I know this has been mentioned on here before, but we went today Ted's today for the first time in 4 years and I think it definitely belongs on this list. ... On that note, any suggestions for good, cheaper Mexican food?

Never liked Ted's. In my opinion, it's passable mexican fare but uninspiring and, like you said, overpriced. Over near Shawnee is a mexican restaurant called Abuelita Rosa's (on Hwy 177 just south of 40). My entire familiy calls that our favorite mexican restaurant. It's what I would call authentic. There's nothing overly remarkable or fashionable about it -- it's not Tex-Mex or south of the border fusion crap, just authentic mexican fare.
As a disclaimer, one of my friends doesn't like it, prefering Ted's. Meh -- to each their own.

I know it's not traditional tex-mex, but you can easily eat for around $10 at Iguana with enough food to take home, and better quality food.... I didn't mean to rant on Ted's it was just shocking to see a $33 tab with a total of 4 ala carte enchiladas and an order of rice and beans

The mexican place on N may and I44 isn't too bad. I thought the food was good and the prices reasonable.

The mexican place on N may and I44 isn't too bad. I thought the food was good and the prices reasonable.

San Marcos (There's also a San Marcos on 122nd and Rockwell, and I'm pretty sure it's the same people)

The mexican place on N may and I44 isn't too bad. I thought the food was good and the prices reasonable.

is this a former Dairy Queen? If so, I have never been there but have had a couple of acquaintances that thought it was pretty good.

is this a former Dairy Queen? If so, I have never been there but have had a couple of acquaintances that thought it was pretty good.

I eat there every now and then. Sorta reminds me of Chelino's back when Chelino's was really good and not over priced. This type of 'Mexican' food though is just not my thing very often. Give me 1492 style most days.

On that note, any suggestions for good, cheaper Mexican food?

We really like Tulio's on the east side of Norman. Don't forget the foot long sopapillas

I wish there was a "Mexican" restaurant around here that served food like Rick Bayless prepares on that cooking show of his. His recipes seem to recognize the fact that a huge portion of Mexico is coastal and he does a lot of fish and seafood with traditional, authentic spices, herbs, other ingredients and techniques.

On the other hand, there probably is such a restaurant in OKC, I just don't know about it yet.
I just hope is isn't overrated.

(I'm planning to do a poor imitation of something I recently saw him make involving fish, onions, potatoes and Adobo for dinner tonight. I might add some shrimp to the mix . . . That's what got me thinking along these lines.)

We really like Tulio's on the east side of Norman. Don't forget the foot long sopapillas

They are really good. Tarahumara is my favorite in town, but Tulio's runs right there with them. New place downtown but I've not been in there as yet.

It's been awhile since I've been, but Margarita's on May has an "authentic" menu that includes a fair amount of seafood.. Obviously nothing like Bayless, but might be worth a try.

I wish there was a "Mexican" restaurant around here that served food like Rick Bayless prepares on that cooking show of his. His recipes seem to recognize the fact that a huge portion of Mexico is coastal and he does a lot of fish and seafood with traditional, authentic spices, herbs, other ingredients and techniques.

On the other hand, there probably is such a restaurant in OKC, I just don't know about it yet.
I just hope is isn't overrated.

(I'm planning to do a poor imitation of something I recently saw him make involving fish, onions, potatoes and Adobo for dinner tonight. I might add some shrimp to the mix . . . That's what got me thinking along these lines.)

1492 is the closest thing to frontera grill (rick bayless spot) that there is in OKC ... and 1492 is very good

San Marcos (There's also a San Marcos on 122nd and Rockwell, and I'm pretty sure it's the same people)

Yeah I believe that's it.

Thanks for the tip on Margarita's.

I wonder what ever happened to the plans for 1492 to open a location in Cassady Square . . .

I'll let you know if my plans for "FauxBayless Pescado y Shrimpo con Adobo ala Casa de Juan" were overrated.
Probably on the DIY Dinners thread. =)

There is also San Marcos on S.W. 59th between Agnew and Pennsylvania. In my opinion they turn out a great product and very good service.

There is also San Marcos on S.W. 59th between Agnew and Pennsylvania. In my opinion they turn out a great product and very good service.

I agree and very affordable...Normally choose Perico's when I am up on the northside but San Marcos is my fall back

i never understood why charcoal oven burgers still exists. tried them once and got a burger so greasy it couldve damn near put me into cardiac arrest.

i never understood why charcoal oven burgers still exists. tried them once and got a burger so greasy it couldve damn near put me into cardiac arrest.

Agreed! I know people who swear by the place and I've eaten there a handful of times and it was always pretty bad.

