If you ask regulars what to try first at El Chubby’s Mexican Restaurant, you’ll hear the same answer again and again: the carne asada. We grill it to order, slice it tender, and serve it up in plates, burritos, bowls, tacos, nachos, or even on fries. Here’s how we make it craveable, whether you’re dining in our Aurora dining room, swinging through the drive-thru, or ordering delivery on DoorDash or Uber Eats.

The Cut And The Marinade: Why The Flavor Hits Different

Great carne asada starts long before it meets the grill. We’re talking about the right cut, the right prep, and a marinade that wakes up the beef.

We choose tender, thin-slice friendly cuts that love high heat. Think skirt or sirloin textures, trimmed and prepped so the meat stays juicy but gets that signature sear. Our marinade keeps it simple and bright: a balance of citrus, salt, pepper, and garlic so the steak itself leads the bite. It’s not a heavy mask of spice, it’s a lift. The acidity tenderizes, the aromatics build savor, and a touch of heat rounds it out.

At El Chubby’s Mexican Restaurant, we’ve learned that restraint makes flavor pop. A short, effective marination, a focused seasoning, and careful handling result in steak that doesn’t just taste seasoned, it tastes like steak. That’s why what makes El Chubby’s carne asada a local favorite isn’t one magic ingredient. It’s decisions layered the right way from the start.

From Grill To Plate: Technique And Timing

High heat matters. We use a ripping-hot surface to lock in juices and create that char you can smell from the line. Then we rest the steak briefly so the juices redistribute before slicing thin. Thin slicing isn’t just for presentation: it changes the chew, lets the marinade shine, and ensures each bite carries a little sear, a little tenderness, and a lot of flavor.

Timing is everything:

• Hot grill for fast sear
• Short rest for juiciness
• Quick slice for tenderness

From there, we build to your order. On our Carne Asada Plate, we layer steak with jalapeños, onions, and tomatoes, then smother it with our Colorado-style green chili and cheese. It hits the table with rice, beans, and two warm tortillas, exactly the way Aurora regulars expect it.

Tortillas, Salsas, And Sides That Complete The Bite

The right wrapper and sides make the steak sing. We warm tortillas so they’re soft and pliable, then let you customize heat with salsas that range from gentle to bold. Our rice and beans are cooked daily for that just-made texture, no mushy bites here, and we’re happy to adjust ratios so every forkful stays balanced.

Customer favorites that pair perfectly with carne asada:

• Carne Asada Bowl for a lighter, fork-first option
• Steak tacos folded into soft white corn tortillas with sliced avocado
• Carne Asada Nachos or Fries when you want crunchy, cheesy comfort

We keep portions honest and the flavors consistent, so whether you’re a salsa purist or a cheese lover, your plate feels complete without being overcomplicated.

Consistency, Portions, And Value For Money

We all have that one place we count on after a long day. For many Aurora neighbors, that spot is El Chubby’s Mexican Restaurant because the portions are generous and the pricing is fair. A Carne Asada Plate arrives with a real spread, not a few bites and a garnish. Burritos are well-filled, fries carry serious topping coverage, and bowls are built for a full meal.

Value shows up in other ways too:

• We grill to order so you’re getting fresh, not held-over
• You can swap sides or adjust spice at no extra headache
• You can order ahead for pickup or roll through the drive-thru to save time

It’s the mix of reliable flavor, size, and speed that keeps folks coming back.

A Neighborhood Staple: Culture, Convenience, And Late-Night Cravings

We’re part of the Aurora routine, breakfast burritos in the morning, quick lunches, and hearty dinners. Families grab a table in the dining room, late workers hit the drive-thru, and delivery runs on DoorDash and Uber Eats keep the cravings covered at home.

You’ll notice a friendly pace inside. We move quickly without rushing you, and we’ll happily explain the menu to first-timers. A frequent question: “What should I try?” Our honest answer: anything with carne asada. Thin strips of steak grilled with jalapeños, onions, and tomatoes is our calling card, and it lands just as well in enchiladas or quesadillas as it does on a classic plate.

How To Order And Customize Your Carne Asada

You can order carne asada just about any way you like it.

Try these routes:

• Plate: Steak with jalapeños, onions, tomatoes, smothered with green chili and cheese: rice, beans, and two tortillas on the side
• Burrito: Choose red or green chili, add-ons like sour cream or guac, and pick your heat level
• Tacos: Three soft white corn tortillas with steak and avocado on the side for a bright, clean bite
• Bowl: Protein-forward, with rice and beans keeping things balanced
• Nachos or Fries: Crispy base, melty cheese, steak on top, and extra salsa for dipping

Customization tips:

• Mild to hot: choose the salsa and the chili that match your heat preference
• Add or hold: onions, jalapeños, tomatoes, your call
• Dietary tweaks: go bowl-style, choose corn tortillas, or lean on extra pico for freshness

Ordering for a crowd? Mix in tamales by the dozen, enchiladas, or a sampler plate so everyone finds a favorite. And yes, you can order online for pickup. Hours for online ordering typically run 8 am to 8 pm Monday through Saturday, and 11 am to 8 pm on Sunday, which makes planning easy.

