Chuy’s is celebrating our 29th Annual Green Chile Festival, kicking off Monday, Aug. 14 and running through Sunday, Sept. 3
Our passion for the Green Chile dates back to 1989 when co-founders Mike Young and John Zapp were the first to bring Hatch Green Chiles to Central Texas. Green Chiles are an annual crop only picked during their peak season starting in August. This year we are bringing in over 3 million pounds of peppers from the fertile fields of Hatch, New Mexico.
During the annual celebration, we will feature five new menu items - all made with legendary Hatch Green Chiles - for a limited three weeks. A few signature drinks will be featured along with the new menu items, including our famous New Mexican Martini, made with Green Chile infused el Jimador tequila.
Burrito En Fuego - A flour tortilla stuffed with grilled chicken, Queso, green chiles, peppers and fajita veggies, covered in our spicy Salsa Fuego, made with green chiles and red jalapeños, topped with green chile pico. Served with green chile rice.
Enchiladas Ricas - Two roasted chicken and cheese enchiladas covered with Salsa Rica, made with sour cream, jack cheese, green chiles and tomatillos. Served with green chile rice.
New Mexican Steak Tacos - Three homemade corn tortillas stuffed with achiote-marinated steak and sautéed yellow bell peppers, chiles and onions, topped with Hatch green chiles, pico de gallo and cilantro. Served with green chile rice.
Pork Boom-Boom Enchiladas -Two green chile roasted pork and cheese enchiladas with our Boom-Boom Sauce, made with cheese, green chiles, tomatillos, green onions, cilantro and lime juice. Served with green chile rice and refried beans.
Green Chile Combo - A chicken Chile Relleno topped with Green Chile Sauce and pico de gallo, drizzled with sour cream, and one Enchiladas Ricas. Served with green chile rice and refried beans.