Monday 21 Apr
 
 

Permanent parking, mobile food

A plan to create a permanent food truck park in Midtown passed the Downtown Design Review Committee (DDRC) on April 17. The creator, Hunter Wheat, based it on other permanent food parks around the country, including places like New York, the Dallas/Ft. Worth-area and Austin, Texas.
04/18/2014 | Comments 0

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0

Egg-static

No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.


— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

— by Devon Green, photos by Mark Hancock and Shannon Cornman 

04/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Border town
Restaurant Reviews
 

Border town


Tasty, traditional south-of-the-border specialties mix with familiar, hearty Tex-Mex fare at Alvarado’s.

Doug Hill March 23rd, 2011

Alvarado’s Mexican Restaurant
11641 S. Western
692-2007, www.alvaradosmexican.com


above Maria Sanchez delivers fresh chips to from left Terry, Nikki and Linda Sanders.

Some places, the minute you walk in the door, there’s a good feeling. Alvarado’s is one of them.

It’s not a posh restaurant, but the two dining rooms are spotless and welcoming. Manager Rosa Torres greeted us with a smile before the door had even closed. Inside, the decor is tasteful, while not lavish. A shoulder-high wall displays an impressive collection of Christmas cacti; another, cutouts holding large colorful Mexican ceramic pieces. One room’s mural is painted to mimic hacienda windows looking out onto a Spanish colonial courtyard with a flowing fountain and garden. The illusion is naïve, but manages to be enchanting at the same time.

Once seated, our order was taken quickly, and service was attentive without being intrusive. The menu has been perfected over a long period of time.

“We’ve been in business here for 21 years,” said owner Carlos Alvarado, who has another location in Edmond, 1000 E. Second. “We’ve created our own specialties according to what our customers want.”

That equals original recipes from his birthplace in Mexico, tempered with the savvy that comes from working various metro restaurant gigs since 1956.

“Our food is not exactly like my mom, Teresa, used to make it back in San Luis Potosí, but it’s close” he said, adding that none of the food prepared onsite has been frozen or arrives in cans. “All our meals are prepared from scratch. There’s no canned chili here.”

One of the best of these home cocina-inspired dishes is tacos poblanos ($9.99). They start with two substantial house-made flour tortillas and fill them with your choice of beef or chicken. The tender, marinated meat has been sautéed with onions and poblano peppers. These peppers are not the “fouralarm” variety. Their flavor is mild, yet distinctive, and the secret to what makes the tacos so good.

The plate comes with a generous scoop of guacamole, sour cream and a bowl of frijoles machos — robust, ranch-style beans heavily infused with cilantro and onion, then simmered until their tastes mingle.

All meals start with crunchy tortilla chips and Alvarado’s salsa that walks the thin line between being too fiery or insipidly bland. It’s just right, with remarkable tomato and spice personality provided by an obviously experienced chef.

Mariano Carreon has been working in Alvarado’s kitchen for its entire two decades-plus. He has perfected guiso Mexicano ($9.49), Mexico’s answer to beef stew. Tender beef sirloin, tomatillo sauce, onion, jalapeño and cilantro are brought together in a spicy mélange. It’s served alongside frijoles refritos and rice. The entire dish is perfect for being scooped up together into a warm, fresh tortilla.

We’ve been here so long for a reason.

—Carlos Alvarado

“Our gorditas are very popular,” Alvarado said of the $10.29 dish similar to Latin American pupusas. The Mexican version is a thicker, seasoned masa-dough tortilla that’s grilled. They’re filled with either spicy ground beef or chicken, plus cheese and onions, with guacamole and pico de gallo served on the side. Alvarado’s guacamole is rich and tangy with a kiss of citrus.

Besides the standard sides, Alvarado’s features an uncommon one.

“I think we’re the only ones in town who has jalapeño rice on the menu,” Alvarado said of his version of Spanish rice, with an abundance of the minced pepper cooked with the grain.

Along with the Mexican specialties, there’s no shortage of customary Tex-Mex plates. Fajitas (single, $12.99; double, $21.99), beef or chicken chimichangas ($7.99) and crispy-shell tacos ($7.99) are available.

Although Alvarado’s competition includes dozens of other Mexican restaurants, the proprietor is not concerned.

“People can come, try us out and make up their own minds,” he said. “We’ve been here so long for a reason.”

Along with domestic suds, several Mexican beers are poured, including Pacifico, Modelo Especial and Tecate.

And don’t skip dessert. The feather-light sopaipillas ($1.29) are dusted with sugar and fragrant with cinnamon. The pillowshaped pastries may be ordered with a brandy-butter sauce that’s magnifico.

 
  • Currently 3.5/5 Stars.
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