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Established by two cousins ("primos" in Spanish) in 1986, this popular eatery offers Tex-Mex family recipes and standards that draw area chefs and hospitality workers after their shifts. It's easy to understand why, what with signature dishes like the piquant Tacos Camperos (a quartet of corn tortillas filled with onions, jalapeños, a cheese blend and a choice of chicken, beef or pork fajita slathered with chipotle sauce) and the Chicken Chuy, a chef's fave comprised of mesquite-grilled chicken breast packed with cheese, bacon, mushrooms and peppers (with rice and beans, of course). Classic enchiladas are well represented on the menu, alongside chimichanga and chile relleno platters. The dining room, like the two-option dessert menu (sopapillas or flan) is a no-fuss, simple space with a front patio for the constant spillover from the inside.