I don’t care how “touristy” Chuy’s has become… I grew up on their Tex-Mex, and as long as their recipes stay the same, I will always love it. The family and I headed over to Chuy’s for dinner the other night and had ourselves a mini Tex-Mex feast:
Tortilla Chips the way only Texans make em – super thin and ultra crispy, just barely able to stand up to their dips, with just right amount of salt and the tiniest trace of the oil in which they were freshly fried before gracing our table.
Chuy’s famous salsa mixed with their lesser-well-known but even-yummier jalapeno ranch dipping sauce (it’s free, but you have to know to ask for it. Thus, only true Chuy’s aficionados get the full experience 
.) The two dips are great alone, but the trick is to combine them for a killer accompaniment to those yummy chips!
Queso. Done right. Velveeta and Rotel. Nuff said.
Then, the entrees:
Me: Chicken flautas topped w/ chipotle sauce, sour cream, guac, and refried beans.
Bro: Nachos smothered in beans, cheese, sour cream, etc., and topped with deliciously smoky and tender steak fajita meat.
Mom: Steak burrito topped with a fantastic Hatch chile cream sauce.
Dad: Ground Beef enchiladas topped with that same Hatch chile cream sauce.
…And that’s why I don’t bother eating Mexican food on the East coast.
Next time youre in Austin, you must try Evita’s Botanitas (S.1st and Wm. Cannon). Best Mexican food, so good that trying to get my parents to go to any other Mexican restaurant has been a no-go for the past 10 years. Amazing salsas, great service (its a family owned restaurant), food is authentic, and awesome pina coladas! The ambiance is very down-to-Earth, but dont be fooled. Lemme know how ya like it
ahh! i have to visit austin with ya someday!