What We’re Eating
The pot roast spud at City Bites.
Photo by Brent Fuchs.
Chuy’s is a Tex-Mex chain that, much to Texas transplants’ delight, has finally found its way north of the Red River. The restaurant, which opened the doors to its first restaurant in 1982, offers the standard fare expected from traditional Tex-Mex eateries. Tacos are filled with sirloin, fajita chicken or guacamole; burritos showcasing beans, ground sirloin, oven roasted chicken or fajita meats are topped with your choice of sauce – and the sauce is the appeal of Chuy’s. Eight unique sauces, ranging from a mild tomatillo to the spicy hot hatch green chile, complement burritos or hand-rolled enchiladas. Each table is also served Chuy’s Salsa Fresca and Creamy Jalapeno sauce along with fresh chips. 760 N. Interstate Dr., Norman; 10808 E. 71st St., Tulsa. www.chuys.com
Once a staple served alongside a hulking steak, baked potatoes have come into their own, now starring as the entrée. Loaded spuds are only as creative as the creator, and the creators at City Bites, a local deli chain in the Oklahoma City area, are plenty creative. Hungry customers can satiate big appetites with creations like the Fiesta Spud, packed with seasoned ground beef, cheddar, sour cream, salsa and jalapenos. And how about that pot roast spud, topped with meat, carrots and gravy? There is also the classic, which boasts bacon, cheddar cheese, sour cream and onions. It’s impossible to make an incorrect choice at City Bites; just know that to order one of these behemoths, come with an empty stomach. Many locations in the Oklahoma City metro area. www.citybites.net