El Chingon provided lunch and drinks for me and a guest on a recent Sunday in May.
El Chingon nightclub and restaurant, which opened in Fort Worth’s Cultural District in December, is hosting a Fort Worth vs. Chef Culinary Challenge at 8 p.m. on Tuesday, May 24. It’s all about spicy food, and those who like it hot should show off and flaunt their heat tolerance.
Contestants must register by Monday, May 23 to take part in the challenge, which features five rounds of spicy dishes selected by El Chingon’s chef. Participating teams must check in between 7:00 p.m. and 7:30 p.m. Teams will also answer trivia questions that affect their scores. The team with the highest score will win $250 in cash and El Chingon’s loot.
Spectators and other visitors can order dishes from the Forty-Twosdays menu, available all day every Tuesday. The special menu includes a five-taco flight for $9.42, half price on select tacos, and a Molcajete dinner (grilled steak, chicken, shrimp and more) with four frozen cocktails or draft beers for $42. Other drink specials include a 1942 shot for $19.42, a flight of three mini margaritas for $13, and an Anejo Tequila flight for $35.
El Chingon (2800 Bledsoe St. #100) opened in December 2020 in the West 7th Street pedestrian entertainment district. It’s the first expansion outside of California for the Go Big or Die Hospitality group, which operates five restaurant concepts, including the original El Chingon in San Diego.
“We initially chose Fort Worth because we liked the location and saw we could bring a new and different vibe to the area,” said general manager Andrew Walsh. Walsh left San Diego for the restaurant’s opening and is excited about the brand’s growth in the DFW region. “We’re looking to expand into Dallas next, in the near future,” Walsh said.
Inspired by the people and events of the Mexican Revolution (which ended with Mexico’s transformation into a constitutional republic), drinks named after Pancho Villa, Emiliano Zapata and Francisco Madero bring the restaurant’s slogan “Bad Ass Mexican”. The Mexican Firing Squad and Bad Hombre continue the theme, and to add food or drink upgrades, ask “Make it Bad Ass.”
With free-flowing cocktails, a full slate of weekly theme parties, and a consistent lineup of visiting DJs, the place feels like a party all the time, but the real party might be in the kitchen. The menu features classic Tex-Mex standards like queso, fajitas, and nachos, as well as more traditional Mexican dishes like tortas, tacos, and carne asada. California-style burritos also weigh in on the menu.
A breakfast burrito is an obvious choice on the brunch menu offered from 11 a.m. to 3 p.m. Saturday and Sunday. Other brunch options include chilaquiles, huevos rancheros as well as mimosa towers and beer towers for groups. The Super Sundia for two or more, available in limited quantities, includes Michelada mix and watermelon chunks served in a half watermelon with chamoy and tajin on the rim.
For Tuesday’s competition, expect the food to be very spicy. The event isn’t El Chingon’s first cooking challenge, and it won’t be the last, but Monday, May 23 is the last day to participate if you want to take on the chef and win a hot one for Fort Worth.