Mi Chula’s Good Mexican

Southlake, United States

4.2

Open now

20 reviews

Accepts Credit Cards

Map

Streetview

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Bussiness info

Takes Reservations
No
Delivery
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
No
Good For
Lunch
Parking
Private Lot
Bike Parking
No
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
Yes
Wi-Fi
No
Has TV
No
Waiter Service
No
Caters
Yes

Description

Specialties

Bacon wrapped Shrimp Brochette, Mesquite grilled Fajitas, Grilled Mahi Mahi fish tacos, Chicken Guisada, Apple wood smoked Ribs Homemade Tamales, All your Tex-​Mex Favorites. Made fresh, with honest ingredients of the highest quality.

History

Established in 2008.

Mi Chula’s Good Mexican is the brain child of the folks that owned and operated the popular Uncle Julio’s in Dallas, Maryland, Virginia, Chicago and Atlanta. «We wanted to bring the same high quality food and service that we are known for to a more contemporary fast casual environment»

Mi Chula’s is truely in «a class of it’s own».

Meet the Business Owner

Guy B.

Business Owner

Guy Boutilier began his career in the restaurant industry in 1978,. What began as a job waiting tables at Houston’s Strawberry Patch restaurant, soon turned into his career path.

In May of 1986, Guy left his position with the Pappas Restaurant Group to help launch a new restaurant concept — Chevy’s Restaurant in San Francisco, California.. Later that same year, in November of 1986, Guy pursued another promising opportunity, leaving Chevy’s in San Francisco to form Uncle Julio’s Corporation, which premiered its first restaurant concept in Dallas.

In November of 2006, Guy once again pursued a new and promising opportunity to form another new restaurant concept — Mi Chula’s Good Mexican.

Guy describes himself as customer focused and innovative, two strengths that have allowed for his success in the restaurant industry. He is passionate about treating customers the way he would like to be treated — and is one of the driving forces behind the Mi Chula’s Good Mexican concept.