The Oklahoman

NewsOK: Oklahoma City News, Sports, Weather & Entertainment

Mamaveca brings south of the border flavors to NW Oklahoma City

Advertisement
Ceviche from Mamaveca.
Ceviche from Mamaveca.


William Chunga opened his newest version of Mamaveca Mexican and Peruvian Restaurant at 2925 W Britton Road in NW Oklahoma City.

Just like the original in Norman, the new Mamaveca, located in the former home of Kim Wah, boasts a full bar and a menu that includes Tex-Mex favorites and authentic Peruvian cuisine.

If you're not familiar with the flavors of Peru, ceviche is the national dish. The ceviche at Mamaveca includes fresh seafood, including mussels, squid, white fish, and shrimp, sweet potatoes, red onion and massive corn known as choclos. If you've ever seen lomo saltado on a menu at a Mexican cafe you know the place is or was at one time run by Peruvians.

Mamaveca also serves tiradito, a Japanese-inspired version of ceviche common in Peru.

Lomo saltado includes cubed beef, chicken or pork with slices onion, sweet pepper and tomato prepared in a saute pan. If that sounds a touch Asian, it is. Chinese cuisine is among the strongest outside influences on Peru. Chaufas is the Peruvian version of Chinese stir-fry, and Mamaveca serves several versions of it.

When I popped by over the weekend, the ceviche hit the spot as usual, and Lori had the massive Chile Relleno, which was good for two meals.

Mamaveca is open daily 11 a.m. to 9 p.m. For more information, call 286-5535.

Rococo owner Bruce Rinehart (left) and chef and Jason Bustamante will host a clambake at their Rococo location in Northpark Mall in Oklahoma City.
Rococo owner Bruce Rinehart (left) and chef and Jason Bustamante will host a clambake at their Rococo location in Northpark Mall in Oklahoma City.

Clambake Saturday

Chef Bruce Rinehart will host his annual clambake at Rococo Northpark. As usual, the buffet-style service include 1¼-pound lobsters, clams, mussels, sausage, corn, potato, dirty chowder and salad.

Cost is $75 per person. Cocktails start at 11:30 a.m. with the clambake starting promptly at noon. To reserve your seat, call 212-4577. Walk-ins will not be accepted.

A Reuben Sandwich from Bistro 22 in Edmond, made by chef RYAN Murphy.
A Reuben Sandwich from Bistro 22 in Edmond, made by chef RYAN Murphy.


Name that chef

A couple of weeks ago I wrote about a lovely lunch I shared with chef John Bennett at Bistro 22 in Edmond, but made a major error in doing so.

The chef at Bistro 22 is NOT Eric Murphy. It IS Ryan Murphy.

Ryan is a Coach House Apprenticeship Program graduate, who has served in a number of prominent local kitchens. I met him when he opened the new Tommy's Italian.

It was right around the same time Revolve Pizza opened across the parking lot. The chef there? Eric Murphy.

Eric has since moved to Davis and Ryan, as mentioned, toils in far north Edmond at Bistro 22. Ryan is doing some really cool food, so be sure to stop by but don't ask for Eric.

Chef Shelby Sieg of The Pritchard finishes a dish in Oklahoma City, Tuesday, Nov. 21, 2017. Photo by Bryan Terry, The Oklahoman
Chef Shelby Sieg of The Pritchard finishes a dish in Oklahoma City, Tuesday, Nov. 21, 2017. Photo by Bryan Terry, The Oklahoman
Chef Shelby Sieg.
Chef Shelby Sieg.

Tune in tonight!

Well, the procession of local chefs to compete on Food Network's "Guy's Grocery Games" continues this evening when chef Shelby Sieg of The Pritchard appears on the show.

The episode airs at 8 p.m. tonight on Food Network.

Sieg follows chef Beth Lyon, who launched her Black Cat food trailer over the weekend at Delmar Gardens. Word on the street is Sieg and Lyon won't be the last on the show. Vast stove-minder Kevin Lee is apparently the next local chef who will go national on Guy's Grocery Games, if the rumor mill's latest grist is to be believed.

The Cowboy Poke Bowk from Okie Pokie..
The Cowboy Poke Bowk from Okie Pokie..


Poke wave begins

Okie Pokie quietly opened about a month ago, but had its grand opening on Thursday. It represents half of the makeover owner Truong Le gave to the building Guernsey Park once occupied. Okie Pokie, 2418 N Guernsey Ave., resides in the bottom floor, which used to be the sushi bar. The entrance is at the west end of the patio that extends east from the building.

Diners go straight to a counter where someone will walk them through creating a poke powl. Okie Pokie offers a handful of signature bowls and a build-your-own option. Poke is a Hawaiian tradition sliced fresh fish. Usually neatly stacked with various other ingredients from the sea, the poke bowls that have come to prominence across the country are closer to the Chirashi bowl from Japan.

Ultimately, the poke bowl is like a sushi roll the chef couldn't keep together so he/she through all ingredients in a bowl and sent it out -- with all the sauces over the top. This is not a bad thing. Not bad at all.

I popped into Okie Pokie and enjoyed a signature Cowboy Bowl, which included shrimp, crab, avocado, fresh cucumbers and spicy mayo with a sprinkle of Togarashi. Count me as a fan. This is a terrific little place to pop in for a good meal that won't send you straight to the hammock.

