If you would like to make a reservation for a larger party size, please call the restaurant directly.   Good Mexican food is equal parts wild and mild. The citrus tang of freshly squeezed lime juice takes the fiery after burn out of the tequila in a margarita, while hints of habanero and onion add spark to tilapia ceviche. Arlington’s Fuego Cocina y Tequileria fires up traditionally inspired South of the Border dishes and drinks that revel in that harmony. The flavors here are deep, fulfilling and vibrant -- the result of hours of meticulous preparation. Pork butt for the tacos al pastor is spit-roasted between layers of vinegary onions. A whole pineapple skewered above it infuses a subtle tropical flavor. The young goat in the carnitas spends three or four hours slowly stewing in a copper pot, seasoned with citrus, bay leaf, peppercorn and garlic. The unexpected addition of evaporated milk gives the tenderized meat a touch of sweetness. Both dishes are built on freshly made corn tortillas griddled to order by two specialized staffers. These shareable small plates are well complemented by a tequila menu 120 options long, as well as a strong selection of Mexican beers and frozen margaritas.  Divided into the Tequileria bar downstairs and the upstairs Cocina dining room, the bi-leveled eatery is highlighted with flashes of color and light. A sky blue mural dotted with Day of the Dead imagery keeps you company as you spiral up the staircase to the second floor, where you’ll find red fixtures and a glassed-in bank of flame running across the back of the room.  It’s all about striking a balance.