Chuy’s Tex Mex – Fun, Festive, and Fresh

Chuy’s Tex Mex opened in April over in the Parkside Town Commons shopping center in Cary.  This restaurant has many locations, including one in North Hills.  Chuy’s focuses on incorporating the Tex-Mex style cooking into their scratch made items throughout the menu.  Not only are all their sauces made in house, the tortillas are freshly made on a griddle that serves as the centerpiece of the restaurant.  Throughout dinner, employees were rolling out and cooking tortillas quickly to meet the demand of the patrons.

Chuy's - Making Fresh Tortillas

Chuy’s – Making Fresh Tortillas

Our server was friendly and even offered us the inside scoop on a delicious kick-off to our meal.  She served us a dish of the Creamy Jalapeño sauce to enjoy alongside our chips and salsa.  Thank goodness we did, as the house salsa was mildly spicy to us, but would definitely be considered an 8 out of 10 spice level for most.  The Creamy Jalapeño sauce was perfect to cool it all down.

Chuy's - Appetizers

Chuy’s – Appetizers

The Appetizer Plate ($10.49) was more like a platter, as it was chockful of chile con queso dip, nachos, deluxe quesadillas, chicken flautas, guacamole and sour cream.  This item in and of itself offers the staples you expect in any run of the mill Mexican restaurant.  However, the house salsa, homemade tortillas and lean proteins are evident and unique in Chuy’s style.  They take pride in making sure that even an appetizer plate isn’t overlooked when it comes to the details of fresh ingredients.

Stacked Enchiladas ($9.59) are one of Chuy’s house favorites.  They’re done in an authentic New Mexican style using their housemade blue corn tortillas stacked with shredded chicken and tomatillo sauce.  Served with rice, beans, fresh salsa and sour cream, this was more than enough food for one person’s entrée.  The rice and beans were unremarkable.  The most impressive part of this dish was the fact that the shredded chicken was really pieces of all white meat seasoned well and cooked to a tender and juicy doneness.  Oftentimes you feel like you’re chewing dried rope with shredded chicken, but this was not the case with Chuy’s Stacked Enchiladas.

Chuy's - Green Enchiladas

Chuy’s – Green Enchiladas

Steak Fajitas for one ($14.79) was enough food for another meal or to split with another person.  These did not disappoint, as the sizzling hot dish came through the restaurant permeating the air with its aromas of seared beef, onions and peppers.  The accoutrement was generously presented and served with plenty of freshly pressed flour tortillas.

Chuy's - Steak Fajitas

Chuy’s – Steak Fajitas

Even though we were satisfyingly full with plenty of leftovers, we made room for a bite of cake before heading out.  Their Tres Leches ($6.19) was unbelievably rich, decadent, and light all at the same time.  The cake is perfect for anyone who wants to end their meal on a slightly sweet note without feeling like they’re weighed down with all the richness of some desserts.

Chuy’s makes their 7+ signature sauces from scratch in the kitchen each day.  The sauces range in variety of spiciness and include descriptions of each so you can see the different chilies and spices they use in each one.  The sauces, service, and fresh ingredients really make for a fun and festive dining experience at Chuy’s.  This isn’t your typical Tex-Mex joint and is worth making the trip over to their new Cary location.

Chuy's - Tres Leches

Chuy’s – Tres Leches

NoteFrom time to time we’re invited out to try a restaurant or to sample new items.  This meal is usually comped, as this one was.  We’re under no obligation to write a positive review or any review at all when we’re invited out to try a place.  Every review you see on our site will be an honest review of the place whether or not the restaurant provided us with the meal at their cost.

Tessa Nguyen is a chef and registered dietitian working in the Triangle area. She is an alumna of Johnson & Wales University and Meredith College. When Tessa isn’t traveling and discovering new food spots, she teaches culinary nutrition cooking classes at Duke and works as a consultant in the health and wellness industry. You can follow her on Instagram or Twitter @ChefTessaRD.

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