests on the veranda to enjoy. The three-course experience includes appetizers like tuna tartare and shakshuka, as well as a customizable parrillada that features grilled fish and different cuts of meat or vegetarian options like oyster mushrooms and cauliflower. “It’s designed for family-style sharing,” Belkady noted. For cocktails, the beverage option includes Faena’s private-label white, red, and rosé wines from Argentina, along with Perrier-Jouët Brut Champagne. “You can easily course it out—start with a white for appetizers, red with your meat, and Champagne for dessert,” said Belkady. Guests dine on the open-air veranda to the mellow sounds of a live acoustic guitar duo. “It’s the perfect Sunday.” In August, Los Fuegos joins the citywide Miami Spice celebration to entice locals into the city’s hottest restaurants for lunch and dinner. Expect a prix-fixe lineup of greatest hits with the opportunity to add additional dishes.  

Those with a sweet tooth should head to the elegant display case next to the Los Fuegos host stand, which is brimming with a daily selection of house-made pastries crafted by French pastry chef Frédéric Monnet using 100% imported French Isigny butter. Flavors nod to local Latin traditions like croissants filled with mascarpone cream and strawberry filling, guava cheese pastries, passionfruit muffins, dulce de leche alfajores, and café-con-leche treats. Guests can order their favorites boxed up to-go or purchase a sweet souvenir for someone special.