Often, as a content creator specializing in Mexican experiences, I’m asked why my reviews tend to lean positive. My philosophy is simple: struggling establishments often resolve themselves, while culinary gems deserve amplification. This perspective, coupled with a belief in constructive criticism and a restaurant’s potential for evolution, guides my approach. And it’s perfectly exemplified by my recent revisit to Mexican Radio in Oklahoma City’s dynamic Plaza District.
Taking over the location formerly occupied by Empire Slice House, Mexican Radio sparked immediate conversation upon its arrival. The concept of “non-denominational tacos” raised eyebrows. Some purists scoffed at anything less than “authentic” (a term often loosely defined), while budget-conscious diners questioned the price point compared to simpler taquerias.
Initially, my own concern with Mexican Radio was straightforward: some dishes needed refinement. However, higher prices aren’t inherently negative. As part of the Good Egg Dining Group, it’s reasonable to assume Mexican Radio prioritizes fair wages and quality ingredients. Furthermore, its Plaza District location, in constant competition with Paseo and Midtown for the “most happening” title, undoubtedly carries higher rent.
The premise is clear: charge accordingly and deliver exceptional quality. Returning to Mexican Radio a year after its debut, I’m pleased to report a significant elevation in their offering. The food has improved noticeably, the service is more attentive, and, crucially in the Oklahoma heat, the air conditioning is now working flawlessly. If the pricing doesn’t align with your preferences, or you feel it doesn’t represent your perceived value – that’s perfectly acceptable. To each their own.
As for me? I’m here for the tacos, and much more.
A Culinary Broadcast: Exploring the Menu at Mexican Radio
My culinary love affair with nachos is well-documented. From upscale, meticulously crafted versions to the humble, ballpark stadium staples with their neon “cheese” sauce, nachos in all forms hold a certain appeal. Some are simply better than others.
Half Moon Nachos
Image alt text: A vibrant plate of Half Moon Nachos at Mexican Radio, showcasing generous toppings of carne molida, chihuahua cheese, guacamole, and crema on thick, crispy chips.
The Half Moon Nachos ($10) at Mexican Radio are, unequivocally, my kind of nachos. They start with a foundation of thick, robust chips, capable of supporting a substantial amount of toppings without succumbing to sogginess. Heaps of flavorful carne molida, melted chihuahua cheese, creamy guacamole, and cooling crema are generously layered upon these chips. A scattering of pickled onions and jalapeños adds a welcome tangy heat, complemented by a side of vibrant red salsa. These nachos are, in a word, delightful.
Carne molida, simply meaning “ground beef,” is prepared picadillo style. This technique utilizes the rendered fat from the meat, combined with a blend of spices, to create a rich, cohesive sauce that binds the ground beef beautifully. This same flavorful carne molida is also featured in The Jack taco ($3.75), a menu item that elevates the humble fast-food taco to gourmet status.
The Half Moon Nachos offer six generously loaded chips, ideal for sharing – perhaps with one companion, but potentially insufficient for larger groups. For bigger gatherings, the Dip Trio ($12) is a more suitable option, presenting chips alongside salsa, queso, and guacamole. It’s worth noting that chips and salsa are not complimentary here. If this is a deal-breaker, it’s understandable.
However, I find their salsa to be excellent, and the chips and guacamole are equally commendable. The Green Chili Queso ($8), however, didn’t quite resonate with me. While it’s a pleasant, creamy, and cheesy queso, the promised green chili flavor was largely absent. This might be good news for those who prefer milder queso, but for those seeking the distinct taste of green chilies, it may be a slight disappointment.
The Jack Taco
Image alt text: A close-up shot of The Jack taco from Mexican Radio, highlighting the crispy corn shell filled with carne molida, chihuahua cheese, lettuce, and pico de gallo.
The challenge with crispy beef tacos isn’t about “authenticity,” but often about execution and care. Crispy tacos are frequently relegated to fast food menus, representing a certain level of culinary shortcut. Recalling the last time I encountered a fast-food taco with an intact shell and a satisfying filling is difficult. This is why The Jack ($3.75) at Mexican Radio is such a standout. It’s a prime example of what happens when a chef reimagines a crunchy taco with intention and quality ingredients. Inside a perfectly crisp corn shell, you’ll find flavorful carne molida, melted chihuahua cheese, crisp lettuce, a vibrant pico de gallo, and a dusting of parmesan cheese for an unexpected touch of umami.
The Jack is a nostalgic taco, evoking the idealized memory of your favorite childhood hard-shell tacos, but executed with far superior ingredients and technique. Eating it inspires thoughts of other classic dishes, prompting the question: “What if we actually tried to make this great?”
The Carne Asada taco ($5) similarly serves as a reminder of the inherent deliciousness of steak tacos, often overshadowed by mediocre versions. Generous, expertly seasoned, and beautifully seared chunks of skirt steak are paired with creamy guacamole, fresh pico de gallo, and crumbly queso fresco, all nestled within a soft corn tortilla. This is not your typical taqueria carne asada taco, and that’s entirely intentional – and welcome. The only challenge with this taco is pacing oneself; each bite leads seamlessly to the next, and before you know it, it’s gone, leaving you wanting another.
