You’ve probably seen the neon sign. If you’re driving through Frisco, Texas, near the Star or just hitting up the North Platinum Corridor, Mas Fuegos Kitchen & Tequila Bar tends to catch the eye. It looks like another trendy, high-end Mexican spot. You know the type. Dim lighting, expensive-looking wood, and a bar stocked with enough agave to sink a ship. But honestly, most of these places are just "vibes" with mediocre tacos. Mas Fuegos feels different because it’s leaning into something a bit more primal—the wood-fire grill.
They aren't just reheating tortillas here.
The air smells like mesquite and charred peppers the second you walk in. It’s loud. It’s busy. And if you’re looking for a quiet place to contemplate your life choices over a bowl of bland salsa, this isn't it. Mas Fuegos is built on the concept of "more fire," and they take that quite literally. Everything from the ribeye to the octopus gets the smoke treatment.
The Reality of the Wood-Fired Menu
Most people think "Mexican food" and immediately look for the enchilada plate. You can get that here, sure. But the real reason people are flocking to Mas Fuegos Kitchen & Tequila Bar is the parrillada. It’s basically a massive iron skillet overflowing with grilled meats. We’re talking skirt steak, chicken, and sometimes shrimp, all picking up that specific, gritty char that only comes from a real fire. It's messy. It's heavy. It's exactly what you want when you're three margaritas deep.
What’s interesting is the price point. Frisco isn’t exactly cheap. You’ll see influencers there taking photos of their drinks, but you’ll also see families and local business owners. The menu manages to bridge that gap between "special occasion" and "I just don't want to cook tonight."
The Aguachile is a sleeper hit. Most places over-acidify the lime juice until it eats your tongue, but here, they balance it with enough heat to keep it interesting. The shrimp stays snappy. It’s a cold, sharp contrast to the smoky heavy hitters on the rest of the menu. If you’re a fan of octopus—and let’s be real, it’s easy to mess up—theirs is surprisingly tender. No rubber band texture here. Just a solid sear and a lot of flavor.
Let’s Talk About the Tequila Problem
Most people don't know what they're drinking. Seriously. They walk up to a bar, see a 400-bottle list, and panic. They order a "house marg" and call it a day.
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At Mas Fuegos Kitchen & Tequila Bar, the staff actually seems to know the difference between a Highlands and Lowlands tequila. That matters. Highlands tequilas (Los Altos) tend to be sweeter and fruitier because the agave grows at higher altitudes in cooler temperatures. Lowlands tequilas are earthier, more mineral-forward. If you’re paying $18 for a pour, you should probably know what you’re getting.
- Blanco: Unaged, pure agave expression. Try it if you like the "zip" of the plant.
- Reposado: Aged in oak for 2 to 11 months. This is the sweet spot for most people—smooth but still has some kick.
- Añejo: Aged 1 to 3 years. It starts tasting more like whiskey or cognac.
- Extra Añejo: If you have money to burn and want something that tastes like vanilla and caramel, go for this.
The cocktail program isn't just focused on tequila, though. They lean heavily into Mezcal. If you haven't tried Mezcal, imagine tequila's older, smokier cousin who spent too much time camping. It pairs perfectly with the wood-fired food. They do a spicy margarita that actually has some bite, using fresh jalapeños rather than a sugary syrup. It’s refreshing, but it'll wake you up.
The Vibe Check: Is it Too "Frisco"?
There is a certain "Frisco aesthetic." It involves a lot of gold accents, oversized booths, and people wearing Patagonia vests or designer heels. Mas Fuegos Kitchen & Tequila Bar definitely fits that mold. It’s polished. The interior design is intentional, meant to feel like a modern hacienda.
But it doesn't feel cold.
The service is usually what saves these high-volume spots. In North Texas, the hospitality industry is cutthroat. If your server is rude, you just go to the place next door. The team at Mas Fuegos seems to handle the Friday night rush without losing their minds, which is a feat considering how packed the bar gets.
