{"id":61397,"date":"2026-03-29T23:01:39","date_gmt":"2026-03-30T05:01:39","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61397"},"modified":"2026-03-31T20:11:28","modified_gmt":"2026-04-01T02:11:28","slug":"fuego-505-rotisserie-bar-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61397","title":{"rendered":"Fuego 505 Rotisserie & Bar – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Fuego 505 Rotisserie & Bar in Albuquerque’s Far West<\/figcaption><\/figure>\n

“I have become obsessed with cooking meat over fire. <\/em>
\nI get prepared for it. I make sure I\u2019m hungry before I cook it. <\/em>
\nThe smell of the smoke and the aroma of the crackling meat ignites some ancient genetic memories. <\/em>
\nIt makes cooking and eating significantly better.<\/em>”
\n~Joe Rogan, Podcast Host<\/strong><\/p>\n

Those of us with a carnivorous bent can relate to Joe Rogan’s ode to cooking meat over fire.\u00a0 There’s absolutely nothing as mouth-watering as the heady aroma and melodious sound of meat searing on the grill or sizzling in a pan.\u00a0 An argument can easily be made that nothing evokes a wanton lust more than smoke perfumed by meat as it wafts toward our anxiously awaiting nostrils.\u00a0 The sounds and aromas of luscious meats licking flames on a roaring fire trigger something completely primal in all of us, especially when the pangs of hunger are at their most powerful.\u00a0 It was that way from the first time a bolt of lightning struck a mastodon and rendered it delicious.<\/p>\n

\"\"
The Fuego Dining Room<\/figcaption><\/figure>\n

Undoubtedly inspired by the aroma and flavor of that mastodon, homo erectus began throwing slabs of meat into the fire between one- and two-million years ago.\u00a0 As a a direct benefit of more easily chewing and digesting cooked meat and the surplus energy gleaned from it, the brains of homo erectus doubled in size over the next 600,000 years or so. \u00a0 Their primate counterparts who continued to eat only raw foods failed to advance–much like the New York Giants football team.\u00a0 In addition to being stringy and chewy, raw meat tasted like dead animal–a little bloody with notes of iron.\u00a0 That flavor gave primates a rather nasty disposition–again much like the New York Giants.<\/p>\n

Preparing meat over heat was not without its consequences.\u00a0 Our primate progenitors\u00a0 singed their hairy fingers every time they reached for a hunk of charred mastodon nestled directly on hot coals.\u00a0 Because oven mitts and potholders had not yet been invented, early humans figured out they could poke sharpened sticks into their meats to create a handle they used to rotate the meat so it would char evenly.\u00a0 Not surprisingly, a haughty French troglodyte claimed the technique was invented in France, calling it “rotisserie” or “roasting meat skewered on a spit.”\u00a0 A spit was not, as some may believe, what French cavemen did when presented Italian meats cooked over a flame.<\/p>\n

\"\"
Skewer Featuring Alligator Sausage<\/figcaption><\/figure>\n

Being made of wood, early spits were inefficient.\u00a0 They were prone to catching on fire thereby allowing the meats to fall into the fire.\u00a0 It wasn’t until the Iron Age that spits became long, solid iron rods that could hold foods cooking over a fire.\u00a0 Our adroit ancestors–including Ron Popiel <\/a><\/strong>of the Ronco tribe–continued to innovate and improve rotisserie cooking.\u00a0 Today there are primarily two styles of rotisserie cooking.\u00a0 First is the vertical rotisserie in which heat is applied directly from the side or convected upwards from below.\u00a0 Some dishes commonly cooked on vertical rotisseries include doner kebabs from Turkey, gyros from Greece, shawarma from the Middle East and tacos al pastor from Mexico.<\/p>\n

