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✔️Dinner ✔️Dine in
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Seasoning and fire have arrived in Newburgh, IN. Walk into a space designed for expertly curated dishes from Mexico, Central, and South America. Our live fire charcoal oven delivers authentic sabor and elevated cuisine in a modern, upscale setting. From our housemade moles to fresh ceviche and scratch-made masa creations, everything is prepared with thoughtfully sourced ingredients and inspired by local individuals with Latin American heritage. Share a meal and learn something new with us.
Hours
| Monday | Closed |
| Tuesday | 4–9 PM |
| Wednesday | 4–9 PM |
| Thursday | 4–9 PM |
| Friday | 4–10 PM |
| Saturday | 10 AM–2 PM, 4–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 8666 Ruffian Ln, Newburgh, IN 47630
Phone: (812) 227-6220
Website: https://tastepangea.com/sazon-y-fuego
Menu Photos
Order and Reservations
Reservations: toasttab.com
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Sazón y Fuego – Pangea Kitchen
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Latin flavor through Seasoning + Fire. Live fire oven, fresh masa tortillas, and authentic Central & South American dishes. VEG | V | GF options.
Reviews
Jess Ehm
Decent service. Food was good, not great or amazing.
Interesting that with the order of Shrimp Ceviche you get a nice large portion of the ceviche, and then 7 or 8 tiny pieces of tostada. Not sure what you’re supposed to do with the remaining ceviche, except eat it up like soup. Never experienced that in a Latin restaurant. Typically you receive a healthy portion of the vessel used to eat the ceviche. The ceviche itself was delicious, 8 tiny tostada were off-putting.
The chicken and avocado arepas didn’t have much flavor. Reminded me of a bland chicken salad.
Not sure if they were having an “off” night, but I’ve definitely had better Latin food.
Also, it was very cold in the restaurant, which made the overall experience not very enjoyable.
… moreInteresting that with the order of Shrimp Ceviche you get a nice large portion of the ceviche, and then 7 or 8 tiny pieces of tostada. Not sure what you’re supposed to do with the remaining ceviche, except eat it up like soup. Never experienced that in a Latin restaurant. Typically you receive a healthy portion of the vessel used to eat the ceviche. The ceviche itself was delicious, 8 tiny tostada were off-putting.
The chicken and avocado arepas didn’t have much flavor. Reminded me of a bland chicken salad.
Not sure if they were having an “off” night, but I’ve definitely had better Latin food.
Also, it was very cold in the restaurant, which made the overall experience not very enjoyable.
Nick G
Sazón y Fuego — quite possibly a dining experience worth a Michelin star, right here in small-town Newburgh, Indiana.
Some restaurants serve great food. Others serve an experience to be remembered for a lifetime. Sazón y Fuego does both—and does it beautifully, with love and intention.
From the moment you walk in, the ambiance sets the tone. This isn’t just a dining room; it’s a thoughtfully curated artistic space, surrounded by handcrafted works from a local artist. The lighting, energy, and atmosphere feel intentionally designed—controlled in the best possible way—creating a warm, immersive environment that instantly elevates the entire experience.
Manager/Host Spotlight – Evan
Evan, the manager, was an absolutely phenomenal host. His personal culinary journey is as impressive as his hospitality—starting at the Culinary Institute of America, then sharpening his craft in standout restaurants across California and Colorado. He’s worked every position from front-of-house hospitality to Chef, and it shows. He’s brought that depth of experience, passion, and charm right back to the heart of Newburgh. His knowledge of the restaurant and their other concepts was fascinating, and everything he shared came from a place of genuine pride and love for what they’ve built.
Service;
Our server matched that energy perfectly—patient, knowledgeable, attentive, and wonderfully easygoing. It was the kind of seamless, thoughtful service you expect from true fine dining without any stiffness. Truly exemplary.
