Compadres Mexican Grill, whose expanding number of successful restaurants merited a feature in Tulsa World, dishes up a menu replete with authentic Mexican fare at the Broken Arrow location. The baja salad’s lettuce supports a tropical cargo of mango salsa atop doubloons of chicken and shrimp ($8.59), and a warm dish of white queso melting over grilled chorizo ($5.79) quiets rumbling stomachs more effectively than the power-shush of an enraged librarian. For the main course, a trio of borracho tacos enfolds seasoned steak with avocado and pico de gallo ($10.15), and the tilapia de la parilla mingles fish with garlic shrimp under a generous splash of white garlic wine sauce ($11.45). Spicy ranchero sauce smothers hand-rolled enchiladas concealing grilled steak, eggs, and jack cheese ($9.99), and eager choppers tear away the burrito de la casa’s 12-inch tortilla to find the chicken, beans, and guacamole secreted within ($8.49).
Sometimes old gems need a polish to restore their sparkle. Chimi's Mexican Food was one such gem. It had been around for nearly a quarter century when Brandon Fischer bought it in 2007. Immediately, according to an interview in Tulsa World, he set about bringing back the luster to his favorite Mexican chain in town. "I can’t think of one thing (on the menu) that isn’t new or hasn’t been tweaked,” he said.
Fajitas loaded with grilled veggies and seafood, as well as tamale pie in crisp tortilla bowls, speak to Brandon's efforts. The more adventurous of taste can even crank their dish's capsaicin level up to 11 by requesting it by served "Diablo style." And if it gets too hot, there's nothing to fear: margaritas wait to extinguish mouth fires and their salt-rimmed glasses ward off bad luck when thrown over the shoulder.
Pass beneath Andales' neon palm-tree sign and enter into a festive, lively dining room where vibrant decorations and a spirited wait-staff foster a fiesta-like atmosphere. Following traditional recipes that were brought to the United States during the Mexican Revolutionary War, Andales serves a myriad of Tex-Mex classics, concocted with freshly ground spices, hand-cut meat, and crispy vegetables. Sip a specialty beverage such as the peach margarita ($3.99) as you decide on something solid, or take a nonchalant weave through the tables on the outdoor patio to quickly compare an assortment of windblown whiffs before picking out your own plate.
A review of Fiesta Cozumel in Tulsa World recounts how Miguel Geronimo arrived in Tulsa with a tentative grasp of the language and a father known for serenading 51st Street with his miniature guitar. With his dad’s help, Miguel landed a job washing dishes at Senor Tequila, eventually rising through the ranks and teaming up with his wife, Pilar, to open Fiesta Cozumel on Sheridan Road. The pair remodeled the building—the former home of a nondescript fast-food restaurant—into a cozy oasis sporting a full-service bar, flickering TVs, and, according to Tulsa World’s Scott Cherry, “adobe-colored walls” with “sepia photos of old Mexico and colorfully painted platters.” Diners can crush south-of-the-border cravings with a slew of traditional Mexican dishes from sizzling fajitas to grilled tilapia that burst with more authentic Southwestern flavor than a deep-fried bolo tie.
Since Casa Laredo Latin Grill & Tequila Bar opened its doors almost 40 years ago, three generations of the Rojas Family have taken turns concocting traditional Mexican and Argentine recipes. The restaurant's interior evokes a sense of history with 80-year-old Mexican tiles, and occasional Latin music and free dance instruction prepare hips for jammed turnstiles. Guillermo Rojas often mans the tequila bar, plying skills he has learned in a career arc that stretches from cook to waiter to his current perch as Casa Laredo’s owner. When he’s not greeting patrons or dishing out margaritas, Rojas trades in his owner’s tunic to serve as managing editor of La Semana Del Sur newspaper and news director of Spanish Teletul Channel 51.
Amid the bright white walls and chocolate-hued wood accents that frame El Mojito’s frills-free décor, owner and chef Frank Olmos calls forth culinary fiestas with more than 30 Mexican specialties. The down-home kitchen crew spikes sizzling fajitas with guacamole and sour cream and transforms tortillas into comfy pockets for beef, chicken, or potatoes. A glowing green light fashioned from the husk of a radioactive cactus stretches across the eatery’s fully stocked bar, where mixologists masterfully shake and stir signature margaritas and mojitos.
Here at OL' SANTA FE TAMALE CO., we are proud to produce one the Nations healthiest JUMBO TAMALES. We offer Pork and Chicken Tamales- A little taste of the southwest from a Tulsa Oklahoma based company since 1996. When we say Jumbo Tamales, we aren't kidding. Each one of our tamales are three times larger than an average