I’ve only been to Chuy’s a couple of times since the buyout, but I’ve been pleasantly surprised. They haven’t brought back the full pre-Covid menu or the nacho cars, but they have brought back a green chile rice option, and they haven’t further eroded the menu.
I do feel like the New Mexican martini isn’t as spicy as it used to be and that’s a bummer, but the burritos are still good.
That’s good to know, I’ll try it out. I think the association with Olive Gardens has probably (and apparently unfairly) placed a stain on the Chuy’s brand for me. Thanks!
Hmmm, that’s a relief if true. Like I mentioned to another couple of folks here I’ll try it out.
Thinking a bit more about it, I think I may have let the bland exterior redesign they did with a (new?) location in SM by 35 lead me into thinking they were possibly also rubber stamp-izing the food within as well. The new exterior design, for me and my wife, made it feel like they were departing from the original Chuy’s funky culture that we love.
They haven’t changed too much from the operations side, so far. A lot of the changes came from the decisions they made in order to stay open and profitable during the pandemic. Darden has however gutted the central office because a lot of those positions were redundant. But just like when they were bought out by a hedge fund like 10 years ago (51%/49%) before they went public, they largely maintained creative control. Darden recognized Chuy’s as a super-successful brand and they don’t want to mess with success.
That’s a relief, thanks for pointing these out. I’ll make a point of trying it out soon. I think the association with Olive Gardens probably (and apparently unfairly) placed a stain on the Chuy’s brand for me so I’ll have an open mind and go see.
Actually a few months ago they really started stepping it up and they are really good again. They brought back the Elvis fried chicken and the green chili rice among other great menu items. Everything is hot and delicious. You should give it try.
First of all, not all Tex Mex is created equal. And OP didn't specifically say they were looking for Tex Mex. Chuy's is to Mexican food what Olive Garden is to Italian food. Taco Bell uses more seasoning.
Checko’s up north. Hole in the wall cheap af everything. Including frozen margs. At least as of circa 2021. It’s not Michelin Star or anything but cheap, good, fat and wet.
I feel like any Tex-Mex place if you ask for a burrito that's what you'd get. As others have said, Chuys for sure has them. I thought those were pics of Chuys burritos at first glance.
I took my Texan bf to get wet burritos in LA (where I’m from) and he talks about them all the time 😂 not that we don’t like Tex-Mex though, because we can’t live without it. But it would be nice to have this here too!
Yeah, I love it all as well. I grew up on Tex Mex, and some of the best, at El Toro in Clute. I was just there a few days ago and damn if it isn’t better than it ever was.
Cool beans. I was back in town for two days and hit up El Toro and Got 8 egg rolls and soup from Shanghai. We also went to Grape Taste which was just ok.
Yeah, Shanghai was a family ritual for us! When I was a kid in the late 80s, my mom and I would go there all the time and I loved it. Yoshi (in the same shopping center as Grape Taste) is actually pretty decent for small town sushi.
I could eat the crab rangoon at Shanghai as a meal by itself. Delicious.
I don’t live there anymore (I live in Austin, obviously from the sub lol) but when I go back, the only places I make SURE that I hit are Phat Boyz and Donut Haven. Donut Haven has my all time favorite donuts.
That was my grandpa’s favorite restaurant. Awesome, super fresh seafood. I miss that place and I miss my grandpa. When I think of that restaurant, I immediately think of how overjoyed he was every time we were there.
Former Californian here with a former Californian partner and I know what you are talking about. We go to Dos Salsas frequently. They have great queso and their premium margs are bomb. They also have a burrito smothered with queso that my partner orders every time.
Also, check out Asado's Taqueria. Not smothered, but California-style burritos. Owner is from San Jose.
What makes theirs better?? I have yet to get a convincing answer. People just say "its more fresh", "we put fries in our burritos", or "we don't put queso on everything "
I just looked up one of the menus, for the second burrito, from Cancun Fresh in Fountain Valley. They give you 3 options, either it comes with meat, grilled veggies, cheese, guacamole and pico de gallo, or 2, meat, grilled veggies, cheese, rice, sour cream and roasted salsa, and option 3 was meat, rice, beans, sour cream, onion, avocado and roasted salsa. Their burritos are extra great cuz they would put a whole pile of chips on the side of the plate and then pour the sauce over both the chips and burrito, then cover it all in cheese and put under a broiler. You end up with a burrito and nachos. I can’t remember what all the other places put in their burritos but if it had beans and rice on the side, it likely didn’t have them inside the burrito too.
CA Mex and Tex Mex just aren't the same. I don't mean that in the fusion sense, I mean in the way that the flavors from the Latino culture in CA are wildly different than what we have learned to enjoy here in Texas.
I prefer CA-Mex and nothing I've found here in Austin matches that flavor. It's not worse by any sense, I just prefer that CA style because that's what I've grown up with, and what is best for this country.
Honestly, from a culinary perspective, this thread would not be our best moment. If you cannot win me over on taste, texture, and tenderness, throw some version of salty, liquid fat on it. Serve with a DYI angioplasty kit and those special kankle support socks Trump has to wear.
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u/Numerous-Dog-5969 4d ago
El Dorado.