64 minute read
FASHION
from July 2021
by 405 Magazine
LatinFlavored Looks
Add some bold, stylish fashion flair
BY LINDA MILLER PHOTOS BY SHEVAUN WILLIAMS AND ASSOCIATES
ashion remains an excellent way to F convey a certain mood or attitude. When it comes to clothing with Latin influences and flair, that feeling is often sultry or sizzling and definitely fun.
Many of this season’s trends can be traced to looks reminiscent of traditional Latin or Spanish clothing, making it even easier to add a little spice to any outfit. Bright colors, print scarves, intricate embroidery, interesting texture, ruffles, bare shoulders, peasant and puffy sleeves, full skirts and flounces graced the spring designer runways and beg for second glances no matter how they’re styled.
A nod to Latin America-inspired fashion offers a fresh approach this season. It’s a look that can be played up head-to-toe or, as local stylist Elizabeth Wheat says, it can be an “accessories opportunity.” Add layers of necklaces or bracelets in either metal or painted wood. Put a ring on every other finger. Opt for big, colorful earrings that sway with every movement of your head. Slip into a pair of metallic huarache sandals for a sophisticated take on the classic. Cinch your waist with an unexpected belt. Try a matador hat on for size, or take a more minimal approach by tying a scarf around your head or tucking a flower or two into your hair.
If more is better, and for many it is, let accessories be the final touch and start with an off-the-shoulder dress or top. A one-shoulder style is another flattering option. Ruffles are plentiful this season, so embracing the feminine detail can be done in a big or small way. Wearer’s choice, but too many ruffles may lean more towards young girl than modern sophisticate.
So, who’s in the mood for a little Latin American fashion flair?
C+D+M oneshoulder floral blouse from Black Scintilla; and Virtue earrings from Eden.
Photography: Shevaun Williams Model: Leslie Evans, Tabb Agency Stylist: Elizabeth Wheat Hair and makeup: Ashley Pike, Ashley Tolman Beauty
Betsy King Shoes, 3001 Paseo, betsykingshoes.com Black Scintilla, 1112 N. Walker Ave., blackscintilla.com Eden, 3014 Paseo, edensokc.com Gretta Sloane, 6476 Avondale, grettasloane.com Jack Loves Jill Vintage, jacklovesjill_vintage Oak City Vintage, 1112 N. Walker Ave., oakcityvintageokc.com
Floral scarf from Jack Loves Jill Vintage on Etsy; earrings and bracelets from Oak City Vintage; Ganni blouse and Katharine Kidd skirt from Gretta Sloane; and Cecelia wedge sandals from Betsy King Shoes.
Necklace and belt from Oak City Vintage; Story On pleated ruffle top from Black Scintilla.
Hat and belt from Oak City Vintage; earrings, necklaces, bracelet, tortoise acrylic bag, The Korner blouse and Traffic People pants all from Eden; and Seychelles metallic sandals from Betsy King Shoes.
Mexican food is as diverse as its namesake nation is large; it’s the 13th largest country in the world. And while it’s often viewed as a monolithic form, the cuisine is regionally specific: Aguascalientes, Baja, Chihuahua, Durango, Jalisco, Michoacán, Oaxaca, Sonora and Yucatan, among others. All contribute something to the category we reductively lump under the banner “Mexican food.”
What they all share, though, is the taco – a dish that didn’t get its name until the late 19th century, but as Mexican food historian and Los Angeles Times journalist Gustavo Arellano likes to say: “Tacos have existed since there was a tortilla, even if they didn’t exist by that name. So they’ve been around since time immemorial.”
Oklahoma City is home to many examples of Mexico’s regional taquerias, and we have a strong tradition of TexMex and gringo tacos. It’s impossible to catalog all the tacos in the city, but we made a delicious effort, and along with an introduction to some wonderful Mexican food pioneers, what follows is our overview and occasional deep dive into the 405’s taco scene.
S
SERGIO GIL CAME TO OKLAHOMA
on vacation in 1985. “She brought me,” he says, gesturing at Eva, his wife of 40 years and mother of their five children. “She brought me back in 1988, and my father-in-law said I should stay.” It was the second time Eva and her family helped Sergio decide where he would build a life. The first time was after they met in Long Beach, California and he married her.
Gil and his father had Tacos San Pedro in Long Beach, and his father wanted him to come back to the west coast.
“He said, ‘You’re my oldest son. The business needs you.’ But I stayed,” Gil says. He laughs; he does so regularly and with sincerity, especially as he moves among the guests at OKC’s Tacos San Pedro, a business he and Eva established in 1992.
Both are originally from Mexico: Sergio from Michoacán, Eva from Mexicali. Sergio comes from a restaurant family; his grandmother had five taquerias in Mexico City in the 1950s, ’60s and ’70s. He lived with her for a few years as a boy, and he remembers going to the restaurants, so the smells and tastes of tacos, birria and flautas are the stuff of his childhood. And they are the heart of Tacos San Pedro’s menu.
“I wanted to introduce these flavors, this food, to Oklahoma City,” he says, moving his hands from his chest and opening his arms in a gesture of giving. Thirty years later, he and Eva are still serving up some of the best traditional Mexican food in Oklahoma City at their restaurant at 2301 SW 44th Street.
Over the years, many people have asked them why they didn’t expand. It’s sort of an obvious question, especially given that they were the first Mexican food restaurant in OKC that wasn’t Tex-Mex. Chelino’s, Nino’s and Cocina de Mino were here, but no one was serving southern Mexican cuisine.
“People loved our food,” Eva says. “We started seeing Asian customers first, and then white people about 1995. People started asking why we weren’t building more locations.”
Sergio and Eva Gil of Tacos San Pedro
The answer to the question came from Sergio’s grandmother. “She told me to focus on one,” Sergio says. “This is a woman who had five, and she says take care of the one. Restaurants can kill you if you let them.”
Tacos San Pedro, like so many things, emerged from a failed search. After they arrived, the Gils looked for traditional Mexican food like they served in California. They couldn’t find it, so they started making it themselves. Still vacillating about staying or going, Sergio spoke to his father-in-law, who told him, “Stay. We need this food in Oklahoma.”
The process of getting ingredients was difficult right away. Of course, they made their own tortillas, and beef, pork and chicken were easy to come by. Grider, an old grocery store that eventually sold to Buy 4 Less, carried a small “ethnic” section, but guajillo chiles, cotija cheese, lengua and cabeza were impossible to find. Sergio drove a large van to California for supplies, and Kansas for specialty meats.
Tacos San Pedro eventually grew to a point such that specialty food suppliers started delivering. Sergio and Eva told other small Mexican food operators about the deliveries, and a co-op of sorts formed as people would place orders with the suppliers and pick them up at Tacos San Pedro. The Gils quite literally built Oklahoma City’s taqueria business by introducing new ingredients and helping their competitors succeed. It’s a civic awareness and hospitalitybased way of being that are both refreshing and rare.
“We’ve been blessed,” Eva says. “We thank God for all this.”
“All this” includes five children, three of whom work in the restaurant, five grandchildren with a sixth on the way, and a life built on hard work, steadfastness and what Sergio calls “trust in the Lord.” He’s still serving the recipes he learned from his grandmother, even trying to replicate the red and green sauces she served at her taquerias. He said he’ll evaluate retirement in a few years, and they’re hopeful the kids will take over the business and continue the tradition.
Just over a mile from the Gils is La Esquina, on the corner of SW 29th Street and Agnew Avenue. It’s a corner store in name and design. (“La esquina” means “the corner” in Spanish.) Jorge Islas bought the former steakhouse in 1995, and opened Tortilleria la Azteca, renamed La Esquina 10 years ago. He had arrived in Oklahoma City from Ciudad Juarez, Mexico in 1979, and enrolled at Jackson Middle School. After finishing school, he worked for Goodyear Tire and Rubber while saving money to buy the store.
“In Mexico, it’s traditional to buy tortillas morning and evening so the family has fresh tortillas,” Islas says. “There was only a small tortilla business selling to Grider when I started, but it didn’t last long.”
