Sunday 20 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


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 · Yes, you ’can
Restaurant Reviews

Yes, you ’can

Caribbean and American cuisine combine to put spice in your life at Carican Flavors.

Greg Elwell May 30th, 2012

Carican Flavors
2701 N. Martin Luther King

What works: Oxtail, oxtail, dear lord the oxtail.
What needs work: A little more heat on the red snapper, but that's about it.
Tips: Ask about the Jamaican empanadas.

Honestly, I don’t know why I’m telling you about Carican Flavors.

I mean, I wish them all the success in the world. I love the food. I love the atmosphere. It’s just … I don’t want to share with you.

Now, I can’t tell you how authentic the Caribbean (“cari-can,” get it?) food is, but I can tell you that I love it. I eat it and it makes me sad that I have taken this food away from the world, but happy that it will keep me alive long enough to return to Carican Flavors and eat more.

It’s a vicious, delicious cycle. The jerk chicken ($7.61) is good.

You should get it. And don’t worry if you’re not the type who likes spicy foods, because they do a flavorful, but mild version here.

The lamb stew is ($10.52) good.

You should get it. Big chunks of tender lamb in a broth good enough to drink from a glass and lots of fall-apart vegetables. It’s a feast for the senses, which is one of the many names I have for my stomach.

I was less taken with the stewed red snapper ($10.75), which was the first dish I wished had a bit more kick. If there are plenty of stewed peppers on top, you won’t have a problem. It’s pretty healthy, too, if you’re the sort who likes to live a long time.

And I do want to live. I want to live so that I can go back to Carican Flavors and get the dish that first made me fall in love: oxtail.

If you don’t like knowing where your food comes from, then the oxtail ($11.30) isn’t for you. And that’s OK, because the oxtail is for me! It’s mine. Leave it alone.

The oxtail comes on the bone, with a little fat, and it’s the absolute essence of beef distilled into meat and broth. I get it with an order of spinach rice so it can soak up all that broth.

Other sides include a baked macaroni and cheese ($3.75) that I’ve really come to adore and black-eyed peas ($3) or green beans ($3).

There’s also a sweet red drink called sorrel ($2) that is kind of like a tea brewed from a hibiscus that you should try while you’re in.

Carican Flavors is just one of my all-time favorite places. It’s impeccably clean. They are so friendly you will worry that it’s part of long con. And the food is just … c’mon. I cannot walk out of that place in a bad mood.

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

  • Currently 3.5/5 Stars.
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