After two decades of absence, the once-beloved Chi-Chi’s Mexican restaurant chain is finally reopening its doors, starting with a flagship spot in St. Louis Park, Minnesota. The first location swung open on October 6, drawing crowds eager for a taste of nostalgia amid the chain’s infamous history. Founded in 1975 by Marno McDermott and ex-Green Bay Packers star Max McGee, Chi-Chi’s grew to over 200 outlets across the U.S. before tumbling into bankruptcy in 2003. Indeed, the final blow came from a devastating hepatitis A outbreak at a Pennsylvania site the next year, linked to contaminated green onions in the free salsa—sickening hundreds and claiming four lives, which sparked a wave of lawsuits and sealed the chain’s fate.
Now, Michael McDermott, son of the original founder, has struck a deal with Hormel Foods, which held onto the brand’s trademarks for grocery products. He’s spearheading the revival, promising an updated vibe that blends classic flavors with modern twists. The menu sticks to favorites like chimichangas and that signature fried ice cream, but adds fresh items to appeal to today’s diners. “We’re honoring the legacy while making it relevant again,” McDermott said in a recent statement, though skeptics wonder if the nostalgia alone can overcome the chain’s tarnished past.
However, the reopening isn’t without its hurdles. The original Chi-Chi’s last European holdout shuttered in Austria earlier this year, leaving the brand fully dormant until now. Plans call for more locations beyond Minnesota, riding the wave of retro dining trends that have buoyed spots like Bennigan’s. Yet, in an industry squeezed by rising costs and shifting tastes, this comeback feels like a gamble—equal parts heartfelt revival and calculated risk.
Moreover, early reviews from the St. Louis Park debut highlight packed tables and enthusiastic cheers, but some patrons note the portions seem smaller than memory serves. As Chi-Chi’s steps back into the spotlight, one can’t help but ponder whether this resurrection will endure or fade like so many others in the fickle world of casual dining.