August 11, 2009 Slideshows

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Making the "Austin" at Chuy Arzola's 

Learn how to make the popular "Austin" platter at Chuy Arzola's. Photos by Jennifer Silverberg. Read Ian Froeb's review, "A Chip Off the Old Chuy."
Chuy Arzola, left, and Colby Arzola, right. Not shown is Eddie Arzola, another member of the Arzola family involved in the business.
Coby, in the kitchen, shows us how to make the Austin, one of the combo platters.
Place the chicken mixture on the tortillas.
Roll the tortillas.
Place the burritos in the basket for some deep frying.
The sizzle.
Mmm... crispy.
Coby Arzola inspects the rice.
Preparing the plate with rice and beans.
Pour the chile con queso over the crispy burritos.
Add a dollop (or scoop) of guacamole.
Chuy Arzola's Austin: two crispy chicken burritos topped with chile con queso, served with rice, beans, pico de gallo and guacamole.
The patio of Chuy Arzola's, located in Midtown at 3701 Lindell Boulevard.
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Chuy Arzola, left, and Colby Arzola, right. Not shown is Eddie Arzola, another member of the Arzola family involved in the business.
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