Restaurant Review: Iguana Mexican Grill

Iguana Mexican Grill is a name familiar to most who live in or around Oklahoma City. Iguana has been around for about a decade, but has a new vibe to surprise you with. Tucked into 9th Street off Automobile Alley, Iguana is packing a new punch. 

Throughout January, Iguana closed for a brief stint to revamp their space and menu. OKC's taco and tex-mex competition has been upping it's game recently. I applaud Iguana for taking this as an opportunity to stay in the game instead of sinking to the bottom. After seeing Sara Kate share this spoiler a few weeks ago on Instagram, I was even more anxious to see what they had done with the space. 

I've enjoyed Iguana as an easy spot for dinner, the occasional brunch, even a few events. Last week I stopped in for lunch to see what they had to offer post-revamp. Right behind the hostess stand you are greeted with a bright pink neon sign reading "Make Tacos Not War." I now want this for my bedroom. They removed the wall blocking off the bar area, creating a more open space with a community table and bar stools, perfect for happy hour.

We were seated in the original and main dining room, taking a seat at the banquette they created all along the east wall. Little aztec print pillows were scattered along the booth seat. The revamped Iguana is full of pink, turquoise, bright blue, lime green and other bright and playful colors. The food dishes now equally represent those colors too.  

I took my trusty eating partner, Kathleen, knowing that she would be more than happy to share and take bites off each other's plates. Not that guacamole isn't always great, but I'm on a guacamole kick right now. Salsa, sure, queso, I'll pass, I just want the guac. Iguana's GM, Ross, brought out a sampler of guacamoles with all different toppings. Kathleen loved the pineapple, I loved the smoky pepitas. 

For our entrees, I splurged a bit and got the chimichurri chicken with lime rice and veggies. I purposely got a bigger entree knowing my fridge was empty and that my leftovers would be perfect for dinner #noshame.  Kat got the fish taco "a la tuma" style with refried black beans and jalapeño cheese corn bread. What's a la tuma you ask? Named after an Iguana employee, they take the taco tortilla, but first sprinkle cheese directly on the flat top, put the tortilla over it, let the cheese get barely crispy then flip it over and fill the taco. The lunch menu averages around $10 a dish and serves perfect portions for lunch and Mexican food, for that matter.  

The updated menu is a foodgrammer's dream. So much color and so photogenic. The old Iguana fell into the brown, tan and yellow spectrum. The new Iguana is bright, vibrant and flavorful. Colorful food typically leads to better taste too. At least in my opinion!

The food, decor and service were all what I hoped for. Big ups to our server Alex who was as great as our meal! But make sure to take a bathroom break to check out this adorable wallpaper!

And since sister is pregnant, churros for dessert. I have to be honest I refrained to keep from going into a sugar coma and falling asleep during the remainder of my work day. But by her facial expressions and sound effects, I could tell they were delicious! 

Has it been a while since your last Iguana visit? With lunch, brunch, dinner, happy hour specials 2-7PM, $1.50 tacos on Tuesday's, catering and events, they have so much to lure you in. Take a peek back to see all the positive changes they've made! 

Annie

Let's work together! I'd love to review your restaurant. Email me annie@takeabiteblog.com so we can chat!
*Disclaimer: This is not a paid promoted post but I was partially paid in kind for compensation.

Bites of My Life

Happy April! You know what they say, April showers... It's currently raining out my window as I cozy up in bed on Sunday night. I am loooooooving this start to spring rain/storms. I weirdly love crazy storms and tornado weather, but this light rain we have been having, especially at night is the ultimate sleep medicine. Although, I'm trying to hurry through this post without falling asleep so I can stay up to watch the finale of Big Little Lies. I'm so sad and mad it's the last episode, but cannot wait for the plot to unravel. 

-Trying to make salads not boring. 
-"Why are you dressed like a cowboy?" -Mom, "Cause this is trendy right now." -Me. Ugh. 
-When you forgot you had eggs boiling on the stove and go for a walk. At least it was just the eggs that burned and not the whole house...
-Guacamole trio (or quad) at Iguana Mexican Grill.
-I have had this thing for wallpaper recently. How great is this, in the bathrooms at Iguana.
-Back on my homemade matcha game and I think I'm starting to nail my recipe. Still working on it before I share it!
-I never used dry shampoo until this year and now I can't live without. Just got started using Lazy Dry Shampoo and I love it. You apply it at night with a brush and let all the natural ingredients sink in while you sleep! 
-Did someone say frose`, yes way! This is going to be my summer drink c/o The Jones Assembly. 
-Doing what the bible says, the food bible in this case (Bon Appetit).
-Friday night grill out. 
-Beef short rib stuffed bell pepper. Stella keeps reminding me why it's favorite brunch spot in OKC. 
-Living room inspo from a home tour this weekend. 
-Kettle corn is a very acceptable dinner. 
-Can't stop making my Perfect CCCs. Check out my insta to see how I've been changing them up recently!
-A lick here, a lick there. New recipe post coming later this week!

Annie

Bites of My Life

My bites looks like a whole bunch of the same thing this week. Lots of eggs and greens. My week had more variety, I just don't have pictures to prove. Well sort of. My days consisted of basically just StudioHopping, working and a few dinners. Oh! And the premiere of Bravo's Sweet Home Oklahoma. Anyone else tune in? Filmed in my city, I'm glued to the TV seeing what spots I recognize them at. 

