Los Primos Serves the Basics of Authentic Mexican Cuisine

By on January 12, 2012

I’ve passed that squat ocher building many times without even a glance. It’s easy to do; the outside is the essence of nondescript. If I’d been more observant I’d have noticed that there are always a lot of cars parked outside. People know they can find good food there. Last night, thanks to a tip from some girls I’d wined and dined on Saturday, I stopped in, walked past the cars, entered and found this.

Pretty basic, but lots of Mexican families and a welcoming waitress made it a pleasant place to be. The menu is pretty simple. Burritos, tacos, quesadillas and tortas. They also have flautas, roast chicken and burgers. On weekends, menudo and goat stew (birria de chivo). I ordered a beef cheek burrito ($5.50). Out it came.

I immediately transformed it into a wet burrito by pouring two containers of sauce on top.

Cut inside, and man it was good! Succulent, juicy. It rivals the famous wet burritos at Rio Verde. I never thought I’d taste an authentic Mexican burrito. Though there were probably things like burritos in Mexico’s far north 100 years ago — big tacos, basically — the burrito as we know it developed in the U.S.A., mainly in San Diego and San Francisco. But now Mexicans have redone it Mexican style and reclaimed it as their own.

Tacos ($1.25 each) are equally authentic.

Yes, they are as good as they look. And then there’s the torta ($5) … basically a big Subway sandwich.

It’s a blob of bread bigger than your stomach. It’s pretty dry. Betty didn’t like it. Better to stick with the burritos. But everyone loved the flan ($2.65).

Served ice-cold, and full of flavor. And before you go why not get a Mexican popsicle?


They’re only $1.10, and made with tropical fruit (I got mamey, a fruit unique to southern Mexico) and cream.

Los Primos
1028 N. Sheridan Rd (corner of King, halfway between Admiral and Pine)
918-836-1121
Open daily from 10 AM to 10 PM

If you want to read more about burritos as served in far northern Mexico, http://www.streetgourmetla.com/2011/01/villa-ahumadachihuahuaa-quesadilla-and.html

Los Primos on Urbanspoon

Brian Schwartz:

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society.  www.theomegasociety.com

I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola.

“A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

Brian Schwartz

About Brian Schwartz

Born in NYC, age 0, on my birthday. College in Oxford at age 16. Law School in New Haven, Conn. 6 years travel in Africa and Asia. Haven’t done much lately. Still, I’m the only Tulsa member of the little-known Omega Society. www.theomegasociety.com I speak enough Chinese to order food not on any English menu. Spanish French Italian too (not fluently but food-ently) My favorite restaurant is Jean-Georges in New York. But those NYC chefs would sell their soul to get the produce available from the farms around Inola. “A writer writes alone. His words tumble forth from a magical inner void that is mysterious even to himself, and that no one else can enter.” And yet, the most important thing to me the writer is YOU. Without you to hear them, my words are worth less than silence.

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