What To Eat in Oklahoma
No state has more varieties of good hamburger than Oklahoma, from the onion-fried burgers that perfume the town of El Reno to the chopped-up “hot hamburger” of Bartlesville. Old Route 66 takes travelers to magnificent stockyards steaks as well as to memorable chicken-fried steaks and western barbecue parlors where beef brisket and hot links star.
It seems logical that the southwest's favorite comfort food, chicken-fried steak, traces its heritage back to central European immigrant cooks who found themselves without the fixin's for a fine, tender cut of veal to make wiener schnitzel. Instead, they took a hunk of cow and beat the chaw out of it, then fried it up like southern-style chicken and served it with pan-dripping peppered milk gravy and mashed potatoes. Beware, though: while chicken fried steak can be a taste of tender heaven, especially along old Route 66 in Oklahoma, the roads of the west also lead to some really hideous versions.
Named for a Spanish dish that makes use of leftover bread (the word translates as crumbs), migas is (or, more correctly, migas
are) scrambled eggs laced with strips of corn tortilla. Migas may also contain diced tomatoes and onions, crumbled chorizo sausage, and melted cheese. When a hangover remedy is sought, hot jalapeno peppers will be added; and eaters frequently spritz migas with hot sauce or spoon on spicy salsa. Side dishes include refried beans, grits, and fried potatoes.
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A handful of Coney I-Lander restaurants around Tulsa serve beguiling little weenies topped with mustard, raw onions & no-bean chili. Cheese shreds optional.
Start a fine Oklahoma City day with Classen Grill's taquitas (tortilla-wrapped eggs, cheese & veggies) or migas (tortilla omelet) accompanied by cheese grits.
Hamburgers are lunch counter classics at this Shawnee, Oklahoma, restaurant that dates back to 1927. Note also Redtop Stew, topped with chili.
A fish market and semi-cafeteria restaurant, White River is a Roadfood gem in Tulsa, Oklahoma. Have it your way: fried, broiled, grilled or raw (oysters).
Comfort food and unique flavors team up for fine brunch at Packard's, a sunshine-filled hot spot in Oklahoma City's historical Midtown district.
Sid's onion-fried burgers are cooked so onions mashed into the meat are charred from the grill, adding sweet & smoky zest. An Oklahoma specialty!
A Bartlesville, Oklahoma BBQ, Dink's offers brisket, ribs and pork tenderloin. Décor is pop-culture West: steer horns, barbed wire, pix of cowboys & Indians.
In the hamburger-rich city of Tulsa, Freddie's is a star. They're plebeian burgers, oozing juice, slip-sliding in their buns: a scrumptious royal mess!
Nic's Grill is a tiny diner that has earned a nationwide reputation for its juice-dripping half-pound burgers draped with caramelized onions. An Oklahoma best!