Food – Three Incredible Courses
We started with the Ceviche Peruano, and it immediately set the bar high. Deconstructed and vibrant, it featured white fish, bright citrus, toasted pine nuts,thinly sliced onion and what appeared to be hominy or pasole. The textures were exciting, the flavors refreshing, and the presentation both unique and elegant. The deconstructed nature allowed us to construct “the perfect bite” that suited all of our preferences, and was fun.
Next came the chicharrones with guacamole and chirmol—salty, crispy, and impossibly satisfying. Dipping those crackling bites into the savory guacamole and tangy chirmol was pure indulgence.
Then the arepas, made from house-made masa. The chicken and avocado were delicate and flavorful, but the real showstopper was the hibiscus and cheese arepa. We were convinced we were eating tender, savory shredded beef—only to discover it was hibiscus flower. As devoted meat-eaters, we were genuinely and delightfully fooled.
Entrees:
For mains, we enjoyed the fish tacos, ropa vieja, and Pasta El Pesto. Each dish was beautifully plated and bursting with fresh flavor. It was a refreshing and welcome change from the heavy, fried, or frozen fare so common elsewhere. This was real, intentional cooking.
Desserts:
Dessert was nothing short of magical. A dairy-free mango coconut gelato, silky smooth with bright tropical flavor, finished with a bourbon caramel drizzle and macaron crumbles—complex, light, and decadent all at once. And then the key lime ice cream, topped with fresh meringue and set in a pool of warm, rich, and decadent chocolate ganache. A bold, unforgettable finale.
The entire evening was beautiful, delicious, and deeply memorable—from the art on the walls to the last spoonful of dessert. Sazón y Fuego isn’t just one of the best restaurants in Newburgh—it may very well be one of the best in the entire Evansville area. We absolutely can’t wait to return.
Pro tip: If you enjoy a good drink. I highly recommend the Coconut Slush or the House Daisey. And if you try Sazon y Fuego and love it — be sure to visit their other concept — Pangea Kitchen.
… moreSome restaurants serve great food. Others serve an experience to be remembered for a lifetime. Sazón y Fuego does both—and does it beautifully, with love and intention.
From the moment you walk in, the ambiance sets the tone. This isn’t just a dining room; it’s a thoughtfully curated artistic space, surrounded by handcrafted works from a local artist. The lighting, energy, and atmosphere feel intentionally designed—controlled in the best possible way—creating a warm, immersive environment that instantly elevates the entire experience.
Manager/Host Spotlight – Evan
Evan, the manager, was an absolutely phenomenal host. His personal culinary journey is as impressive as his hospitality—starting at the Culinary Institute of America, then sharpening his craft in standout restaurants across California and Colorado. He’s worked every position from front-of-house hospitality to Chef, and it shows. He’s brought that depth of experience, passion, and charm right back to the heart of Newburgh. His knowledge of the restaurant and their other concepts was fascinating, and everything he shared came from a place of genuine pride and love for what they’ve built.
Service;
Our server matched that energy perfectly—patient, knowledgeable, attentive, and wonderfully easygoing. It was the kind of seamless, thoughtful service you expect from true fine dining without any stiffness. Truly exemplary.
Food – Three Incredible Courses
We started with the Ceviche Peruano, and it immediately set the bar high. Deconstructed and vibrant, it featured white fish, bright citrus, toasted pine nuts,thinly sliced onion and what appeared to be hominy or pasole. The textures were exciting, the flavors refreshing, and the presentation both unique and elegant. The deconstructed nature allowed us to construct “the perfect bite” that suited all of our preferences, and was fun.
Next came the chicharrones with guacamole and chirmol—salty, crispy, and impossibly satisfying. Dipping those crackling bites into the savory guacamole and tangy chirmol was pure indulgence.
Then the arepas, made from house-made masa. The chicken and avocado were delicate and flavorful, but the real showstopper was the hibiscus and cheese arepa. We were convinced we were eating tender, savory shredded beef—only to discover it was hibiscus flower. As devoted meat-eaters, we were genuinely and delightfully fooled.
Entrees:
For mains, we enjoyed the fish tacos, ropa vieja, and Pasta El Pesto. Each dish was beautifully plated and bursting with fresh flavor. It was a refreshing and welcome change from the heavy, fried, or frozen fare so common elsewhere. This was real, intentional cooking.
