Sabor & Fuego Latin Fusion

Chef David Nieves Palma says in the restaurant’s official biography that Sabor & Fuego grew from memories of his family’s kitchen in Peru and a desire to share that heritage with Tampa. His brother JP is part of the venture. The chef reports more than 24 years in the restaurant industry, but the business does not publish an opening date that would let us turn his experience into the restaurant’s age.

The menu brings together Peruvian and Latin American preparations: fish and mixed ceviche, lomo saltado, arroz chaufa, fish chicharrón, chicken saltado, grilled meats, and seafood. The site highlights chicha morada, toasted corn, and house-made cocktails; it also links to Peruvian craft beer and wine. The stated aim is to respect family recipes and techniques while presenting them in a contemporary way, so this is a fusion concept rather than an exclusively Criollo menu.

The location offers dine-in, lunch and dinner, takeout, delivery, catering, and inquiries for private events. Online ordering is linked from the official site. Public Google reviews we read repeatedly praise the flavor of saltados and ceviche, along with service described as personal. The restaurant describes its dining room as intimate. It is at 1001 N MacDill Ave, Suite A; the published schedule distinguishes Sunday from the rest of the week, so check before leaving.