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Fogon Prime - Old Tango location


Carnivore

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On 10/31/2022 at 6:34 PM, Carnivore said:

Located in the old Ajijic Tango location on Morelos.   Is it good, great, terrible or indifferent?  Thanks 

Despite the dismal response to the opening post, we visited FOGON PRIME the other evening as friends had made a reservation for 10 and felt that it would be a shame to cancel at such short notice.

Familiar location, we remember it well from our very first visit to what was then the renowned AJIJIC GRILL, 23 year ago.  When the GRILL closed a few years later we were very disappointed but the owner/Chef simply told us that she could no longer carry on.  Despite successfully increasing her volume each year her "greedy" landlords kept clawing back her increased income and she simply saw little chance of the situation ever changing. 

Fortunately AJIJIC TANGO became, quickly, the number one restaurant, at least for us and hundred of others, at Lakeside.  In the years since, AJIJIC TANGO on Morelos, rarely disappointed and, effectively maintained a well deserved reputation. A reputation for great food, great service, impeccable cleanliness, and simply great value, in a tough business, consistently!

FOGON PRIME...Buyer beware.  Six of our group sent their steaks back!  Why? They were not grilled. They looked like they were boiled as they were overcooked and grey. They had a chemical taste and smell.  All declined the offer of replacements!  The restaurant had only two other people present.  There were no servers, only the owner.  

Six of our ten had nothing to eat yet all were presented with checks for all that had been ordered and all were paid in full!  The only good thing about the experience was not having to feel sorry or embarrassed for the server!

This restaurant review is intended to have a single purpose.  The purpose, a forewarning to others so they don't waste an evening and don't waste their money.  This review is not intended to upset someone's philosophical grannie.  It's more of a plea to others asking that they not be afraid to give an honest report of their good or bad restaurant experiences.......if they feel the urge to do so! 

 

 

 

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So many places forget a cardinal rule...you only get one chance to make a good first impression. Mexican restaurants in general seem to think they can "learn as they go" and eventually get things right. When we opened Casa Flores B&B we invited people for free the first several weeks just to get a feel for what we were doing. Not that it prepared us for what was to come but it surely helped. These days they seem to have clever names for such things like "soft opening". More of the restaurants should consider that idea.  And Carnivore I'm sure you remember that it started as Pampa Tango until a small legal problem developed. We had a standing reservation for 4 so we could show our guests what a class place that part of Mexico had to offer. One of our employees, Gabi, went on to have a nice role there. No dea if she is still there since we haven't been back for several years.

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12 minutes ago, pappysmarket said:

So many places forget a cardinal rule...you only get one chance to make a good first impression. Mexican restaurants in general seem to think they can "learn as they go" and eventually get things right. When we opened Casa Flores B&B we invited people for free the first several weeks just to get a feel for what we were doing. Not that it prepared us for what was to come but it surely helped. These days they seem to have clever names for such things like "soft opening". More of the restaurants should consider that idea.  And Carnivore I'm sure you remember that it started as Pampa Tango until a small legal problem developed. We had a standing reservation for 4 so we could show our guests what a class place that part of Mexico had to offer. One of our employees, Gabi, went on to have a nice role there. No dea if she is still there since we haven't been back for several years.

You're likely speaking of the same Gabi who's still there, skillfully in her role as key Floor Manager at Tango's  new location.  Gabi held the same position at the old location and, in our long standing opinion she's an incredible asset.  Over the years we've come to know many of the staff and have come to know that Ricardo, David and Wendy are highly thought of by their staff and, as a result, they have a talented cohesive team of well trained, long term employees to credit for their ongoing success.

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5 hours ago, Carnivore said:

You're likely speaking of the same Gabi who's still there, skillfully in her role as key Floor Manager at Tango's  new location.  Gabi held the same position at the old location and, in our long standing opinion she's an incredible asset.  Over the years we've come to know many of the staff and have come to know that Ricardo, David and Wendy are highly thought of by their staff and, as a result, they have a talented cohesive team of well trained, long term employees to credit for their ongoing success.

That's great news about Gabi. When we sold the B&B she wasn't sure where to go to work and we suggested Tango. We knew Wendy and asked if she needed anyone and she said sure, send her in. She spoke no English at the time and Jean typed up a very nice recommendation for her to take. She started bussing tables, worked up to waitress and then the last time we were in she had made it to floor manager. Even after we had left Ajijic for several years Wendy always remembered us and made a point of telling us how happy she was with Gabi. One of her younger brothers was also working there bussing tables. She had a very nice child but was a single mom so hope she has found a good partner. Please tell her that Jean and Walt from Casa Flores asked about her and send out love to her and the "baby" which surely is no longer a baby. And also to give our best to her mom who was our B&B cook for the entire 6.5 years we had the B&B. Wonderful people and they helped us make incredible deposits in our memory banks. Gracias Carnivore...and is the big filet as great as it always was? Enough for the next day for me.

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Ian, I only have one liver.  Appears to be happy where it is, so, no culinary menu contribution. Your suggestion sounds great and, I wouldn't write a review because you wouldn't want the cascade of interlopers who'd line up begging for even the smallest of kitchen leftovers from Ajijic's hidden Masterchef. Besides, Jennifer would never forgive me!

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