Don Chuy Latin Cuisine

corn tortillas stuffed with your favorite meats or vegetables, lightly toasted and topped with cabbage, fresh crumbled cheese and our special homemade mild tomato salsa

sandwich your favorite meats in a large flour tortilla, flip it on the grill, and top it with our homemade pico de gallo. careful this one will fill you like a meal

green plantains shaped like a cup and topped with pork and garlic sauce.

your favorite meat rolled up in a crispy flour tortilla, served on a bed of lettuce, topped with chopped tomatoes, green onions, crema, avocado slices and fresh crumble cheese

add your favorite meat topping

or ask for the works, we will add your favorite meat and top it off with green onions, tomatoes, jalapenos, crema, and avocado slices

we pour our homemade chorizo over cheese and slow bake it in the oven to create a soft paste. it is then topped with pico de gallo and a sprinkle of crushed peppers; served in a bowl with chips for the dipping

in Venezuela this is known as pabellon criollo and it is considered the national plate. We take shredded beef and cook it in a garlic tomato base sauce and serve it with white rice, black bean soup and maduros or tostones (green or ripe plantains)

fried pork double cooked in a deliciosa homemade salsa roja of red peppers and tomatoes

fried pork and double cooked in a wonderful home made salsa verde made from tomatillo, cilantro and jalapenos

inside sirloin round strips sauteed with green peppers, onions and cooked in a special blend sauce from red peppers, tomatoes, cilantro and orange juice

Butterfly skirt steak grilled to your liking. This is a well known Mexican dish served with grilled whole green onions, jalapenos, Mexican rice, re-fried beans and garnished with lettuce, tomatoes, crema and avocado slices.

Inside sirloin round strips sauteed with green peppers, onions and cooked in a special blend sauce from red peppers, tomatoes, cilantro and orange juice.

slow roasted pork, then stir-fried with garlic, onions and green olives, this is a typical Cuban meal served the day after a big celebration; served with white rice, black bean soup, maduros or tostones (green or ripe plantains)

this is a slow roast of beef cheeks and tongue to the point where it almost just breaks apart cooked in a green sauce made of tomatillo, chile peppers, cilantro and jalapenos a very popular dish in Mexico

this is the ultimate finger food; ask for beef, chicken or shrimp and we will saute it to perfection served with an assortment ingredients to include stir-fried green and red peppers, long cut onions, pico de gallo, avocado slices, crema and your choice of flour or corn tortillas. (add $1.00 for shrimp)

Three soft corn tacos grilled and stuffed to the rim with your favorite meat served with whole green onions, jalepenos, Mexican rice, re-fried beans then garnished with lettuce, tomatoes, crema and avocado slices.

this is a traditional dish first made in Mexico by the catholic nuns, the recipe includes a huge list of ingredients like cocoa, dry peppers, mixed nuts, dry bread crust, bananas, field berries all to make this nutty, chocolaty, spicy gravy which is used to slowly cook chicken thighs and drums

thighs, drums, wings and diced potatoes cooked in a rich tomato and garlic sauce this is a frequent Cuban dish served with white rice and maduros or tostones (green or ripe plantains)

this is the chicken version of carne asada Cuban style it is grilled with garlic and onions and served over a bed of white rice

strips of chicken sauteed with mushrooms and poured into a four cheese and crema sauce then served over a bed of Mexican rice and flour or corn tortillas

this is one hot and spicy dish that will have you licking your fingers clean, the sauce is made from tomatoes and a very small pepper known as chile de arbol but don't let the size fool you this chile bits back

these shrimps are cooked in a rich tomato and garlic sauce traditional to the Cuban kitchen and is served with white rice and fried sweet plantains

succulent shrimp and diced mushrooms sauteed in a buttery garlic sauce with a dash of chipotle chile

this is not your ordinary shrimp cocktail, this is a meal ten large shrimp served in a hearty sweet tomato sauce with cilantro, onions, jalapenos, avocados, garlic, tapatio and a squeeze of lemon; not enough, add chunks of octopus and we call this plate campechana this dish is served hot or cold and is guaranteed you will ask for more

two crunchy corn tacos filled with beans, cheese, lettuce, tomatoes and your choice of meat fillings

stuffed with your choice of meat filling served with rice, beans, crema, avocado slices and smothered in our homemade mild tomato sauce

One soft corn taco grilled and stuffed to the rim with your favorite meat served with whole green onions, Mexican rice, re-fried beans then garnished with lettuce, tomatoes, crema and avocado slices.

This is a smaller version of our nachos the works, just let us know your favorite meat and we will take care of the rest.

this is a smaller version of our cheesadilla served with lots of napkins, a definite child pleaser

fried pork

sauteed pork

beef steak

shredded beef

chicken

these Mexican tacos are made with two soft corn tortillas that are flipped on a grill and stuffed with your choice of specialty meats and topped with cilantro, onions, and squeeze of lime. feeling daring, add some hot sauce

traditional Mexican subs are made with tomatoes, onions, jalapenos, avocado slices, and your choice of specialty meat in a French roll (tellera)

originally burritos and chimichanges were first made by the wives of farmers as an easy way of bringing them lunch they would simply wrap a whole meal (rice, beans, salsa, and a meat) in a large flour tortilla and called it a burrito in order to change the texture a bit, these creative wives took the same burrito and deep fried it to give it a crispy shell, thus forming the first chimichange

true Mexican enchiladas were one of two types, either fresh cheese and chopped onions or shredded chicken and green tomatillo sauce wrapped in a soft corn tortilla and baked with cheddar cheese on top, today enchiladas are made with your choice of fillings and are served with rice, re-fried beans, and a small salad

Mexican or white

green plantains

ripe plantains