From their website: Tex what? While we refer to our food as “Tex-Mex”, our menu is made up of a combination of flavors, with recipes and ingredients from across New Mexico, Mexican border towns, the Rio Grande Valley, deep South Texas, Austin and beyond. Our Green Chile sauce recipe was “borrowed” from a little hole-in-the-wall in Española, New Mexico, and our fajita marinade is an old South Texas family recipe (used at some “infamous” South Padre Island beach parties.) Mike and John wanted to bring FRESH to Tex-Mex, and that commitment to food is still the core of everything Chuy’s does today.
BONUS! Doug Payne from Extreme Colors, a sponsor of our club, will be doing a presentation for us at Chuy’s… It’s amazing what Doug and his crew can do!
6:30 – 7:00 parking lot gathering… 7:00 – 8:30 Eats and Greets inside