Someone wrote: > >My family and I waited about forty-five minutes before being seated. For >what? The burritos and enchiladas are mediocre. The place boasts of >"sirloin" burritos and tacos, which are nothing more than a glorified >FLANK STEAK. (How they get by with this lie, I just don't know.) Last >year I had beef fajitas, which were also made of the toughest and poorest >quality beef. > >Why the crowds throng to this place, I don't know. Must have something >to do with a public relations ploy, and "Elvis". > >R.J. > Chuy's is great... best texmex in town for the prices and atmosphere... Elvis is a nice addition... we go to Chuy's about once a week and the enchiladas and deluxe tomatillo are awesome as are the Chili Relleno's.. You have to be in a good mood to enjoy it... but it sounds like you went in with the wrong attitude... Sorry you didn't like it... means less of a wait for me!
Austin, TX
CHUY'S: Trendy, but Poor Quality
richard joseph wrote: > > Just got through with dinner at Chuy's on Barton Springs Road. I try the place about once a year, wishfulling thinking that the food will be better than in the previous year.SNIP Chuy's new place at 183 and Duval is much better than the original location. The food is better. They have developed some new recipes at this location. It's worth a try. It is popular and crowded at prime times but you can sit in the bar and munch free salsa and chips. I'm picky abou food but this location passes muster. Try it and see what you think.
richard joseph wrote in article ... > Just got through with dinner at Chuy's on Barton Springs Road. I try the > place about once a year, wishfulling thinking that the food will be > better than in the previous year. I agree totally...my biggest beef with Chuy's is their hot sauce. I'm probably opening the box on this one, but come on! One sauce is a watery, tomato sauce concoction that most reminds me of spaghetti sauce, and the other is most closely reminiscent of heavily salted pickled carrots. Yuck! Give me Trudy's or El Arroyo sauce anyday, (if you're frequenting the trendy tex-mex restaurants), or try something real, like El Jacalito down on Oltorf (variable but usually good) or one of several of my favorite hole-in-the wall restaurants in New Braunfels where the chiles are roasted on the same flame as the pork... yum!
Craig B. wrote: >food simply wasn't as tasty. Granted, both of these meals were at >the new Chuy's on 183 and Duval, so perhaps it's a location-specific >issue. The new Chuy's hasn't figured it out yet. When the one on Lamar opened, it took about a year before it started to taste good. Now it is the best one, and the south location has worsened.
Someone wrote: > Chuy's may be fine, but given the focus on green chiles I've always thought > of it as more NewMex-Mex than Tex-Mex. They do the blue corn thing on some > dishes, don't they? Yep. Chuy's is much more NewMex-Mex, IMO. But it's an enjoyable place. The 183 location is in the midst of experimenting with their table salsa (the spicy one, not the cloyingly sweet one) so for the rare denizen of austin.food with an opinion, now's a good time to be heard. :-) When I'm in a Tex-Mex kinda mood, I end up at Serranos more often than Chuy's. And for interior Mexican, nothing beats Manuel's.
Bill F. wrote: >Chuy's new place at 183 and Duval is much better than the original >location. We went to Chuy's north location and didn't like it much. Actually of all these texmex restaurants we prefer Trudy's (on 183 and Burnet) the most. Their beef fajitas are really great. So is the vegeterian selection, and the red/green salsa. Yair
Ted S. wrote: > >Someone wrote: > >The place boasts of >: "sirloin" burritos and tacos, which are nothing more than a glorified >: FLANK STEAK. (How they get by with this lie, I just don't know.) Last >: year I had beef fajitas, which were also made of the toughest and poorest >: quality beef. > >That's what fajitas are. They used to be cheap until they got "trendy". > >And a chicken has no "fajita", anatomically speaking... > >-- >Ted [email removed] ******************************************************************* Is there a difference between FLANK Steak and SKIRT Steak? As I understand it, the original fajitas were Skirt Steak. I saw mention of Tex-Mex. Chuy's has never claimed to be Tex-Mex. The ideas for their meals stem mainly from Northern New Mexico which is not the same as Southern or Western New Mexico. Northern New Mexico is the area around Vaughn, Clayton, and Santa Fe. Gallup and Farmington are Western. Las Cruces and Lordsburg are Southern. Blue Corn tortillas are more or less a trademark of Northern New Mexico Mexican food. Terry at Lake Bastrop ****************************************************************