-I started Whole30 again. My version that is. Strict during the week, and flexible on the weekends ;)
-Whole 30 approved carnitas just calls for swapping lettuce cups for tortillas. Happily welcoming colorful spring food.
-Recipe for this Spring Green Frittata went live last week. Full of green veggies, whole 30 approved and deserves a place at your Easter brunch.
-Frittata for lunch all week long. Reheats perfectly actually!
-Farmer's Market lunch at Kitchen No. 324. Brussel sprouts with hazelnuts, roasted sweet potatoes with bacon and red pepper flakes, and beet grapefruit salad. So so good. 
-Dad is my partner in crime when it comes to adventurous eating. A few rounds through the asian buffet for dumplings, sesame chicken, coconut shrimp and hot and sour soup for Saturday lunch. 
-MOH at your service! Biggest sis is getting married! Can't wait for this Brooklyn wedding!
-Technically my second breakfast for the day if you count the pancakes and hashbrowns at IHOP that happened at 2am...
-For a girl who is allergic to peanuts, I eat copious amounts of nuts. I always have a mason jar stocked of mixed nuts in my pantry. I even keep a baggy of them in my car.

Annie

Spring Green Frittata

I used to never eat eggs for breakfast. At brunch, give me all the eggs, but during the week I was a regular with smoothies, oatmeal, yogurt and granola. Once I did Whole 30, I quickly realized with oatmeal and yogurt out, eggs needed to join the breakfast rotation. I'm now eating more eggs in the morning, but I've always loved them for lunch and for dinner. What I'm getting at is that eggs are equally a breakfast, lunch and dinner staple for me. 

My favorite childhood meal my mom used to and still makes is her hashbrown quiche. While it is very much a breakfast dish, we only ever made it for dinner. Last week I picked up the Mushroom, Spinach and Cheese Frozen Quiche from Trader Joe's. If you haven't tried their frozen quiches yet, I urge you to. Such a good freezer staple. I heated up my quiche this weekend for lunch and served with an arugula salad. All this egg and quiche ramble is a long way to let you know what inspired this frittata. 

I've done this before, but I love making a frittata and then toasting a wedge to have for lunch each day during the week. This veggie packed egg dish is really satisfying mid day and actually reheats great! With spring fever I was inspired to keep things springy and green. Leeks, zucchini and spinach with a little salt and pepper is all you need for this dish! Leeks are a personal favorite. They look like massive green onions and kind of taste like them too. 

Cooking for one? Make this frittata and reheat through the week. Cooking for a crowd? This dish is perfect for an Easter brunch or a girl's lunch.

Spring Green Frittata
serves 4-5

Ingredients:
1 large leek, thinly sliced including greens and whites
1 medium zucchini, sliced in half and thinly chopped
1 large handful of spinach
1 Tbsp. butter, ghee or olive oil
8 eggs
1/2 tsp. salt
1/2 tsp. pepper

Directions:
Preheat the broiler setting on your oven (your oven should have a broiler setting, but if it doesn't this is about 525 degrees). Place a 10-inch cast iron pan or heavy bottom, broilerproof, non-stick pan over medium heat. Add your ghee or oil and heat. Add your sliced leeks and sauté for 2 minutes. Add the zucchini and cook with the leeks for 2 more minutes. Sauté together until both veggies are tender. Add the handful of spinach, stir and cook until wilted. Should only take about a minute.

In a large bowl whisk eggs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Make sure your veggies are evenly spread out in your pan. Pour the eggs into skillet. Cook until almost set, about 3 minutes. Once the bottom is starting to set but the middle is still jiggly, place into your oven to broil. Broil until frittata is puffed and the top is golden, about 3 minutes. Sprinkle the top with salt, cut into wedges and serve! Serve next to arugula tossed in a light lemon/olive oil dressing!

Annie

Bites of My Life

Spring has sprung in Oklahoma. Besides today being the first day of spring, the temperatures are equally cooperating. We had a few chilly days last week followed by amazing warm temperatures. Trees are turning green and flowers are blooming.

In a sense of winter ending, a few other things ended for me last week. Well in terms of TV shows...I finished the 4th season of Scandal on Netflix and The Bachelor also came to a close. With a new season comes new things too! I've started Big Little Lies, anyone else? Spring cleaning has also been in order. I cleared out my winter sweaters, and brought in all my spring tops and dresses. My closet has a lot more color now. Nothing feels better than the arrival of spring after a long dead winter.

-Last week I read about all the benefits of rose for your body. Went to All About Cha and my eyes went straight to their rose tea. 
-So I ate spaghetti squash for a solid three weeks straight. It's so satisfying, I just couldn't stop. Been adding nutritional yeast to give it that cheesy taste. So basically I'm faking spaghetti and cheese with squash and yeast...
-Perfect Bars, have your tried them? They are in the refrigerated section at your grocery store. The Blueberry Cashew is my favorite! And the new Turmeric Tantric GTS Kombucha is incredible. And the red buds blooming in OKC are equally incredible.  
-Tip: Load all of your smoothie ingredients (minus the liquids) into your blender the night before, then the next morning you shaved a solid 2 minutes off your smoothie routine.
-Hooked on my Matcha Mint Smoothie last week. 
-The hot bar at Provision Kitchen in Nichols Hills should be your healthy lunch go-to. P.S. Whitney, the owner, told me they are about to expand the hot bar to be bigger and better coming in the next month.
-Coffee Glazed Cashews (new) at Trader Joe's. Run don't walk to buy them. 
-When it's the end of the week and your fridge is almost empty, turn your mis-matched food into an omelette!
-Felt like a frenchie with this quiche and arugula lunch. Pro tip, this is the spinach, mushroom frozen quiche from Trader Joe's. And it's delicious. 
-St. Patrick's day got all it's deserved celebrations this weekend!
-So I started Whole 30 again...and my Crock-Pot Carnitas are about to rock dinner this week. Served in a lettuce wrap with pickled red onions and avocado!
-When your hanger color coordinates with your sweater. My inner OCDness loved this. 

Annie