There are hundreds of details that go into running a restaurant. But food gets our top priority. It always has. Before Elvis’ image was ever spotted on a Chuy’s tortilla, before we created a swirl margarita, we talked about the food we’d serve. We wanted to preserve the homey feeling of the way restaurants were in the 50’s. That meant creating a menu that reminded us of home. Which is exactly where we looked to find our tasty recipes. They came from friends and family who created them from scratch, or had them handed down from family before them. Some recipes originated in the Rio Grande Valley and the Davis Mountains. Still others came from New Mexico. A few recipes we tweaked. Others we left alone. But every ingredient had to be fresh. The results have been tasty ever since. Do it for yourself. Do it for your stomach.