"It’s easy to take Chuy’s for granted now that the decades-old institution has franchised throughout the United States. In terms of quality, it’s a mixed bag, even at the original location on Barton Springs Road. Most dishes are mediocre, especially compared to Austin’s many Tex-Mex alternatives. But nowhere else has a large school of colorful metal fish swimming across the ceiling or a room full of hubcaps, and few places are this upbeat even before you've ingested a few cheap margaritas. The biggest perk of Chuy’s is the ability to walk in with a large-ish group and have a good time in a kitschy space buzzing with activity. Despite what the menu claims, there aren’t any true specialties here, aside from their queso that gets an upgrade from the green chili and ranchero sauces mixed in. Beyond that, grab whatever enchilada, burrito, or taco combo calls out to you. photo credit: RICHARD CASTEEL photo credit: RICHARD CASTEEL photo credit: RICHARD CASTEEL Food Rundown photo credit: RICHARD CASTEEL Queso This is the only thing that no Chuy’s visit is complete without. It has all the meltiness of a standard Velveeta-based queso, plus a few other cheeses and green chili and ranchero sauces mixed in to enhance the flavor. photo credit: RICHARD CASTEEL Chicka-Chicka Boom-Boom Enchiladas The chicken runs a bit dry, but the green enchilada sauce on top—Chuy’s calls it boom-boom sauce—has a creamy tang that balances well with the serrano peppers and hatch chilis. photo credit: RICHARD CASTEEL The Elvis Presley Memorial Combo Elvis is the mascot of Chuy’s original location, largely because in 1982 the owners spent their $20 decorating budget on a velvet portrait of him. Now there are menu items named after the hip-swiveling rock god, like this one that serves up three types of enchiladas, a crispy taco, and queso for less than its namesake's painting cost. It’s a fine way to sample a bunch of things at once, even if none of those things are remarkable. photo credit: RICHARD CASTEEL Chuy’s Famous ‘Ritas Everything goes down smoother with one of these. We prefer the traditional frozen margarita, but you can also get it in strawberry or a combination of both." - Matthew Jacobs