Five years after he opened, Islas added tacos, including his delicious barbacoa and what some along SW 29th Street say are the best carnitas in the city. At the time, no one was
Variety of tacos at La Esquina. Dine-in is available.
serving traditional Mexican food on SW 29th Street. Tacos San Pedro and two panaderias (bakeries) were it, so Islas expanded to meet demand. His counter now features more than a dozen options, and he has a small bakery and grocery section. Islas has two sons who work in the store with him, and he, too, is not considering retirement. Business is still good, after all. He’s built something enduring on the corner, something important to the district. More than a corner store, La Esquina is a restaurant, grocer, lunch counter and gathering place.
Jorge Islas in front of his corner store.
Traditional
The traditional taco follows a similar recipe in taquerias everywhere: a protein wrapped in a tortilla – most often corn – and topped with onion and cilantro. The protein is typically beef, chicken, lamb or pork, but fish tacos are also traditional in Baja and other coastal regions, and goat (cabrito and chivo) tacos are common south of the border. There are variations to the basic recipe, of course, but this one occurs often enough that it’s the rule. One thing to bear in mind, and here we quote the great humanitarian and lover of all things taco, Chris Castro (a regular consultant for us on Mexican cuisine): “No taqueria is a one-stop shop. People figure out what the taqueria does well, and they go there for those tacos.”
Al Pastor
What is it? Because it was inspired by Lebanese immigrants to Mexico, it’s spitroasted pork when done the original way. Locally, pastor is blended with pineapples and chiles to make a slightly sweet, moderately spicy pork taco. Where can you find it? To see it on the spit (trompo in Spanish), check out the Chelino’s Meat Market, but excellent examples abound, including Café Siete and La Esquina.
Camaron
What is it? Grilled shrimp taco, Baja style. Like pescado (p.29), it's served with slaw and sauce. Where can you find it? Hacienda Tacos serves theirs with chipotle aioli for a smoky kick, and Yucatan Taco Stand just straight up serves them spicy. Shrimp tacos are common in taquerias – it's inexpensive and tasty protein, after all – but the ones at Abel's, 1492 and The Mayan are worth driving for. Barbacoa
What is it? This depends on the taqueria, but traditionally it’s beef, often beef cheek, slow-roasted and seasoned to be mild. In Mexico, goat is used regularly, but most Americans have never developed a taste for goat. Where can you find it? La Esquina (pictured) has excellent barbacoa, as does the Mi Ranchito truck. On the east side, Taqueria La Fondita (Del City) was a pleasant surprise. Buche
What is it? Pork stomach. This one can be a bit of a challenge for nonadventurous eaters, but when prepared properly, it’s delicious. Where can you find it? The best and consistent was at Carnitas & Tacos El Tarasco. At El Jalisciense, the edges came out a little charred, which made the texture more pleasant.
Carne Asada
What is it? Marinated, grilled beef, and while it’s a staple of taquerias, it’s more difficult than we expected to find an excellent version.
Where can you find it? Two of the trucks – Taqueria Sanchez and Mi Ranchito – have great versions, and so do La Esquina and La Fondita. Cabeza
What is it? Literally, it’s head; the bulk of the meat comes from the cheeks, but small, flavorful bits are tucked in around the bone. The texture is very tender and oily, with a punch of beef flavor. Where can you find it? Tacos San Pedro
Carnitas
What is it? Slow-cooked, pulled pork, just like at your favorite barbecue joint, but carnitas are deep-flash-fried before serving. Where can you find it? Pretty much every taqueria, but La Esquina and Tacos San Pedro are famous for theirs.
Chile Rojo
What is it? Braised pork – often shoulder – in a red sauce, the heat of which will vary according to the peppers used by the taqueria. You’ll find it as carne adovada in many places, including La Fondita in Del City. Where can you find it? Taqueria Rafita’s and Taqueria Cardenas SLP had the best we found.
Lengua
What is it? Beef tongue. Cooked properly, it’s tender and bland, so the seasoning matters. Most often, you will find it chopped, meaning texture isn’t an issue. Where can you find it? Mi Ranchito and Tacos San Pedro have excellent versions, and for the adventurous, Tarasco serves it sliced thick, rather than chopped, which can be visually off-putting.
Taco Lorenza
What is it? Carne asada Sonoran style. The beef is chopped very fine, and then added to a corn tortilla that’s been fried crispy on the plancha. The taco is topped with a cabbage slaw and very mild red salsa. Traditionally, it’s eaten like a tostada. Where can you find it? Yaqui’s is the only one we found, but it, too, is a musthave experience. Chile Verde
What is it? The sister of chile rojo: braised pork in a green sauce. These tend to run far hotter than the red, so be careful if you’re heat sensitive. Where can you find it? Taqueria Rafita’s. They run neck and neck with Los Comales on this dish, and Cardenas is excellent, too. Cochinita Pibil
What is it? Pork shoulder, braised with achiote paste and citrus. The traditional dish calls for bitter oranges, so it’s not sweet, but it is tender and intensely flavorful. Where can you find it? The Mayan, Yaqui’s and 1492. Desebrada/Deshebrada What is it? Shredded beef, slow cooked with onions, garlic, chiles and occasionally tomatillos or tomatoes. Depending on the taqueria, the desebrada may start as flank or skirt steak, or a roast like chuck.
Where can you find it? Most taquerias will have a version, especially those that have a large lunch counter like the mercados La Esquina and La Michoacana.
Pabellon
What is it? It’s the South American version of desebrada. (In Cuba, it’s ropa vieja.) The chile blend is very different given the vast difference in regions and climates, but it’s nearly always very mild in taquerias. Where can you find it? 1492 has it in both locations, and it’s a must-have taco in the city.
Tripa
What is it? Tripa, or tripe, is the small intestine of an animal. At an OKC taqueria, that usually means beef, and while many people have experienced tripe in menudo, it’s a very popular taco filling as well, especially when it’s cooked extra crispy. Where can you find it? The very best version we found – and they will usually ask if you want it crispy – is at Los Comales. Pescado
What is it? Fried or grilled fish tacos originated in Baja, where they're served with a cabbage slaw, pico and a sauce. Jicama or cabbage slaw is common, and the sauce is often an aioli of some sort.
Where can you find it? Revolucion and Barrios have a pretty traditional style in a non-traditional setting, and you can find good ones at Yaqui's, Los Desvelados and Tierra Caliente.
Salsa
The heat scale of salsa is directly related to the peppers in the recipe. We chose salsas from Big Truck Tacos for the purpose of illustration, both because we love the color range, and because they are delicious. Chef-partner Kathryn Mathis said the original three – Roja, Verde and OMG – were inspired by what she loved in Austin taquerias, but all the recipes are original. Every salsa added after those three, including the rotating Salsa of the Month, was in response to customer requests for more heat. Roja
Roasted tomatoes and onions with fried jalapeños. No detectable heat, unless you think tomato juice is spicy.
Asphalt Verde
Tomatillo base with loads of garlic. Again, no detectable heat, but also not as acidic as traditional taqueria green sauce.
OMG
Rather than go traditional, Mathis used mango, papaya, pineapple and orange juice with habanero. The phrase “hot as Oklahoma asphalt” inspired the name, and the result is indeed hot. Jalapeňo, oil (for emulsification), garlic and a splash of lime juice. Not necessarily mild, and can be quite hot depending on how late in the season the jalapeňos are picked.
OMFG
“Only Made for Grownups.” Of course that’s what it stands for. Of course. Serrano peppers drive the heat, and if you think free salsa at a TexMex joint is hot, stay away from this. HAF
Again, “hot as fire.” [wink] Only for the true heat-head; a mix of the Verde and OMG for a base, then loaded up with ghost peppers and habaneros. Mathis did not appreciate being told her salsas weren’t hot enough; this is her answer.
