Authenticity and attention to detail set Chuy’s apart from its competitors. Salsa is made fresh hourly. Hand-rolled tortillas are prudently fashioned throughout the day. Whole chickens are roasted in-house before being chopped up and stuffed into bodacious burritos. Then there’s the careful sourcing of New Mexican green chile peppers. Let’s just say Chipotle could learn more than a few things from Chuy’s.
Standout menu selections include rolled-to-order enchiladas, fire-roasted chile rellenos and house specialty Elvis green chile fried chicken, which is breaded with Lay’s potato chips. Lightly battered Baja tacos are among the best you’ll find anywhere. Consider ordering one with fish and the other with shrimp. Both are suffused with cilantro, red cabbage and a zesty jalapeño sauce.
Be sure to save room for dessert. The decadent tres leches cake comprises moist sponge cake bathed in evaporated milk, sweetened condensed milk and heavy whipping cream and drizzled with caramel. Trust me: It’s worth taking the caloric plunge (you can always take part of it home).
And you’ve gotta love this motto that speaks to the distinctiveness of the various Chuy’s locations around the Southeast: “If you’ve seen one Chuy’s, you’ve seen one Chuy’s!” The Raleigh outpost showcases brilliantly hued walls with a lively cantina vibe throughout the main dining and expansive bar areas.
Chuy’s easily earns a “Lunchboy Recommends” designation, and here’s hoping even more Triangle locations loom on the horizon.