Fuego del Sol Caterers

29/03/2024

*NEW* Grown Ups and Alyssa Crosby single drops today! Let’s run those numbers up!

Alyssa Crosby & Grown Ups Loved So Bad EP Alyssa joined Grown Ups in 2021 as a featured vocalist. Since then, the group has formed a close collaboration with each other resulting in two, co-written original songs, under the name “Alyssa Crosby & Grown Ups.” Read the review “Gone is a song dedic...

01/09/2023

Cannabis infused peach melba hand pies.

31/08/2023

21/03/2022

Sunday Smokeouts have commenced! What better way to kick it off than with smoked brisket, pork phattie, jalapeño poppers, smoked mac, cast iron grilled cornbread, and sweet pickles. We still got it!
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02/03/2022

Gumbo and Zydeco! Et toi!
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13/09/2021

Breakfast tacos on homemade tortillas, Topo Chico and lime.
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27/08/2021

Binghamton Porkfest, where you at?!
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17/08/2021

Nothing like a PorkFest pre-roll to grease up the ol’ wheels before next weekend’s block party! Menu dropping soon!
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05/08/2021

Blue Taki buttermilk fried chicken. Juice.
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05/07/2021

Pulled pork Carolina stylee, with crushed Fritos and THC infused pickles.
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27/06/2021

Carne asada tacos over open fire. Scratch made everything. All the way down to the stone ground masa. Not even a rolling brownout can stop this!
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23/06/2021

Always down to blaze a pound!
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19/06/2021

Flamin’ Hot Cheeto and fried chicken inside-out quesadilla on a homemade tortilla.
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13/05/2021

Just don’t call him late for dinner!
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scratchmadeeverything

23/04/2021

First tacos of the season with homemade tortillas, barbacoa, chicken tinga, pickled veg, cotija, and my smoked salsa roja! Feels good to get creative again! If you have an event this summer, hit me up!
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20/04/2021

Cajun rubbed chicken and buttermilk biscuits with andouille.
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08/03/2021

Gumbo is life. Life is gumbo.
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25/02/2021

Smoked habanero chicken karaage with crumbled Gorg and celery greens over romaine.
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13/02/2021

“I would drape myself in velvet if it were socially acceptable.” Red velvet cake balls with a dark chocolate ganache core. Costanza approved.
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02/01/2021

Cajun fried chicken and buttermilk waffles with scorpion hot sauce and New York maple surple!
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17/12/2020

Warm your ass up with some chicken birria tacos with consommé and chipotle beans and rice!
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07/12/2020

Christmas dinner box test run!
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Maple bourbon rubbed pork loin injected with fermented honey garlic, over roasted butternut squash, topped with shaved Brussels salad with a citrus sesame oil.
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04/12/2020

More of everything!
IG:

04/12/2020

Hey! Here’s some photos of my food!
IG:

28/11/2020

Salami and Cajun cheddar pancake roll-up with lemon drop pepper jelly and Cape Fear fermented hot sauce from and Zydeco Rub from . I’ve got some real talented friends!
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28/11/2020

Armadillo eggs, big bread stuffing, buttermilk mashed potatoes, smoked mac and chee, Utica greens and beans, and Alabama white sauce, betwixt a toasted onion bun. Big thanks!
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27/08/2020

Last year I took a chance. When there was rumor that PorkFest wouldn’t happen, I could not sit by as the bellies of Binghamton’s West Side went deprived of delicious barbecue. In a matter of weeks, I created Fuego del Sol Caterers, printed up some merch, and designed a menu of what, I think, showcased a wide variety of flavors and textures I do best. We showed up and we slayed. All 200 of you.

After an overly successful PorkFest, the requests were coming in for me to cater friends’ parties, and cookie trays for the holidays. Just through word of mouth and a few business cards, I was starting to build something cool; barbecue and TexMex that nobody was doing around here and vegan food that rivaled the norm, all because I wanted my buddies to not have to cook and enjoy the festival.

I had a calendar booked from January to June. All of that stopped in March, when I had to drop out of five gigs because we could not have parties or events of any capacity anymore.

Since then, I have been turning inward to redesign some stuff so I can still get these flavors out to you in need! I’ve been drawing up recipes and perfecting the consistency of my products so, in due time, I will have a line of small batch hot sauces, marinades, spice rubs, cocktail sets and bitters, infusions, and anything else my mad brain thinks up! In the meantime, keep enjoying the photos!

And to any one of you that has supported me by buying a plate or a t-shirt, referring Fuego del Sol to a friend, donating in any way, or liking my posts, thanks for taking a chance on me! I would not be where I am without all of you! Stay tuned for the updates and follow me on Instagram if you fancy that platform! I know I don’t share a lot on this page but just know that I love you!

✌🏽❤️🔥

15/01/2020

Y’all, I appreciate allllll of the love! Though, I may not keep the page as up to date as I’d like, you can find me on Instagram and it will be way more worth it, Pinky swear.

10/11/2019

The more I explore my parents’ backyard, the more I realize I can eat from it. Currently, while not in season, there is wild strawberry, a blueberry bush, lemon balm, wild mint; and now I realize we have a row of Norway Spruce.

The test kitchen is infusing a bunch of different spirits today, and this Spruce will go real good in a gin or as a sugar. Debating, as the bottles and jars sterilize...

27/08/2019

What an absolutely perfect day! Thank you thank you thank you to all 200 of you that came to party with Fuego del Sol at Binghamton Porchfest! Tell all your friends, like us on the ‘Gram , and throw your stickers up where everybody can see ‘em; we’ve got big things ahead and you’re gonna want to be a part of it!