Restaurant Review
We’ve heard about Enrique’s Restaurant (in the Ponca City, Oklahoma airport) over the years, from numerous friends. We had heard that it was really good (run by some San Antonio ex-pats) and had really yummy, unusual tortilla chips and great food. Since we were driving near Ponca City on our way home from visiting friends in Wichita, KS, we decided to drop by and give it a try. I grew up with parents that planned our summer road trips around this book, so this doesn’t seem out of the ordinary to me.
The basket of chips, which were “puffy”, almost like little savory sopaipillas. The salsa was yummy and fresh, too, although it had a little more “heat” than I normally like (Hubby LOVED it).
Here’s one of the chips close up. They were almost chewy, rather than crunchy, like your everyday chip.
My chicken chimichanga.
Hubby’s burrito.
Overall, a thoroughly enjoyable meal. Very Tex-Mex-y, which is how we like it. The service was INCREDIBLE – super friendly and attentive. You can see the runway from the dining room, but being Ponca City, there weren’t a ton of planes taking off, so don’t go expecting to see lots of traffic. So, if you happen to find yourself in Ponca City, it’s worth a stop in.
Enrique’s chips are to die for. I once lived in Ponca City and thought the food was good – until I left and now I CRAVED the chips. I’ve tried to learn how to make them but they never taste quite the same. You otta try having the nacho’s on that plate of soft chips!..yum yum!
I lived in Ponca City for twenty-five years and then moved 75 miles east. I always found reasons to return to this little airport lunch spot just for the chips and salsa and the lunch special – Pork Guisada. On many occasions I would ‘smuggle’ 2-3 orders of chips to share with my co-workers back east. The chips were best eaten by biting a corner off and scooping the salsa into the pocket. A meal in itself.
Also, a remedy for the common cold is the small bowl of Poco Loco soup. At least 3 oz of white chicken breast and 3-4 floating jalapenos per bowl.
James, thanks so much for sharing this; you are making my mouth water!