Tucked along Indiana 66 in Newburgh, Sazón y Fuego is setting tastebuds ablaze with its bold celebration of Latin American cuisine. Launched in October 2024 by Evansville restaurant innovator Randy Hobson, this sizzling new spot is anything but ordinary.
From ceviche to chimichurri, Sazón y Fuego offers a culinary passport through Latin America—without leaving Southern Indiana. The menu bursts with flavors from Peru, Nicaragua, Argentina, Cuba, and more, crafted with precision by Peruvian-born chef Alexis Campos and elevated by rare equipment like the restaurant’s signature charcoal oven — the only one in the region — built in Mexico City.
“The oven imparts an unmistakable flavor—we use it for almost everything,” says Hobson, who also founded local favorites Pangea Kitchen, 2nd Language, and Pangea Pizzeria. “It’s all about seasoning and fire—exactly what our name stands for.”
Diners can sample Peruvian ceviche made with chili peppers and two kinds of corn, sink their teeth into tender picanha steak with house-made chimichurri, or try the showstopping lomo saltado—marinated beef stir-fried with onions and tomatoes. And the desserts? The passion fruit mousse with edible gold is a must-try finale.
But it’s not just about food—it’s about experience. The space dazzles with vibrant South American-inspired murals, colorful tapestries, and even stained-glass windows repurposed from a historic English church.
“We didn’t want to copy one culture—we wanted to honor many,” Hobson explains. “We went country to country, tasting, testing, and building something that reflects the richness and variety of Latin America.”
Backed by an all-star team, including chef Campos and operations pro Evan Mooney, Sazón y Fuego invites guests to step into a new world of flavor.
Ready to spice up your next night out? Visit TasteSazon.com or follow @TasteSazon to plan your journey.
Seasoning. Fire. Flavor. Welcome to Sazón y Fuego.
