Spring has sprung in Fuego as the waterfront indoor-outdoor restaurant celebrates Easter Brunches at Hotel Maya on Saturday, March 30 and Sunday, March 31 from 11 a.m. to 4 p.m. Easter Dinner will also be offered on Sunday March 31 from 5-10 p.m. Live Latin jazz by Francisco Reyes Latin Jazz Trio will be performed on Easter Sunday from 11:30 a.m. to 3:30 p.m. Complimentary Easter egg hunts and special Easter Bunny appearances for restaurant and hotel guests will take place on Easter Sunday at 1 p.m. and 3 p.m.

Fuego’s “Springtime Cabana” will also be available from Friday, March 29 to Friday, April 12 for friends and family to dine together throughout the spring break holidays. The “Springtime” Cabana is decorated in colorful cozy chic with springtime hue trims, shiny metallic accompaniments, multiple size flowers, festive trees, holiday branches, twinkling lights, plus much more to set the sunny mood for up to 15 guests, which is available by reservation only and requires a minimum food and beverage spend. Easter Brunches and Easter Dinner and “Springtime Cabana” reservations can be made by phone at 562-481-3910 or online at https://www.hotelmayalongbeach.com/fuego-restaurant or on Open Table.

Guests can also enjoy Hotel Maya’s “Family Fun In The Sun” offer, in addition to the Easter festivities and culinary delights in Fuego, there is also a discounted Spring Break room package that includes overnight parking and $25 food and beverage credit with rates starting at $279.00. For reservations, please call 562-435-7676 or visit www.hotelmayalongbeach.com/Special-Offers.

“Families can set out for fun in the sun and enjoy Easter festivities in Fuego for the Spring Break holidays,” said Greg Guthrie, General Manager at Hotel Maya – a DoubleTree by Hilton. “Fuego’s sun-drenched, waterfront outdoor patio and colorfully decorated “Springtime Cabana” sets the stage for renewal and relaxation while enjoying a great mix of tasty food, live music, and refreshing sunshine.”

Saturday and Sunday Easter Brunches will feature starters like the Seafood Platter of oysters, shrimp, scallops, green mussels, Alaskan King Crab legs, citrus cocktail sauce, and horseradish aioli; and Choriqueso with Oaxaca and Asadero fondue with chorizo, spinach, and fried corn tortillas. Spring salads include an Heirloom Carrot Salad of tri-colored baby carrots, avocado, rajas, red onion, cilantro, crumbled Feta cheese, and lavender citrus vinaigrette.

Fuego Tacos are served with the choice of Cilantro Lime Chicken, Barbacoa, Al Pastor and Fish of the Day.

Easter breakfast delights with Horchata French Toast, a stack of Brioche toast, fresh berries, toasted hazelnuts and lechera cinnamon cream; and Al Pastor Chilaquiles with adobo-marinated pork, fried corn tortillas, salsa roja, Serrano cream and fried eggs.

Easter brunch entrees include Pan-Seared Fillet of Salmon with citrus guajillo sauce, forbidden black rice, shaved fennel, arugula and cucumber relish; Ropa Vieja with Cuban-style braised short rib, black bean purée, crispy corn tortillas, pickled cabbage, caramelized plantains and Serrano cream; and White Truffle Risotto made with crème Fraiche, Parmigiana Reggiano cheese, spinach, mushrooms, black beans, roasted corn and pico de gallo.

The Vanilla Créme Brulée tops off any Easter meal, with fresh berries and caramelized sugar.

Fuego’s Easter Dinner begins with Shareables including Calamari Frito with crispy calamari, salsa brava and Crema fresca; and Spicy Chicken Tortilla Soup with shredded chicken, fired roasted tomato, Guajillo Cotija cheese, cilantro and fried corn tortilla strips.

For Dinner salad, guests can enjoy Spinach and Frisee Salad with baby spinach, frisee, blue cheese, candied walnuts, cranberries and champagne vinaigrette.

Easter Dinner entrees offer a special holiday dish with Roasted Lamb Chop with red chimichurri, sweet potato yam, peas, pepper escabeche, and Cotija cheese. Additional Dinner entrees include Charbroiled Filet Mignon with red wine demi-glace, blistered tomatoes, mushrooms, herbed butter and fingerling potatoes; Pan-Roasted Chilean Sea Bass with fried sage brown butter, blistered tomatoes, spinach, mushrooms, Kabocha squash purée and chili oil; and Spinach Mushroom Risotto with black beans, spinach, Shiitake mushrooms, corn, pico de gallo and Parmigiano Reggiano.

Several Fuego Easter sides are also available including Sautéed Garlic Spinach with cream, garlic and lemon; Crispy Cauliflower with achiote butter sauce; and Caramelized Plantains with chipotle caramel sauce and whipped cream.

In addition to Fuego’s featured wines of the month by “Cambria Estate Winery,”a variety of springtime signature cocktails will be available including Chilcano De Pisco with Kappa Pisco, blood orange, ginger ale, simple syrup, lime and bitters; Spicy Watermelon Margarita with El Jimador tequila, watermelon puree, muddled jalapeños, lemon, lime and tajin rim; El Macua Martini with Flor de Cano rum, guava, orange, lemon and simple syrup; Azteca Old Fashioned with Casamigos Reposado tequila, union mescal, agave, Aztec chocolate bitters and orange peel; and Fuego Margarita with El Jimador tequila, Cointreau, lime juice and agave nectar. A variety of red, white and sparkling wines are available, along with beer on tap with Modelo Negra and Lauginitas IPA, and a variety of Imported, Craft and Domestic Bottles.