Friday 25 Apr

Green is good

Two enterprising former restaurant owners looked around Oklahoma City’s restaurant industry and thought it could be a lot greener. Chris Buerger and his partner, Brian DeShazo, took notice of the fact that there is no infrastructure to recycle in area restaurants.
04/23/2014 | Comments 0

Chow time

Chow’s Chinese Restaurant

3033 N. May Ave.


What works: Dumplings, anything with ginger-scallion sauce, and lots more.

What needs work: Watch out for the raw garlic.

Tip: Take-out is a big time-saver.

04/23/2014 | Comments 0


Naylamp Peruvian Restaurant

2106 SW 44th St.


What works: The friendly staff and authentic food give guests a true Peruvian experience.

What needs work: The small restaurant is kind of difficult to spot.

Tip: The choritos a la chalaca are a must-try for seafood fans.

04/23/2014 | Comments 0

OKG eat: Highfalutin dining

You don’t have to be a millionaire or a head of state to eat like one. While dining like a king every night might quickly take its toll on your pocketbook, sometimes it feels good to eat like a well-heeled big wheel. For a special occasion or maybe just as a special treat, look no farther than these upscale eateries to tempt your taste buds and delight your palate.

— By Louis Fowler, photos by Mark Hancock and Shannon Cornman

04/23/2014 | 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
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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