Address: 12 East Main Street, Yukon, OK 73099

Phone:(405) 265-4346

I ate there about 2 weeks ago and liked it. I ordered Chile Rellanos and they were almost like
what I get in New Mexico. The waitress said they were going to do their best to keep the food
in the style of New Mexico.

http://www.greenchilekitchen.com/gckrt66/

It's very tasty. And the peanut butter pie shake is to die for.

A little trivia about this place - When Elvis came to OKC, he stayed at the Chateau Inn, in which this place was a part of back in the sixties.

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business quickly in New Mexico.

A little trivia about this place - When Elvis came to OKC, he stayed at the Chateau Inn, in which this place was a part of back in the sixties.

Is that why the place to the west is called "Fat Elvis Diner"?

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business quickly in New Mexico.

GoPokes,
I agree. It was good, not great. I live 26 miles from there and it's not worth the trip. Actually, I prefer some of our authentic Mexican places over the New Mexico style. I do like the mixture of the toppings in New Mexico. Christmas (Red and Green) is a simple (and common) way to ask for it. I'm sure I could do the same in any TexMex place here in town but I would have to be more specific.
C. T.

Is that why the place to the west is called "Fat Elvis Diner"?

I don't think so, but it could also be a connection,

Fat Elvis Diner used to be Sid's Diner. It sold out to a man who is an Elvis impersonator. He is also one of the cooks and has a huge early sixties Cadillac he drives. I think that is where the diner gets its name.

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business quickly in New Mexico.

My insurance agents son is the founder and owner of Green Chile Kitchen. He started it Santa Fe, New Mexico but moved it to San Francisco years later. I've been to the San Francisco café and it is the same as the Yukon cafe. The food style is supposed to be New Mexican.

GoPokes,
I agree. It was good, not great. I live 26 miles from there and it's not worth the trip. Actually, I prefer some of our authentic Mexican places over the New Mexico style. I do like the mixture of the toppings in New Mexico. Christmas (Red and Green) is a simple (and common) way to ask for it. I'm sure I could do the same in any TexMex place here in town but I would have to be more specific.
C. T.

Finding a Mexican food place here that has red or green chile is pretty rare minus Green chile kitchen.

Keep in mind green chile is available at McDonald's in New Mexico, it's a very deep cultural identity New Mexicans have. They're obsessed. Think like sooner football level of obsession. Colorado in recent years has tried to claim green chile as their thing and it made New Mexico reallllllly mad. So for Green Chile Kitchen to try and capture that is next to impossible. However, it is still pretty good especially considering it's in the middle of Oklahoma.

They just made a few mistakes when I went there that would never be made in New Mexico. They had one type of tequila for their margarita's- suaza gold which isn't even 100% agave. No papitas. The red chile sauce was store bought Bueno.

It's good for Oklahoma.

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business quickly in New Mexico.

Not if they hired real New Mexicans.

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business
quickly in New Mexico.
I found it better than the "trendy" New Mexico restaurants. There are some in Santa Fe
that shouldn't call their food New Mexican.

Not if they hired real New Mexicans.
If there's one thing Oklahoma has over New Mexico it's service. The NM's could
learn a thing or two about customer service.

If there's one thing Oklahoma has over New Mexico it's service. The NM's could
learn a thing or two about customer service.
I think it's a culture thing and I don't believe they are intentionally rude. However, there have
been many, not rare, occasions that my group has asked for a refill or something and were completely
ignored.

I think it's a culture thing and I don't believe they are intentionally rude. However, there have
been many, not rare, occasions that my group has asked for a refill or something and were completely
ignored.

Maybe the employees were all immigrants from Paris? :)

It pretty good especially for Oklahoma, but don't kid yourself, it would be out of business quickly in New Mexico.

I wouldn't be so sure, I've had plenty of crappy New Mexican food IN NEW MEXICO. Everywhere you go has plenty of crappy versions of their own cuisine.

Yeah, that's like saying you can't get bad okie-mex in OKC.

I've tried this place one time and was pretty underwhelmed. Wasn't bad, just nothing I'm willing to drive that far for.

I don't think so, but it could also be a connection,

Fat Elvis Diner used to be Sid's Diner. It sold out to a man who is an Elvis impersonator. He is also one of the cooks and has a huge early sixties Cadillac he drives. I think that is where the diner gets its name.
I thought they had to change the name for PR purposes after all the drug hoopla.

Mustang Times, Yukon restaurant owner arrested on federal drug complaint (http://www.mustangpaper.com/contentitem/168167/1586/yukon-restaurant-owner-arrested-on-federal-drug-complaint)

I wouldn't be so sure, I've had plenty of crappy New Mexican food IN NEW MEXICO. Everywhere
you go has plenty of crappy versions of their own cuisine.
Exactly.

I thought they had to change the name for PR purposes after all the drug hoopla.

