Saturday 19 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

Egg-static

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 · Lean like a Chalo
Restaurant Reviews
 

Lean like a Chalo


A Bethany-area taqueria provides an oasis of home-cooking amid a smattering of chain restaurants.

Greg Elwell May 22nd, 2013

Chalo’s Tacos
5029 N. Rockwell, Bethany
440-2984

What works:
Burritos, tamales and goat birria. And so affordable!
What needs work:
The beef and tongue are a bit dry.
Tips:
Be sure to get the green salsa.

By: Mark Hancock

Looking for food on Western Avenue is easy. There are great restaurants everywhere. N.W. 23rd Street? Child’s play. You can’t throw a rock without hitting a good place to eat. And then you should probably go apologize for throwing rocks at the restaurant. (What are you doing? You can’t just look with your eyes?) But a little farther out from the corridors of foodly power, things get tricky. Chain restaurants multiply like rabbits. Still, there are little eateries hidden out in the hinterlands. There are even tacos.

Way out west, in a little strip mall near Wiley Post Airport, sits Chalo’s Tacos. It’s a taqueria serving a few of the favorites you might not expect to find so far north.

Just a quick note on taquerias vs. Taco Bells: A taqueria taco is usually a little thing with some meat and maybe some cilantro and onions on a stack of two tiny tortillas. A Taco Bell taco is a crunchy shell filled with carpet remnants that might be dusted with leftover Doritos flavors, like Mild Heartburn EXXXTREME or Spicy Ennui Blast.

So, the tacos ($1.35 a piece).

Generally, the weirder the ingredient, the better. Chalo’s Tacos doesn’t get super-weird — lengua (aka beef tongue) is about as wild as it gets.

The meat is not incredibly moist, but you can make up for that yourself by dressing the tacos with some golden sauteed onions or a squeeze of lime. Hell, toss some radish on there, chief. Go nuts.

Even though “Taco” is right there in the restaurant’s name, I was much more taken with the burritos ($3.75), which combine a bit of shredded lettuce and your meat of choice with refried beans, cheese, onions and cilantro then roll it all up in a flour tortilla. These are not giant burritos, but they are filling. Or maybe that’s because I ate four tacos before I started. Whatever. The human stomach is a mystery. Nobody knows how it works.

All I know about my stomach is that it wants tamales ($1.35) on the regular. And Chalo’s has them.

Tamales are a tricky beast, like velociraptors or women. Unlike pizza, in which even bad is pretty good, tamales can be problematic — too dry, too wet, too corny, too bland.

I’m not ready to put these tamales in the hall of fame just yet, but I was quite taken with the poblano and cheese tamale. The cheese adds a bit of creaminess and a little tart sting, but the poblano is the real deal — a little sweet and just enough heat to make it interesting.

Slather it in spicy green salsa and call it a day. No, wait! Eat it first — then call it a day. If you’re looking for something meatier, the pork tamale is also a good choice.

How authentic are quesadillas ($4.25)? How much do you bet I don’t actually care?

Because I got one, and it was pretty great. Unlike so many quesadillas, this one had a little more to it than just cheese and a tortilla. In fact, if you’re bringing someone for whom the idea of tiny tacos is not doing it, I’d get a quesadilla, because it’s remarkably similar to what he or she is wanting. A little lettuce, a little cheese and, oh my, a little avocado goes a long way.

What are dorados (4 for $3)? Are they named after Blair Waldorf’s maid/ confidante on Gossip Girl? No one would tell me, so I’m going to assume yes. Anyway, they’re like pockets of fried tortillas. Not the best thing ever, frankly. Not bad, but just not a thing that I’d choose over other dishes.

On the weekends, Chalo’s Tacos also serves menudo (cow stomach soup) and birria (a thin, spicy broth with tender stewed goat meat). I know that’s probably not what everybody is looking for, but it’s exactly what I’m looking for. I love birria ($4.50 small, $8 large).

By: Mark Hancock
On cold days, I’m about 50-50 on drinking birria vs. having a cup of coffee. The meat is tender because all the toughness has melted into the broth, leaving it velvety and filling. And if you’re worried about eating goat, you need to get over it. Goat is delicious and tender and flavorful.

The metro is blessed with a number of great taquerias. Whether you want fancy and adventurous, like Big Truck Tacos, or small and straightforward, like Taqueria La Original, there’s something for every taste.

And if you want to try a tasty little taco or a flavorful, filling burrito, and you’re almost at the edge of Oklahoma County, then Chalo’s Tacos deserves your patronage.

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close