TRUCKS
THE TACO WAS NOT THE FIRST MOBILE MEXICAN FOOD
to conquer the United States, according to Arellano’s brief history of mobile Mexican food in Taco USA. From the 1870s to roughly 1940, tamales went coast to coast, either in food stands, on portable trays or in wagons and carts. Opposition from restaurant owners that turned into city ordinances and the growth of automobile culture led to the demise of the “tamaleros,” and it wasn’t until the 1970s that mobile Mexican food reappeared en masse.
Most everyone is at least tangentially familiar with “loncheros,” those boxy trucks with shiny sides that visit worksites to feed hungry laborers. (In OKC, Burritos El Tin Tan has a robust business, and yes, the burritos are delicious.) Arellano writes that in the 1980s with the waning of construction business, the loncheros started looking for places to park their trucks, rather than drive from place to place. Before that, though, in 1974, Raul Martinez converted an old ice cream truck into King Taco, which he parlayed into a taco empire. His is credited as the first taco truck – and not surprisingly, it was outside an L.A. bar.
OKC has developed a thriving taco truck culture over the past few decades. If you want to see the scale of it, drive down SW 29th between Western and May on Friday night. Most of the week, though, the trucks are scattered around town, and some, like the everpopular Taqueria Sanchez, post up at a fixed location. The attraction is inexpensive, delicious tacos. A few, like Sanchez and Mi Ranchito, can compete head-to-head in quality and flavor with any taqueria in the city, and to pull that off from a hot, cramped truck is impressive.
Recently, Chef Juan Quixtan, formerly of Iguana Mexican Grill, started parking his new Birrieria Utzil on May and NW 32nd. The shrimp taco is fantastic, and he’s also serving esquites, a smoky, savory street corn that is far more umami than elotes.
For taco truck novices, take cash. That’s the most important thing, as most trucks don’t accept cards. Check out the menu before you go, and have an idea of what you’re ordering before you get to the window – it’s polite, it keeps the line moving and it helps at the places where English constitutes a language barrier. The offerings are pretty standard, and all fall into the traditional category, and if you don’t like cilantro, speak up, or you’re getting a ton of it.
Non Traditional
Evolutions of a form don’t change the origin of a form, so we’re opting to call these “non-traditional” rather than the disdainful, inaccurate “gringo” tacos. The American taco with its salad of iceberg lettuce, diced tomatoes and orange cheese represented an early hybridization of tacos, but it was only the first of many. The only question that really matters is: Does something taste good if I put it in a tortilla? In all likelihood, if it was good to start with, it’s still good in a tortilla. It’s like asking, “What makes for a good sandwich?” The answer is always going to be “whatever you like.”
Flaming Lips Big Truck Tacos
What is it? A riff on the traditional lengua taco, using hickory-smoked beef tongue cooked to a sliced-roast-beef soft texture, and topped with avocado, pico and queso fresco. If you think you don’t like lengua, start with this one.
Brisket Taco OSO Paseo
What is it? Tangy, sweet, Dr. Pepperbraised brisket with a fried pickle spear, pepitas and radish. In other words, it’s like a Saturday cookout in a tortilla. Fried Avocado Taco
Hacienda Tacos
What is it? Almost vegetarian, but there’s bacon. The avocado is sliced, flash-fried and served with 9 Juan Juan, the spicy habanero taco sauce that’s just a little too hot for the heat-sensitive. Yes, you can get it without bacon, but why?
Banh Mi Taco Iguana Mexican Grill
What is it? Just what it sounds like: a pork belly taco with avocado-tomatillo salsa, sriracha, jalapeño and pickled carrots. The style came from Korean chefs on the West Coast, and we love them for it.
Cheeseburger Taco Iguana Mexican Grill
What is it? About as gringo as a taco gets, except for the Chihuahua cheese. Otherwise, it’s ground beef, diced onions and pickles, and house salsa. It tastes like a delicious burger, with salsa, and that’s the point.
Crispy Cauliflower Taco Revolución
What is it? About as good a vegetarian taco as you’ll find. The crunch of cauliflower with a pop of vinegar that reminds you of taqueria red sauces, avocado, cabbage, and cilantro. It’s kind of a salad taco, but some salads really are delicious.
Hot Honey Chicken Taco Stitch Cafe
What is it? A spicy, crispy taco with fried chicken, house pickles, slaw and chipotle aioli for some smoky goodness. You’ll want some of the fresh lime to cut through all that fat and protein, and the pickles help, too. Quesabirria Taco
Yaqui’s
What is it? It didn’t start showing up until the late ’00s in Tijuana, so it’s pretty new, therefore non-traditional. Birria is wrapped in tortillas and cheese, and then fried crispy on the plancha. It’s served up with consomme for dipping, thus leading to the unfortunate moniker preferred in Texas: wet taco. But we don’t have to act like Texans.
TASTY TRUTHS ABOUT TEX MEX
Why flavor should outweigh authenticity
ONE OF THE GREAT CULINARY FOOD
fights in the Southwest is over the use of the term “Tex-Mex” to describe a category of Mexican food. (Yes, for the sake of this subject, Oklahoma is part of the American Southwest. We may be other things too, but we are definitely at least that.) The fight isn’t about appropriateness; it’s over the desirability and “authenticity” of said cuisine. The two great symbols of Tex-Mex are the combination plate and the crispy taco, and it’s especially the latter that gives rise to the most disdain.
When journalist Gustavo Arellano set out to write a thorough history of Mexican food in the U.S., Taco USA: How Mexican Food Conquered America, he was surprised to discover that he was one of the first even to attempt it. Most books about Mexican food are cookbooks, and Arellano, a journalist at the Los Angeles Times, said that no one had ever bothered to look into debunking myths about Mexican food.
“Beware the cult of authenticity,” Arellano said in a recent interview with 405 Magazine. “Much of it is white people ‘Columbus-ing,’ where they think they’ve found Mexican people in their unadulterated phase. A lot of ‘authentic’ food is crap, and a majority of white diners in the building does not negate the quality of Mexican food in that spot.”
Arellano has little patience for talking about “authentic Mexican food,” as all food evolves, and Mexican food, like American food, is regional, diverse and shaped by various subcultures.
“Mexican food is a giant mishmash,” Arellano says, “and different cultures contributed – the various Indian populations, Spanish conquest, Lebanese immigrants, Germans and other Europeans after WWII. There is traditional Mexican food, but it’s silly to call a taco inauthentic. It seems to be some kind of code for ‘better than what we have.’”
So, let us consider the crispy taco – which by the way, is not an American invention. There is an “American taco,” the one from childhood, hawked by Old El Paso and other companies: crispy, mass-produced corn shell, seasoned ground beef, orange cheese of some composition, lettuce and tomato. Simple, tasty and, according to so many people, “inauthentic.”
Food keeps evolving as cultures come together, so of course there’s an American taco, just as young Korean chefs started putting bulgogi in a tortilla. As Arellano puts it, “cultures meet and marry and sometimes the kids are better than the parents.” It’s a metaphor, and a good one. The beloved al pastor taco emerged not from some mythical place of pristine Mexican food, but from Lebanese immigrants who evolved the form of the taco.
In Mexico, crispy tacos are called “tacos dorados,” or golden tacos, and they’ve been a feature in Mexican cuisine, albeit a minor one, for as long as there has been the technology to fry tortillas. Arellano said that the tradition emerged during Lent in Mexico, when meateating is at a minimum, so taquerias served tacos dorados de papa: fried tacos with mashed or roasted potatoes. And the beef belongs, too, given that northern Mexico is beef country, so barbacoa, carne asada and chili con carne wrapped in a tortilla make perfect sense.
“Tex-Mex had a 120-year head start in the U.S.,” Arellano says. “Tacos and combo platters are a fixture of the American Southwest. Mexican food has always come to the U.S. in waves, and much of the food of the Southwest was originally Mexican food. It wasn’t until after WWII when large-scale immigration started that Mexican food from other regions showed up.”
And it’s still showing up, and evolving. Arellano insists that if the origin is Mexican, even after it evolves, you can still call it Mexican food, so ignore the hipsters who seek out “authentic” and show disdain for your crispy taco and your combo plate. Who doesn’t want a taco, enchilada and tamale on the same plate? Sad people.