Desserts:
Dessert was nothing short of magical. A dairy-free mango coconut gelato, silky smooth with bright tropical flavor, finished with a bourbon caramel drizzle and macaron crumbles—complex, light, and decadent all at once. And then the key lime ice cream, topped with fresh meringue and set in a pool of warm, rich, and decadent chocolate ganache. A bold, unforgettable finale.
The entire evening was beautiful, delicious, and deeply memorable—from the art on the walls to the last spoonful of dessert. Sazón y Fuego isn’t just one of the best restaurants in Newburgh—it may very well be one of the best in the entire Evansville area. We absolutely can’t wait to return.
Pro tip: If you enjoy a good drink. I highly recommend the Coconut Slush or the House Daisey. And if you try Sazon y Fuego and love it — be sure to visit their other concept — Pangea Kitchen.
Bailee Wilson
Our server Abel was phenomenal! He was very sweet and attentive. The food is unique and amazing. This is a great addition to the Evansville food scene. I couldn’t recommend it enough. Get the beef empanadas as an appetizer!!!
… moreAnthony Meza
This message is for the owner of Sazon y Fuego. The reason I am taking the time to write this comment is simply because I do not understand why a restaurant with such high-priced dishes changes its food so much.
And here is an example. During the first six months after you opened to the public, I went to eat there and honestly was shocked by the flavor of the Peruvian food. We tried several dishes and none of them tasted like the food you find in Peru or even in other Peruvian restaurants in the U.S. Yes, I have been to Lima, so I can compare. When I complained, the response I received was that these were recipes from the Peruvian chef . After that, I didn’t want to return.
However, I was later given a gift card, so I decided to go back. I tried other dishes, including the picanha, and the plate came exactly like the picture I am sharing, along with some other dishes, and I loved it! It was a bit expensive, but going there is a choice one makes.
About a year later I returned again, and to my surprise, the picanha plate looked the same but now it no longer comes with any sides — only the meat. And it’s for the same price, Why that change? Especially when I can see that many people are complaining about almost the same thing. So are these complaints important to the owner or not?
… moreAnd here is an example. During the first six months after you opened to the public, I went to eat there and honestly was shocked by the flavor of the Peruvian food. We tried several dishes and none of them tasted like the food you find in Peru or even in other Peruvian restaurants in the U.S. Yes, I have been to Lima, so I can compare. When I complained, the response I received was that these were recipes from the Peruvian chef . After that, I didn’t want to return.
However, I was later given a gift card, so I decided to go back. I tried other dishes, including the picanha, and the plate came exactly like the picture I am sharing, along with some other dishes, and I loved it! It was a bit expensive, but going there is a choice one makes.
About a year later I returned again, and to my surprise, the picanha plate looked the same but now it no longer comes with any sides — only the meat. And it’s for the same price, Why that change? Especially when I can see that many people are complaining about almost the same thing. So are these complaints important to the owner or not?
Steve Rodgers
My wife, our daughter and I thoroughly enjoyed our dinner at Sazon Fuego this evening. My steak and roasted vegetables were delicious. My wife and daughter carried on about how great their empanadas tasted.
My wife said her ceviche de camerones was the best she had eaten as well. Our daughter, vegetarian, was impressed by the flavors in her Quinoa Salad. We will definitely be back. Friendly, courteous and knowledgeable team members as well as inviting atmosphere. Our server could not have been any better. It will be a nice date place for us! Thanks!!!
… moreMy wife said her ceviche de camerones was the best she had eaten as well. Our daughter, vegetarian, was impressed by the flavors in her Quinoa Salad. We will definitely be back. Friendly, courteous and knowledgeable team members as well as inviting atmosphere. Our server could not have been any better. It will be a nice date place for us! Thanks!!!
