Ridge Cantina — Restaurant in Tulsa

I'm going to preface this review by saying I don't understand the point of this place.

With that said, I was pretty disappointed in the gaudyness of this place. It reminded me of that picture of Donald Trump eating a taco salad to celebrate Hispanic heritage month, because that seems to be the clientele this 'cantina' wants to attract, white people that want Mexican food, but not -too- Mexican. I don't understand the point of the over the top steakhouse look and feel for what is a 'cantina'.

Food wise we were provided with ginormous steakhouse sized menus that felt like I was opening a tome in lord of the rings...just for some tacos. But I understand the aforementioned target audience wants to feel important and biggly so i guess that makes sense. Chips were brought out that were fried flour tortillas. Salsa was something any Mexican mother would disown.

We were informed that tapas and appetizers were half off, which was good cause I'm not paying for $22 pork carnitas tacos even if they jumped in my mouth. We got some mole trio thing with some grilled chicken and sauces, Two of which were good. Also got floutitas and a quesadilla. No corn tortillas of any kind were offered, more fried flour.

As the sun went down I was suddenly blasted by the ray of light out of that Indiana Jones movie that located the lost ark. I was amazed that for probably the $200k plus remodel they had failed to obtain a blind for this one window. My face was obviously aglow because every waiter that walked by looked at me and then looked back to see there was no shade to be pulled.

I'm not really sure why Senor Tequila left this space, probably because of the latent south tulsa racism, but if I was the owner of this new place I would have spent 0 pesos on this 'cantina' remodel and just reopened the doors to something that felt more authentically Mexican. I suppose the people that patronize the ridge steakhouse next door but want to "spice up their life" will feel right at home here and not have to move much out of their comfort zone.

Last note, the staff was nice but definitely homogenous ethnically (white). I saw perhaps one person of Hispanic appearance, which is telling for anyone seeking authentic Mexican food, or Mexican fusion, or really whatever identity this place is seeking to attain because I certainly couldn't figure it out. I can think of at least 3 "upscale Mexican" places that top this, so maybe the plan is just to expand the ridge steakhouse when this...

5 stars all the way around for consistency, quality, and experience.

We dined in as a party of two the first time, and four the second. It was so good we went back with others so we could share the love that this restaurant puts into their dishes!

The food really speaks for itself and is the star of the show. Starting with the queso, my oh my the depth of flavor is really there! Perfect creaminess and the spices shine through to make it very well rounded (dare I say my favorite queso from any location, at the moment) We enjoy flour tortillas on the side and they were made fresh to order, hot and soft. For the meals, I went with their chef's special recipe, Red Tacos with Birria Beef. Most dishes come with two sides and I opted for veggies instead of rice. It was a great choice because the mixed vegetables were a hit! Seasoned beautifully, perfect texture, and delightful combination of choices. The refried black beans were also a great accompaniment and yet again we're back with the mention of how well seasoned everything is; I can't help but bring it up because the care put into the food really shows itself. & the birria beef, that was the show stopper for me! Not too greasy like some can be, satisfying crunch on the shells, fresh toppings, and mind blowing consomme. Truthfully, I ordered this meal both times we went because it was that good. My husband can say the same, because his choice of the Steak Arracherra made an appearance both times! The steak was cooked perfectly, paired with their fresh and vibrant chimichurri, really gives you an experience to remember. He did try their rice unlike me, and he loved it as well. Cooked with the expertise that clearly every component of this restaurant is. Speaking of expertise, the service is great as well! We had John both times & he helped our visits go off without a hitch. Recommending chef specials, giving advice, answering questions, all with a friendly chatty disposition that we enjoy.

I've also seen that their patio is impressive and boasts live music on occasion, so I'll be looking forward to taking them up on that as well.

Ridge Cantina & even their neighbor, Ridge Grill, are both restaurants that will stick with you when you leave. I'm already looking forward...

Paradigm shifting Mexican food; sensational salsas and magnificent moles.

The two meals my wife and I had today, along with the salsas are dangerously on the edge of altering the Mexican food cosmos.

The moles. The moles, wholly frikin’ cow the moles. The descriptions from the menu: Mole Poblano -Prepared from Fresh Chile Poblano, dried Pasilla & Ancho Chiles, Nuts, Spices, Seeds, Abuelita Chocolate And: Mole Pipian – A Traditional sauce from Oaxaca Prepared from toasted Pumpkin Seeds, Tomatillos, Fresh Chiles and a myriad of Spices.

My wife and I both had the Stacked Enchiladas (“New Mexican style Enchiladas” or in Texas “Enchilada Casserole.”) For her Carne Asada w/ Mole Poblano and for me Shredded Chicken Adobo w/Mole Pipian. Rice on her plate, Mexican style corn on mine and black beans for both meals. The corn is amazing, do not pass it up. I could spend an hour assembling strings of adjectives to describe these meals. One word works; extraordinary!

And the salsa, Wow. The house salsa is fair. Hiding in the kitchen are two others that you must try if you like good salsa. There is a smoky Chille de Arbol salsa and a green tomatillo salsa. The waitress brought us a sampling of each. We ordered a bowl of the Chille de Arbol. They cost extra, $2 a cup. My wife loved the green. The sample got her through this meal but next time it will be a bowl of each.

I don’t really care about what else is on the menu.…I just don’t care. It’s a typical assemblage of some Mexican food. BUT…….. those Chef Select Tacos, specifically the Red Snapper Tacos, Chile-seared or Char Grilled are working in my brain right now, like the Siren Song.

Eat Stacked Enchiladas with a Mole at the Ridge Cantina!

Nice restaurant, great service from Jenna.

A little pricy, but this ain’t a taco truck.

If you are looking for other Mexican restaurants in the area, check out my reviews in my collection "Jalapeno Highway" by Spike S. on Yelp. I've...