BREAK FAST
According to food historian Gustavo Arellano, Austin’s South by Southwest festival is the explanation for the ubiquity and popularity of the breakfast taco. “The first reference to the breakfast taco is in a story about San Antonio in The Arizona Republic in the 1970s,” Arellano says. “You know it’s the first reference because it’s capitalized in the newspaper, the standard treatment for a new word or term. I grew up eating breakfast tacos, but we never called them that. It wasn’t until hipsters started coming to South by Southwest, ‘discovering’ breakfast tacos and then returning to their home cities around the country that we see the explosion in popularity of this style.”
Arellano said the actual provenance of the breakfast taco is most likely the Rio Grande Valley, the stretch of river that divides the U.S. from Mexico along the southern tip of Texas. Austin, as is often the case, takes much of the credit, and at least in this case, they get credit for its spread, if not for its origin. Now, the breakfast taco is available throughout the U.S., and while form varies, the standard ingredients in addition to eggs are cheese, bacon, chorizo, avocado and salsa. Beyond that, it’s up to whomever is making it to decide the construction. The Little Twin
Big Truck Tacos
What is it? The entry-level breakfast taco at Big Truck Tacos: flour or corn tortilla, eggs, choice of protein. Pictured is egg with borracho chicken, a spice-rubbed, beer-can preparation made in a spicy tomato sauce. You probably won’t need salsa, but that’s half the fun of Big Truck.
Build-Your-Own Breakfast Taco Elemental Coffee
What is it? Elemental’s standard breakfast taco – corn tortilla, fried egg, choice of protein, spicy aioli and spinach – can be modified with carnitas (when available) or ham, or even tofu (sigh). Like all food items that emerge from Elena Farrar’s team, the tacos are delicious, if unconventional.
Pork and Beans Stitch Cafe
What is it? A remarkably different and delicious riff on a breakfast taco. Stitch smokes its ham in house on oak, and then adds scrambled eggs, refried beans and smoked gouda, to create a smoky, tangy, sweet, umami masterpiece. Chorizo and Egg
Cafe Siete
What is it? While it’s true that breakfast tacos aren’t common in many regional Mexican cuisines, when you do find them, chorizo is the most common protein after eggs. Cafe Siete makes its chorizo in house, and the taco is served in a traditional style. If you need the extra kick in the morning, ask for the chiles toreados – whole fried jalapeños.
Breakfast Tacos Neighborhood Jam
What is it? Definitely an evolved form of the breakfast taco, largely due to the addition of green chile hollandaise, this popular brunch spot’s tacos also feature guacamole, cotija cheese, sour cream, pico and cilantro. In addition to the hollandaise, it’s the fluffy eggs that make this a comfort food indulgence.
Chorizo and Egg Taqueria Rafita’s
What is it? A very traditional form of the popular breakfast taco with Rafita’s house-made chorizo. While it’s not pretty, it’s definitely one the must-have tacos in the city. Rafita’s is one of OKC’s taquerias that seems to do just about everything well, and its breakfast tacos are worth the drive to the Ten-Penn area.
tortillas
Masa is the delicious star of some of the world’s great comfort foods: tamales, pupusas and of course, corn tortillas. The key to great tortillas is using masa harina (corn flour) in which the corn has been nixtamalized, soaked in an alkaline solution like limewater.
flauta
Once the tortilla starts to lose freshness, the frying starts. Flautas or taquitos are essentially a rolledup taco that’s fried. Traditionally, a tomatillo or avocado-tomatillo salsa is used for dipping. Another option is to leave the tortilla flat, tostadastyle. The advantage of this style is that you can build it as high as you want, so you’re not constrained by the circumference as with a taco. chilaquiles
Gustavo Arellano said that workingclass families innovate to avoid waste, which is true in every culture. “Refrigerator soup” is the appropriate metaphor. Chilaquiles and migas, egg dishes that include strips of tortillas, emerged as a way to use up the last of these ingredients.
tortilla chips
Tortilla chips are far more popular in U.S. cuisine than in traditional Mexican cuisine. One delicious place they show up, though, is on the table with birria. The meat is served in a bowl, and toasted or fried tortilla chips are used for scooping – a bit like a nacho, but let’s not say that. fresh corn tortilla
Fresh tortillas are not shelf stable. That’s a weird realization for consumers who are used to buying the mass-produced variety in a resealable plastic bag that lasts for what seems like months. They’re best on the same day – especially for tacos, obviously – and after two to three days, quality degrades rapidly.
tacos dorados
Tacos dorados are simply fried tacos, as in fried with everything already inside them. Mashed potatoes are a traditional choice, and again, the green sauces are served for dipping. For a delicious introduction to this style, head over to La Tropicana Tacos Y Mas on S. Western.
LOUDS OF STEAM DRIFT SLOWLY
across the perfect mirror of the lake. Not a whiff of air ruffles the leaves. A little brown wren lands on the deck, her warbling breaking the silence of the early morning. It’s perfect. Sitting and soaking in this beauty brings a kind of contentment only a deep connection with nature can. Such is the setting for Deer Lake Cabins Ranch Resort in the Piney Woods of East Texas.
Thirty years ago, the ranch served as a family retreat – the family still owns it and still gathers here. Over the years, the property grew into several dwellings culminating in 18 cottages; a 19th is under construction. Of those, 10 are situated on the shore of Deer Lake, largest of several lakes and ponds on resort land.
I didn’t know what to expect when I accepted an invitation to visit Deer Lake Cabins Ranch Resort, although I’d looked at the website. It does fit the definition of “resort” in that it provides numerous amenities and activities and, with 800 acres, it qualifies as a ranch. The combination makes a special result.
The accommodations range from cozy two-person nests to a three-story dwelling with six bedrooms, a loft, four bathrooms and a game room – great for large families or groups of friends. That one, Rambling Rose, can accommodate up to 16 guests.
We stayed in Blue House on Deer Lake, a lovely home with three bedrooms and two baths, a multilevel deck, a grill and fire pit and our own dock. The kitchen was well-appointed – nice, since we brought food for most of our meals.
Different accommodations have different furnishings and appliances. We didn’t have a dishwasher, but had a washer and dryer. We could have lived there comfortably and permanently. Our cottage was “Texican-themed,” but each cabin features different décor.
Blue, a half-Australian shepherd, half-blue heeler, is the ranch’s one-dog welcoming committee. We had barely gotten our car unpacked when Blue appeared at our deck door. I opened the door and he came in, flopped down on an area rug and took a nap. Making himself at home, he made us feel right at home.
UP AND AT ’EM
First on the itinerary was a guided tour of the ranch via utility terrain vehicle. Fifteen miles of trails, all navigable (depending on weather) by UTVs, are available to guests. Our guide, Kendra Daugherty, hit the highlights, showing us all the cabins on the north and northwest sides of the lake, then back past a playground and a large, open-air pavilion. We stopped in the mare barn to see a lovely, white mare with her new foal.
ENJOYING RANCH LIFE
Nearby are the arena and a show barn. Ranch owners show Pony of the Americas cutting horses. Guests are welcome to visit the horses and, if they are lucky, see Johnny Brown (known to all as Mr. Johnny) training horses in the arena.
The loft of the arena houses an escape room, great for indoor fun … for those who are not claustrophobic. The ranch also has an outdoor escape experience, sort of a cross between geocaching and orienteering. Maps and walkie-talkies are supplied in case anyone gets lost on the multiple trails.
TOP: Meadow View Lodge, with four bedrooms and three bathrooms, can accommodate 12 guests.
ABOVE: Kangaroo Corner, with a great lake view, is adjacent to the swimming beach.
LEFT & BELOW: Animals and activities make Deer Lake fun for families.
RIGHT: Each of the 10 lake houses has its own private dock.
Next was the stable, where guests gather for horseback rides. Groups are small, horses are sweet and gentle and the rides, which take riders through forested areas and lush meadows, last about an hour. For guests too young to hit the trails, a ride atop a pony led by an experienced wrangler is a great introduction.
