Strips of beef sizzle on the grill until nearly caramelized on the outer layer; then they reabsorb their juices while resting on a plate with sautéed onions, bell peppers, and a generous sprinkling of monterey jack cheese. The result is alambre, and it’s one of many original recipes invented by the chefs at Habaneros Mexican Restaurant, according to the Edmond Outlook. Another novel dish is the pork chili verde, where pieces of marinated pork simmer in green and red salsa. Diners can also sample more traditional Mexican entrees such as chiles rellenos—poblano peppers stuffed with cheese and chicken—or fajitas with chicken or beef.
El Sombrero’s selection of traditional Mexican dishes is as wide as the brim of an actual sombrero. That’s impressive, and diners show their appreciation by spooning every last bit of guacamole and salsa ranchera from the restaurant’s scallop-edged dishware. Spicy chili sauce tops the tacos and chile relleños, which counterbalance the chill of seafood cocktails served in frosty glass goblets. El Sombrero often brings its show on the road to cater special events, such as parties and boat christenings.
Mamasita’s offers an assortment of tasty platters, delicious Mexican specialties, and a selection of 25 different tacos. Give your mouth a soupy gift with a cup of black-bean chili, whose broth features ground beef, black beans, cheddar, and jalapeños ($4.50), or start your meal traditionally with fried ice cream ($4). To graze in more abundant food pastures, gallop to the queso Mexicano burger, which combines mushrooms, veggies, and jack cheese ($7.50) to lure tongues out of their shells, or the mixed-grill burrito-supreme platter served with rice, beans, and both steak and chicken ($9.50).
Owner Ricardo Lopez infuses each of his restaurant’s dishes with the distinctive flavors of Mexico, peppering marinated slices of chicken with chipotle spices and grilling steak with onions and peppers in an iron skillet. Couples and families sit at tables strewn with complimentary chips, queso, and salsa as they carve into cheesy chilies rellenos or fashion house-made flour tortillas into origami sombreros. Open seven days a week, the restaurant hosts special celebrations inside a private dining area and delivers orders of at least 10 entrees.
The chefs at La Salsa Grille infuse dishes with the traditional flavors of Mexico, preparing items fresh daily with local produce whenever possible and customizing spice levels to suit individual tastes. Dinner entrees highlight masterworks such as the carne asada, an 8-ounce thinly sliced chuck served beside rice, beans, avocado, and spicy sauce ($9.25). Instead of looping Chicken Run on Blu-ray, the pollo verde satiates poultry cravings with a grilled chicken breast drizzled in salsa verde and cheese ($8.95). Brimming with tortilla-wrapped confections, the lunch menu satisfies midday meal-goers with fajita platters stocked with 6 ounces of chicken or beef and mounds of grilled bell peppers and onions ($7.49), or the two-hand-necessitating big burrito surging with chicken or ground beef ($6.59). White stucco walls accented by red archways surround the casual dining area, creeping into patrons’ peripheral vision like Roombas weaned from table scraps. Tiles lie beneath yellow seating, imparting La Salsa Grille with the ambiance of a Mexican villa’s sunny patio.
Like artists adorning an edible canvas, chefs at La Cueva Grill paint fresh salsa onto the sizzling steak at the heart of their signature carne asada tacos. But pico de gallo isn’t their only artistic medium—melted cheese also oozes from quesadillas’ 12-inch flour tortillas and a 100% beef burger’s sizzling slabs of bacon. Other eats include Mexican-style hot dogs—andouille sausage doused in pico de gallo and chipotle mayo—and baskets of fresh tortilla chips ready to be slam dunked into bowls of salsa and cheese. Between bites, patrons can order up Top 40 arias from the wall-mounted digital jukebox, or sidle up to outdoor tables to reenact famous jousts with oversize patio umbrellas.