Mustang Times, Yukon restaurant owner arrested on federal drug complaint (http://www.mustangpaper.com/contentitem/168167/1586/yukon-restaurant-owner-arrested-on-federal-drug-complaint)

Metro is correct. Darren Thrasher owned the Sid's Diner in Yukon. When he got into trouble for selling pain killers out of the restaurant the owner of the Sid's Diner name who owns the Sid's Diner in El Reno told him he had to change the name of the restaurant. He changed it to Fat Elvus Diner after that. Darren is an Elvis impersonator. By the way, I went to college in New Mexico for two years and have never liked Northern New Mexican food very much, especially green chile. I have been to Green Chile Kitchen and think it is ok, but overpriced. The food in Roswell in Southeastern New Mexico is closer to Tex Mex than Sante Fe style food is.

Bigray in Ok

If there's one thing Oklahoma has over New Mexico it's service. The NM's could
learn a thing or two about customer service.

Why does all this make me think of Rick Bayless operating behind the scenes?
I would definitely drive to Yukon for some Authentic New Mexican/Neo-Southwestern Cuisine
Yet Casa Perico is nearly within walking distance.

I found it better than the "trendy" New Mexico restaurants. There are some in Santa Fe
that shouldn't call their food New Mexican.

There's your problem. Santa fe's classics are awesome, but it is a tourist destination and lots of chefs like to try experimental concepts there. Just like New Orleans. Acme Oyster house is amazing, but there are also world class chefs who like to open trendy cajun food restaurants that are good but they aren't truly cajun.

Metro is correct. Darren Thrasher owned the Sid's Diner in Yukon. When he got into trouble for selling pain killers out of the restaurant the owner of the Sid's Diner name who owns the Sid's Diner in El Reno told him he had to change the name of the restaurant. He changed it to Fat Elvus Diner after that. Darren is an Elvis impersonator. By the way, I went to college in New Mexico for two years and have never liked Northern New Mexican food very much, especially green chile. I have been to Green Chile Kitchen and think it is ok, but overpriced. The food in Roswell in Southeastern New Mexico is closer to Tex Mex than Sante Fe style food is.

Bigray in Ok

There's more to the story that I won't mention other than RIP Bailey Thrasher.


Also, they make a mean onion burger at Fat Elvis'.

Metro is correct. Darren Thrasher owned the Sid's Diner in Yukon. When he got into trouble
for selling pain killers out of the restaurant the owner of the Sid's Diner name who owns the
Sid's Diner in El Reno told him he had to change the name of the restaurant. He changed it
to Fat Elvus Diner after that. Darren is an Elvis impersonator. By the way...
Thanks for that update. I had no idea.


I went to college in New Mexico for two years and have never liked Northern New Mexican
food very much, especially green chile. I have been to Green Chile Kitchen and think it is ok,
but overpriced. The food in Roswell in Southeastern New Mexico is closer to Tex Mex than
Sante Fe style food is.
I love Northern New Mexico cuisine, especially pan fried chile rellanos. My most favorite
restaurant over the recent 40 years is "The Pantry". It's an older diner that serves the best
CR I've ever had. Tecolote is good, too. In Ruidoso I like Chef Lupe's. Very good.

I tried one of the trendy NM restaurants, Blue Corn Taco, something like that, in Santa Fe.
Not good. Hey, it looked great but the food was sub par. But that's what trendy is all about.
Vapid taste and good looks.

Why does all this make me think of Rick Bayless operating behind the scenes?
I would definitely drive to Yukon for some Authentic New Mexican/Neo-Southwestern Cuisine
Yet Casa Perico is nearly within walking distance.
Casa Perico is fantastic Tex-Mex. One of the best in OKC. The Green Chile Kitchen is New
Mexican cuisine. A far cry from Tex-Mex. Casa Perico uses poblano peppers. Gross.
But I'll say that about any place that uses polblano peppers. I believe poblanos rank in
grossness just above bell peppers. I'd rather bite into a green persimmon than into a bell
or poblano pepper/chile.

Prunie Ed: Hemlock is Greek for bell pepper. Yes, Socrates was poisoned at an Athens's
lady's Garden Club party. They served stuffed hemlock (bell peppers).

A big difference between Tex-Mex and NM is this. If you use the words "chips and salsa" the
waitress will look at you like a calf at a new gate or a deer in the headlights. Those words
don't exist in New Mexico cuisine.

I hope this was legible. I've destroyed my glasses

Why does all this make me think of Rick Bayless operating behind the scenes?
Who in the world is Rick Bayless?

Who in the world is Rick Bayless?

We all hope you are kidding. :)

Rick Bayless | Frontera Restaurants and Recipes (http://www.rickbayless.com/)

There's more to the story that I won't mention other than RIP Bailey Thrasher.


My wife knows their family. That was a bad, bad deal, and really doesn't belong here in this thread.... nuff said.

Who in the world is Rick Bayless?

