As the newest dining spot and only Mexican food offering in Automobile Alley in Oklahoma City, the taco-slingers at Cultivar aim to please. While many of the favorite offerings cater to carnivores – think lamb adobo with mint chimichurri and lime crema – there are plenty of options to make vegetarians salivate as well, including the vegan taco with crispy chickpeas and turmeric tofu, or the herb-roasted mushroom taco with goat cheese crema. Fans of frutti di mare (sorry to intrude in Italian) can opt for the crispy catfish, grilled shrimp or seasonal tuna poke. Not feeling tacos? Shazam any of the toppings into a burrito bowl. Wash it all down with a drink from the Maine Root soda fountain or, if you’re feeling frisky, something stouter. The focus is on authenticity and freshness, says Gary Goldman, president and co-founder of Cultivar.
“We are known for using premium ingredients, and we make our corn tortillas for the tacos fresh, cooked and freshly ground in-house on a daily basis using GMO-free organic heirloom corn from the southern region of Mexico,” Goldman says. “We have the same culinary passion for our full-service bar program, making all syrups and mixes fresh in-house as well.”
The loving attention to detail pays off with every bite. There are myriad opportunities to please your mouth at Cultivar, but in the end, let’s be honest: they had us at bacon tacos.