Kynda Colson
This is a relatively new restaurant on the west side of Newburgh. Located on Ruffian Lane, it was easy to get to with GPS. Located in a modern looking building, your experience begins in the parking lot. I noticed that there was an outdoor dining area. At the door, you step onto a custom mat with the restaurant logo. We arrived right at opening time, so there was no wait.
I was super impressed with the interior decor. Very tastefully designed. We were seated at a booth/table in the bar area. Today, we just ordered water, but I noticed that their drinks looked pleasing.
We ordered the braised beef empanadas as an appetizer and my mother ordered the weeknight prix fixe which also came with an appetizer (cachapas). Both appetizers were delicious! The empanadas were stellar and come highly recommended!
With mom’s coursed meal, she chose the LOMO NEGRO which was slow cooked beef simmered in a molasses and vegetable reduction, served with creamy mashed potatoes. The flavor was good, but the meat was tough. At the recommendation of our waitress, I ordered the ARROZ CON MARISCOS – jasmine Rice, Shrimp Stock, Calamari, and Shrimp. This did not disappoint at all and was amazing. It even reheated well the next day. Mom’s dessert that came with her meal was BIENMASABE, a moist coconut custard cake. She thought it was delicious. I was not a fan only because I don’t care for custard or coconut.
Overall, we both agreed that this would be a fantastic place to come and order appetizers but felt that the price of the meals did not match the quality or quantity of what was received. I was more impressed than my mother.
… moreI was super impressed with the interior decor. Very tastefully designed. We were seated at a booth/table in the bar area. Today, we just ordered water, but I noticed that their drinks looked pleasing.
We ordered the braised beef empanadas as an appetizer and my mother ordered the weeknight prix fixe which also came with an appetizer (cachapas). Both appetizers were delicious! The empanadas were stellar and come highly recommended!
With mom’s coursed meal, she chose the LOMO NEGRO which was slow cooked beef simmered in a molasses and vegetable reduction, served with creamy mashed potatoes. The flavor was good, but the meat was tough. At the recommendation of our waitress, I ordered the ARROZ CON MARISCOS – jasmine Rice, Shrimp Stock, Calamari, and Shrimp. This did not disappoint at all and was amazing. It even reheated well the next day. Mom’s dessert that came with her meal was BIENMASABE, a moist coconut custard cake. She thought it was delicious. I was not a fan only because I don’t care for custard or coconut.
Overall, we both agreed that this would be a fantastic place to come and order appetizers but felt that the price of the meals did not match the quality or quantity of what was received. I was more impressed than my mother.
Patrick Gallman
Me and my wife had the Berkshire Pork, it was delicious. For starters we had the Braised Beef Empanadas De Yuca, very good. Then for desert we had Passion Fruit Mousse, amazing! It had a piece of actual gold leaf on top. Our server, “Autumn” took very good care of us.
… morePaul Hughes
Restaurant has a nice atmosphere and friendly service. I came because I read all the reviews about how good the food was, unfortunately I was really disappointed. I ordered the half chicken and the taste of cinnamon overpowered the dish. There were no other flavors shining through.
The chicken was served with some potatoes that had a good crispy texture to them but once again they were also very bland. On the plate were two different sauces in ramekins. I thought that must be where the flavor is, sadly nope. Neither had even a slight kick of heat or flavor.
Not trying to be dramatic at all just my honest opinion.
… moreThe chicken was served with some potatoes that had a good crispy texture to them but once again they were also very bland. On the plate were two different sauces in ramekins. I thought that must be where the flavor is, sadly nope. Neither had even a slight kick of heat or flavor.
Not trying to be dramatic at all just my honest opinion.
Rebecca Ellison
Made reservations for our anniversary. They made it special by having a card signed by their staff and surprising us with a slice of cake with a little sparkler on top. That made it really memorable. The food and the service were also amazing. Highly recommend this place – we’re already looking forward to returning soon!
… moreHope Fussner
We tried the new Saturday brunch and it was perfection! The Cachapa was sweet and cheesy with amazing salty pork belly bites to balance it all out. The potatoes were amazing. I loved my steak and eggs. A perfect new brunch addition that I will be frequenting and recommend that you do too!
… more