Another favorite of guests young and old is the petting area, home to pot-bellied pigs; silky chickens; goats Chocolate Chip and Caramel Sauce; and Laverne and Shirley, the sheep.
Animal feed and fish food is available in the office. Guests in lakeside accommodations enjoy feeding fish from their docks. The lakes and ponds are stocked with perch, sunfish, bass, crappie and catfish. Since this is private property, you don’t need a fishing license.
OTHER PASTIMES
There are several playgrounds on the ranch, plus volleyball and basketball courts and gaga ball arenas. That last one was a new one to me, but it bears a resemblance to dodge ball, a game fixed in my childhood memory bank of traumas. Equipment for these games is available at the main office. A smooth swimming beach in a cove provides cool summer fun.
My husband Jack and I opted for quieter pleasures. Among the other complimentary equipment available are kayaks, pedal-boats and bicycles. Pedaling around Deer Lake was just our speed, and gave us a chance to see the lakeside view of the other cottages.
The ranch is open all year and regularly schedules hayrides. Post-COVID, they’ll have regular cookouts.
This resort does minimal advertising – families tend to come back year after year. Prime times are often booked up six months to a year in advance. The patron loyalty it commands lies in the beauty of the landscape, the fact that guests never feel crowded, the variety of free activities, a good selection of for-fee extras and the friendly, family atmosphere. For a back-to-nature getaway, you couldn’t do better than Deer Lake Cabins Ranch Resort.
Deer Lake Cabins Ranch Resort is about 300 miles from Edmond, approximately a five-and-a-half-hour drive. The nearest town is Mt. Vernon, about 100 miles east of Dallas. Go online to deerlakecabins.com, or on Instagram and Twitter @deerlakecabins.
Keven Calonkey-Carl
INTERIOR DESIGN
Tell us the history of Mister Robert.
Mister Robert Fine Furniture began 63 years ago, when my parents started a store that assured its customers the best in fine furniture and home décor. I was literally raised in the business, and after graduating with my degree in Interior Design, I passed the NCIDQ exam and became a Professional member of the American Society of Interior Designers. With over 20,000 square feet, Mister Robert has become the destination for individuals wanting to invest in their interior spaces. I am honored to continue my parents’ legacy.
Why is it important to hire an Interior Designer?
They can help you avoid costly mistakes, make sure you consider all potential aspects of your interior and ensure your project concludes with the best possible result. In short, hiring an Interior Designer will help make your home or office more livable. We use professional knowledge and skill to assist the client in creating a space that meets their needs and desires in the most aesthetically pleasing way.
What are some of your favorite brands for furniture and décor?
My favorite brands meet a high standard for quality, uniqueness and beauty. I want leathers to be top grain and fabrics to be both beautiful and durable. Frames should be made of hard woods, with 8-way hand tied springs where possible.
What are the top trends you are seeing in design?
I am seeing an increase in demand for eclectic home furnishings. The same is true with color; fabric offerings are increasingly diverse, with more patterns and brighter colors available than we have seen in many years. Finally, more consumers and manufacturers are interested in not just the cost of their products, but where and how they were made. Sustainable furniture manufacturing is increasingly important to customers.
Tell us about a few of your most meaningful or memorable projects.
It would be impossible for me to select a few projects, because I enjoy all of them. Interior design is my vocation, and I find helping people create spaces that meet their needs to be my purpose in life. Together, we make their space unique and specifically designed for them. Working so closely with each client, we become friends, and these friendships are long-lasting and exceptionally meaningful.
What is a common misconception about interior design?
I think many people still believe that just because you work in a furniture store, you are an Interior Designer. It involves a lot more than matching colors or telling people where to place the sofa; it is a profession that helps clients create the spaces they dreamed of, creating beauty while at the same time assuring functionality.
Wilshire Cabinet + Co & Wilshire Closets
CUSTOM CABINETRY AND CLOSETS
Since 2017, Wilshire Cabinet + Co has revolutionized how Oklahomans buy cabinetry for indoor and outdoor spaces with a whole new standard of innovation and fresh inspiration. This year, Wilshire Closets launched, redefining organizational solutions for custom closets and all your home storage needs. Offering outstanding products, a one-of-a-kind showroom and a team of specialists providing an unrivaled customer experience, it’s easy to see why they excel.
What sets Wilshire Cabinet + Co apart from its competitors?
Product quality, expert staff and service. Our foundation is beautiful cabinetry designed and engineered to last, featuring highly durable finishes, premium soft close hinges and drawer glides, and backed by a limited lifetime warranty. Our incredible team has more than 100 years of combined cabinetry design experience to guide you in making the selections that perfectly fit your style and budget. Installations and warranties are performed and managed by our skilled, in-house service department rather than subcontractors. We also offer collections of accompanying products, including Cambria® quartz, to complete your entire project.
If I want to remodel my kitchen or build a new home, where should I begin?
From an entire room to hardware photos, and countertop colors to special storage features, creating a collection of inspirational images is an important tool to communicate your likes and ideas, whether a remodel or new home build. Next, consider budget and timeline. Most importantly, choose a company that stands behind their products and commits to navigating you through the entire process – like we do, beginning with our free in-home consultation and initial estimate.
How will I know what cabinetry is best for my home?
By trusting the experts! To recommend the cabinetry style and finish best for your home, we invest the time to understand how you and your family live on a daily basis, how you entertain and if you have any special holiday traditions. We learn your design aesthetic and the special features you value. Remember, the most durable cabinets offer longevity while adding resale value to your home.
How can I make my closet more functional?
From baskets and fabric cubes to plastic shelf dividers and cut-to-fit jewelry trays, there are certainly lots of after-market accessories you can buy to try organizing your current closet. But, if these do-it-yourself options aren’t helping, then you are ready for a custom closet. Our specialized designers will inventory your existing closet and assess all the available space. By asking all the right questions, the storage solution we provide for you will be perfectly tailored. The result: a beautiful and functional closet.
OKC Gallery 320 W Wilshire Blvd Oklahoma City, OK Norman Annex 226 E Main St Norman, OK
@wilshirecabinet @wilshireclosets 405-286-6282 wilshirecabinetco.com wilshireclosets.com
Sydnye Steen
LUXURY TILE, STONE & CUSTOM ACCESSORIES
Tell us about the history of Artisan Tile Studio.
Artisan Tile Studio opened in 2015 as a small boutique tile store catering to the interior design community, custom builders and home owners.
You’ve recently expanded your showroom and warehouse. What changes were made?
Thanks to our loyal clients, in five short years, we were in the position to take on several additional tile lines housed at Tile and Design when the owner decided to retire. With the acquisition, the number of lines we were able to offer doubled, and we needed more space. We are just finishing up the build-out of our brand-new 7,000-square-foot showroom and warehouse.
How do you source and select materials for your showroom?
Once I realized we were no longer limited to mass-produced product in the world of tile, I began searching out the best that the industry had to offer. Along the way, I have made some of the best friends who have opened doors that I never thought possible.
What are some design trends you’ve observed in your industry?
I’m a tried and true natural stone girl! With that being said, our industry has taken digital imaging to a whole new level. Porcelain tile has taken on the look of marble, wood and metal in a way that I would have never dreamed possible.
Which do you think is more important when selecting materials for a project – function or form?
I believe form and function are equally important. The client has to love what they are using, and it’s my job to make sure what they select works for the application.
Tell us about one of your favorite projects.
Anything custom. We have the best of the best when it comes to custom tile. With the likes of New Ravenna, Maison Surface, Artistic Tile and the fabulous Allison Eden, the sky is the limit!
What makes Artisan Tile Studio unique?
Our state-of-the-art showroom was designed with our clients in mind, from private meeting areas to the best tile selection OKC has to offer. We have the most amazing exclusive lines, as well as custom lines that can’t be found anywhere else in the metro.
What do you wish clients knew about your business?
Even with the expansion, at heart we are still a small boutique tile store catering to the interior design community, custom builders and home owners. We do our very best to give each and every one the best customer service and attention they deserve.
California Closets
LUXURY CLOSETS
How does the process work when a client engages California Closets?