The other half of Luong's rehabilitation of the Guernsey Park property is Noodee, a naked noodle concept. Okie Pokie operates 11 a.m. to 8 p.m. while Noodee opens upstairs from 9 p.m. to 1 a.m.

Okie Pokie is the first of three new poke concepts to land in the city this year. California chef Penny Davidi is behind the similarly named Oki Poke. Another chef from the West Coast has partnered with local businessman Sandino Thompson to open East Side Poke Project as the first retail tenant in a stretch of storefronts under rehabilitation at NE 23 and Rhode Island.

Los Angeles social media sensation Andy Nguyen built his street food credibility with poke bowls, sushi burritos, and Spam fries with his Project Poke. But it was last year's “Sushi Donut” that brought him attemtion and a legion of followers. Look for both of these additions this year.

A look inside the Impossible Burger at Tucker's Onion Burgers..
A look inside the Impossible Burger at Tucker's Onion Burgers..


Vegetarians rejoice (I know my wife did)

Tucker's Onion Burgers has added a veggie burger to the menu. Up until now, French Fries and The One Salad (an homage to 1980s potluck fare) were the only options at the local onion-burgery.

 In fact, none of the known fried-onion burger pillars (Sid's, Robert's, Johnny's of El Reno, Bunny's, Tucker's, Dan's Ol' Tyme) carry a veggie version, and with good reason. Physics. A veggie patty won't stand up to the rigors of the fried-onion burger process. Pressing a veggie patty into a stack of raw onions on a hot griddle is a good way to griddle-cleaning exercise.

Undaunted, A Good Egg Dining corporate chef Chris McCabe's team is, for a limited time, offering a version of the Tucker's fried-onion burger with an Impossible patty.

The wife couldn't wait to get her hands on one, so we hustled over Monday. In an act of solidarity, I tried the Impossible Burger, too.

I would choose it over a patty made of ground turkey or lean-beef. Will it supplant the real thing? Not if you're still able to digest a 1000-calorie burger with a smile. 

But if you long for burger bliss but will not or cannot abide the gut-bomb tax, Tucker's Impossible Burger allows you to dip your toe in it.

Through the vegetarian lens, Lori loved it. She said the texture was great and she loved how juicy it was. As a girl who grew up on Dan's Ol' Tyme, she was thrilled to have onion burgers back in her life.

The Impossible Burger from Tucker's Onion Burgers.
The Impossible Burger from Tucker's Onion Burgers.


Related Photos
<figure><img src="//cdn2.newsok.biz/cache/r960-ee6264d539e522ea6c214a1a925c842f.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-127764ddf4537b25b24b5df18f551c2e.jpg" alt="Photo - Rococo owner Bruce Rinehart (left) and Chef and Managing Partner Jason Bustamante sit at the bar at Rococo's new location in Northpark Mall in Oklahoma City, OK, Monday, Nov. 15, 2010. By Paul Hellstern, The Oklahoman ORG XMIT: KOD" title="Rococo owner Bruce Rinehart (left) and Chef and Managing Partner Jason Bustamante sit at the bar at Rococo's new location in Northpark Mall in Oklahoma City, OK, Monday, Nov. 15, 2010. By Paul Hellstern, The Oklahoman ORG XMIT: KOD"><figcaption>Rococo owner Bruce Rinehart (left) and Chef and Managing Partner Jason Bustamante sit at the bar at Rococo's new location in Northpark Mall in Oklahoma City, OK, Monday, Nov. 15, 2010. By Paul Hellstern, The Oklahoman ORG XMIT: KOD</figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-033a6830331f883ee41bf7104e8b3ede.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-5a1e0868ab7968d9fa5aab8b730a43a6.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-0a96327b698d787a848b83a34814fa89.jpg" alt="Photo - The OK Magazine. Owners of The Pritchard, Wednesday, January 10, 2018. Photo by Doug Hoke, The Oklahoman" title="The OK Magazine. Owners of The Pritchard, Wednesday, January 10, 2018. Photo by Doug Hoke, The Oklahoman"><figcaption>The OK Magazine. Owners of The Pritchard, Wednesday, January 10, 2018. Photo by Doug Hoke, The Oklahoman</figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-16a91a60c6e2c658ff7612b6daa95f1f.jpg" alt="Photo - Chef Shelby Sieg of The Pritchard finishes a dish in Oklahoma City, Tuesday, Nov. 21, 2017. Photo by Bryan Terry, The Oklahoman" title="Chef Shelby Sieg of The Pritchard finishes a dish in Oklahoma City, Tuesday, Nov. 21, 2017. Photo by Bryan Terry, The Oklahoman"><figcaption>Chef Shelby Sieg of The Pritchard finishes a dish in Oklahoma City, Tuesday, Nov. 21, 2017. Photo by Bryan Terry, The Oklahoman</figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-033a6830331f883ee41bf7104e8b3ede.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-47b1ece705ea1d7271d78f2c7aedf056.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-ef66ab37509827c2b35c9ebb73edd547.jpg" alt="Photo - " title=""><figcaption></figcaption></figure><figure><img src="//cdn2.newsok.biz/cache/r960-a52bb28281f144677371b05478d0a336.jpg" alt="Photo - " title=""><figcaption></figcaption></figure>
Dave Cathey

The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene. Read more ›

Comments