I adore Charcoal Oven. Their onion rings haven't been as consistently good recently, but I think the flavor of their burger is great and I live the sauce.

Have been wanting to try Charcoal Oven for the longest time, always hear good things about them.

Charcoal Oven rules! I won't deny greasiness, but then, the 'take-out' nature of the place doesn't help that. Too bad there's no indoor tables so you wouldn't have to receive the goods wrapped in that grease-preserving paper.

I drive past it a lot, guess I'll have to stop in one of these days.

I had to put in my 2 cents here. I have noticed that a large percentage of Oklahomans have not allowed their taste buds to "grow up". And I am speaking from experience after dining with a wide array of my friends over time. A lot of times, if you present a more exotic or unfamiliar dish (or way of preparation) they immediately turn their nose up at something that would ordinarily be deemed as an outstanding dish. I cant tell you how many times I have heard some of my friends say, just give me a burger and fries!! REALLY?!?!

A lot of people may not remember this, but there was a mexican restaurant in Oklahoma City that used Rick Bayless's recipes and it flopped. When Barry Switzer owned a mexican restaurant at Lake Hefner (Was it Cabo San Lucas?) the recipes came from Rick Bayless. They added some Tex-Mex dishes later to try to pull more business in because the food being served was not what people that grew up in Oklahoma on Tex-Mex think of when they want mexican food. By the way, I have no problem with that. I prefer Tex-Mex even though I think of myself as a "foodie" that will try just about anything.

I think Rick Bayless has been a success in Chicago because people see his food as new and cutting edge. They were not raised on Tex-Mex and it is not what they expect when they go into a "mexican" restaurant. They are also willing to pay the prices he charges. One complaint I hear from older people that grew up in Oklahoma and Texas is that mexican food used to be known as a cheap meal. Now, they complain that basic tex mex is too expensive compared to what it used to be.

I wonder if Rick Bayless could have a successful restaurant that is similiar to what he has in Chicago in Oklahoma City today? He is more well known in Oklahoma City now than he was when his recipes were used in Switzer's restaurant. I do not see many blue collar latinos eating in high dollar restaurants except for special occasions. He would have to get a crowd that does not just expect Tex-Mex or even low priced Mex-Mex. Mario Hernandez tried to do it with Adobe Grill and it closed. I always thought location may have been a problem in that case. Rick Bayless would need a good location.

Bigray in Ok






I wish there was a "Mexican" restaurant around here that served food like Rick Bayless prepares on that cooking show of his. His recipes seem to recognize the fact that a huge portion of Mexico is coastal and he does a lot of fish and seafood with traditional, authentic spices, herbs, other ingredients and techniques.

On the other hand, there probably is such a restaurant in OKC, I just don't know about it yet.
I just hope is isn't overrated.

(I'm planning to do a poor imitation of something I recently saw him make involving fish, onions, potatoes and Adobo for dinner tonight. I might add some shrimp to the mix . . . That's what got me thinking along these lines.)

A lot of people may not remember this, but there was a mexican restaurant in Oklahoma City that used Rick Bayless's recipes and it flopped. When Barry Switzer owned a mexican restaurant at Lake Hefner (Was it Cabo San Lucas?) the recipes came from Rick Bayless. They added some Tex-Mex dishes later to try to pull more business in because the food being served was not what people that grew up in Oklahoma on Tex-Mex think of when they want mexican food. By the way, I have no problem with that. I prefer Tex-Mex even though I think of myself as a "foodie" that will try just about anything.

I think Rick Bayless has been a success in Chicago because people see his food as new and cutting edge. They were not raised on Tex-Mex and it is not what they expect when they go into a "mexican" restaurant. They are also willing to pay the prices he charges. One complaint I hear from older people that grew up in Oklahoma and Texas is that mexican food used to be known as a cheap meal. Now, they complain that basic tex mex is too expensive compared to what it used to be.

I wonder if Rick Bayless could have a successful restaurant that is similiar to what he has in Chicago in Oklahoma City today? He is more well known in Oklahoma City now than he was when his recipes were used in Switzer's restaurant. I do not see many blue collar latinos eating in high dollar restaurants except for special occasions. He would have to get a crowd that does not just expect Tex-Mex or even low priced Mex-Mex. Mario Hernandez tried to do it with Adobe Grill and it closed. I always thought location may have been a problem in that case. Rick Bayless would need a good location.

Bigray in Ok

I have eaten at Rick's "Red O" restaurant in LA and thought it was great. It certainly was not Tex Mex though and the bill for two came to around $100.00. I think he could be successful here but would have to adapt his recipes a little to cater to local tastes.

