After more than 20 years off the map, the beloved Chi-Chi’s Mexican chain is making a grand return. But this isn’t just a nostalgia play — it’s a reboot with original vibes, modern upgrades, and ambition. Their flagship re-opening in Minnesota this October marks a bold first step. Here’s how Chi-Chi’s plans to resurrect itself, honor its past, and dare to compete in today’s food world.
Legacy That People Remember
Before its fall, Chi-Chi’s wasn’t just a restaurant — it was a memory factory. Many folks had their first taste of “Mexican food” there. The new leadership is leaning on that emotional weight while aiming to keep the brand’s personality alive in every dish and décor decision.
Recipes From the Vault
Yes, the chimichanga and deep-fried ice cream are returning. The revived menu taps into original recipes — enchilada sauce, seafood enchiladas, and more — while also making space for modern Mexican favorites. Fans will feel the echo of the old Chi-Chi’s in every bite.
A Spiritual Wake-Up Call
The idea to bring Chi-Chi’s back came to Michael McDermott during a moment of spiritual reflection. He says he literally prayed and saw the vision. This isn’t just a business gamble — it’s personal for him, infused with meaning and legacy.
From Grocery Aisle to Restaurant Floor
While no U.S. restaurants existed since 2004, the Chi-Chi’s name never truly vanished. Hormel Foods continued selling salsas, chips, tortillas, and other items under the brand. The relaunch bridges the brand’s retail identity and its restaurant history.
The Dark Chapter: Hepatitis A
Chi-Chi’s downfall was intensified by a 2003 hepatitis A outbreak traced to contaminated green onions. Over 650 people fell ill, and four died. That moment looms large — the comeback must fix safety, trust, and reputation.
Flagship Launch: Minnesota
On October 6, 2025, Chi-Chi’s will reopen in St. Louis Park, MN — just west of Minneapolis. The location is both symbolic (its original home region) and practical (a testing ground). It’s the brand’s bet: if this works, expansion follows.
Modern Makeover & Bar Upgrades
The space isn’t just nostalgic — it’s freshened. Expect updated interiors, better seating, refreshed bar experience, and design touches that nod to the past without feeling stuck in it. The brand wants you to feel the energy, not the dust.
Expansion Plans: The Long Game
Michael McDermott expects to roll out more locations — especially in the Midwest and East Coast, just as Chi-Chi’s originally did. He’s already gotten inbound interest from developers and franchisees. But first: this flagship must succeed.
Balancing Old & New
The biggest challenge? Respecting what made Chi-Chi’s beloved while keeping it relevant for today’s customers. That tension runs through every menu item, design choice, and brand tone. McDermott admits: he underestimated how emotionally attached people still are.
Brand Resurrection, Risks Included
Returning isn’t risk-free. The food landscape is crowded with independent taquerias and elevated Mexican chains. Chi-Chi’s must compete on flavor, experience, and trust. Some skeptics already question whether the magic can be recreated.
Let’s Feast or Fade?
Chi-Chi’s comeback is more than a restaurant re-opening — it’s a test of whether nostalgia can be weaponized successfully. If their flagship in Minnesota thrives, the brand may reclaim both its legacy and its future. What do you think? Which of your Chi-Chi’s memories must they bring back (chimichanga? the festive decor? the margarita pitchers?) Or what would you change if you were in charge? Drop your wish menu in the comments.
