"After a long drive from Tulsa to Madill and back, I decided to make the most of my per diem meal and carefully scouted the area for a promising Mexican restaurant. Google pointed me here, and I arrived with high hopes. The first thing I noticed was the ongoing renovations. It looks like they’re working on a new entrance with double doors and a buffer zone, which will definitely improve accessibility. Inside, however, I was met with the overly familiar traditional Mexican restaurant aesthetic. Bright paintings, intricately carved wooden chairs, and colorful booths—basically, a little slice of Mexico packed into every corner. Now, don’t get me wrong, this decor had its time and place about ten years ago. The trend in most modern Mexican restaurants has shifted toward a cleaner, more contemporary design with just hints of Mexican culture—subtle nods that feel fresh, not overwhelming. It’s a style shift that brings sophistication without compromising authenticity, and I think this place would greatly benefit from leaning in that direction. The restaurant was clearly short-staffed. It took a while for someone to notice me at the entrance and again after I was seated. However, this gave me time to take in the details of the decor. Once my server arrived, I ordered the Acapulco steak, a dish featuring steak, shrimp, vegetables, beans, rice, guacamole, sour cream, and lettuce. Before my food arrived, I made my usual stop at the bathroom—a reliable litmus test for any restaurant’s cleanliness standards. And here’s where things need serious attention. While the bathroom wasn’t filthy, it had glaring issues. The door doesn’t close properly, which is unacceptable, especially for a single-use restroom. Privacy is non-negotiable. The sink is pulling away from the wall, and while silicone might hold it together for now, it’s a band-aid fix for a bigger problem. To top it off, the towel dispenser was out of order, leaving me to wipe my hands on my clothes. A bathroom is a reflection of a restaurant’s standards, and these issues speak volumes. Back at my table, my food arrived, and it looked and smelled fantastic. The steak was well-prepared, though I wish I had been asked how I’d like it cooked. It’s common in many Mexican restaurants for steak to default to well-done, as anything pink is often considered undercooked. The shrimp were excellent, the vegetables flavorful, and the rice and beans were fine, though slightly under-seasoned—an easy fix with a pinch of salt. Now, let’s talk about the menu. This is where I really have an issue. Like so many Mexican or Tex-Mex restaurants, the menu is excessive. Pages and pages of dishes, most of which are just slight variations of each other. Not only does this overwhelm customers, but it also creates chaos in the kitchen. A menu with over 100 items means higher inventory costs, inconsistent preparation, and a greater chance of errors. My suggestion? Take the 20 most-ordered dishes from a typical week, refine those, and focus on making them exceptional. Add a few well-thought-out lunch specials, and you’ll have a menu that’s cleaner, easier to manage, and far more appealing to customers. Despite these issues, I had a good experience overall. The food delivered where it mattered, and I felt my money was well spent. However, the bathroom situation must be addressed, and the menu desperately needs streamlining. And honestly, it might be time to rethink the decor—it feels outdated in a dining landscape that’s leaning modern. I hope to return once the renovations are complete, and I’d love to see these improvements in place. With a little focus on these key areas, this restaurant has the potential to stand out in a crowded market."
