Santa Fe Cattle Company

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Cantina Burger
Sampler Platter
Santa Fe Chili
Steak and Potato
Tortilla Soup

Member Oklahoma Restaurant Association / November 2015

by Julie Lesko-Bishop

Santa Fe’s new focus is on the Southwest side of flavoring; more of the Sonora side rather than the Tex Mex side. “More of a California mind set”, says Kelley Young, Area Director.
The new revamped menu makes it difficult to choose but if you start with the Fried Combo from the Starters section, your taste buds will guide you. The appetizer comes with Marinara, Honey Mustard and Chipotle Bacon Ranch Sauces. The games begin when you decide which sauce best complements the Chicken Tenders, Jumbo Fried Cheese, Chicken Flautas and Wings all found on this platter. Tip: This starter will easily feed two or more and leave just enough room for a smaller entrée’.

Like, say, the Chicken Tortilla Soup. Fabulous! Rich and smooth with chicken, cheese, corn, beans and creamy base. And the flavoring is a light Southwest, not the typical broth-like chicken onion pepper combo.

According to Young, the most popular menu offerings are the 6 oz. Sirloin, the Ribeye and the Southwest Chicken Pasta. Don’t panic, the “just updated” Lunch Express menu remains much the same including the Ribeye Steak Sandwich and the ever-reliable Choose Two.

If the Southwest region is not calling your name try the Fall off the Bone Ribs and venture into the Southeastern states. No guessing games of sauce pairings here. It comes with the Chipotle BBQ sauce and if you are a southerner at heart this one will have you at first bite. Don’t let the Chipotle name fool you, this is a sweet BBQ sauce with just a slight hint of the Southwest. If Tea is the house wine of the south then this Chipotle BBQ Sauce is the butter your bread; you are going to want to spread it on everything!

If you are not feeling the south move northward and try any of the steaks topped with the Jack Daniels Lynchburg Glaze. Livens up what was already a great steak. A rich, tingly complement to any charbroiled meat. All cuts of Santa Fe steaks are cut and aged in-house with by their own staff butcher.

Santa Fe’s push is for fresh on everything from freshly chopped salad twice daily to the fresh never frozen Grilled Chicken Sandwich, which is back. Young says, “The salads are always popular and the Blackened Sirloin Salad is back!” Salads are served in freezer-cold salad bowls thereby making them even fresher tastier and crisper.

Just so you know, those rolls, synonymous with Santa Fe, are still part of the service, hot and fresh and served with plain or cinnamon butter.

In anticipation of the new menu rollout November 23, there are Limited Time Offers to tempt you including Plato de Flautas, Santa Fe Trail Roast and Mama’s Fried Chicken.

For the thirsty crowd Santa Fe is offering some tempting libations: Maverick, Revolver, Sundown Sangria and Prairie Fire. If the names don’t get you, the new glassware will.

Not to leave off the youngest trail riders, the Junior Deputy Meals menu section is designed for the 12 and under set and gives a variety of choices to fill up even the hungriest buckaroo. Novelty light up glasses are also available for the younger set. Never lose your child in the dark again.

They may be moving the flavors farther southwest but the locations are still local and the flavors still fresh! Seven state-wide locations and you can find them on social Media: Facebook, Twitter and www.santafecattle.com Ya herd?

Please click on the address below for a Google map.

7101 SE 29th St
Midwest City, Oklahoma 73110

santafecattleco.com

(405) 732-0200

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