At the time when people were settling the region known as Texas, a distinct style of cooking arose. The Texans took Mexican recipes and combined them with their American cooking knowledge, giving the world Tex-Mex. In the years to come, Tex-Mex cooking spread across the United States, even to St. Louis.

Chuy Arzolas’ Tex-Mex Restaurant located at 6405 Clayton Avenue, in the middle of Dogtown, serves fantastic food at reasonable prices.

Eddie Arzola and his wife, Lori, opened Chuy’s in 1989, naming the restaurant after Eddie’s father. The recipes found at Chuy’s have been in the Arzola family for years. Almost 12 years later, people still pack Chuy’s nightly to have a few drinks in an exciting atmosphere or to dine on exquisite delights.

Even before placing any orders, the busboys bring fresh salsa and chips to the table. The spicy salsa makes a fresh or frozen margarita necessary.

The appetizer menu offers even more choices, if the salsa and chips fail to please. The guacamole ($4.95), made of ripe avocados and a blend of spices, makes the perfect dipping companion for the hot chips. The menu divides the different Tex-Mex favorites into categories. Under the title burritos, one will find huge tortilla shells stuffed with a variety of meats and cheeses.

The chicken burritos ($6.75) enable the diner to sample two separate tortilla shells filled with seasoned chicken, ranchero sauce, cheese, lettuce and tomato. The pleasantly grilled chicken mixes well with the spicy ranchero sauce and pleases the taste buds.

Chuy’s could easily teach other restaurants how to cook fajitas. The fajita plate ($9.50) makes one’s dream of a perfect fajita a reality. Marinated beef or chicken, rice, beans, guacamole and pico de gallo sauce came piled high on a plate. No matter if it’s beef or chicken, Chuy’s will make certain that the meat comes hot and tender. Many restaurants overcook the meat, which leaves the fajitas a tough and dry failure.

Besides burritos and fajitas, Chuy’s also serves enchiladas, tacos, chimichangas and vegetarian plates. The inclusion of the vegetarian plates provides something for every customer.

For the spinach enchiladas ($7.95), Chuy’s takes two tortilla shells and fills them with fresh spinach, tomatoes and onions. A sour cream jalapeno sauce and cheese tops off the enchiladas with a kick. White rice and a vegetable mix accompany the meal.

The choices of tasty tacos keep the taste buds watering with anticipation. The crispy or soft tacos plate ($4.95) comes with three tacos containing seasoned ground beef, cheese, lettuce and tomatoes. Unlike Taco Bell, these tacos will not leak grease all over your hand. If you have never tried a homemade taco, then a world of delight awaits.

The selection of combination plates enables the hungry diner to sample a few of Chuy’s favorites. A crispy taco, one chalupa compuesta, two cheese enchiladas, a sampling of the chili con queso, rice and beans fill the Chuy’s plato ($10.95).

The chalupa compuesta, a savory tortilla shell loaded with beans, beef, cheese, lettuce, tomatoes and guacamole almost take care of the hunger pains all by itself. The other components of the meal are equally satisfying.

Thanks to the gigantic portions of food, another margarita can simply take the place of dessert. Besides margaritas, a full bar and a sampling of Mexican beers are available. For the over-21 crowds, Chuy’s offers drink specials on certain nights.

The fantastic service at Chuy’s will help make the night a success. The servers continually bring chips and salsa to the table, as well as plenty of water. Surprisingly, the main courses come out of the kitchen in little time.

The tables fill up quickly at Chuy’s, but the wait for a seat is well worth it. Saint Louis University students can count on a hearty meal by dining at Chuy’s. The homemade Tex-Mex cuisine and jumping atmosphere keep even the sleepiest student from taking a siesta.

The fair prices keep the bill to a minimum, a must for any college crowd. Chuy’s won’t disappoint the consumer looking for Tex-Mex goodies and refreshing margaritas.