Skip to main content

For Food on Forty Second Street: “Chevy’s Fresh Mex”

Mexican food is a love of mine. I crave rice and beans, guacamole and sour cream on a regular basis. Satisfying this urge can be harder than you think. There are so many restaurants out there that are disappointing and there is nothing more depressing than attempting to get what you want and leave empty handed.

The last time I had a proper Mexican meal was this past December on my birthday ( It sure hit the spot to say the least.

This time I went back to an old haunting ground that I haven’t visited since I was in college. It was just like I remembered.

Chevy’s has had a location in the heart of Times Square on forty-second street for as long as I remember. It is a nice spot right on the corner that you can see for miles in either direction. The Port Authority and subways are conveniently close by as well as several parking lots. Nowadays there are more than enough other restaurants nearby as well.

I feel like everywhere I go there is construction. It is starting to overcrowd already popular areas like Times Square, which I hate. I haven’t hung around these parts in a VERY long time. so long in fact that there is now a Senior Frog’s located on this block and I haven’t seen one since I was on Spring Break in Cancun, Mexico over fifteen years ago. Incidentally that was also the best St. Patrick’s Day I ever had (

I was going to B.B. King’s after dinner so Chevy’s was definitely the right choice for my group. Before I discuss the food I want to point out the other positive aspects of Chevy’s. For starters it is a two story restaurant so getting a seat is pretty easy no matter when you go. This was especially appealing to me it being a Saturday night and all. I made a reservation because I am anal but it wasn’t necessary. The service is also fast so the turn over rate remains high. The staff is very friendly. The yummy flavored alcohol drinks are enormous, which is why I loved it here when I was in college. My only desire is that someone do a better job cleaning the bathroom, even though I am sure people acting like animals is the reason it becomes so disgusting in the first place.

This a bad segway, sorry, but now we are onto the food. I selected mine with a quickness and it was “dead on balls accurate”. Sorry I cant seem to stop with the My Cousin Vinny (see previous blog) quotes either.

I got the fajita burrito with grilled chicken, refried beans (possibly the best food on earth), Spanish rice, sour cream, and guacamole. On the side there was more rice, black beans, and sour cream. It was all of the ingredients I would need for my last supper on Earth. 

Upon my first bite I felt a flow of ecstasy. It was literally the perfect bite. I had waited so long for this flavor. I want to be able to get this three times a week but its kind of far for me. Even though this was the very best meal I was way too full and over estimated what I could eat. I tried my best but during my second half of the burrito a wall came up and I smacked right into it. I couldn’t take another bite but I knew in a few days the craving would return but worse because this time I know exactly what I am missing. And believe me I am missing it.

If you are still looking for a place to celebrate or just grab a bite Chevy’s is the place for you. Perhaps you even spent Father’s Day here. If so your Dad is one lucky dude.

Bon provecho!

For More Information:


Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth

For a Doughnut Worthy of Food Network Glory: “Dun-Well Doughnuts”

All because I wanted a Boston creme doughnut. That is how this blog truly began. It was Father’s Day weekend and although I was initially thinking of myself, I knew my father wouldn’t mind having a sweet treat for dessert. Brooklyn is synonymous with great pizza, bread, and of course bagels. But it also has many great bakeries producing some of the most delicious doughnuts you have ever tasted. Just to name a few, there is: Doughnut Plant , Peter Pan Donut & Pastry Shop and Dough .   On the day of my craving, I did what any of us do countless times a day - I opened Google. When I Googled “best Boston creme doughnuts in Brooklyn” Dun-Well Doughnuts appeared high on that list. Intrigued I researched it further and learned that it had won the Canadian  Food Network’s contest called “Donut Showdown” in 2013. That was enough information for me to decide to visit the very next day.  Dun-Well Doughnuts was opened by Dan Dunbar and Christopher Hollowell in December 2011. Despite