Del Fuego Taqueria

4518 Magazine St New OrleansLA70115
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#delfuegotacos @delfuegotacos Now open from 11am - 10pm Monday - Saturday Lunch and Dinner
by facebook on February 04, 2016 from facebook

Editorial Reviews

Del Fuego Adds Lunch, VFW Fundraiser, And More:
UPTOWN— Del Fuego is adding lunch service starting next week, reports Sarah Baird, from 11:00 a.m. until 3:00 p.m. with "the same range of dishes as the dinner menu." [Gambit]

GRETNA— Ian McNulty reports that Red Maple Restaurant (1036 Lafayette St) is hosting a Legacy Beef and Wine Dinner on August 21: " It's part of a new series of special events at the 50-year-old Gretna restaurant since...
by eater on August 14, 2014 from eater
55 Places to Dine or Drink Outdoors in Nola This Fall:
Sure, New Orleans is still in the middle of a summer snooze and sweat marathon, but as Fall's cool breezes head to the Crescent City, it's time to reassess the best outdoor dining and boozing spaces in town. That being said, Eater NOLA now presents 55 outdoor spaces for dining or drinking this fall. Also, with Fall around the corner, don't forget to check out Eater's Most Anticipated Fall...
by eater on August 14, 2014 from eater
Eight Facts To Know About Del Fuego Taqueria Now:
Todd A. Price takes a visit to freshly-opened hotness Del Fuego Taqueria this week, and while discovering made-from-scratch Mexican food and some 100+ mezcal and tequila selections, he hones in on some things you might not know about this Uptown restaurant opened by chef Dave Wright. Here are eight things to know about Del Fuego:

· There's a front deck, and a shaded patio in back.
· The...
by eater on June 24, 2014 from eater
Holy Mole! Del Fuego Taqueria Likely Opening Next Week:
Del Fuego Taqueria owner/chef David Wright tells Eater the highly-anticipated restaurant should have their liquor license on Monday, and will then be ready for a soft opening next week on Wednesday and Thursday followed by an official opening on Friday or Saturday.

There will also be 100+ tequila and mezcal varieties available at the bar, which will also be using fresh juices and herbs to...
by eater on May 30, 2014 from eater