One thing to watch out for: the noise level.
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If you're planning a romantic proposal or a serious business merger, maybe pick a Tuesday at 4:00 PM. On a weekend, the music is pumping, the bar is three-deep, and the energy is high. It’s a "social" restaurant. You go there to be seen and to eat good food, not necessarily to have a whispered conversation about your 401k.
The Competition
Frisco is currently a battleground for upscale Mexican dining. You have Lombardi’s concepts, you have Mi Cocina (the classic standby), and you have smaller boutique spots. Mas Fuegos carves out its space by being more "raw." It’s less about the cheese-covered Tex-Mex and more about the Mexican interior style of cooking—heavy on the proteins, light on the fillers.
Does it beat out a hole-in-the-wall taqueria for authenticity? Probably not. But that’s not what it’s trying to be. It’s a Tequila Bar first and foremost. It’s a place where you can get a high-end steak and a rare bottle of Clase Azul. It knows its audience.
Finding the Best Experience
Look, if you want to actually enjoy Mas Fuegos Kitchen & Tequila Bar without the headache, there are a few "pro moves" to consider.
First, reservations are not optional on weekends. Don't just show up at 7:00 PM on a Saturday and expect a seat. You'll be standing at the bar for an hour. Which isn't the worst thing in the world, but if you're hungry, it’s annoying.
Second, don't sleep on the appetizers. The Queso Fundido is basically a requirement. It’s stretchy, salty, and comes with tortillas that are actually warm. A lot of people fill up on the chips and salsa—which are solid—but the fundido is where the real party is.
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Third, explore the tequila flights. If you're overwhelmed by the wall of bottles, ask for a flight. It’s the best way to compare brands without committing to a full glass of something you might hate. It's an education in a glass. Or three glasses.
Why Fire Matters
The "Fuegos" in the name isn't just marketing fluff. Cooking over an open flame changes the chemical composition of the food. It’s called the Maillard reaction. It’s that crust on the steak, the blackened skin on a pepper, the slight bitterness of charred onion that makes the sweet salsa pop.
In a world where so much restaurant food is pre-cooked in a sous-vide bag and then seared for thirty seconds, the commitment to wood-fire is refreshing. You can taste the difference in the smoke rings on the meat. It gives the food a rustic edge that balances out the "glitz" of the dining room.
Practical Insights for Your Visit
If you're heading to Mas Fuegos, keep these things in mind to make the most of it:
- Park in the garage. Street parking in that part of Frisco is a nightmare. Save yourself the stress and just head for the nearby parking structures.
- Order the specialty margaritas. While they do the classics well, their "signature" drinks often use house-made infusions that you won't find at a standard Tex-Mex joint.
- Check the Happy Hour. If you want the experience without the "Frisco price tag," their happy hour is surprisingly generous. It’s the best time to sample the tequila list.
- Try the churros. I know, I know. Every Mexican place has churros. But these are usually served hot, crispy, and with dipping sauces that actually taste like chocolate and caramel rather than flavored syrup.
Mas Fuegos Kitchen & Tequila Bar isn't trying to reinvent the wheel. It's just trying to put a really nice, fire-roasted wheel on a very fast car. It’s a loud, vibrant, smoky addition to the North Texas food scene that manages to deliver on flavor despite the "sceney" atmosphere. Whether you’re there for a flight of rare Mezcal or just a really good ribeye, it’s a solid bet in a city full of options.
Next Steps for Your Visit
To get the most out of your trip to Mas Fuegos, start by browsing their current tequila list online, as they frequently rotate rare bottles that aren't always on the printed menu. If you're going with a group, aim for a table in the center of the room to soak in the energy, or request a booth toward the perimeter if you actually want to hear your companions speak. Always ask your server about the "off-menu" agave pours; the bartenders often have a personal favorite bottle tucked away that provides better value than the big-name brands. Finally, make sure to save at least twenty minutes after your meal to walk around the Star area—it's the perfect way to digest all that wood-fired protein.