Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.




New Menu Items at Chevy’s Fresh Mex

Chevy’s Fresh Mex New Items:

  • Churro Pancakes: Five pancake sprinkled with cinnamon and sugar and topped with berries, served with maple syrup, $11.99
  • Steak a la Diabla & Eggs: 8-ounce papaya-marinated skirt steak with hot sauce, two eggs, refried beans and tortillas, $15.99
  • Farmers’ Market Omelette: Vegetable omelet with poblano peppers, artichoke, cotija and Jack cheese, habanero-pesto cream sauce and roasted bell peppers, served with spiced potatoes, $11.99
  • Chilaquiles: Skillet of tortilla strips in habanero cheese and red chile sauce, topped with two eggs and sliced avocado, $10.99
  • Bottomless Bloody Marys & Mimosas: Bottomless offerings of one or both cocktails, $12

Availability: Permanent on Saturdays from 11 a.m. to 3 p.m. and Sundays from 10 a.m. to 3 p.m.

Mango Margarita

Chevy's Fresh Mex Restaurant Recipe

9 ounces Frozen Margarita  (recipe below)
3 ounces Fresh Mango Puree    (recipe below)
2 thin lime slices

In a blender, mix the Frozen Margarita and Mango Puree just until slushy and well mixed. Pour the margarita into a glass, garnish with lime slices. Makes 1 drink.

Frozen Margarita:
kosher salt
1 1/2 cups crushed ice
4 ounces Sweet and Sour Mix     (recipe below)
1 1/4 ounces tequila
1/2 ounce Triple Sec

Salt the rim of a 12 ounce frosted glass. Combine the tequila, Triple Sec, Sweet and Sour Mix and ice in a blender. Blend just until slushy and well mixed

Sweet and Sour Mix:
Combine 1 1/4 cup freshly squeezed lime juice, 2/3 cup freshly squeezed lemon juice and 2/3 cup sugar in a blender. Mix until the sugar dissolves. Makes 16 ounces

Fresh Mango Puree:
Peel and cut the flesh away from the pits of 2 to 3 mangos. Place the flesh in a blender or food processor and blend until pureed and smooth. Makes 16 ounces

Roasted Red Pepper Vinaigrette

Chevy's Fresh Mex Restaurant Recipe

Makes 1 1/2 cups

1/2 cup roasted, peeled, stemmed, seeded and chopped red bell peppers
1 teaspoon chopped garlic
2 tablespoons chopped onion
2 tablespoons chopped tomato
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chipotle in adobo puree  (optional)
1/2 cup olive oil

Place all the ingredients, except the oil, in a blender or food processor, and blend until very smooth. Slowly add the oil, in a thin stream, while the processor is running and blend, until all of the oil is incorporated and the vinaigrette is completely emulsified. Taste and add additional salt if necessary. For a less spicy vinaigrette, omit the chipotle puree. Place in an airtight container and refrigerate until ready to use or for up to 3 days.

Chevy's Catering Platters

Don't feel like cooking but want to throw a Mexican fiesta? Well, the folks at Chevy's Fresh Mex can take care of that for you. The catering platters serve 4 to 8 people depending on which platter you choose.

Here are some of the platters available:

Fresh Mex Appetizer Sampler - A variety of Chevy's favorites to include crispy flautas, spicy wings, and chicken quesadillas. Served with guacamole, sour cream and pico de gallo.

Enchilada Fiesta Platter - Your choice of chicken, beef or cheese. Served with rice and beans.

Quesadilla Fiesta Platter - A variety of chicken, steak and vegetable quesadillas

Tamales Fiesta Platter - Your choice of pork tamales with meat sauce or chicken tamales with tomatillo sauce.

Big Fresh Salad Fiesta Platter - The choices are mixed greens, caesar or santa fe.

Sizzling Fajita Fiesta Platter - Each platter comes with pico de gallo, sour cream, guacamole, tortillas, rice, beans and corn tomatillo. The choices are shrimp, veggie, just chicken or chicken and steak

The prices run about $35 per platter except the Sizzling Fajita Fiesta platter which averages about $55.

Red Chili Sauce

Chevy's Fresh Mex Restaurant Recipe

5 cups chicken stock
1 pound tomatoes, quartered
12 ounces white onions, quartered
6 cloves whole peeled garlic
6 ounces dried New Mexico chiles, stemmed and seeded
1 tablespoon butter, at room temperature
1 teaspoon salt

In a stockpot over high heat, bring the stock, tomatoes, onions, and garlic to a boil. Cook for 15 minutes. Stir the dried chiles into the stock, making sure it covers them. Remove the pan from the heat and soak the chiles for 15 minutes. When the mixture is cool, transfer it to a blender or food processor. Blend until liquefied. Strain through a fine mesh sieve, pressing on the residue residue with the back of a ladle to extract all of the chile flavor. In a large saucepan, reheat the sauce and stir in the butter until it is melted. Stir in the salt. Store in an airtight container in the refrigerator until ready to use or for 3 days.

Chili Honey Glazed Shrimp

Chevy's Fresh Mex Restaurant Recipe

Serves 4-6

24-30 jumbo shrimp, shelled and deveined
1 cup Chile Honey Glaze and Marinade  (recipe below)
12 to 18 bamboo skewers
Rio Bravo Red Rice

To Grill the Shrimp:  Start the coals in a charcoal grill or preheat a gas grill. Divide the glaze between two small bowls, setting one aside. Place the shrimp skewers on a hot grill. When they start to turn pink, flip over and grill the other side. When the shrimp are bright pink all over, after about 5 minutes total on the grill, baste with the glaze and remove from the heat.

To Serve:  Place 6 shrimp on each plate. Spoon the remaining glaze over the shrimp. Serve over the rice of with fajita fixings.

Chile Honey Glaze and Marinade:
1 cup freshly squeezed orange juice
3/4 cup honey
1/3 cup freshly squeezed lime juice
1/3 cup Dijon mustard
2 tablespoons paprika
1 tablespoon chopped garlic
2 tablespoons chile powder
2 teaspoons oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon white pepper

To make the Marinade:  Place all the ingredients in a blender and puree on high for 1 minute, or until smooth. Transfer to a saucepan and simmer over medium heat for 10 to 12 minutes, until thick and reduced by half.

Chili Rubbed Chicken Fajitas

Chevy's Fresh Mex Restaurant Recipe

Serves 4

2 pounds boneless, skinless chicken breasts
2 cups Yucatan Marinade  (recipe below)
2 tablespoons Fuego Spice Mix

To marinate the Chicken:  Place the meat in a resealable container. Pour the marinade over the chicken, and move it around until it is evenly covered. Marinate in the refrigerator for 6 to 8 hours

To grill the Chicken:  Start the coals in a charcoal grilled or preheated gas grill. Remove the chicken from the marinade and coat it with the spice mix. Place the chicken on the grill and leave undisturbed until the grill marks form, then rotate the meat 90 degrees to create a second set of marks. After 3 to 4 minutes, turn the chicken and cook the other side. Transfer the chicken to a work surface. Slice the chicken into 1/2 inch strips.

Yucatan Marinade:
1/3 cup achoite paste (annato seed paste)
1/4 cup white wine vinegar
1/4 cup olive oil
1/2 cup fresh orange juice
1 small onion, finely diced
1 clove crushed garlic
2 teaspoons salt

Combine all ingredients, in a food processor if possible.  You can add some spices additional if you want.  Be sure the achoite paste is mixed in with the other ingredients well.