The other style of rotisserie cooking is on a horizontal rotisserie in which the spit is mounted horizontally.\u00a0 Horizontal rotisserie cooking is probably best exemplified by Costco.\u00a0 According to Reader\u2019s Digest<\/strong><\/a>, \u201cCosto sold approximately 101 million chickens in 2020<\/em>.\u201d \u00a0That number set a record for the retailer as most rotisserie chickens sold in one year and constituted more than ten percent of the one-billion rotisserie chickens sold across the fruited plain in the year the world shut down. \u00a0 The price tags on Costco rotisserie chickens have read $4.99 since 2009, thanks to the warehouse\u2019s commitment to holding the price steady. \u00a0Thus far not even the \u201cbuild back better\u201d economy has managed to touch that customer-friendly price.<\/p>\n

\"\"
Skewer Featuring Wild Boar Sausage<\/figcaption><\/figure>\n

While Costco has captured much of the rotisserie chicken market, among the most accomplished practitioners of the horizontal rotisserie style are Brazil’s gauchos (cowboys).\u00a0 The Brazilian churrasco (grilling beef, sausage, chicken and various other meat and vegetable combinations on a skewer) has been a tradition for generations in Southern Brazil.\u00a0 In Brazil’s Pampas (grasslands) gauchos pierced large pieces of meat and slowly grilled them over open-flamed pits.\u00a0 Today Brazilian style churrasco restaurants such as Albuquerque’s Tucanos <\/strong><\/a>season and cook meats and vegetables on skewers over open-flame grills. The skewers are then brought to your table where sizzling portions are sliced onto your plate.<\/p>\n

August, 2022 saw the launch of a rotisserie restaurant fittingly named Fuego 505.\u00a0 The “fuego’ in the restaurant’s name refers both to the fire in which the meat is grilled and the spices used to enliven those meats with their deliciousness and personality.\u00a0 Located just south of the demarcation line between Rio Rancho and Albuquerque on McMahon, the restaurant features a 12-spit rotisserie grill.\u00a0 The “505,” of course signifies the Land of Enchantment’s sacrosanct area code.\u00a0 At the helm is Chef Raul Maestas who savvy diners will recognize as the highly regarded, award-winning owner-chef of Ohana Hut <\/strong><\/a>in Albuquerque’s burgeoning west side.\u00a0 Guests will be able to watch Chef Maestas, an accomplished competition chef, cook on the grill via livestream.<\/p>\n

\"\"
Unique Lobster Roll<\/figcaption><\/figure>\n

Fuego 505’s menu is wholly unlike any menu in the city.\u00a0 An assortment of “tacos from the fire” should draw a lot of interest, but frankly you can find great tacos throughout the 505.\u00a0 Focus instead on the “Skewers” section of the menu.\u00a0 Four skewer options, each accompanied by one or two sides, are available for your choosing.\u00a0 Every skewer plate showcases exotic sausages you may not have had before: rabbit-rattlesnake, alligator and wild boar.\u00a0 The sausages may be the attention-grabber, but accompanying meats are equally mouth-watering.\u00a0 A mix of Asian and Southwestern flavors will tantalize your taste buds.\u00a0 The sides will, too.<\/p>\n

28 August 2022<\/strong>: \u00a0My Kim surprised me by ordering the rotisserie featuring alligator sausage<\/strong><\/em>.\u00a0 Although we lived on the Mississippi Gulf Coast for eight years she never developed a taste for alligator (unlike her husband who could probably eat alligator raw and alive).\u00a0 Also on her plate were achiote chicken breast<\/strong><\/em>, pork loin with a jalapeno-mango glaze<\/strong><\/em> and Thai sweet chile glazed shrimp<\/strong><\/em>.\u00a0 Her two sides were Cajun dirty rice with andouille sausage and elote.\u00a0 While both sides were quite good, the elote (Mexican-style sweet corn with a creamy sauce of fresh lime, chile powder, smoked paprika, cilantro and cotija cheese) stole the show.\u00a0 Note<\/strong>:\u00a0 During a visit on 29 March 2026, the most prevalent flavor on the elote was that of mayo.\u00a0 It wasn’t every good.\u00a0 Only the pork loin and its jalapeno-mango glaze failed to impress.\u00a0 All the meats were moist and juicy.\u00a0 Each had its own personality ameliorated by the chef’s deft seasoning.\u00a0 The alligator, by the way, was so good, my Kim let me have only one bite.<\/p>\n

