All reviews are from people who have redeemed deals with this merchant.
Reviewed February 13, 2014
Reviewed June 18, 2012
Reviewed October 26, 2011
What You'll Get
Like a growing child, maturing beans often have a difficult time being weaned of their favorite comfort item, most commonly a tortilla blankie. Come between legumes and their beloved unleavened objects with today’s Groupon: for $9, you get $18 worth of Mexican fare at Tulio’s in Norman. Tulio's is open Monday–Saturday from 11 a.m.–9 p.m.
Tulio’s menu proffers steaming plates of Mexican cuisine, as well as light bites and flavorful burgers. Treat tongues to a pre-feast finger-food fiesta with Mini Chimi's and sour-cream sauce ($6.99). Dinner diners can delight in authentic specialties such as shrimp fajitas al carbon, markedly marinated for 24 hours before sizzling its way to the table ($12.99 for half, $24.99 for full). Because every day is filled with enough math, such as calculating the number of Major League Baseball games until the next Haley’s Comet, Tulio’s has counted calories for its Lite & Lively menu, such as the 398-calorie light cancun chicken, bathed in sautéed mushroom, onions, and bell peppers, and plated with a nutritious side ($8.99). On the other end of the meat spectrum are half-pound beef creations such as the fiery jalapeno burger ($5.99) and pico-de-gallo-topped Atomic cheeseburger ($5.99).
The Fine Print
Promotional value expires Nov 15, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for the purchase of alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Tulio's Mexican Restaurant
Cooks bustle about the kitchens of Tulio's Mexican Restaurant, stuffing flautas with juicy morsels of skinless white-meat chicken and marinating strips of sirloin steak. The beef soaks in its bath of spices for a full 24 hours before it’s deemed ready for fajitas al carbon and mexican steak-tip dinners, a slow but necessary process that typifies the restaurant’s concern for getting traditional Mexican recipes right.
Though they share certain ingredients in common, there’s no mistaking the difference between a giant burrito—stuffed with up to five pounds of meat or piñata candy—and light entrees such as veggie fajitas with steamed rice and ranchera beans. Whether sautéing peppers or deep-frying chimichangas, the cooks keep an eye on heart health and use only 100% vegetable oil. Fresh produce goes into dishes such as the Cancun chicken, whose sweet bell peppers and guacamole-celery hot sauce make for more green than a bank vault filled with lime jello.