Meet the Team Behind the Menu at Sazón y Fuego

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Sazón y Fuego brings authentic Latin American flavors to Newburgh, Indiana, with a menu inspired by the culinary traditions of Central and South America. This new concept by local restaurateur, Randy Hobson, is taken to the next level by a team of community-first Latino creators who craft each dish, drawing on years of knowledge and personal heritage to bring an unforgettable dining experience to your table.

Signature Dishes Developed by Local Talent

Pasta al Pesto by Marcelo Lozano
”The dish is inspired by a recipe from my mother. My mother makes this pasta at her cart in the street in front of our house back in Peru. Everyone comes to her cart loves this special pasta. Like my mother I wanted to share this for everyone to enjoy. Sometimes the simplest dishes can bring you home.”
Chicharrones, Ceviche de Camarones and Chochinita Pibil by Brian Reyes
“These are just a few examples of things I would always see my mother cook for parties/celebrations/holidays. I grew up with very little but her cooking was that special treat. Her cooking would attract the entire family, especially throughout the holidays. I remember the Ceviches in the summer. The Chicharrones were always made huge quantities because she knew how everyone loved them. Chirmol was always made all year long. It was used on everything. I get home sick often so what I do is try to recreate the foods I grew up with using as much of the original ingredients but with a bit of my personal twists along the way. The cochinita pibil was a dish I created to try to reconnect to my Mayan roots/ancestry.“
Arepas and Bollo Pelon by Margaret Hung
“The Arepa is of pre-Columbian origin and is part of the daily diet of Venezuelans. You could say that it is a kind of thin round bread whose dough is made with corn flour, it can be cooked on the grill (roasted) or in oil (fried). Bollo Pelon is a typical dish of Venezuelan cuisine from colonial times, it consists of a ball of dough stuffed with a stew that can be chicken, beef or pork. I love the arepa because you can taste it with almost any type of filling you want, the list is endless and the Bollo Pelon because of the combination of flavors that results in a dish loaded with flavor and seasoning.”
Mole by Beau Luna
“The dish’s origin story is disputed, but the more famous one is of the nuns who prepared an assortment of chilies, herbs and spices for the Archbishop in Puebla. When asked what the dish is called, one of the nuns replied, “I made a mole.” I love this dish because it’s an insight into the labor my mother puts into her Mole. I love it because it’s almost an extension of her. I don’t have the same flair she does in the kitchen, but that’s what time is for.”
Passion Fruit Mousse by Sarah Bruggeman
“During the research and development of the dessert menu, I noticed a lot of fresh fruit and chilled baked custard desserts are very common in Latin American cuisine. I had just taken a class from Cedric Grolet (a French chef known for his fruit pastries) and learned the versatility of mousse in desserts. So I took that Latin American flavor and used a little French technique for this creation. I applied that knowledge using the passion fruit to make the base mousse component. To further showcase the passion fruit, I added a tart passion fruit curd to the center of the mousse and set it on a vanilla sponge cake. Then it’s enrobed in a white chocolate glaze, and finished with an almond florentine cookie crumble for a nice crunch.”
Peruvian Ceviche, Pan Seared Mahi, and Mixed Grill from Chef Alexis Campo
”I focus on the dishes of my country (Peru). Peruvian ceviche, created by the fishermen of the coast by taking fresh fish from the sea in their boats and cooking them with lime and salt. From that simplicity comes the fresh and interesting flavor of our ceviche, now made with better techniques and combined with two of our most recognizable types of corn, choclo and chulpi, enhancing the flavor with the spiciness of our chili pepper and finally combining all of those flavors and finishing with cilantro. This is a dish that is always on Peruvian tables, in many corners from street food carts to the finest restaurants, many styles and many variations each one tastier than the other. That is why we have it at Sazon y Fuego a dish with history, with traditions and above all, with love.“

The vision of Sazón y Fuego came to life because of these talented individuals and their love for our community.

Each name on this list has a hand in preparing each dish from scratch, including hand-preparing organic masa daily for tortillas and sopes, and cooking many items over a live-fire charcoal oven—the only one of its kind in the Evansville region.

Visit Sazón y Fuego

Located at 8666 Ruffian Lane, Newburgh, IN, Sazón y Fuego invites you to experience the passion and stories behind each dish. Open Tuesday through Saturday evenings.