Your new custom closet starts with a complimentary in-home consultation with one of our design consultants to measure your space, take inventory of your belongings, and listen closely to understand your needs and ideas. We’ll invite you for a follow-up visit to our downtown Edmond showroom to see your custom-designed solution come to life. We strive to meet the highest quality of standards and are backed by a limited lifetime guarantee.
What are your top tips for an organized closet?
Only keep the clothes that you use and love. If it no longer fits or has a stain that can’t be removed, it’s time to part ways! And make sure everything has a home; I have a few favorite things in my custom closet – adjustable shoe shelving, built-in laundry baskets and pull-out belt and tie racks – that make it easy to find the right item.
How do you know when it’s time to call in a professional?
If you consistently struggle to keep your space organized and you feel overwhelmed, we will create custom solutions to make your closet more functional and efficient. Our designers work with our clients one-on-one to make sure all needs are met based on needs, budget and style.
How can clients best maximize a small space?
When you have a small closet, it’s important to be more selective about what you keep. You don’t have enough space to store items that are hardly ever worn. When we design small closets, we know that every inch of space is precious, so we work with you to maximize the functionality.
What are other areas of the home can you help clients with?
We have innovative storage solutions for all areas of the home, including pantries, laundry rooms, coat closets, garages, home offices, Murphy beds, entertainment centers and wine bars.
What storage solutions do you recommend for clients on a budget?
Our design consultants are experts in designing custom solutions for any space and budget. The price is driven by the size of your space, complexity of your design, and the materials you choose. We have a pricing guideline on our website that explains how to best design within your budget.
(L to R) Lindsay, Michelle Woford, Jerrie Lynn Miller, Whitney
What are some of your favorite local projects?
I have so many favorites, as I have been designing closets in the OKC area for 21 years! The most rewarding part of my job is seeing the excitement on my clients’ faces once the closet is completed. One of my latest projects was completing a custom closet for local twin bloggers. Lindsay and Whitney from @TheDoubleTakeGirls style blog needed a beautifully organized space for their day-to-day work. We love how this closet + office project came together.
111 S Broadway, Edmond, OK 73034 (405) 844-4880 www.locations.californiaclosets.com/ok/oklahoma-city Facebook: @CaliforniaClosetsOklahomaCity Instagram: @Californiaclosetsoklahoma
Janice Carty & Amie Cook
CUSTOM FURNISHINGS
Tell us about the history of The Wood Garden.
We started the Wood Garden a little over 25 years ago. We had antiques and built custom kitchen cabinets for new construction – in fact, the name was inspired by a customer who said our cabinet was so perfect for the space that “It looks like it just grew there!” Over the years it has evolved into the design center, furniture and accessory store it is now.
Your store is a one-stop-shop for interiors. What can customers expect when they walk in the door?
Our customers can always expect to walk in and see a variety of beautiful things. From furniture to accessories, lighting ... really anything to complete your home, or just a room. It changes often in our store, and we like it that way; it’s always different when you walk in. Whether you are a designer or an individual wanting to update a room, we offer many options, including custom fabrics to fit your style.
What are some tips for clients who are designing on a budget?
I encourage all customers, especially those on a budget, to not go too trendy. Don’t do just one style; mix it up a bit, that way you don’t get tired of it so quickly. I think if you mix the styles you love – for instance, a little traditional with transitional – it will feel more like you.
What are some of the top trends you’re seeing in interior design?
I think for a while we saw a lot of gray, white and very light. I see more color and warmer hues nowadays. And I see people mixing “their” style with some more trendy things, instead of just sticking with traditional, or contemporary.
What should clients look for in an interior designer?
I think you should choose a designer who allows you to be a part of it. I always say to my clients, “This is what I would do, but you are the one living here, and I want YOU to love it.” I think it’s so important for a designer to get to know how the client and their family lives in their home, and design it to fit their needs.
How do you source and select your furniture and decor?
I choose manufacturers that I have had long relationships with, who have a reputation for excellent quality and customer service. I think it’s important to give options, but I try to narrow it down to just two or three. It helps my client to see the bigger picture, without feeling too confused.
Reed Savage
PEST CONTROL
Seeing that people were spending more time and a lot of money in their back yards, SWAT Mosquito Mist System owner Reed Savage set out to research the best way to kill mosquitoes in Oklahoma. To accomplish this, he looked to two states where mosquitoes thrive – Texas and Florida – to see what treatments were being used in these areas. There, he discovered companies were using not only the typical backpack spray method, but also something relatively new that he had never heard of: a mosquito misting machine that automatically sprays at night when the pests are out. Sixteen years later, the machines continue to be the area’s gold standard for effectiveness.
405 Magazine talked with Savage to understand mosquito control and how the mosquito misting system works.
Which is more effective for dealing with mosquitoes, periodic backpack spraying or a mosquito misting system that sprays daily?
The good news is both options work – just applied differently for different needs. For some people who have a one-time event or use their yard every so often, the backpack sprays can definitely work for that target group. For people who spend a lot of time in their back yard, because it’s spraying every day, the mosquito misting system is going to provide more consistent control.
What is the difference between the two mosquito control options?
Both are effective, however, when you get a backpack spray, it is generally good for up to 21 days in normal conditions. What reduces the spray’s effectiveness is rain, sun, wind and sprinkler systems. With a system, it usually sprays three times per night, so its effectiveness is not diminished by the elements above. Think of it this way: With a yard spray, you get 1 spray in 21 days; with a system, you get more than 60 sprays in 21 days. Usually a hand-held remote comes with the system for those times in the season when the mosquito population is more dense.
What is the system, exactly, and how is it installed?
The system consists of the machine itself, a series of discreetly placed nozzles and tubing that is integrated into the environment. It typically follows the perimeter of the backyard fence line and underneath the eaves of the house. So when the system mists, it eradicates mosquitoes in the area and repels from that point out.
Is the system safe for animals and children?
The chemicals are safe when used as directed. People, pets and food aren’t generally around when it’s misting; machines are typically programed to automatically run at night when nobody is outside. It does its work and then it’s gone – the beauty of this is that you can go out immediately after it’s finished spraying. Permethrin is the solution that is used, and it’s the same ingredient that’s been widely used for flea and tick treatment for decades. Also, it doesn’t take much solution to kill a mosquito, so when it’s sprayed out of the machine, the mist is typically 99 percent water.
When should I begin a mosquito control program and for how long?
Starting around the end of March and ending around the first week of November. Or to a client’s preference. Serving Oklahoma since 2006 405-610-7928 | swatokc.com
Well Kept Space
ORGANIZATION
How did you get into this industry?
We - Adrienne, Ashlee and Jessica - have always had a passion for organizing and creating order within our homes and work spaces, and after each of our kids were in school full-time, it didn’t take long for us to realize that helping others embrace their spaces through organization was a gift that we could give to the people of Oklahoma City and the surrounding area.
Who is a good fit for your service?
Anyone! We joke that you can never be too organized. We preach giving our clients the gift of time. No one wants to come home from a busy day of work or raising babies and clean out the playroom or pantry. Let us do the dirty work; we create systems that are functional and individualized to the client’s life, that can be sustained well after we are gone.
If a client begins to feel overwhelmed with clutter, where do you help them begin?
We tell our clients to start small. Take one area at a time; not even one room. Categorizing and purging is key. Start by making separate piles of things you want to keep, things to donate and things to throw away. Little by little, it will all start to come together.
What are the top three organizational mistakes people make?
Not labeling Not purging Starting too big
How do I get my partner on board to declutter?
Again, start small and create a system that is functional and can be maintained. Once one area of your home is organized, it doesn’t take long to realize that you want the rest of the areas to follow suit.
How has COVID-19 affected your industry?
With everyone spending more time in their homes and needing to create a work environment within the home as well, organization became a true need. We had to get creative, though; we did virtual consultations and even worked through FaceTime and Zoom to help clients organize their fridges and pantries. Our clients’ comfort and safety were always made the highest priorities.
How can clutter affect someone’s mental health?