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Chicken Achiote Taco<\/figcaption><\/figure>\n

28 August 2022<\/strong>: The star of my rotisserie was definitely the wild boar sausage<\/strong><\/em>.\u00a0 If you’ve never had wild boar sausage, think pork with a robust, slightly sweet flavor with bacony notes.\u00a0 It’s got a nice fat content which adds to its richness and depth of flavor.\u00a0 Also on the plate were rib eye, achiote chicken breast, Thai sweet chile glazed shrimp<\/strong><\/em> and two sides (calabasitas with green chile, tomato and cheese and elote).\u00a0 The quadrumvirate of meats was very satisfying–maybe as satisfying as the first homo erectus to bite into the mastodon cooked by a lightning bolt.\u00a0 Every time we make strides toward a more plant-friendly diet, a carnivores delight of a meal seems to block our progress.\u00a0 That’s certainly not a complaint.\u00a0 Our ancestors all enjoyed meat and so do we.<\/p>\n

6 March 2024<\/strong>: \u00a0It shouldn’t have worked! \u00a0In fact, it’s only because of the genius of Chef Raul Maestas that Fuego’s lobster roll<\/strong><\/em> may have been the best we’ve had in New Mexico. \u00a0Yeah, you’re thinking that’s no big feat considering our landlocked state is several time zones away from fresh lobster. \u00a0My praise for the delicious decapod is for the unique way in which the Chef prepared it. \u00a0It’s always been my contention that lobster and its sweet meat should not be ameliorated by anything but warm, melted butter. \u00a0Taking a page from his sushi background, Chef Maestas adorns his version of a lobster roll with spicy mayo, unagi sauce and furikake on a split top Italian roll. \u00a0Only the Italian roll was out of place.<\/p>\n

\"\"
Green Chile Scalloped Potatoes<\/figcaption><\/figure>\n

The split top bun used throughout New England is soft and has a buttery texture. \u00a0It cradles the lobster like a loving mother cradles a newborn. \u00a0 Fuego’s Italian roll is crusty and dry. \u00a0Though it holds significantly more lobster than the traditional split top run, it just runs contrary to the moistness and freshness of a Maine split top bun. \u00a0Though spicy mayo is a named ingredient, its influence is minimal. \u00a0More prevalent is the unagi sauce commonly used on fresh water eel, one of my favorite sushi rolls. \u00a0Unagi sauce is sweet, maybe overly so.\u00a0 It works well because it doesn’t mask the natural sweetness of the lobster. \u00a0Nestled in the Italian roll is a generous amount of lobster claw and knuckle meat. \u00a0A side of melted butter accompanies this unique take on a classic sandwich.<\/p>\n

6 March 2024<\/strong>: \u00a0Eleven tacos festoon the menu, several of which offer special prep options such as no lime crema, no cilantro, no green chile, etc. \u00a0Tacos are a la carte save for the “chef’s sig tacos” which come three to an order. \u00a0Taco options include the usual suspects (carne asada, carnitas, chicken, fish) and unique offerings (quesadilla tacos, carne adovada, pork belly). \u00a0My Kim, who can no longer tolerate anything more piquant than ketchup ordered the rotisserie achiote chicken tacos<\/strong><\/em> (rotisserie grilled achiote chicken breast served with pineapple pico de gallo, and queso fresco) sans pico de gallo. \u00a0 The result was something she thought rather boring and dry. \u00a0The pineapple pico de gallo changes that with a minimum of heat.<\/p>\n

\"\"
The Burger Blu with Elote<\/figcaption><\/figure>\n

6 March 2024<\/strong>: \u00a0Poor Richard’s Almanac<\/strong><\/a> (not the one written by founding father Benjamin Franklin) posits the question “when is a scallop not a scallop<\/em>?” \u00a0The answer, of course, is when it’s a scalloped potato<\/strong><\/em>. \u00a0The author has his own theories as to the origin of scalloped potatoes and why the term “scalloped.” \u00a0It’s a very interesting and entertaining read. \u00a0Whatever the origin of scalloped potatoes (credited to both England and France), there’s no doubt the addition of green chile is a New Mexico thing. \u00a0Fuego 505’s rendition lends the piquany of a green chile even fire eaters will respect to the rich creaminess of a cheese blend. \u00a0It’s one of the restaurant’s sides that speaks to our love of food.<\/p>\n

