We Review Show Me Chuy

Mexican and Italian cuisine aren’t a common fusion pairing. But if anyone is qualified to merge the two in a delicious way, it’s chef Jesus “Chuy” García. And that’s precisely what he’s set out to do as chef and owner of Show Me Chuy. García previously worked as the executive chef at Avanzare Italian Dining and is from Jalisco, Mexico. Show Me Chuy’s menu is full of pasta dishes with a bit of spice, reflecting both these aspects of his identity.

In light of this review, I headed over there for dinner, hungry for a dish that showcased this concept of Mexican-Italian fusion. I was having a bit of a hard time finding the perfect dish that blended the two world cuisines, since a lot of the offerings seem to lean more Italian. So, I asked my server what she’d recommend for a taste of the two in one. She suggested the Mexican lasagna, which shows off layers of corn tortillas with shredded chicken and tomato salsa, all topped with cheese and resting on a bed of creamy poblano sauce. I was sold.

This dish is actually a lunch offering, but it was the lasagna of the day for dinner service when I went. In terms of spice level, this is a very accessible dish. I love a Mexican dish that layers on the heat, but I did appreciate that this entree was milder and allowed the other flavors a chance in the limelight. I am curious how it would have tasted with a bit more heat added, so I would have loved the option to pick my own spice level.

My husband, Chandler, joined me for dinner and ordered the lobster ravioli. This dish definitely leaned more Italian, with a garlic butter lemon sauce that had just a splash of marinara sauce. I, of course, helped myself to a bite and made sure to get both ravioli and the sautéed shrimp on my fork. I immediately had food envy because this was my favorite thing I tasted that evening. No one can argue with Chuy’s ability nail a pasta dish. 

While the lobster ravioli dish was delicious, I would recommend ordering the penne poblano with shrimp if you want to try a pasta dish with more flavors from south of the border, as it features Mexican-style salsa as a star ingredient. The beverage menu is impressive, with two pages of signature cocktails and six mezcalitas. I got to try the hibiscus mezcalita and also a few sips of the tamarind mezcalita (perks of eating out with your spouse). Both of these drinks were an incredibly refreshing way to show off Xicala Mezcal Joven. In the tamarind one, a splash of agave balanced out the spice, while the dash of cinnamon perfectly rounded out the bright floral flavor in the hibiscus version.

My biggest regret of the evening is that neither of us ordered the pork chop marinated in abodo with fresh mango pico de gallo. García considers this dish one of his specialties and a prime example of how he is blending these two flavor-packed cuisines. I think this means I am due for another visit soon.