Chuy’s Gears Up for 31st Annual Green Chile Festival
Chuy’s Comida Deluxe located in the Fountains of Farah will celebrate their 31st Annual Green Chile Festival, which kicks off on Monday, Aug. 12, and runs through Sunday, Sept. 1.
The Austin-based restaurant, best known for their made from scratch dishes, will be introducing a limited-time menu with fresh, Hatch Green Chiles straight out of their farms in Hatch, New Mexico. These special peppers which El Paso knows and loves will be used in various ways on Chuy’s menu.
There will be four new menu items during the festival, which include the Pork Belly Tacos, made with jicama and red cabbage slaw and a green chile pineapple pico, served on corn tortillas. For enchiladas lovers, you will have a chance to pick between the Fired Up Steak Enchiladas that feature fajita steak rolled in corn tortillas and covered in spicy Red and Green Chile Sauces; or Pablo’s Enchiladas, made with hand-pulled chicken and cheese rolled in flour tortillas and covered in Pablo’s Cream Sauce spiced up with green chiles and poblano peppers.
For the indecisive eaters out there, order the Green Chile Special Combo, which comes with a choice of two: a Fired Up Steak Enchilada, Pablo’s Enchilada, a Chicken Chile Relleno with Green Chile Sauce, or a classic Steak Burrito—a Chuy’s fan-favorite that’s stuffed with sliced grilled steak and cheese, topped with spicy Hatch Green Chile Sauce.
How about an ice-cold drink to top everything off? Chuy’s is offering their famous New Mexican Martini, made with Green Chile Chile infused el Jimador tequila, and a Frozen Watermelon Margarita.
“This is the only time of the year that we release new menu items and it’s because we’re completely obsessed with Hatch Green Chiles,” said Abel Fragoso, local Owner/Operator of Chuy’s El Paso. “They are unlike any pepper, which we El Pasoans already know.”
Green Chiles are hitting their peak season in August. This year, over 3.5 million pounds of peppers from Hatch, New Mexico, will be harvested for Chuy’s restaurants.