Thursday 24 Jul

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

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | 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


Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Rico suave
Restaurant Reviews

Rico suave

Sometimes you just need some fast Mexican food. Enter Taco Rico.

Greg Elwell June 13th, 2012

Taco Rico
3838 N. Lincoln Blvd.

What works: Tacos, burritos … you know, Mexican food.
What needs work: Not much. It does what it does.
Tips: Get queso for the tamales on the side. You may find you don't need all that sauce.

Credit: Mark Hancock

Let us converse for a moment about the glories of Mexican-style fast food.

No one is arguing that crispy tacos or bean burritos are the height of fine dining. No one claims that it is healthy or authentic or, frankly, looks very good. But we all eat it on occasion and we all sigh and think, “Oh, yeah. That’s the stuff.”

Lately, for me, “the stuff” comes from Taco Rico.

No one would blame you if, upon arriving at Taco Rico, you said aloud, “My dear, it seems as if some hooligans have defaced the sign on this Taco Bueno.”

Believe me, that feeling doesn’t go away once you’re inside, either. Taco Rico is clearly an old Taco Bueno, and the menu, while it differs a bit, can fill all of your Bueno-esque needs and more.

Crispy tacos, soft tacos, bean burritos are all standard and taste the way you’re expecting. If you enjoy the Muchaco, then I have no doubt you will equally admire Taco Rico’s Chamaco ($1.69-$2.39). It, too, has a fried shell filled with your choice of beef or chicken, beans, lettuce, tomatoes and cheese.

It is not particularly good for you.

It is one of my favorite things.

For something a little closer to tacqueria-style, they have barbacoa (shredded beef) and carne asada (seasoned steak) tacos ($1.59), which are served simply in a pair of small corn tortillas with diced onion and cilantro. Squeeze on a little lime and you’ll be in flavor country.

And then there’s the aptly, if not particularly appetizingly, named “wet burrito” ($4.39). It’s a burrito, filled with rice and steak.

It’s wet because it’s covered in queso. It also tastes pretty good, especially with sliced avocado, tomato and lettuce on the side.

There are plenty of combo meals to choose from, many with rice and beans on the side, or you can put together a piecemeal feast by just choosing your favorites.

Whatever you get, be sure to at least try the tamales ($1.49).

Again, I cannot say these are directly from Mexico, nor do I want to. Tamales are, by and large, pretty tasty, and these are no exception: moist, but not watery, corn meal surrounding a seasoned pork core.

They cover the whole mess in queso and chili sauce. It’s a thoroughly satisfying endeavor.

I like a frisée salad with organic heirloom tomatoes and an aged balsamic vinaigrette. I am over the moon when someone sets a plate of medium-rare prime rib-eye steak and garlic smashed potatoes with truffle butter in front of me.

But sometimes, if I’m being honest, I want to roll into a place like Taco Rico, with plastic silverware and napkin dispensers and a salsa bar. I want friendly people behind a counter to quickly make me a meal that isn’t fine dining and doesn’t aspire to be.

And when I bite into that taco or Chamaco or wet burrito, I will relax my shoulders, slide down a bit in my chair and sigh.

Because, man … that’s the stuff.

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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