We often hear that clients don’t know where to start, and if they do begin, it becomes way too overwhelming to continue with the job. When you live in a space that feels overwhelming, it is only a matter of time before your mental state will start to feel overwhelmed – which then can be a cause of stress, anxiety and depression. We have had a number of clients, at the end of the job, express to us how much “lighter” they feel now that their project is complete. 405-819-0147 wellkeptspace.com
Premier Architects & Residential Designers
Meet the movers and shakers who are shaping the way OKC looks and how we live in it.
SUMMARY We went out looking for respected trade firms in the area. To this end, we conducted a multifaceted research process. DataJoe conducted a massive Internet research campaign to isolate the top trade firms in the region. There are many ways to try to determine the "best" companies. This campaign favored online reputation as the primary metric for selection. To implement the campaign, DataJoe conducted a massive Internet "reputation" research campaign, reviewing indicators across a wide variety of online sources, including ratings, reviews and memberships. In the end, we utilized a proprietary algorithm combining all of the above metrics to then score each company. This list reflects the entities with the highest scores.
FINAL NOTE We recognize that there are many good trade firms that are not shown in this representative list. This is a sampling of the huge array of reputable firms within the region, but it is by no means exhaustive. Inclusion in the list is based on metrics and other information that we were able to gather in our independent research. We take time and energy to ensure a fair, multifaceted process, although we understand that the results of this research project are not purely objective. We certainly do not discount the fact that many, many good and effective trade firms may not appear on the list.
DISCLAIMERS DataJoe uses best practices and exercises great care in assembling content for this list. DataJoe does not warrant that the data contained within the list are complete or accurate. DataJoe does not assume, and hereby disclaims, any liability to any person for any loss or damage caused by errors or omissions herein whether such errors or omissions result from negligence, accident, or any other cause. All rights reserved. No commercial use of the information in this list may be made without written permission from DataJoe.
QUESTIONS? For research/methodology questions, contact Chris Tumbaga, Researcher, at surveys@ datajoe.com.
Aaron Tatum Custom Homes
2300 SW 89th St, Ste D Oklahoma City, OK 73159 405-692-8421
ADG
920 W Main St Oklahoma City, OK 73106 405-232-5700
Allen Bown Architects
215 NW 32nd Street Oklahoma City, OK 73118 405-523-2116
Allford Hall Monaghan Morris LLC
29 E Reno Ave, Ste 440 Oklahoma City, OK 73104 405-600-1941
Andrew C Thomas Architect LLC
1000 W Wilshire Blvd, Ste 336 Oklahoma City, OK 73116 405-314-1402
ARC Architecture
701 W Sheridan Ave, Ste 302 Oklahoma City, OK 73102 405-579-4300
Architects In Partnership
3220 Marshall Ave Norman, OK 73072 405-360-1300
Architecture Planning Technology, LLC
309 S Peters Ave Norman, OK 73069 405-321-1020
Birnie W Whitlow Architect LLC
609 NE 17th St Oklahoma City, OK 73105 918-809-5867
Bockus Payne
1001 NW 63rd St, Ste 300 Oklahoma City, OK 73116 405-842-0858
Bradford Concepts
2609 Crestwood Drive Jones, OK 73049 405-823-8364
Brent Gibson Classic Home Design
415 W 15th St Edmond, OK 73013 405-340-1980
Butzer Architects and Urbanism
718 W Sheridan Ave Oklahoma City, OK 73102 405-601-4949
BWA Architects PLLC
3637 W Main St Norman, OK 73072 405-329-0423
Christopher Lee & Company Fine Homes
219 W Wilshire Blvd, Ste 101A Oklahoma City, OK 73116 405-607-4882
Cornerstone Architecture
1601 SW 89th St, Ste G100 Oklahoma City, OK 73159 405-609-6161
Crafton Tull & Associates
300 Pointe Parkway Blvd Yukon, OK 73099 405-787-6270
Creative Home Designs
816 N Walker Ave, Ste 110 Oklahoma City, OK 73102 405-919-3535 DAB Architecture & Construction
5201 N Lincoln Blvd Oklahoma City, OK 73105 405-523-1955
Davis Design Group, LLC
1905 Marked Tree Cir Edmond, OK 73013 405-640-3977
DBG Construction LLC
1301 Cornell Pkwy, Ste 1000 Oklahoma City, OK 73108 405-601-2700
Design Architects Plus
1501 SW 104th St Oklahoma City, OK 73159 405-691-9900
Fitzgerald + Associates
3900 N Santa Fe Ave Oklahoma City, OK 73118 405-521-8999
Fitzsimmons Architects
2721 N Walker Ave Oklahoma City, OK 73103 405-600-9460
FLX Architecture & Interior Design
4801 Gaillardia Pkwy #170 Oklahoma City, OK 73142 405-562-7330
FSB Architects & Engineers
5801 Broadway Ext Ste 500 Oklahoma City, OK 73118 405-840-2931
GH2 Architects, LLC
704 W Sheridan Ave Oklahoma City, OK 73102 405-601-5300
GHD
6917 N Classen Blvd Oklahoma City, OK 73116 405-748-4841
Green Couch Design
Jones, OK 73049 GSB, Inc. Architects & Planners
3555 NW 58th St, Ste 700W Oklahoma City, OK 73112 405-848-9549
Guernsey
5555 N Grand Blvd Oklahoma City, OK 73112 405-416-8100
HNTB Corporation
101 N Robinson Ave, Ste 1130 Oklahoma City, OK 73102 405-416-9000
Höffner Design Studio
718 W Sheridan Ave Oklahoma City, OK 73102 405-625-2131
Hornbeek Blatt Architects
101 S Broadway, Ste 200 Edmond, OK 73034 405-340-8552
Howard & Associates
11032 Quail Creek Rd, Ste 155 Oklahoma City, OK 73120 405-752-8885
HSE Architects
914 N Broadway Ave, Ste 200 Oklahoma City, OK 73102 405-526-1300
Integrated Architecture
One South Broadway, Ste 200 Edmond, OK 73034 405-509-7800
Jaggers Home Design JollyBird Home Design
Oklahoma City, OK 405-655-8077
Krittenbrink Architecture LLC
119 W Main St Norman, OK 73069 405-579-7883
LWPB Architecture
5909 NW Expy, Ste 600 Oklahoma City, OK 73132 405-722-7270
MA + Architecture, LLC
4000 N Classen Blvd Ste 100N Oklahoma City, OK 73118 405-525-8806
Marc F Wilson CPBD AIBD
5214 N Willow Ave Bethany, OK 73008 405-842-9597
Mass Architects
1225 N Broadway Pl Oklahoma City, OK 73103 405-231-1990
Miles Associates Architecture
865 Research Pkwy, Ste 100 Oklahoma City, OK 73104 405-235-3915
Miller Architects
13401 N Western Ave, Ste 302 Oklahoma City, OK 73114 405-843-6656
Mitscher & Associates Architects
3110 N Interstate Dr, Ste 210 Norman, OK 73072 405-928-1357
Newcomb Associates
1405 NW 19th Street Oklahoma City, OK 73106 405-683-2364
Oak Leaf Custom Homes
7100 N Classen Blvd, Bldg. 100 Oklahoma City, OK 73116 405-590-3937
Phase One Design LLC
3411 W Rock Creek Rd, Ste 120 Norman, OK 73072 405-701-3505
phi design LLC
PO Box 30235 Edmond, OK 73003 405-203-2858
Preservation and Design Studio, PLLC
616 NW 21st Street Oklahoma City, OK 73103 405-601-6814
Prime Architects
212 N Crawford Ave Norman, OK 73069 866-226-8071
Rand Elliott Architects
35 Harrison Ave Oklahoma City, OK 73104 405-232-9554
Randy Floyd Architects
401 W Sheridan, Suite 401 Oklahoma City, OK 73102 405-272-0288
RBA Architects
14918 Hertz Quail Springs Pkwy Oklahoma City, OK 73134 405-843-0522
Rees Associates, Inc
9211 Lake Hefner Pkwy, Ste 300 Oklahoma City, OK 73120 405-942-7337 Sam Gresham Architect
400 Nw 23Rd St Oklahoma City, OK 73103 405-842-2998
Sam Moore Architect
5020 NE 37th Street Oklahoma City, OK 73121 405-427-1006
San Seville Design
2425 S Bryant Edmond, OK 73103 405-650-0103
Shawn Lorg
329 SW 174th St Oklahoma City, OK 73170 405-226-2317
Small Architects
108 South Broadway Edmond, OK 73034 405-840-1111
Space (Specialized Planning & Architecture for Church Environments LLC)
108 S Broadway Edmond, OK 73034 ?405-664-0635?
Studio Architecture
816 N Walker Ave, Ste 100 Oklahoma City, OK 73102 405-605-1044
Swanson Homes
3015 Dutch Forest Ln Edmond, OK 73013 405-641-5274
TAP Architecture
415 N Broadway Ave Oklahoma City, OK 73102 405-232-8787
TASK Design, Inc.
