Poblano Grill vs. Casa Perico: an Okla-mex challenge
Poblano Grill operates three Oklahoma City metro locations. They are open every day from 11am to 9pm (Friday and Saturday until 10pm). Find out more on their website.
A while back, Tim wrote about his Okla-mex pick, Casa Perico. I agree that his choice is a good one. In fact, my family and friends frequent the place on a regular basis. It became our back up Ted’s, when the wait at Ted’s began exceeding an hour on a regular basis. But…
I think here lately that Poblano Grill has edged ahead of Casa Perico, although only very slightly. And here are the reasons why:
1) Salsa. Salsa is important to every Okla-mex conisseur. The salsa must be so good that one feels as if he could mainline it through an I.V. Ted’s has the best salsa in town, followed by Poblano Grill, then Casa Perico. Flavor and texture are what makes the grade. I like a smoother salsa like Ted’s and Poblano’s, as opposed to the chunkier Casa Perico salsa.
2) Fajita-smoke-cling-factor. Every time my friends and I eat fajitas for lunch at Casa Perico, everyone in the building where we work knows upon our return. You see, the fajita smoke at Casa Perico has a certain cling-to-your-clothes factor that is unbelievable. You literally have to shower to get it out of your hair and clothes. Poblano Grill’s fajitas, however, have no cling factor, making it more difficult for one’s co-workers to determine where lunch was consumed. This may not bother some folks, but it does bother me. The fajitas at both restaurants are delicious, though.
3) Being known by name by the manager. It’s very nice when we walk into Poblano Grill to be recognized and greeted by name by the managers, Chris and Aaron. On the other hand, this can be embarrassing. I mean, to actually eat at a place so often that one’s name is known by the employees is…..well…..nice. All of the pretty ladies at Casa Perico are very friendly also.
4) Cheese sauce. Poblano wins here hands down.
5) Fajita onions. I differ from Tim on this one. Whereas he prefers the larger chunks of un-marinated onions at Perico, I definitely think the smaller, marinated onions at Poblano are just about the best things since sliced bread. They have figured out how to grill them to perfection – small, carmelized, marinated – just absolutely delicious. In fact, I think eating huge forkfuls of these onions is almost better than eating the meat.
6) Sopapillas. Poblano has the best thing going here, with a carmelly-vanilla syrup they drizzle on top. You’ll think you’ve died and gone to heaven. Matter of fact, my husband gets the spoon out to make sure every drop of sopapilla syrup has been consumed. This is really saying something, because he actually skews the national average of sugar consumption up several pounds for every American each year. We’re talking serious sweet tooth, here.
7) Never a wait. I almost hate to mention this point, because I don’t want OKC’s best kept Mexican food secret to get out. But here goes. We never have a wait at either Poblano Grill or Casa Perico.
8 ) To-go cups and good ice. The waiters at Poblano almost always offer us a to-go cup of our favorite beverage and they have the good, small crushed ice pellets, rather than the normal, huge chunks of restaurant ice that you can’t fit in your mouth to crunch on.
I love both restaurants and will continue to patronize both. And I’m really glad we have such great Okla-mex here in town. I think it says a lot when my family from Dallas and Houston love to come eat Mexican food here at Oklahoma City restaurants, as each of those towns has its own plethora of fine Mexican food establishments. But that’s another article for another day.