Entering Its Fourth Anniversary, Don Chuy’s Taco Shop Thrives Pleasing Diners with Great Food and Service

Pictured (left-right): Don Chuy’s employee Sandra Espino, and owners Jesus “Chuy” Delgadillo and Maritza Garibay inside the popular Mexican restaurant on 8th South, Payson.  Pictured also are just a few of the many delicious items to be found at Don Chuy’s. (Story originally published in the December 9, 2015 print edition of The Payson Chronicle.)

Stepping in from the cold of a storm shifting in toward Payson on the eve of Thanksgiving, a man in a coat makes his way to the counter of Don Chuy’s Taco Shop and places his order.  Once there, he is helped with the congeniality people have come to expect at the taco shop on Eighth South since it opened in February of 2012, and before long, he is on his way to a table near the front window with a tray full of hot food to share with a friend.  Like so many before and after, the two arrive to take part in the great food and service that have become Don Chuy’s trademark.

It is with little wonder that locals and guests to the city have taken a liking to the Mexican restaurant in southwest Payson.  With the exception of the desserts sitting temptingly in a refrigerated glass case near the service counter and the tortillas that arrive ready for cooking on site, “We make everything from scratch,” says Maritza Garibay as she takes a break before helping customers during the next busy cycle.  

Soft-spoken and consistently polite, Maritza co-owns the popular taco shop at 1024 West 800 South with her husband, Jesus Delgadillo, or “Chuy,” a nickname that is commonly used for Jesus in Mexico.  It is the name the couple settled on for their restaurant when the couple arrived in Payson from Las Vegas, Nevada, four years ago. They work alongside ten employees hired to keep hungry diners pleased with the fares they serve seven days a week.

Jesus spent eight years fine-tuning his talent for creating good food as a cook at restaurants in Vegas before bringing his skills to delight diners in Payson.  Here, Don Chuy’s offers something for every meal of the day.  Breakfast burritos with a variety of fillings to choose from, both regular and street tacos, enchiladas, tostadas, burritos, their special ceviche, carne asada, chorizo, carnitas, massive nacho platters, chiles rellenos, chimichangas, quesadillas, adobada, camarones dishes, and side selections, including guacamole and sour cream. Combination platters complemented with rice and beans are quite fulfilling.

Flavorful smothered burritos are gaining in popularity, and it is no wonder, given their taste and size.  Order one and you may soon find that finishing it will require the forks of two hungry eaters.

Topped with any of the fresh sauces, salsas, cucumber and radish slices, the citrus from fresh lime wedges, and jalapeno peppers, and the chilies- plump and fresh-roasted, from the salsa bar, diners are welcome to adjust their platters and plates to suit their palates.

A steady stream of orders for Don Chuy’s chicken tacos arrive like clockwork mid-week, and even more so when school is out, notes Maritza.  They are made as soon as they are ordered to be served hot and satisfyingly.  Adding to their appeal is that, on each Wednesday, Don Chuy’s sells them for only 99 cents each, making it among their more popular weekly specials. They are so good and affordable, people will brave bad weather for one, if not several.

By the end of the work week, it’s the menudo that draws in the crowds.  Made fresh every weekend, it sells out by 10 AM each Sunday morning, notes Maritza.  

Don Chuy’s offers dine-in, take-out, and drive-through service.  Catering is an option, now, too.  Be it for a wedding reception, holiday, office, anniversary, or birthday party, given a fair amount of notice--two to three days for weekend celebrations--Don Chuy’s will arrive with dishes to please guests and hosts alike.

Expansion is on the horizon, too.  A second Don Chuy’s Taco Shop location is in mind for Provo or Orem, according to Maritza.

As for Payson, they have found it to be a wonderful place to take part in the business of providing great food, and they do not plan to leave.  “I like it here,” Maritza said, noting how family oriented the community is in this area.  “Everybody’s so nice.”