1228 NW 36th St Oklahoma City, OK 73118 405-625-2115
Tetra Tech
3600 S MacArthur Ave, Ste A Oklahoma City, OK 73179 405-606-8600
The McKinney Partnership Architects
3600 W Main St, Ste 200 Norman, OK 73072 405-360-1400
Travis Pawley AIA LEED AP
3600 W Main St Norman, OK 73072 405-310-4322
Trinity Group Architects Inc
3030 N.W. Expressway, Suite 1450 Oklahoma City, OK 73132 405-947-7262
Troy D. Rhodes & Company Inc.
4323 NW 63rd St, Ste 201 Oklahoma City, OK 73116 405-843-8600
Wade Design Group
2009 N Kelly Ave, Ste 150 Edmond, OK 73003 405-684-3151
Wilson & Company, Inc
2420 Springer Dr Norman, OK 73069 405-579-3229
Wpm Design Group Inc
Po Box 720936 Oklahoma City, OK 73172 405-990-8249
SPECIALTIES
• Residential • Hospitality • Community • Commercial • Entertainment • Education • Civic • Planning
GSB, Inc. Architects & Planners
GSB, Inc. Architects & Planners has been creating signature spaces in Oklahoma and across the country for 42 years. Led by firm principals Ronald G. Smith, Michael Hinchey, Phil Elwell, Larry Schwab and Ryan Eshelman, GSB’s team of professionals is dedicated to providing clients with expertly designed projects and outstanding customer service.
GSB works with residential clients to create unique design solutions tailored to their exact needs. “Each home is designed to reflect the client’s personality,” explains Hinchey. “For instance, we recently completed a spacious classicalstyle estate home with main house and guest house, an airy Palm Springs mid-century modern inspired ranch home renovation, and a contemporary two-story residence centered on the client’s love of art and nature. Each home we design is one of a kind.”
3555 NW 58TH STREET, SUITE 700W OKLAHOMA CITY, OK 73112 405.848.9549 GSB-INC.COM
Another market of substantial expertise for GSB is the design of clubhouses and amenity centers for luxury residential communities across the country. “These facilities provide residents with a broad spectrum of activities for health and recreation,” says Eshelman. “They often include a social lounge, fitness center, resort-style pool, outdoor kitchen, bocce and pickleball courts and fire pits, all in the context of beautifully landscaped sites.”
The firm’s relentless pursuit of excellence has allowed it the opportunity to work on high-profile projects from coast to coast. “GSB is one of the best kept secrets in OKC,” notes Smith. “From the MAPS 3 OKC Convention Center and The Colosseum at Caesars Palace in Las Vegas to the OKC Zoo Animal Hospital and Animal Kingdom Lodge at Disney World, many people have seen our work without realizing it.”
If you have an upcoming residential or commercial project, contact GSB today. They can help turn your vision into a reality!
Brent Gibson Design
Brent Gibson knows custom home design; it’s his business and his passion. With more than 35 years of experience, he and his team have designed custom homes throughout the state and beyond, and are educated about and thoroughly understand the construction details important to a home.
Shane Rickey works alongside his father-in-law as well, custom-designing homes to meet clients’ desires. They love his fresh, clean-line approach to the modern designs for which he is known, many of which are award-winning creations. No matter what style or size of home, Gibson and his team treat every client as top priority, and make sure they have a great experience throughout the build process.
“Having worked with multiple home designers/architects, we can confidently say there is no better choice than Brent Gibson,” said one client. “It is apparent the moment you sit down with Brent that he’s not just a home designer but an artist, with God-given talent.”
Gibson’s daughter Nicole Rickey also works with their clients, and has her own company – Nicole Rickey Interior Design – which provides full interior designs for the custom homes they build.
Gibson has designed homes for country singer Toby Keith, OSU football coach Mike Gundy, OU football coach Lincoln Riley, Bob Funk of Express Ranch and pro golfers Bob Tway and Scott Verplank. Other notable design projects include Coles Garden and Event Center, Outabounds, Muirfield Village and the new downtown Main Street in Waukomis, Oklahoma.
“My goal is to know my clients on a personal level, listen to their ideas and create beautiful, one-of-a-kind homes that their families will live in and enjoy for many years,” Gibson says. @BRENTGIBSONDESIGN @SHANERICKEY @NICOLERICKEYINTERIORS
415 W 15TH ST #1 EDMOND, OK 73013
405.340.1980 BRENTGIBSON.COM
MA+ Architecture
4000 N CLASSEN BLVD., SUITE 100N OKLAHOMA CITY, OK 73118 405.525.8806 MAPLUSARCH.COM Celebrating more than 50 years in business and three offices across the state, the talented team at MA+ Architecture helps clients bring their vision to life by providing a client-first and inclusive team approach to design projects.
From beginning design considerations to owner occupancy, MA+ spends significant time with the client, engineers and construction managers in order to reach a common goal of client satisfaction and a completed project within schedule and budget constraints.
This architecture and interior design collective realizes designs across the state that begin with space-planning visuals, or “Arch Viz,” produced by an in-house 3D visualization studio. While MA+ serves a multitude of sectors, education design has been an enhanced focus for the firm for the past 20 years. Principal Architect Gary Armbruster leads the firm’s education design studio, and is one of four people in the state holding the Accredited Learning Environment Planner (ALEP) designation.
At MA+, clients become family. Whether volunteering or hosting school supply drives, the team at MA+ does everything they can to help equip communities, so they can utilize their new spaces to their fullest potential.
Mitscher & Associates Architects
MICHAEL E. MITSCHER 3110 N. INTERSTATE DRIVE, SUITE 210 NORMAN, OK 73072 405.388.8485 MITSCHERARCH.COM With almost 40 years of combined experience, Mitscher & Associates Architects provides its commercial and residential clients with one-of-a-kind architectural designs that are unique and affordable. A focus on client relations and design expertise sets the firm apart.
“Time and time again, Mitscher and Associates found ways to meet my vision and stay on budget,” said one client. “I would absolutely recommend them for any scale of project you may have.”
Founding Principal Michael E. Mitscher, AIA/NCARB, has extensive experience in designing facilities to meet the needs of his clients, particularly in the healthcare sector, along with a strong background in commercial, corporate, retail and residential projects. Some notable Mitscher and Associates clients include Norman Regional Health System, The University of Oklahoma, Norman Pediatric Associates and State Farm Insurance.
“Mitscher & Associates Architects proved to be a valuable partner to the project team, providing a solid design, strong communication and a timely responsiveness that helped to ensure a successful project,” said another client.
Mitscher is a member of the American Institute of Architects and the National Council of Architectural Registration Boards, a leader in the Boy Scouts Troop 234 of Blanchard, Oklahoma, and a graduate of Leadership Norman.
M&AA Team Members: Michael E. Mitscher, Jamey Loux, Emma Trowbridge, Jill Johnston and Caroline Simon
Vegan with a Punch
In a change of pace from our cover feature, we found some of the most flavorful vegan dishes around the 405, including this intensely delicious vegan “calamari” at Frida Southwest. Page 56
Dining
