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.
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. An assemblage of appetizers line stomachs with culinary samplings such as the tostada nachos—three tostadas topped in beans, taco meat, and melted cheddar served with chalices of pico de gallo, guac, and liquid humility. Dinner entrees highlight masterworks such as the carne asada, an 8-ounce thinly sliced chuck served beside rice, beans, avocado, and spicy sauce. 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, complimented by rice and chef vegetables. The lunch menu brims with tortilla-wrapped confections such as the fajitas, stocked with 6 ounces of chicken or beef and mounds of grilled bell peppers and onions, or the two-hand-necessitating big burrito, surging with chicken or ground beef slathered in cheese or chili sauce.
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.