I went and ate at Cattlemen's last night. Had their Ribeye meal. It was delicious & a lot nicer of a steak than their flimsy lunch special steak! It was the first time I had ever sat inside and actually eaten a meal. Wait time was to be 45 minutes to one hour. We waited for best available and I really don't think it was even that long of a wait. I don't care what anyone says, that place is still pulling in the money. It had a busy crowd up through the time we left and that was around 9:30 or so.

They are really good. Tarahumara is my favorite in town, but Tulio's runs right there with them. New place downtown but I've not been in there as yet.

My wife and I love both of these places!!

I think Tarahumara is propably, I just didn't enjoy it there. I just don't think I've ever been anywhere that tries to rush you out so quickly. We were there for lunch on a Saturday and we waited about 45 minutes for a table, which I don't have a problem with, however, I don't think we were at our table for more than 20 minutes. The server brought us menus and then stood there and waited while we looked over it. Finally my husband asked if she could just get our drinks and give us a minute to read over the menu. So she gives us a disgusted look and goes and gets our drinks, brings them back, immediately wants to take our order. Just to get her to go away, we just picked something. She was back in a flash with the food and as soon as she put the food down, she went back and got the check and put it on our table. Never came back to see if we needed anything else, no drink refills, nothing. Before we were even finished with our plates, the bus boys were trying to take them off our table. I guess they don't appreciate people trying to actually enjoy a meal. We just sucked the food down and left. I ate it so fast, I didn't enjoy it or even really taste it. Maybe sometime if happen to be in Norman around mealtime again, we'll give it another try, but I definitely won't be making a special trip just the be heard like cattle.

Debzkidz

You should have spoken up, well before time to depart. I've never experienced that sort of hurry up sensation there. They would know it, politely but w/o mistake, if it were to happen. I don't tie up a table by lingering on long after a meal. Shoot most places this ol' chub doesn't even spend time on dessert (not a sweet tooth sort most days.) However, when I am seated, then the table is mine, for my time frame. Sorry to hear you ran into an issue. I know they know better.

A lot of people may not remember this, but there was a mexican restaurant in Oklahoma City that used Rick Bayless's recipes and it flopped. When Barry Switzer owned a mexican restaurant at Lake Hefner (Was it Cabo San Lucas?) the recipes came from Rick Bayless. They added some Tex-Mex dishes later to try to pull more business in because the food being served was not what people that grew up in Oklahoma on Tex-Mex think of when they want mexican food. By the way, I have no problem with that. I prefer Tex-Mex even though I think of myself as a "foodie" that will try just about anything.

I think Rick Bayless has been a success in Chicago because people see his food as new and cutting edge. They were not raised on Tex-Mex and it is not what they expect when they go into a "mexican" restaurant. They are also willing to pay the prices he charges. One complaint I hear from older people that grew up in Oklahoma and Texas is that mexican food used to be known as a cheap meal. Now, they complain that basic tex mex is too expensive compared to what it used to be.

I wonder if Rick Bayless could have a successful restaurant that is similiar to what he has in Chicago in Oklahoma City today? He is more well known in Oklahoma City now than he was when his recipes were used in Switzer's restaurant. I do not see many blue collar latinos eating in high dollar restaurants except for special occasions. He would have to get a crowd that does not just expect Tex-Mex or even low priced Mex-Mex. Mario Hernandez tried to do it with Adobe Grill and it closed. I always thought location may have been a problem in that case. Rick Bayless would need a good location.

Bigray in Ok
Any restaurant Barry Switzer has touched has failed. and seriously are you comparing Rick Bayless to local food here? Rick Bayless doesn't do Tex Mex and I can assure you if they were his "recipes" they weren't cooked as Rick Bayless would cook them. Have you even been to one of his restaurants?

Any restaurant Barry Switzer has touched has failed. and seriously are you comparing Rick Bayless to local food here? Rick Bayless doesn't do Tex Mex and I can assure you if they were his "recipes" they weren't cooked as Rick Bayless would cook them. Have you even been to one of his restaurants?

That was my point. The food was not Tex Mex. It was the kind of stuff Rick Bayless makes in Chicago. They added some Tex Mex dishes later to try to pull more people in. Rick Bayless could probably be successful in Oklahoma City today. He was not as well known then as he is now.

Bigray in Ok

The Switzer places that I have been to all had great food, service and reasonable prices. An article a while back indicated that Switzer for some reason seems to go into business with/hire folks that end up cooking the books, embezzling etc, with Mr. Switzer left to pay the creditors.