29 March 2026<\/strong>:\u00a0 Conventional wisdom once held that you don’t ever mash a burger with a spatula lest you risk removing all its juiciness.\u00a0 The now ubiquitous\u00a0 smash burger concept changed all of that.\u00a0 Smash burgers showcase burger patties pressed extremely thin with the once notorious spatula onto a scorching hot griddle.\u00a0 This creates a lacy, caramelized crust.\u00a0 Smash burgers are cooked quickly and with their interior remaining juicy.\u00a0 Alas, my friend Bill Resnik and I didn’t find much juiciness in Fuego’s smash burgers, both of which were overdone.\u00a0 Nor did he find much heat in the “Flamethrower” burger.\u00a0 My Burger Blu<\/strong><\/em> (green chile, bleu cheese, lettuce, tomato) had a good amount of bleu cheese, but the green chile was also insipid.\u00a0 Fuego’s burgers are accompanied by fries though you can request other sides. During this visit, the flavor profile of the my side (elotes) was dominated by mayo.\u00a0 The elotes lacked any balance though the corn itself was juicy and delicious,.<\/p>\n<\/div>\n

\n

Although Fuego 505 Rotisserie & Bar offers only a cheesecake of the day for dessert, it’s within easy walking distance of ChocoGlitz & Cream<\/strong><\/a>, maybe the city’s most honored and best chocolate and ice cream restaurant.\u00a0 Both exemplify reasons more people are following Horace Greeley’s advice and heading west.<\/p>\n

Fuego 505 Rotisserie & Bar<\/strong>
\n5750 McMahon Blvd N.W., Suite B
\nAlbuquerque, New Mexico<\/strong>
\n(505) 301-7700
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 29 March 2026
\n1st VISIT<\/strong>: 28 August 2022
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: 21
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Wild Boar Sausage, Alligator Sausage, Elote, Cajun Dirty Rice with Andouille Sausage, Calabasitas, Rib Eye, Lobster Roll, Green Chile Scalloped Potatoes, Achiote Chicken Taco, The Burger Blu
\nREVIEW #1291<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“I have become obsessed with cooking meat over fire. I get prepared for it. I make sure I\u2019m hungry before I cook it. The smell of the smoke and the aroma of the crackling meat ignites some ancient genetic memories. It makes cooking and eating significantly better.” ~Joe Rogan, Podcast Host Those of us with a carnivorous bent can relate to Joe Rogan’s ode to cooking meat over fire.\u00a0 There’s absolutely nothing as mouth-watering as the heady aroma and melodious sound of meat searing on the grill or sizzling in a pan.\u00a0 An argument can easily be made that nothing evokes a wanton lust more than smoke perfumed by meat as it wafts toward our anxiously awaiting nostrils.\u00a0 The sounds…<\/p>\n","protected":false},"author":1,"featured_media":77975,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,703,36,141,5631],"tags":[2277,2281,2278,2276,922,2285,2279,2280,2275,2284,2283,2282],"class_list":["post-61397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-fusion","category-new-mexico","category-very-good","tag-12-spit-rotisserie-grill","tag-alligator-sausage","tag-asian-southwest-fusion","tag-chef-raul-maestas","tag-chips-and-salsa","tag-elote","tag-exotic-sausage","tag-rattlesnake-rabbit-sausage","tag-rotisserie","tag-side-dishes","tag-tacos-from-the-fire","tag-wild-boar-sausage"],"yoast_head":"\nFuego 505 Rotisserie & Bar - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=61397\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fuego 505 Rotisserie & Bar - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“I have become obsessed with cooking meat over fire. I get prepared for it. I make sure I\u2019m hungry before I cook it. The smell of the smoke and the aroma of the crackling meat ignites some ancient genetic memories. 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