Monday 28 Jul
 
 

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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.
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Vietnamese comfort food

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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

OKG Eat

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 · Parrot talk
Restaurant Reviews
 

Parrot talk


Repeat after me: Casa Perico does Okie-Mex right.

Greg Elwell July 18th, 2012

What works: Enchiladas, tacos, fajitas … you know, Mexican food.
What needs work: Get rid of those fried guacamole bites.
Tips: Botanos are good, but filling. It’s an appetizer for a group.

 Since when do people think “authentic” means the same thing as “delicious”?

I want “authentic” food to be made out of natural ingredients and not a big pile of chemicals, but other than that, who cares? Chefs change things all the time based on taste or the availability of ingredients, or just because.

So what if actual Mexicans living in actual Mexico don’t eat a lot of sour cream chicken enchiladas? Have you tasted a good sour cream chicken enchilada? It could come from Mars, and I’d still enjoy eating it.

Which brings us to the topic of Casa Perico, a Mexican restaurant that straddles the line between “real” Mexican food and the Mexican food we all grew up with and still love, even if it isn’t what people eat south of the border.

Perico is one of my favorite places to eat precisely because it doesn’t put on airs. It’s clean, the servers are friendly and the food tastes good (and isn’t terribly expensive). They just want you to walk out happy.

And I would do just that, but I’m usually too full to walk.

To start out, I like to get the botana ($7.99) for an appetizer. Sure, you can gorge on chips and salsa and cheese jelly, but the botana is so much tastier. It’s a big plate filled with cheesy potatoes, fried jalapeños, onion, avocado and tomato wedges, and served with fresh tortillas. And of course you can get nachos ($8.99), shrimp cocktail ($12.99) or housemade guacamole ($5.99).

You know what else Casa Perico has? Tacos ($8.99-$12.99). Yeah, tacos. You know those things everybody loves when they come from a tacqueria, but you’re supposed to be ashamed if you get them from a drive-thru fast-food chain? Perico does them right and in almost every style. Hard or soft, corn or flour, chicken, different kinds of beef or even catfish. And a taco salad ($10.99). C’mon — you love taco salad. Don’t be a jerk.

One thing I wasn’t wild about: the flautas ($10.99). The chicken was barely seasoned and too dry.

As for “authentic” dishes, I really liked the carne asada ($12.99). The salsa over it was a bit spicy for my wife, but the flavor was right on, and the texture of the steak was wonderful.

Even better is my personal favorite, the dish that keeps me coming back: carnitas de puerco ($12.99). It’s pork rubbed down with Perico’s seasoning blend, then roasted and seared. The end product is juicy, crispy and tender. And if you somehow can resist downing the whole pile of pig meat at once, it gets even better after a night in the fridge.

On the side, I tend to enjoy the classics. There’s something about  Mexican rice and refried beans that soothes the soul. That said, I also like the borracho beans, but I avoid the grilled vegetables, which contain too many mushrooms for my liking.

I don’t know what “Parrot House” has to do with food, nor am I inclined to learn. I will just keep going to Casa Perico, where I know they’ll serve me foods from the old country and foods that are indigenous to the U.S. So long as it keeps tasting this good, I don’t really care where the recipe started.

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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