Carne Asada taco
Image alt text: A mouthwatering Carne Asada taco from Mexican Radio, featuring grilled skirt steak, guacamole, pico de gallo, and queso fresco in a soft corn tortilla.
Initially, the Carne Asada taco presented some challenges at Mexican Radio. The steak pieces were sometimes too large and chewy for the delicate tortilla. However, they’ve clearly refined the preparation, and it’s now consistently one of my top recommendations.
The Carnitas taco ($4) is packed with incredibly tender, shredded pork, accompanied by tangy salsa verde, thinly sliced radish, and salty cotija cheese. However, it leans towards the wetter side – almost to the point of forming a puddle beneath the taco. Personally, I prefer carnitas with a bit more crispness, achieved through broiling or pan-searing. Texturally, it was slightly unconventional for me. Flavor-wise, though, it delivers a robust pork flavor, balanced by the slight sourness of the cotija cheese and salsa verde.
Carnitas taco
Image alt text: A juicy Carnitas taco at Mexican Radio, showcasing shredded pork, salsa verde, radish, and cotija cheese, highlighting its generous filling.
I would suggest perhaps skipping the Fried Shrimp Po-Boy taco ($4.75). The concept is appealing: medium-small fried shrimp and fried okra, topped with a cabbage slaw, tomato slices, and a generous application of Old Bay-seasoned aioli. However, the final execution falls short. The shrimp flavor is almost completely overwhelmed by the aioli, which itself lacked a discernible Old Bay seasoning.
For a mere quarter more, however, the Ahi Tuna Tartare taco ($5) is an absolute must-try. Notably, this taco is served in a crisp butter lettuce “shell.” If you prefer a traditional tortilla, you can certainly request one, either as a substitute or in addition to the lettuce. However, I find it exceptional as is. Frankly, it’s arguably the best sushi available in the Plaza District. Perfectly diced cubes of raw tuna are tossed in a vibrant Sriracha vinaigrette, accompanied by a dollop of guacamole, and topped with crispy fried onions and jalapeños. The flavor profile is perfectly balanced, and the textures are wonderfully contrasting. It might get a little messy to eat, but it certainly won’t linger uneaten for long.
Ahi Tuna Tartare taco
Image alt text: An artful Ahi Tuna Tartare taco from Mexican Radio, featuring raw tuna, Sriracha vinaigrette, guacamole, crispy onions, and jalapeños served in a butter lettuce shell.
The Potato Crunch Wrap ($3.75) is a compelling vegetarian option, but be warned: order with caution. This taco is substantial and can easily curb your appetite. It features both a flour tortilla and a crispy corn shell, and the “filling” is a rich combination of jalapeño mashed potatoes and julienned carrots. It’s a delightful carb-on-carb creation, but definitely slows down even the most voracious appetites.
Unless you’re dining with exceptionally picky eaters, the Cheeseburger taco ($6, including a side of beans or rice) from the kid’s menu is probably skippable. It’s not inherently bad, but it’s also not particularly exciting. It’s literally a crispy taco shell containing half of a cheeseburger patty. It feels like a missed opportunity. Why not use the flavorful carne molida with melted American cheese, shredded lettuce, and a mild tomato salsa? Perhaps even add a pickle for that classic cheeseburger element.
Potato Crunch Wrap taco
Image alt text: A hearty Potato Crunch Wrap taco at Mexican Radio, showcasing its double tortilla and filling of jalapeño mashed potatoes and carrots, a vegetarian delight.
On the side, the Elotes Style Cauliflower ($4.50) is truly exceptional. The seasoning is perfectly balanced, and the cauliflower retains a pleasant texture – neither mushy nor undercooked. The addition of crispy onions and jalapeños further enhances the texture and adds a welcome burst of heat.
The Spicy Brussels ($4.50) are another must-order side, but the “spicy” designation is not to be taken lightly. They have a distinct Asian-inspired twist, featuring a glaze of red miso and hoisin sauce, complemented by crunchy cashews and smoky bacon.
Elote-style cauliflower
Image alt text: A vibrant plate of Elotes Style Cauliflower from Mexican Radio, highlighting its char, flavorful seasoning, crispy onions, and jalapeños.
Crispy Green Rice ($4.50) is, for me, a pass. Crispy rice is generally enjoyable. Cilantro is perfectly fine. Sautéed cabbage and crema are acceptable. But peas and radish? Not for me. Your preferences may differ, but the combination simply didn’t appeal to my palate. While the texture was indeed nicely crispy, the flavors didn’t harmonize effectively.
Despite some initial skepticism and lingering criticisms from some quarters, I genuinely don’t understand the negativity surrounding Mexican Radio. It’s a thoroughly enjoyable restaurant serving genuinely tasty food. Disagreements are, of course, valid, and choosing not to dine there is a personal prerogative. However, the level of animosity directed towards it seems disproportionate and misplaced. If you appreciate establishments like Oso, Revolucion, Big Truck Tacos, or Taqueria El Camino, then I believe you’ll likely find much to enjoy at Mexican Radio as well. It’s a place where the culinary signals are strong, broadcasting a vibrant and flavorful dining experience.
