5801 N.W. 50th St.
Oklahoma City, OK
Gloria’s Mexican Kitchen (or just “Gloria” on the sign) is a venture of two former employees at Ricardo’s which used to occupy the same building. One of the owners was the cook at Ricardo’s, and he has continued the same recipes as before (and I think this is a very good thing!). I thought of Ricardo’s as Mexican style cooking of dishes that are popular with Americans, and I think the same thing is true at Gloria’s.
In defining “Mexican style,” I would say it is very simple preparation of authentic ingredients with an emphasis on bold flavors. Some readers may feel comfortable with Tex-Mex style dishes with lots of cheese on top (much of the food here has cheese, but it does not overwhelm the dish), chips and salsa (they have that here), and a familiar menu (Gloria’s has made a point to do this). I am so impressed with what Gloria’s has done that I can almost guarantee that people will like it, even if they are reluctant to venture to new restaurants.
Ricardo’s offered a couple of Oaxacan style dishes that are not available at Gloria’s, and some other changes have been made in the menu choices. For the most part, though, the items here are exactly the same as were served at Ricardo’s.
The enchiladas here are genuinely good and genuinely Mexican style. Perhaps more importantly, they are unlike the ones I have found at any other restaurant. The red and green chile used remind me of the ones served in New Mexico, but not as spicy. I would say the recipes probably come from somewhere in the northern part of Mexico.
Traditionally I prefer red enchiladas to green ones, but in Oklahoma City this has been reversed because most restaurants serve tomatillo flavored green sauce that is more spicy and authentic tasting than the red. At Gloria’s, though the Red Enchiladas are the spiciest of the two, and they really have everything that satisfies my enchilada cravings.
The Green Enchiladas are very good also. It did not have the same flavor I find at other restaurants (this is not a good or bad thing, just an opportunity to try a new flavor). I really liked both enchiladas equally, but on future trips I would likely order the red ones because these have been so lacking at other restaurants.
The Beans were very good, and had a traditional flavor (they may be made with lard but I did not ask). The Papas were very good, but the amount of cheese on top detracted a little bit for me.
I had a sample of the Street Tacos, but I thought the flavor was not as good as at Abel’s Restaurant across the street. Still, I thought they were good and probably authentic.
Chips and Salsa
The Chips and Salsa are the same that were served at Ricardo’s, with a mild sauce, spicy sauce, queso, and guacamole dip. I think all of them are excellent, and are also good for take-home.
Some Other Notes
I think Gloria’s is open seven days a week (but closed Sun. evening). It is small, but it is not the typical small taco joint or takeout restaurant that usually serves the most authentic food. This is a sit-down restaurant with an extensive menu (or at least extensive for a restaurant this size).
I don’t think their horchata is home made, and at least from what I saw I thought it would be better to order the tea. The prices are higher than at most taco restaurants, but less expensive than most “full meal” restaurants that also give you chips, salsa, and extras such as sopapillas (I did not see any sopapillas here).
The flavors here definitely make it worth visiting. I think if the restaurant becomes more popular they will add other items as were available at Ricardo’s.
Hours: Open daily except Sun. evening (according to Yelp)
Smoking: No smoking
Most Recent Visit: Sep. 8, 2016
Number of Visits: 1
Best Items: Red Enchiladas, Beans, Chips and Salsa
Mexican Food Details