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FOOD REVIEW:: Tamazul

Liz Burleson / Red Dirt Report
A sampling of the delicious, healthful vegan Mexican dishes at Tamazul in Oklahoma City.
Rusty's Score
4
4 Rustys

OKLAHOMA CITY – For me, the concept of a “plant-based Mexican kitchen” was an unfamiliar one. Yet, when RDR photographer Liz Burleson and I heard about a new restaurant on Classen Curve called Tamazul, featuring vegan Mexican fare – no meat, y’all! -  well, we just had to try it.

And are ever glad we did!

Upon arriving at Tamazul for lunch (in the old spot where 105 Degrees used to be), we were greeted by a hostess who seated us in the middle of the open, airy restaurant (love the natural lighting!), adjacent to the ample bar.

Our server, Jennifer, recently of Houston, Texas, told us that while she was a meat-eater, that the vegan menu offered delicious dishes that she has fallen in love with.

She also told us that the menu is being tweaked here and there as well.

As an appetizer we went for the Chips and Salsa Trio, featuring mango chipotle, pico de gallo and salsa verde, for $5. It was served with blue corn chips and guacamole.

“It has a nice lightness about it,” Liz said of the trio. “Very fresh but very flavorful.”

Along with our ice-less glasses of water, Liz ordered a Green Smoothie and I opted for the Spicy Greens Juice. Liz’s Smoothie included banana, spinach, cilantro and agave.

And my Spicy Greens Juice was full of kale, cilantro and pineapple. And while it was not as spicy as I would have preferred, and a little sweeter than expected, it was quite good and very healthful.

For the lunch entrée, Liz went with the Tamales, which featured masa flour, chili tempeh, peppers, cashew crema (giving it a sweetness) and a side of zucchini. And while Liz loved the savory flavors and traditional approach, she said that while she is not normally a zucchini fan, the zucchini at Tamazul was excellent.

As for my meal, the Enchiladas (which Jennifer told us was a top seller), was cooked perfectly. The black beans, queso, spinach, mushrooms, sweet potato and mole were combined together in a most appealing way, particularly the mole. It also came with a side of quinoa and black beans. The quinoa was flavorful while the black beans was a bit too “pureed” for my tastes.

As snow began falling outside, Liz and I had a chance to meet both Sean Sette, the director of operations for Matthew Kenney Cuisine, which operates Tamazul, and Brittany Williams, who is assisting with managing the restaurant.

“We’ve had really great responses,” Williams said, noting that they had been open as a strictly vegan restaurant for a little over one month.

And Sette, assisting from Los Angeles, emphasized the idea of healthy eating and being healthy.

In fact, a little while ago Joe Cross, the Australian man who starred in the juicing diet documentary Fat, Sick & Nearly Dead, paid a visit to the restaurant, attracting attention.

“There was a line out the door,” recalled server Jennifer.

And interestingly, this being Oklahoma, some people who have come to the restaurant – we were told – left without eating anything, only because they learned it was a vegan restuanrat.

Their loss. Both Liz and I had a full feeling upon finishing our meal, which was topped off with a vegan chocolate brownie (cacao) and horchata (a rice milk with cinnamon and nutmeg and reminding me of eggnog, minus the “egg” and “nog.”

And to reemphasize, Tamazul states on their Facebook page that they offer cuisine (which) emphasizes plant-based Mexican cuisine along with artisanal cocktails, all inspired by modernist technique and vibrant, seasonal ingredients. We believe that healthy cooking and great food go hand in hand. Our food and beverage menus are designed to deliver maximum flavor along with bold and colorful presentation.

And all of that is completely accurate, which is why it makes Tamazul a great addition to Oklahoma City’s cuisine scene.

Red Dirt Report highly recommends Tamazul.  

Tamazul is located at 5820 N. Classen Blvd. Ste. 1 in Oklahoma CIty. And to learn more about Tamazul's menu, prices and restaurant hours, go to: http://matthewkenneycuisine.com/tamazul-okc/

 

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About the Author

Andrew W. Griffin

Andrew W. Griffin received his Bachelor of Science in Journalism from John Brown University in... read more

About Red Dirt Report

Red Dirt Report was launched July 4, 2007 as an independent news website covering all manner of news, culture, entertainment and lifestyle stories that affect and interest Oklahoma readers and readers outside of our state. Our mission is to educate, promote civic engagement and discourse on public policy, government and politics. Our experienced journalists provided balanced in-depth coverage of news stories that affect Oklahomans. Our opinion/editorial stories come from a wide range of political view points. We carry out our mission by reporting, writing, and posting news and information. read more

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