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The Trio

Arzola’s Fajitas & Margaritas

Story and photos by Mabel Suen

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Adestination for Tex-Mex debuted in early May from a familiar family of restaurateurs. In Benton Park, Arzola’s Fajitas & Margaritas specializes in namesake signature dishes and cold drinks in a casual neighborhood restaurant setting.

The restaurant comes from married couple and neighborhood residents Coby Arzola and Derek Fatheree in partnership with Coby’s father, Eddie Arzola, who runs everyday operations. The duo brought on longtime friend Tanya Key, a local chef who previously owned The Little Dipper, to head up the kitchen.

Locals might recognize the Arzola’s name from its predecessor, Chuy Arzola’s, which Eddie Arzola named after his father, who helped him run the Dogtown eatery for much of its life between 1989 to 2008. Coby followed in his family’s footsteps with his own business, Agave, a Grove neighborhood tequila bar-restaurant concept that operated for a couple of years in the early 2000s. With Arzola’s Fajitas & Margaritas, the Arzolas make an exciting comeback to the dining scene, bringing three generations of industry experience to the table.

“We basically took the best of Chuy Arzola’s and Agave and kind of put the greatest hits together; that’s how we came up with Arzola’s,” Eddie Arzola says. “I think Coby and I both really missed doing this. It’s our passion.”

Eddie Arzola grew up in Austin, Texas, learning the ins and outs of the industry at his father’s side, and as a teenager, he built a cart around a barbecue grill to sell fajita tacos on the streets.

“We brought those fajitas up from Texas, where they originated; I think we really introduced them to the St. Louis market for the most part in 1989,” Eddie Arzola says. “No one was doing them like we do. We marinate the steak and chicken for 72 hours, in our own marinade that we created, before it touches the open grill. The meat is tender and juicy, and you can actually cut it with a fork. Some of our guests have referred to it as ‘melt in your mouth.’ ” The fajitas are available in as charbroiled steak, chicken, shrimp and vegetarian options and are offered in platters served with guacamole, pico de gallo, crema, cheese, lettuce and flour tortillas, as well as in quesadillas, burritos, tacos and salads.

“I would describe this menu as elevated TexMex comfort food that’s whimsically traditional,” says chef Tanya Key, who cites her grandmother as her culinary inspiration. “My grandma always said, ‘If you cook your food with love, people will love your food.’”

Additional highlights include classic queso; Papa Chuy’s jalapeño hush puppies made of house-pickled jalapeños stuffed with red rice pilaf, cheese and seasoned beef fried in crispy cornmeal; and shrimp tostaditas – crispy corn tostadas layered with guacamole and mojo shrimp fajitas with red chile velvet sauce, grilled pineapple pico and queso Cotija.

From the drink menu, choose from an extensive selection of tequilas and mezcals in addition to beer, micheladas, cocktails and plenty of hand-shaken and frozen Margaritas.

“I think the hospitality, fajitas and Margaritas we offer are legendary,” Eddie Arzola says. “I want people to know that when they walk into Arzola’s, they’re walking into our home.” ln ln Arzola’s Fajitas & Margaritas, 2730 McNair Ave., BentonPark, St. Louis, 314-226-9672, eatarzolas.com

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