Authentic al pastor is cooked on a trompo at El Fogoncito

Tag Archives: mexican

Tacos, black bean soup, and donkey poo at the Blue Donkey Cafe, Thursday, April 6, 2017.  (Garett Fisbeck)

Food truck files: A new generation of rolling eateries delivers novel flavors to OKC diners

“They melt in your mouth,” Pelter said. “We say they’re life-changing doughnuts. I can’t even eat other doughnuts anymore.”

(Photo Garett Fisbeck / Oklahoma Gazette)

Cover Story: BRUNCH! Find your new favorite in our delectable roundup

Birreria Diaz is best known for birria, a spicy consomme made with lamb or beef. Much like Vietnamese pho, birria is good for breakfast, lunch or dinner.

(Cover illustration Christopher Street / Oklahoma Gazette)

Cover Story: HOT HEADS! Local tastebuds yearn for burn

There is such a thing as “too hot,” but that doesn’t stop metro residents from seeking out the city’s spiciest dishes. After showing off his fish tanks, greenhouses and the rows where vegetables will soon begin breaking through the ground, Russell Cox reopened his tiny general store near the gated entrance of Tilapia Garden Farms.

Seasonal Fried Chicken Taco at Cultivar, Monday, Jan. 23, 2017.  (Garett Fisbeck)

Cultivar Mexican Kitchen is becoming Automobile Alley’s Mexican food hub

If it had nothing else going for it, Cultivar Mexican Kitchen would be a hit for the patio alone. Even in the depth of Oklahoma City’s winter, which 2016 taught us can be anywhere from snowy with temps below freezing to 70 degrees Fahrenheit, the patio gives diners a look at an always-busy Automobile Alley.

Marvelous margaritas

There’s more than one margarita creation story, but the top three involve a socialite, a dancer, a singer and, of course, bartenders. One of the earliest stories is when Ziegfeld Follies dancer Marjorie King visited Rancho La Gloria Hotel in Rosarito Beach, Mexico, in 1938. She asked bartender Carlos “Danny” Herrera to create a drink

Mystery meat

Enter the 5th Amendment. Plenty of restaurants have specials, whether for a day or a week, often based on an idea the chef had coupled with the availability and price of certain ingredients. And Big Truck has specials, too — a “dirty bowl” or a kind of tostada or taco. But Big Truck also has

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