The Salsa is made at the table when customers are seated. In addition to being quite fresh, this has the advantage of allowing some flexibility in the ingredients that are used (and of how spicy you want it). This salsa was a definite plus to the meal.

Coxitos is an appetizer of taquitos in chile pasilla sauce

My "cost category" rating indicates that Maria Chuchena is moderately priced, and this is true for most entrées. It might be argued, though, that it is worthwhile splurging and ordering some additional dishes such as one of the appetizers. The Coxitos, for instance, were almost a meal in themselves, and may substitute for a main dish (although without the normal side dishes). These were taquitos filled with shredded beef and covered with chile pasilla sauce and sour cream. The sauce was similar to a mild mole, and I thought was quite good.

Barra vieja with a red snapper fillet

Barra Vieja (pan seared red snapper) was one of several fish dishes available, and combined fresh tasting fish with Mexican style cooking. This had a talla style sauce ("red chili and garlic," according to the menu), with refried beans enfrijoladas covered with sour cream and cheese. Roasted potatoes and artichokes in mustard cream sauce were on the side. My usual comment about fish in El Paso is that this is not a seaport town, and I think the fish usually loses something in transport. The barra vieja at Maria Chuchena, though, was better than most. I thought the sauces used on the fish and on the potatoes were both quite good.

The table was comfortable, and it had somewhat of an upscale setting. However, the restaurant had several large screen televisions (with the sound turned down), and there was one large dining room, giving the impression that it wanted to be thought of as casual enough to bring the entire family. I thought it was much like Barrigas, except with the food being from farther south in Mexico.