Thursday 31 Jul
 
 

Pickin’ and grinnin’

Sand Stone Spring Vineyard, 9211 Sloan Road, in Mustang offers a unique opportunity for a glimpse into the wine industry. From now until mid-August, the winery welcomes visitors to pick their own grapes.
07/30/2014 | Comments 0

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Late-night bites

What a wealth of choices! We remember the days when the only places to eat after 10 p.m. were Denny’s and Waffle House. Next time you’re out late with friends, check out OKC’s abundance of local late-night eatery options.

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

07/30/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

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

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

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

07/16/2014 | Comments 0
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Restaurant Reviews
 

Chillin’ at Chelino’s


Chelino’s creates a homey atmosphere for hearty Mexican fare.

Carol Smaglinski September 28th, 2011

Soaking wet (What, was that rain?), we opened the door of the Chelino’s on 50th near MacArthur and were delighted to see the colorful, bright orange interior transporting us right to the heart of Mexico. Who knew Mexico was this close?

This is the most recent addition to the locally based Chelino’s chain. Diners were mostly groups of four to six men who filled the tables in the simple, cheerful dining room while inhaling the food from the kitchen. There was no way they were leaving the least bit hungry.

The Chelino’s menu takes a bit of studying before ordering, but most of us have our favorites, and it is easy to zero in on them. 

So with our forks poised, server Esperanza Sanchez brought us complimentary chips, salsa good enough to be eaten with a spoon and cheese sauce, along with corn and flour tortillas. We ordered three scoops of so-healthy guacamole ($5.99), which is made fresh all day long. It came on a bed of crisp lettuce, garnished with a slice of tomato.

Then we shared the botana ($7.99), a pleasurable plate holding grilled onions, tomatoes, Mexican potatoes and sliced avocados, along with flavorful fried jalapeños that set our tongues tingling. Those green jalapeño peppers are incidentally named after Xalapa, the capital city of the state of Veracruz, Mexico.

Other starters range from five versions of nachos ($6.99 to $9.99) — including a deluxe, fiesta, grande, bean and a cheese — and a plato fiesta ($7.99) that could easily make a whole meal.

I chose my entrée under the fiesta dinners section of the large menu, and it was the chicken and rice dinner ($10.99). The 5-ounce tender and tasty chicken breast was grilled and topped with melted Jack and Cheddar cheeses on top, and came with rice, refried beans, pico de gallo and guacamole. I requested the well-seasoned borracho beans instead of refried beans, and it was done with a smile.

Our other menu item was topshelf! We were wowed by the Free Willy ($13.99, with lots of bang for the buck). It’s a whole catfish grilled with its head on, cheeks intact. While it was being cooked, our server popped out a few times to beg for more time. It arrived shortly, with the addition of sliced avocado and Mexican potatoes also worthy of attention.

We were wowed by the Free Willy, a whole catfish grilled with its head on.

For dessert, we had a slice of its awesome flan ($2.75) and churros ($1.95) done in the form of triangles, made from sweet dough that had been fried and then sprinkled with confectioners’ sugar.

Along with familiar south-ofthe-border menu items, Chelino’s also features a ranchero steak and shrimp dinner ($13.99) cooked with onions, tomatoes and bell peppers served on a sizzling skillet. The excellent fish tacos ($11.99) are done with catfish grilled in spices and garlic with grilled fresh vegetables. The nifty shrimp cocktail ($10.99) is presented in a large, chilled goblet with V8 juice, Tabasco, diced avocado, diced onion, cilantro and zinged up with a bit of lime juice.

As we observed and scrutinized the place, I thought: Big dreams sure turned into reality here. The local Chelino’s chain is owned by Marcelino Garcia and began with just three workers. He got his start, like so many do, as a dishwasher at age 16, then a busboy and then a fry cook. In the late 1980s, he opened his own place, which has grown to a dozen locations.

This 50th street version is owned by Marcelino’s brother, Armando. Armando’s son, Armando Jr., is the chef, and his brother, Jonathan, is a waiter. Armando Jr. started cooking when he was just 8 years old.

As far as the reviewed meal, we could not clean our plates, but that’s the thing with familyowned restaurants: You feel pretty guilty if you don’t, and they want to know why. Filled white boxes went home with us.

Photo by Mark Hancock

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
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