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Erin Coyvia Google

about 2 months ago

I did not like this restaurant. When the server asked if we wanted queso or anything to start, we asked if they had white queso and she said no, just yellow queso. We decided to try it. None of liked it. It was grainy and just not good. When we mentioned this to the server she said "yah, a lot of people don't like it." I wish she would have told us that when we ordered it. We also had the free chips and salsa. The chips were pretty good but the salsa was an oranges red and it was too hot for me and my group. I had the enchilada plate with chicken. It came with rice and beans which were pretty good but a little too spicy hot for me. The chicken in my stacked enchiladas tasted weird and it was chewy. I think it was boiled or something. I couldn't eat it so I brought it home. My husband ate my leftovers when I got home and he said it did not taste good either.

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The Celtic Caterer & Chef Eric W. McBridevia Google

4 months ago

I now come here EVERYTIME, I come through Tulsa. This is true New Mexican food from a turn of the 19/20th century origin. And on a truely amazing fine dining level. First of all, any diner visiting here must clear their mind of how modern day Mexican/American food has been mutated in the 21st century. As a Historical Chef, I absolutely LOVE their Menu. Place your mind set on the fact that the New Mexican food here is exactly as New Mexican food was served in the 1950's. That means, there is no tomatoes in the Salsa, (that was altered to include tomatoes in the 1970s). It is done totally with chilies and onions with spices. The Queso, is NOT made from cheddar and jack cheese that has been watered down with cream. It's the real queso cheese and chilies. The Black bean soup with jalapeños is mind blowing, as well as the Chili Relleno's, enchiladas, and Carnie Adobada. Even the Blood Orange Marguritas were mind blowing EVERYTHING here was so authentic Santa Fe food, without any influence from California or Texas style Mexican food. Having grown up in New Mexico, the food here is SO MUCH BETTER then Sadie's, El Pinto, or any other real New Mexican restaurants in New Mexico. I ALWAYS NEED TO COME BACK HERE!!!

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T Tvia Google

6 months ago

It was just okay. I wouldn't go back even if they gave me a free meal. It wasn't bad, it wasn't good. It took a while to get our food. With all things considered, the parking the location it just isn't worth going to in my opinion.

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TW Ridervia Google

8 months ago

Who knew Tulsa would hide such an exceptional New Mexican food gem!!! The mezcal collection is better than 99% of the bars in OKC, DFW or HOU. The service is on point. The tostadas from appetizers are flavorful and filled with spicy tastes. The carnitas fall off the fork. The enchilada sauces are distinctive. The red tastes different from the green. I'm glad I ordered the mixed version. Definitely a place to come back. Again and again.

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Jared Gleatonvia Google

11 months ago

Atmosphere and service La Tertulia’s atmosphere features rustic motifs fused with modern flair. The space evokes the essence of adobe architecture, with copper tables, a concrete floor, modern New Mexican art adorning the walls, and a wood-paneled ceiling. The ambiance is relaxed and comfortable, seamlessly blending a contemporary take on classic New Mexican aesthetics. Service was provided by Mekayla. She is passionate and knowledgeable about the menu. She has worked at La Tertulia for several years. Our water glasses were filled, chips and salsa topped off, and plates swapped out between dishes. Chips with Fire-Roasted Salsa and Tomatillo Sauce The house-made chips have a traditional corn flavor. The smoky, intense pepper flavor was the standout, leaving a lingering heat on the tongue. It's one of the best salsas Tulsa offers. The tomatillo sauce shines with its tart notes, giving way to salty, garlicky, and lime undertones. Posole Green Chili Stew & Posole A duo of excellent classic southwest soups! The Green Chili Stew has rich smoky green chili notes balanced by the deep flavor of pork, with chunks of potato adding harmony. The spice level is perfect, leaving a gentle heat on the tongue and back of the throat. The posole featured a rich broth with initial pork notes, followed by earthy hominy, and ending with chili and ancho flavors. The soup was perfectly cooked, rich, hearty, and a beautiful presentation. Shrimp & Octopus Ceviche It began with avocado notes, followed by onion and cilantro, and ending with faint notes of shrimp. There was not much octopus. The texture was on the creamy side, akin to a dressing than a classic ceviche marinade. Unfortunately, the ceviche was under seasoned, lacking the usual acidity and brightness from vinegar or lemon, and needed more salt to enhance the overall flavor profile. Chorizo Flautas The flautas had a beautifully fried exterior, revealing a juicy, cheesy interior. The crispy tortilla gave way to cheese and faint pork notes. However, like the ceviche, it lacked seasoning, and the bold chorizo flavor was overwhelmed by the cheese. The mouthfeel was excellent. Ribeye Verde The ribeye, cooked to a perfect medium-rare, was served on a hot plate, maintaining the temperature well. The fusion of Swiss cheese, green chili stew, and tender beef was heavenly, with nutty Swiss cheese followed by smoky, spicy green chili, and finishing with rich ribeye flavors. The Spanish rice had a nice spicy aftertaste, possibly from Tajín, but the pinto beans were bland and underwhelming. Enchilada Plate The enchilada plate, with three layers of house-made blue corn tortillas, red or green chile, cheese, Spanish rice, pinto beans, and carne adovada, was a standout. The dish had a rich, layered flavor profile of cheese, pork, spice, and the distinctive taste of blue corn tortillas. The egg on top added richness. It brought back memories of Santa Fe, offering a perfect expression of New Mexican cuisine. Capirotada (Mexican Bread Pudding) This dense, thick bread pudding featured initial notes of cinnamon and spice, followed by thick egg and bread flavors and sweet currant undertones. The middle was very dense and monotonal in flavor with the bread-to-sauce ratio being considerably heavy on the bread, creating an imbalance. After a few bites, we decided to pass on finishing it. Final Thoughts La Tertulia delivered in many ways that Peacemaker did not. It is clear that Nashan’s talent and influence lie in his roots and the translation of New Mexican cuisine. Standouts include the posole, salsa, green chile stew, ribeye, and those perfect enchiladas. The flavors are simply elegant. There are some critiques—the bread pudding, ceviche, beans, and flautas lacked the flavor profiles, refinement, and vision that the more successful dishes showcased. Regardless, La Tertulia delivers on its promise: a little taste of New Mexico in the heart of Tulsa. Until next time, friends, Let’s eat.