
The Alicante Venue Where You Can Enjoy Eating Burgers with Your Hands Again
The revamped project by the creator of Templo draws inspiration from American barbecues to recapture the taste of meat
Tere Compañy Martínez
Alicante
Sábado, 5 de julio 2025, 07:50
Relish the joy of eating burgers with your hands once more. This is the premise that Ángel García pursues with his revamped project, American Humo y Fuego. A venture that leaves behind the shadow of Templo to establish its own identity on Pirula Arderius Street. The idea emerged during the pandemic as a way to continue Ángel's passion for quality meat, later finding continuity in the back dining room of El Templo, with just six tables and a full house every time.
Burgers are all the rage. Such a resounding success that today they can be found with ingredients like nougat, wrapped in cheese, or drenched in sauces that make the American cousin of sandwiches almost unrecognizable. But Humo y Fuego takes the opposite direction: it's the place to enjoy the simple pleasure of eating a Cheeseburger—or any of its options—where the meat is the star.
For Ángel, this is the priority: that burgers taste like burgers. It is precisely in the selection of raw materials where he puts all his effort. All his creations are made with Galician blonde cow, naturally fed, minced daily, and prepared on the spot in the restaurant's kitchen. This care and love for the meat is evident in every bite.
An effort that reaps its rewards. Not surprisingly, this venue in the heart of Alicante's traditional centre boasts one of the 100 best burgers in Spain. "Our philosophy is simple: quality product, prepared in the best possible way, and three or four ingredients per burger, without too much embellishment," explains the restaurateur.
However, this recipe also leaves room for creativity, in just the right measure. The menu features classic proposals, but also more original ones, like the Guanciale Glow, a burger with Coca-Cola caramelized onions and the tasty Italian bacon.
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Although many come to American Humo y Fuego for its more traditional offerings, Ángel does not hesitate to explore innovation. However, he never abandons his basic premise: burgers that can be eaten with hands. "I believe there is nothing more avant-garde today than making simple burgers. If we lose the taste of meat, we lose the essence," he asserts.
The true star of the menu is undoubtedly the meat, whether in the form of a burger or smoked dishes. Because an American-inspired restaurant could not overlook the barbecue culture. Among the must-tries are the beef or pork ribs, which acquire the special flavour of the wood. Here, they are cooked with care so that the meat melts in the mouth in a true explosion of flavour. A technique, smoking, that is also applied to some of the burgers.
The menu is not extensive, but it is well thought out. Among the starters, the chili con carne, braised cheek croquettes, and smoked cheddar tequeños stand out. Ideal dishes to whet the appetite before focusing on the main course: meats and burgers that invite you to enjoy eating with your hands again. The sides—fries, American coleslaw, or corn on the cob—complete the experience.
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