Conclusion

Choosing The Right Doneness And Cut Thickness

We keep the steak on the tender side of medium for juiciness, then slice thin so every piece is a clean, easy bite.

Marinade Balance: Citrus, Heat, And Umami

Citrus softens and brightens, garlic brings savor, a touch of chili adds warmth. The goal is lift, not cover.

High-Heat Sear And Resting For Juiciness

A fast sear builds crust: a brief rest locks in the juices before slicing. That’s the difference between tasty and great.

Charring For Smoky Notes Without Drying Out

We watch the edges closely. You want deep color and aroma, not a dry chew. Controlled charring is the sweet spot.

Hand-Pressed Or Griddled: Tortilla Texture Matters

Warm, pliable tortillas catch the juices and keep the steak front and center. Texture makes each bite feel complete.

Salsa Pairings For Different Heat Levels

• Mild: go green chili with pico
• Medium: roasted salsa with lime
• Hot: add jalapeños and a spicier red

Rice, Beans, And Add-Ons That Keep Ratios Right

A forkful that mixes steak, beans, rice, and salsa is the perfect bite. Add sour cream or guac if you like it richer.

Portion Size And Price Point Compared To Alternatives

Our servings are generous and the pricing is honest, especially on plates and family orders. You leave full.

Speed, Accuracy, And Friendly Service Patterns

We grill to order and move quickly. Peak hours can get lively, but accuracy and friendly service stay the standard.

What Regulars Order: Plates, Burritos, And Fries

The Carne Asada Plate is a top pick. Burritos are a close second. Fries and nachos with carne asada win for shareable comfort.

Spice Level, Add-Ons, And Swaps For Dietary Needs

Choose your chili, pick your salsa, and tell us how you want it. Bowls, corn tortillas, and veggie-forward add-ons keep it flexible.

Best Times To Go And How To Avoid The Rush

Early lunch and later evenings are your friend. Or skip the line with online ordering, drive-thru, or delivery.

What makes El Chubby’s carne asada a local favorite comes down to care: simple ingredients handled the right way, grilled to order, portioned with generosity, and served by folks who know your order by the second visit. If you’re in Aurora and hungry, we’ve got your plate ready at El Chubby’s Mexican Restaurant.

Ready to taste it for yourself? Stop by El Chubby’s Mexican Restaurant for dine-in, cruise our drive-thru, or order delivery on DoorDash or Uber Eats. We’ll grill your carne asada fresh and get it to you hot, fast, and exactly the way you like it.

Frequently Asked Questions

What makes El Chubby’s carne asada a local favorite?

It’s the combination of thoughtful choices: tender skirt or sirloin cuts, a bright citrus-garlic marinade, a high-heat sear, brief rest, and thin slicing for tender, flavorful bites. Add generous portions, consistent seasoning, and flexibility—plates, burritos, bowls, tacos, nachos, or fries—plus dine-in, drive-thru, and delivery convenience.

How is the carne asada cooked and seasoned at El Chubby’s?

El Chubby’s uses thin-slice friendly cuts like skirt or sirloin, marinated briefly with citrus, garlic, salt, pepper, and a touch of heat. The steak hits a ripping-hot grill for char, rests to retain juices, then gets sliced thin so every bite balances sear, tenderness, and bright, beef-forward flavor.

What are the best ways to order and customize El Chubby’s carne asada?

Choose your format—Carne Asada Plate, burrito (red or green chili), tacos on soft white corn tortillas, bowl, nachos, or fries. Customize heat with salsas, add or hold onions, jalapeños, and tomatoes, or swap sides. Online ordering typically runs 8 am–8 pm Mon–Sat and 11 am–8 pm Sun.

When should I visit to avoid the rush, and can I get delivery?

Early lunch and later evenings are your best bet to skip peak lines. If you’d rather not wait, order ahead for pickup, roll through the drive-thru, or choose delivery via DoorDash or Uber Eats. The kitchen grills to order, so you’ll still get hot, fresh carne asada fast.

Is El Chubby’s carne asada gluten-free or diet-friendly?

The steak and simple citrus-garlic marinade are naturally gluten-free, but sauces and flour tortillas may contain gluten. For fewer gluten risks, opt for corn tortillas or a bowl and skip smothered options. Always alert staff about dietary needs for the most up-to-date ingredients and cross-contact practices.

What’s the best way to reheat carne asada leftovers?

To keep it tender, reheat sliced steak quickly over medium-high heat in a lightly oiled skillet for 1–2 minutes, just until warmed. Alternatively, use a 300°F oven, covered, for 8–10 minutes. Avoid microwaving too long—it can toughen the meat. Warm tortillas separately for the best texture.