After more than 20 years away from the dining scene, a beloved name in casual dining is making a comeback. Chi-Chi’s, the once-iconic Mexican chain that introduced countless Americans to chimichangas, seafood enchiladas, and deep-fried ice cream, is reopening its doors. The new flagship location will celebrate its grand opening on Monday, October 6, in St. Louis Park, Minnesota, just outside of Minneapolis.

For many, Chi-Chi’s wasn’t just a restaurant—it was where birthdays were celebrated, first jobs were worked, and lifelong memories were made. Now, thanks to the prayers and vision of Michael McDermott, son of one of the chain’s original co-founders, those memories are about to be rekindled.

McDermott, who previously founded Kona Grill and Rojo Mexican Grill, shared that the idea to bring Chi-Chi’s back came not from a business plan, but from a time of prayer.

“I’m a big believer in prayer meditation,” McDermott explained. “I literally got down on my knees one morning. I said, ‘God, I don’t know what to do. I know something needs to be done here, but if you can just kind of put a thought in my head,’ and I sat down, and I did my meditation, and it popped in my head to do Chi-Chi’s. I had never thought about doing Chi-Chi’s prior to that.”

With his father’s blessing and the Chi-Chi’s trademark secured from Hormel Foods, McDermott set out to restore the restaurant’s legacy while adapting it to today’s food culture.

When Chi-Chi’s first opened in the Midwest and on the East Coast, it introduced many Americans to Mexican food for the very first time. McDermott acknowledges that diners today are more experienced with the cuisine, which is why the new Chi-Chi’s menu will blend the old favorites with new, fresh dishes.

“We have all the original recipes,” McDermott said. “So, we’re bringing back a number of those—the chimichanga, the deep-fried ice cream, the seafood enchiladas, the enchilada sauce. There were some really just great recipes that Chi-Chi’s had.”

At the same time, the restaurant will expand its offerings to meet modern tastes. “We want to make sure the menu reflects that as well with certain items—not just the Chi-Chi’s items, but items that Chi-Chi’s has never had.”

For McDermott, the most surprising part of the revival was realizing just how deeply the restaurant had shaped people’s lives. He has received countless letters from former employees and customers alike:

“That’s where I met my wife.”

“That was my first job.”

“That got me through college.”

“It was a great experience,” McDermott reflected. “The food was great. The atmosphere was lively. There was Mexican music in the background. People celebrated their birthdays there. I just didn’t realize the impact it had on people. That’s probably the hardest part of bringing this concept back—making sure that we incorporate the success that Chi-Chi’s had with something that is new and relevant for today’s customer.”

If the flagship location proves successful, McDermott envisions expanding Chi-Chi’s much like the original chain did—starting in the Midwest and East Coast, and perhaps opening the door for franchising opportunities again.

“I’ve had a number of people reach out to me already,” McDermott shared. “So, I think there is an opportunity there, but obviously, we’ve got to make sure this one works.”