Spinach Enchiladas are an increasingly popular item in some of the better Tex-Mex restaurants. The ones here were about average, with good quality spinach (South Texas is one of the largest spinach growing areas in the country, probably contributing to its use in Tex-Mex food). The green chile topping I tried was spicy, but the flavor was somewhat disappointing. It probably would have been better to stick to the standard sour cream that is served by default. Since I like the trend of serving spinach enchiladas that is just beginning to grow more popular in the OKC area, I would recommend giving these a try.

The Cheese Enchiladas were about average, but I thought they were improved quite a bit by the spicy ranchero sauce I requested. I definitely liked this sauce better than the green chile sauce I tried with the spinach enchilada.

Chicken chalupa at Poblano Grill served a la carte

The Chicken Chaupa seemed to be one of the better dishes served at Poblano Grill. This was a crisp tortilla topped with seasoned shredded chicken that would probably satisfy even the more particular patrons in the border areas where people are served quality Mexican food on a consistent basis. The yellow cheese and lettuce were pretty standard for Tex-Mex restaurants, but the tomato seemed to be of better quality than I typically find. In getting different orders of the chalupa I have had different experiences with the chicken; at times it has been fresh and flavorful and at other times it has been dry and somewhat flavorless. This follows the general trend of the restaurant--it is not consistent in the way the food is cooked. For now I am leaving the chalupa on the list of the restaurant's "best dishes," but I do want to give the warning that it is not always prepared in the manner that would make it a recommended dish.

The Beef Chalupa, served with ground beef, was not quite as impressive as the chicken version. The seasoning in the beef, however, did remind me of some good experiences at Tex-Mex restaurants in Austin. Although called "chalupas" on the menu, these are known as tostadas in most restaurants.

Small order of Tortilla Soup at Poblano Grill

The Tortilla Soup was the surprise find for me at Poblano Grill, being about as good as I have found in OKC. I was initially disappointed because the cheese was not as good as I find in the Texas-Mexico border area (thus I am withholding a five-star rating for the soup). The broth, though, had a good flavor at a medium spice level, and was very enjoyable. The tortillas were good, and I liked the vegetables that were included. I did not think the soup was improved by the sour cream and pico de gallo served on the side, but it is the patron's choice whether or not to put them into the soup. The soup comes in two sizes, and the large bowl (which is about twice as big) only has a slightly higher price than the small bowl. Since just about everything at Poblano Grill has been disappointing to me in major ways, the fact that the tortilla soup only has minor things wrong with it (and overall is very enjoyable) would make this the best dish at the restaurant in my opinion. I would say to order the large one if you think you can eat it--it is worth the money.

Carne asada tacos

Carne Asada Tacos were one item I found that might be similar to the food served in Puebla (or any other region of Mexico). In fact, most Tex-Mex restaurants in Oklahoma have authentic dishes if you look hard enough on the menu, and I believe Poblano Grill has several. This has been one, though, that I have tried and have been happy with the results. I was aware of problems I have had in the past in which the food was not cooked properly, but I thought the carne asada was done well (it is quite possible Poblano Grill generally does a better job with beef than chicken). It seems that most restaurants in Oklahoma serve soft tacos on flour tortillas, and I usually prefer them with corn tortillas. Poblano Grill was one of the few places, though, that served corn tortillas of good enough quality to make it worthwhile asking for the substitution.

Carne asada is made with fajita meat, and this may negate everything I have said about the tacos being "authentic." In my opinion, though, they are pretty close to some of the better quality tacos served in Mexico, and even if they turn out not to be authentic, the tacos at Poblano Grill were still good.

Papas Tejanos were one of the better side dishes. The potatoes served here are typical Tex-Mex with lots of cheese and spices, although not many restaurants in Oklahoma have yet included this dish that is popular in South Texas.

Corn mixed with peppers is another unusual side dish that might be a good choice with a meal.

Green Chile Salsa, Queso, Spicy Vegetables, and Chips

The Salsa served on the table was insipid, although the Green Chile Salsa they offered in addition to the regular one was quite flavorful and possibly the best thing served in the restaurant. A warning, though, is that they do not usually tell you about the green salsa unless you ask for it, and even when I have asked for it on take-out orders it has not been included.

The Queso dip was spicier than many served around the city. The quality of the queso goes up quite a bit when it is served in a warmer, more melted state (something that has not been consistently done at Poblano Grill).

I am probably being generous giving the Chips a four-star rating, but they were not bad.

Between the green salsa, the ranchero sauce, and the optional green sauce, the food was quite spicy by Oklahoma standards. Even the flavors were better than is typically found in Tex-Mex restaurants. It is just unevenness in the execution (overcooking the flautas, etc.), the lack of extras such as guacamole on the flautas, and most of all the high prices that are a down side to the restaurant. I discovered when I have gone on particularly cold days that the restaurant is not always heated to a comfortable level.