Compadres Mexican Grill serves handmade authentic Mexican food and drinks in a warm and friendly environment. Once seated at your table, you'll be welcomed by handmade chips and escorted by three different varieties of salsa. The eatery's extensive dinner menu features fresh takes on Mexican favorites. The herculean eight-inch burrito especial comes stuffed with your choice of beans, beef or chicken along with all the fixings ($9.75) for an edible experience as grand and tubular as a rocket launch past the tasty outer stratosphere and straight into the void of deliciousness. The borracho tacos (steak, chicken, or shrimp) ($9.75) and fajitas de la casa (chicken or steak) ($10.79) are freshly grilled to order.
The vision behind Speedy Gonzalez Mexican Grill is simple: fresh Mexican fare served fast and free of pretension. Chefs plate dishes ranging from taco salad with a crispy shell to deep-fried, gooey burritos, plus specialty items including the signature deep-fried boneless chicken paired with honey bread. The dining room's simple taqueria style invites diners to enjoy their meals perched atop red, blue, green, and yellow chairs scooted under a long row of tables.
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.
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.
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.
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.