As a Tulsa Ethnic Cuisine editorialist, it pleases me to see an ever increasing number of Mexican, Caribbean and Spanish cuisine spreading across the pallets of the Tulsa community. Though not as plentiful as Phoenix, AZ, we have, in the last number of years, managed to snare a goodly share of taste-tempting aromas such as Los Cabos.
There are several Tulsa locations as this restaurant chain continues to expand – today we stopped at the Owasso Los Cabos, about 15 miles from downtown Tulsa proper. Nearing the entrance, we were greeted with Musica Española, authentic in like kind that ‘sort of sets the mood’ for the cuisine yet to be. And the aromas upon entering haven’t scented so many flavors since we last visited familia in Phoenix.
And the menu, filled with a spreading assortment of foods – Caribbean dishes such as the Cancun and Cabo Grande to Pollo Con Chorizo and the Guadalajara, dishes so flavorful the very thought of which brings a tongue twisting response along with that little spice gem … Cilantro without which no truly Spanish flavored dish could do without.
And so the small time between savoring and ordering, the appearance of our Chicken Breast Fajitas and a Shrimp, Chicken, Steak Fajita Trio came to be, all served with mouthwatering flour Tortillas, sour cream, lettuce, Mexican rice and refried beans. And the spicy flavors were exactly what one would expect and then having placated ourselves with the entrée’s, we ordered dessert, a hint of Cheesecake, Carnegie Deli Cheesecake to be exact. Now normally, we seldom indulge in baked Cheesecake because it is a dish that takes practice but much to our surprise, the Cheesecake was a super out of this world savory sensation so much so that we have returned to this award winning Cheesecake several times since … sure glad we ordered that the very first time. So if a weekender needs a little fresher-uppener, saddle up your Caballos and saunter down to the local Hacienda to enjoy a taste of home ….!
White Rice ala Guillaume
2 cup Rice, long grain, Mahatma or good quality rice
1 ½ tbsp. Olive Oil
1 ½ tbsp. Crystalized Salt
1 ½ tsp. Sugar
Dash Garlic/onion powder, Chicken bouillon powder, cilantro diced fine (optional)
2 ¼ cup Water
In large medium heavy pot, rinse rice with cold water several times until water is somewhat clear, drain, add oil, salt, sugar and toast rice over medium high heat few minutes. Then add rest of ingredients, bring rice to slow boil stirring gently every few minutes to not stick. Continue until rice starts to ‘spit’, turn heat to very low, cover and steep for 17 minutes, DO NOT REMOVE COVER DURING THIS TIME. When time cycle finished, remove cover and turn rice over in pot with large BBQ fork several times. Do this every 5 to 10 minutes twice more allowing rice to cool – do not over mix as rice will turn pasty … enjoy!