I think he, Barry, had part ownership in some Fried Chicken place down around I-35 and Indian Hill Road back in the day. Not far from the former location of some ol' timey radio station on the frontier between Norman and Moore. Wanted to stop in to enjoy something akin to Eischen's without the drive to Okarchee. They were closed. (sigh). I'm pretty sure that some "Upscale Steak House" failed at the same location before Barry got involved with the re-do/re-branding.

I think he, Barry, had part ownership in some Fried Chicken place down around I-35 and Indian Hill Road back in the day. Not far from the former location of some ol' timey radio station on the frontier between Norman and Moore. Wanted to stop in to enjoy something akin to Eischen's without the drive to Okarchee. They were closed. (sigh). I'm pretty sure that some "Upscale Steak House" failed at the same location before Barry got involved with the re-do/re-branding.

That was Barry's Chicken Ranch. They also had one in Bethany where numerous restaurants have closed since then. I liked Barry's Chicken Ranch. It reminded me of the food from Sleepy Hollow or Babe's in the Dallas area. He had a partner in that business that skipped out on him and left him with something like $77,000 in debts to pay. He was a partner with a couple of brothers from Minnesota that had wrestled at OU in a restaurant in Dallas and in OkC. The One in Dallas was called Joey's. I do not rememeber the name of the restaurant in OKC, but it was at the same location as the mexican restaurant. Both places closed.

I do not remember a steak place in the Barry's Chicken Ranch location but Indian Hills Inn was next door for years at I-35 and Indian Hills Road. It was a good steakhouse and I was surprised when it closed.

Bigray in Ok

That was my point. The food was not Tex Mex. It was the kind of stuff Rick Bayless makes in Chicago. They added some Tex Mex dishes later to try to pull more people in. Rick Bayless could probably be successful in Oklahoma City today. He was not as well known then as he is now.

Bigray in Ok

I ate there when Barry's restaurant opened and it was very good. That said, it didn't have Rick running it with his seasoned team, and they also did a poor job of marketing the concept. "Mexican" here is accepted as being Okie-Mex or Tex-Mex. The restaurant community was not educated about the food. Also, it was too big of a space to support the concept. Lastly, the team that ran it didn't do a great job, and nothing else has really succeeded in that location.

Apples and Oranges. If Rick were to open a Frontera Grill outpost here it would probably succeed wildly.

T
I do not remember a steak place in the Barry's Chicken Ranch location but Indian Hills Inn was next door for years at I-35 and Indian Hills Road. It was a good steakhouse and I was surprised when it closed.

Bigray in Ok

There wasn't a steak place in BCR. And yes, Indian Hills nearby was danged good. Now, an outfit named Bill's had a fish, shrimp and gator tail place there in the BCR location for a spell. I had some work associates and some friends who swore by the light breaded uber thin catfish. I found it passable, but I enjoyed other menu items.

Bill's began down in Waurika. I think they were also in Stillwater for a time. Their website now shows only Waurika and Lone Grove. Never ate at any of the others.

Bill's also had a place in Tuttle (okay, a couple miles or so east of town) about ten years ago. Food was good; service had its moments, if you know what I mean. It's gone now, replaced by a day care.

Any restaurant Barry Switzer has touched has failed. and seriously are you comparing Rick Bayless to local food here? Rick Bayless doesn't do Tex Mex and I can assure you if they were his "recipes" they weren't cooked as Rick Bayless would cook them. Have you even been to one of his restaurants?

I am pretty sure the chef trained under Rick. I have eaten at Frontera and Topolobampo in Chicago and this restaurant was trying similar dishes. However, at the time OKC wasn't very accepting of Mexocan if it wasn't meat and lots of cheese, lots of chips and more melted cheese. I would love it if it came back. Might work now.

Anything involving oil and protein is not for you.

Anything involving oil and protein is not for you.

People eat things that don't involve oil and protein? Interesting.

Although I've never eaten at Ranch House Steakhouse a friend of mine did. He said Ranch House must be one of OKC's most overrated places to eat. I disagree. I say Ted's is the most overrated....I do not like teds AT ALL.

Anything involving oil and protein is not for you.

You mean like this?
WZ3AOmZ2fps

Or, like, not GOOD for you?
Like, in general?

I think Cattlemens is definitely overated. Good steak one visit and bad steak another...

I personally like Teds. The food might be generic tex-mex, but it still tastes good IMO. I will say though that the prices at Teds are outrageous.

If you think Ted's is expensive, then don't go to any Mexican restaurants outside of OKC, Ted's prices are the same or less than most places that I have been to in DFW, Austin or Denver and you don't get near as much food or any side items to go with the meal like you do at Ted's.