There are nuances to Tex-Mex cuisine, and Dos Bandidos offers a menu curated from family and friends in southern California and Mexico. Such highlights include 15 house-crafted drinks like the Canatarito – a Jalisco tradition of tequila, orange liquor, Squirt, juices of orange and lime, served in a clay mug with a Chamoy and Tajin rim, replete with a candy straw. Appetizer choices include crab and shrimp nachos, with the titular seafood sautéed in garlic butter, spices and finished with sour cream sauce, queso, pico, cotija cheese and avocado. The house queso includes hints of garlic, and has a purposeful absence of vegetables for a creamy texture. Traditional family recipe entrées include the Tia Nenes, a dish of fettuccine noodles sautéed in a roasted poblano pepper and cream cheese sauce, served with barbacoa. Or, try the filete a la diabla, a fish filet cooked in house-made arbol chili, garlic butter sauce and onions, all served on rice. 13330 S. Memorial Dr., Bixby; 210 S. Main St., Broken Arrow;

Previous articleThe Baked Bear
Next articleGoing for Gold