Good food. Learn Spanish. Use cash. Mostly for food to go. No free chips and salsa. A+

Ran out of chicken like bruh how am I going to do anything with out chicken but I had it on a holidays good memu though

Listen fellow Okies, temper your Tex-Mex expectations. I too was raised in the land flowing with chips and salsa where fajita beef was only $1.50 extra and yes, you can get that topped with queso. But alas, this gringo went off to college and minored in Spanish, which was my first introduction to "real" Mexican food-- rich rolling hills of fruit-filled tamales and rivers of mole as far as the eye can see. While my relocation out of the land of Tex-Mex was merely temporary, my visits to cocinas auténticas are relished. Rare is the true Mexican kitchen here in Tulsa. Enter Gallo Loco. I had heard rumor of its authenticity from friends and co-workers but previous experience had informed my doubts. But my wife and I resolved ourselves to try it for dinner one Friday night. Zero. Regrets. We were greeted with the Mexican cafeteria style restaurant, where we chose the size of plate we wanted (think 2- or 3-meat combos at a barbecue joint). While in line, the owner introduced himself and his restaurant with a 1/4 pound sampling of the carne asada. Hand to the good Lord, I have never had better carne asada in the States. The rich flavors, the undeniable scent of charcoal-- instantly, I was transported to the streets of Tijuana where I was first shown the beauty of true comida. The rest of the meal followed suit: fluffy pillows of tortillas, rice and beans that could have been a meal unto themselves, and salsas that I find myself dreaming about. My friends, this is not chips and salsa, fajitas and chimichangas, but a new beast altogether. A lovely, amazing beast. ¡Buen provecho!

From food truck to brick and mortar! I love these types of success stories! So, this is set up a little different, be ready for that when you walk in. It's cafeteria style, so when you go inside, make an immediate left and then turn right.... you'll see some menu options and then there is this case full of food you'll probably be willing to fight Paul Bunyon over. Like seriously, you'll take on a lumberjack and a giant blue animal to get your hands on this food. I don't want to give all the details away, but the 2 meat plate for me is where it's at. You get two protein choices and two sides. The sides, can be rice and bean, nopales (cactus) or some other options. Also these fresh made MASSIVE corn tortillas! I'd say, go in, ask some questions, mix and match and have a great time. I'd also highly recommend getting some horchata to drink while you're there. On the way out, check out their display of snacks and other goodies from south of the border. ENJOY!!

The food was delicious! Very authentic Mexican food! All the meats were very good! Great customer service

Love this authentic Mexican rest. So no chips and salsa but everything is made daily and feels like your eating at home. Not frozen or can food. My favorite meal is el caldo de res with a cheese quesadilla.

Eat here ...learn Spanish. This was a cultural immersion. There are many of these cafeteria style Mexican cafés in the heart of Tulsa's Little Mexico area. I have avoided them. My problem is that I look at the heated buffet displays, with trays of very similar looking bubbling caldrons of marinating Mexican meats and vegetables and I have no idea what they are. Without pictures and English descriptions, it is just confusion. The new El Gallo Loco #2 in Broken Arrow is such a restaurant. Fortunately, upon entering, the friendly Roberto greeted my wife and I, and guided us through the food ordering process. He pointed and explained the many offerings behind the buffet's protective glass. I only remember one the Carne Asada, because he offered a free sampling. He also emphasized the very large corn tortillas that are made fresh in the restaurant. Steak and a tortilla. I believe that could be called a taco. That's what we had; rice and beans on the side. The tortilla was indeed the size of the plate, folded in half and filled with savory, charcoal grilled, chopped steak. Using what little room was left in the folded tortilla, I filled with tomatoes, onions, cilantro and lettuce from the help yourself condiment bar. Salsa completed the taco construction. Some green and a good helping of the orange/red liquid hell. The taco had now swelled to a size that was unmanageable as hand held food. That is what forks are for. Not much for the kitchen staff to clean up. The plates were clean when we left. The chargrilled chopped steak was delicious. The experience was interesting. I'm looking forward to sampling the other authentic Mexican food options, bubbling behind the protective plexiglass. As we were leaving, Miguel, the owner checked on us. He was interested in our feedback on the visit and encouraged us to come back and try more. El Gallo Loco #2, a great, new dining experience in Broken Arrow.