PAY A DOLLAR OR TWO DOLLARS AND
TAKE A SLEDGEHAMMER TO A CAR.
>> I THINK WE GOT REALLY
AGGRESSIVE HERE.
AND NOW IT'S TIME TO CALM DOWN
AND MAYBE HAVE OUR EMOTIONS
RECOVER WITH TEXT --
>> SOME COMFORT FOOD.
EDEN AND I TALK A LOT ABOUT
BEING FROM TEXAS.
I LOVE TEX-MEX.
FLAVORS.
BECAUSE CHEWY'S JUST OPENED IN T
THE TOWN CENTER.
>> OCCASIONALLY I GET HUNGRY FOR
TEX-MEX.
IMAGINE MY JOY WHEN I FOUND OUT
CHEWY WAS OPENING UP IN THE
ST. JOHN'S CENTER.
AND I LEARNED A LOT MORE ABOUT
BEFORE.
>> CHEWY'S WHAT MAKES IT
DIFFERENT, IS EVERYTHING IS
FRESH EVERYBODY SAYS THAT,
QUARTER CUP OF ONION JUICE,
PRODUCE COMES TO THIS RESTAURANT
SIX DAYS A WEEK, WE TURN IT INTO
THE SAUCES WE HAVE HERE, CHICKEN
THREE DAYS A WEEK FROM THE FARM
TO THE RESTAURANT.
DIFFERENT.
SCRATCH.
ROBERT LEARNED ABOUT THE CHEWY'S
FRESH CONCEPT.
>> [ INELIGIBLE
END OF THE LINE.
>> I CONCUR, ROBERT.
MY RESTAURANT DAYS FILLED WITH
ME LIVING IN A WALK IN FREEZER,
WHILE I RAN TO THE BORDER.
NOW AS MANY TIMES AS I VISITED
CHEWY'S IN DALLAS, I ADMIT I
NEVER PAID MUCH ATTENTION TO THE
BIG CORE.
MY MISTAKE.
>> PATIO OUTSIDE.
WE'VE GOT THE STRING LIKE
HANGING OUT THERE, A FESTIVAL
LOOK COMING UP TO THE BUILDINGS.
THE FIRST THING YOU NOTICE IS
[ INELIGIBLE ]
HAND VEGETABLES HAND VILLAGE IN
MEXICO FROM 1984 TO NOW.
AND THEN YOU GO INTO THE BAR AND
YOU'VE GOT THE ALL OVER, THE
BAR, WHAT WE DO WITH THAT IS A
LOT OF BLANK WALLS, YOU BRING IN
A BLANK PICTURE OF YOUR DOG, YOU
GET FREE APPETIZER AND NAME ON
THE WALL.
SO YOU GET TO COME IN AND SEE
[ INELIGIBLE ]
ALSO NACHO -- 4:00 TO 7:00, WE V
HAVE OUR TACO MEAT, REFRIED
BEANS AND CHICK DINNER MAKE YOUR
OWN TACOS AND HAPPY HOUR, AND
THE REST OF THE DAY CHIPS AND
SALSA, GRAB ALL YOU WANT.
THE PALM TREES
[ INELIGIBLE
WORKING ALL DAY MAKING HANDMADE
TORTI I CAN'TS FROM SCRATCH.
ALL ACROSS THE FIELD.
YOU SPREAD IT OUT BECAUSE HAVING
A BIG HIT.
RESTAURANT.
>> MY BELLY STATION HAS RAN OUT.
TIME TO GRUB.
>> WHAT WE DO TO MAKE THIS
UNIQUE TO CHEWY'S IS WE TAKE A
BOTTLE AND SEASON IT WITH GREEN
CHILI FOR 24 HOURS.
THAT'S A LITTLE BIT OF A SOUP
FOR CHILI.
IT MAKES IT A SPICY
IER CHILI.
HER
HERE.
WE HANG THE PICTURE ON THE WALL.
I IT'S GOT FOUR CHICKEN, REFRIED
BEANS, PEEK COMPANY DEGUY I
DON'T AND CHICK
EN QUESTIONS DEE
I CAN'T.
AND THEN GUACAMOL SO YOU'RE
CREAM.
NUMBER TWO IN OUR COMBINATION.
SAUCE.
THE SAUCE IS WHAT MAKES US
UNIQUE, NOT GOING TO FIND IT
ANYWHERE ELSE.
YOU'VE GOT A BE ENCHILADA.
A TOMORROW MA TIA AND CHICKEN
ENCHILL LAD DAH IN THE MIDDLE.
AND A CHEESE ENDILL LaDue.
AND ALSO COMES WITH SIDE, FOOD,
SAUCE.
>> THE MOST POPULAR ITEM ON THE
IT.
IT'S A MIXTURE OF GREEN CHILIES,
MIXED TOGETHER.
THIS SAUCE RIGHT HERE.
OUR GREEN CHILI, AND THEN YOUR
REFRIED BEANS.
>> I'M RANCE ADAMS FOR "RIVER
FRJT
>> YOU ATE EVERYTHING AT THAT
TABLE?
>> I TOOK SOME OF IT.
I DIDN'T EAT IT ALL RIGHT THERE.
FAMILY.
THEY'VE GOT THIS THING WHERE YOU
FIND 22 THROUGHOUT THE REST
RAUNAND GET A FREE T-SHIRT.
SUPER ACTIVITY FOR THE KIDS.
THE DRINKS, HAVE A GREAT ADULT
NIGHT.
>> YOU HAVE BECOME THE
>> I KNOW ALL ABOUT IT.