Posted by Liz and John Attaway, 8/29/17



Five New Menu Items Available for a Limited Time,

Made with Green Chiles Straight from the Fields

All Chuy’s Locations

Monday, August 14th to Sunday, September 3rd


Chuy’s is celebrating their 29th Annual Green Chile Festival with five new menu items that will be available for a limited three weeks during the peak of the Chile harvest season in Hatch, New Mexico. The menu includes the Burrito en Fuego, a Big As Yo’ Face Burrito covered in a new spicy Salsa Fuego. Also included is the Enchiladas Ricas, roasted chicken and cheese enchiladas covered with Salsa Rica, a rich and creamy sauce made with green chiles and tomatillos. The menu will also feature Pork Boom-Boom Enchiladas, New Mexican Steak Tacos and the Green Chile Combo – all made with legendary Hatch Green Chiles. Chuy’s invites you to join in the harvest celebration and try all five dishes while they’re hot!


Why a Green Chili Festival? Chuy’s 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. They created a special menu of homemade dishes to serve during the heat of the harvest and the first annual Green Chile Festival was hatched. Fresh Green Chiles are only picked once a year starting in August. This year Chuy’s is bringing in over 3 million pounds of peppers from the fertile fields of Hatch, New Mexico. During the festival Green Chiles are harvested daily to ensure that you get a taste of their unique flavor, straight from the farm to Chuy’s restaurant.