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DINING FEATURE Chuy’s Iconic chain celebrates 40 years in Austin I n 1982, Chuy’s founders Mike Young and John Zapp looked at an old, abandoned Chicka-Chicka Boom Boom Enchiladas and house-made margaritas. The Chuy’s restaurant at
BY GLORIE MARTINEZ
barbecue joint near Barton Springs and saw potential for a funky Tex-Mex restaurant that would eventually become an Austin icon with nearly 100 locations nationwide. The Tex-Mex chain has expanded to 17 states since its inception 40 years ago in April 1982, with ve restaurants in the Austin area. The menu features dishes in uenced by the cuisine of New Mexico, northern Mexican border towns, Austin and beyond. “It’s been one of those companies that stuck to its roots for so long,” said Abel Fragoso, general manager at the Chuy’s Arbor Trails location in South-
the Shops at Arbor Trails in Southwest Austin, like all of the franchise’s locations, has distinctive decor touches that hail back to the original eatery. Among these are hand-carved wooden sh imported from a village in Mexico “swimming” in the air above the bar, and shiny hubcaps covering the ceiling of one dining room. In addition to serving up local favorites, Chuy’s makes giving back to the community a prior- ity. Each time a new location is opened, the restaurant holds a fundraiser for a local charity. Its long-standing partnership with St. Jude’s Children’s Research Hospital has raised over $1 million for children’s cancer research and treatment. For National Burrito Day on April 7, Chuy’s donated $1 to St. Jude’s for every burrito sold. “Giving back to the commu- nity is a privilege—we’re lucky that we’re able to give back so much,” said Stephanie Kralik, a eld marketing manager for Chuy’s restaurants. “It’s very ingrained in our culture.”
Chicka-Chicka Boom Boom Enchiladas are made with roasted chicken, cheese and Chuy’s signature hot sauce. (Photos by Glorie Martinez/Community Impact Newspaper)
WHAT’S ON THE MENU?
Chuy’s customer favorites include: 1 Chicka-Chicka Boom Boom Enchiladas 2 Creamy jalapeno dip 3 House-made margaritas
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The creamy jalapeno dip is made with green onions and cilantro.
west Austin. “We opened the rst one 40 years ago, but the growth didn’t really occur until more recently—in the last
“IT’S BEENONE OF THOSE COMPANIES THAT STUCK TO ITS ROOTS FOR SO LONG.” ABEL FRAGOSO, GENERAL MANAGER AT CHUY’S ARBOR TRAILS
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General Manager Abel Fragoso stands in front of Chuy’s Arbor Trails location in Southwest Austin.
Margaritas and martinis are made with fresh-squeezed juices.
decade. So that’s 30 years of just focusing on scratch-made food and quality.” Fragoso joined Chuy’s in March 2018. According to Fragoso, three menu items stand out when he talks to restaurantgoers— the creamy jalapeno dip,
Chuy’s Arbor Trails 4301 W. William Cannon Drive, Austin 512-899-2489 www.chuys.com Hours: Sun.-Thu. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m.
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SOUTHWEST AUSTIN DRIPPING SPRINGS EDITION • APRIL 2022
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