PP,
You probably ate at his parents when you were growing up, the Hickory House Barbecue, 25th and South Western, just South of Coit's. He owns seven Mexican restaurants in Chicago. He has a tv show, "Mexico, One Plate at a Time" that was on channel 13, but it's no longer shown locally. His brother is Skip Bayless, a fairly famous sports writer. Rick closes his restaurants every year for one or two weeks at a time and takes the staff to Mexico (all on his dime of course) so that they can experience the true Mexican cuisine, learn, and bring new ideas back to his restaurants. At least he used to do that, I'm assuming he still does. Google him and take a look at his menus, they are interesting.
C. T.

Who in the world is Rick Bayless?

PP,
And if I had gone one post further, I would have noticed Ljbab's comment and links.
C. T.

Rick Bayless did the menu for the Mexican restaurant Barry Switzer owned at Lake Hefner that closed. They added more Tex-Mex items after being open a few months because customers asked for it and business was slow. He was not as well known then as he is now. He has been successful in Chicago because people's expectations of what Mexican food is are different than in Oklahoma/Texas.

Bigray in Ok

PP,
You probably ate at his parents when you were growing up, the Hickory House
Barbecue, 25th and South Western, just South of Coit's.
Yes, I ate there. In fact it's next door to where Coit's was. I remember that it was
pretty good. If you ate upstairs you could watch planes land at the Downtown
Airport. Very cool!


He owns seven Mexican restaurants in Chicago. He has a tv show, "Mexico, One
Plate at a Time" that was on channel 13, but it's no longer shown locally.
I remember talking about this the last time we had catfish. His name doesn't ring
a bell.

Why does all this make me think of Rick Bayless operating behind the scenes?
I don't know. Did his restaurants have bad service?

I would definitely drive to Yukon for some Authentic New Mexican/Neo-Southwestern
Cuisine Yet Casa Perico is nearly within walking distance.
I believe GCK it's worth the trip. Let me know and I'll meet you and Mrs. RM. Of course
CT has good taste but we differ on this place.

Casa Perico is mighty fine Tex Mex. Los Amigos, at NW 41st and N MacArthur was
my fave Tex Mex but it was recently sold to San Marcos. Now it's sub par Tex Mex
at best.

Now I'll be going to Casa Perico or Alfredo's. Abel's (ah-bels) is very good, too.
Alfredo's is closest and very good.

Of course there's always Tim's Drive In.

I believe GCK it's worth the trip. Let me know and I'll meet you and Mrs. RM. Of course
CT has good taste but we differ on this place.


PP,
I just said it wasn't worth driving 26 miles for but I thought it was ok and the company makes it worth the trip. I would meet you folks but it would have to be lunch, it's too far for me with my condition to meet for dinner. I would definitely enjoy Casa Perico for dinner or lunch some time.
C. T.

Rick Bayless did the menu for the Mexican restaurant Barry Switzer owned at Lake Hefner that closed. They added more Tex-Mex items after being open a few months because customers asked for it and business was slow. He was not as well known then as he is now. He has been successful in Chicago because people's expectations of what Mexican food is are different than in Oklahoma/Texas.

Bigray in Ok

Nice way of saying that OK/TX folks expect half-decent Tex-Mex, not great Mexican food, and I agree with you. :p His restaurants are fantastic, eaten there many times, can't really find anything comparable here. If anybody does know of any place like Frontera Grill or Topolobampo, *please* let me know, I'll be there in a flash!

PP,
I just said it wasn't worth driving 26 miles for but I thought it was ok and the company
makes it worth the trip. I would meet you folks but it would have to be lunch, it's too far
for me with my condition to meet for dinner. I would definitely enjoy Casa Perico for dinner
or lunch some time.
C. T.
We certainly understand. Maybe we can all meet up at Casa Perico.

I like GCK because they have a Chile Rellano that's not made with a poblano. I honestly can't
stand a poblano. Next time I'm going to try the Green Chile Stew and a taco.

Nice way of saying that OK/TX folks expect half-decent Tex-Mex, not great Mexican food, and I agree with you. :p His restaurants are fantastic, eaten there many times, can't really find anything comparable here. If anybody does know of any place like Frontera Grill or Topolobampo, *please* let me know, I'll be there in a flash!

You understand Texas is a big big state and generalizing the entire state just doesn't work well.

People in Dallas are different than people in El Paso when it comes to Mexican or texmex food, just as people in El Paso are different than people in San Antonio when it comes to Mexican or texmex food, just as people in San Antonio are different than people in the Rio Grande Valley when it comes to Mexican or Texmex food, and so on.

No one region in Texas is the same when it comes to Mexican or texmex food. Seriously. It's crazy and awesome at the same time.

However, with all that said, I'm assuming that generalization was more directed towards Dallas/North Texas, as that region is pretty weak when it comes to their interpretation and quality of Mexican and Texmex food.