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 to Tulio’s in Norman. Choose from the following options:
- For $14, you get a two-course Mexican dinner for two (up to a $27.97 total value), which includes:
- One appetizer (up to a $7.99 value)
- Any two entrees, excluding fajitas (up to a $19.98 value)
- For $24, you get a two-course Mexican dinner for four (up to a $55.94 total value), which includes:
- Two appetizers (up to a $15.98 value)
- Any four entrees, excluding fajitas (up to a $39.96 value)
- For $9, you get $18 worth of Mexican fare. Main dishes range from $6.99 to $24.99.
Tulio’s menu proffers heaping plates of Mexican cuisine, as well as light bites and flavorful burgers. Dining duos and dulcet barbershop quartets can treat tongues to a pre-feast finger-food fiesta with Mini Chimi's and sour-cream sauce. Fluffy corn tortillas shroud the mexican steak tips’ thick chunks of marinated sirloin, emerging from kitchens on plates brimming with rice, beans, guacamole, and pico de gallo. 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 lite cancun chicken, bathed in sautéed mushroom, onions, and bell peppers, and plated with a nutritious side. On the other end of the meat spectrum are half-pound beef creations such as the fiery jalapeño burger and pico de gallo-topped Atomic cheeseburger.
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.