Hotel Maya is now removed from its contract with Doubletree Hilton and returning to its roots as an independently Long Beach-owned and -operated hotel. And it has hired its first new chef in over a decade and revamped Fuego’s brunch menu. Executive Chef Luis Torres, who already has culinary experience in hotel hospitality, wants to keep it forward and simple.
“Fuego already holds a special place in many hearts in Long Beach,” Chef Luis said. “And it is also an essential extension of our service for guests. Because of that, it deserved a bit of an update. Is it still Fuego? Yes. But is it also a bit more contemporary and elegant? Yes.”
Hotel Maya is already an escape—and Fuego’s brunch continues that tradition, extending itself from Fridays and through the weekend.
If there is one thing to say about Hotel Maya, I’ve long considered it the Long Beacher’s hotel. It’s the hotel where people go for staycation or celebration. After all, it has historically hosted everything from official Pride pre-gamers back in the 2000s and early 2010s to 40 Under 40 award banquets to being a perfect, more contemporary alternative to the Queen Mary’s retro vibe.
With its independent ownership, they will be hitting 50 years of operation as a hotel this summer. And with that, give the hotel some major upgrades. They will slowly be renvoating every room—which follows a $20M renovation back in 2009 and another $6M renovation in 2014—as well as the interior of Fuego. But that is for another piece.
“Right now, we are focused on simply trying to own our roots as a hotel that not just guests love but locals do as well,” said Allison Lesser, Director of Sales and Marketing for the hotel and restaurant. “There are other brunches around town [like Ammatoli, Marlena, and Fairmont Breakers]. They rightfully attract patrons, and we understood we must also accommodate that. Locals are our guests. And we are nothing short of appreciative when they take the time to come out here. Order some chips and margaritas. Or have some plates of tacos and enjoy the view before heading back home.”
Part of that “owning of roots,” so to speak, includes a deep focus on Fuego, which has been attached to the local food scene for well over a decade. And before the renovation of the hotel and restaurant… Before the update to its dinner menu… They’re focused on brunch.
A look at Fuego’s updated brunch menu.
While still offering some of the best margaritas in Long Beach, this new brunch menu is accessible, lighter than most, and comes with one of the best views in the city. Even better? It’s available Fridays, Saturdays, and Sundays—not just solely weekends.
Locally-caught fish ceviche: This trip’s fish was rockfish | Avocado | Cucumber | Red onion | Serrano chile | Cilantro oil
Market salad: Mixed lettuce | Radish | Heirloom carrot | Cherry tomatoes | Beet manchego | Sherry vinaigrette
Steak arracherra and eggs: Skirt steak | Roasted potatoes | Salsita | Queso fresco | Caramelized peppers and onions | Eggs
Soy-glazed mushroom tacos: Shiitake mushrooms | Yuzu Mirin aioli | Salsa quernada | Manchego | Daikon
Pork belly tacos: Braised’n’fried pork belly | Salsa verde | Yuzu garlic aioli | Pickled onion
Masa buttermilk pancakes: Salted lemon ricotta | Spiced blueberries | Masa flour pancakes
Thick-cut French toast: Whipped dulce de leche | Berry compote | Fresh berries
Fuego at Hotel Maya is located at 700 Queensway Dr. Brunch is served Friday through Sunday weekly from to 10AM to 4PM.
