Cocina De Mino has served authenticity in OKC for decades
In a long L-shape gray shopping plaza off Oklahoma City's bustling Western Avenue, sits a large family-owned Mexican restaurant that has called OKC home for over 40 years.
Above its glass doors, "Cocina De Mino Restauranté Mexicano" is lit in red and green and neon signs flash "Fresh Tortillas Hot" and "Club Mino."
Each window of the restaurant, at 6022 S Western Ave., is painted with bubble letters advertising available banquet rooms in Spanish.
Once a full-scale grocery store, Cocina De Mino is the largest unit in the plaza and covers 20,000 square feet. When the Medrano brothers moved the restaurant there in 2000, they reconstructed the space to occupy two banquet rooms, a commissary kitchen and a large common area.
Through four decades, Cocina De Mino has defined itself as a go-to family-friendly restaurant with the capacity for large events and catering.
DeBray Ayala, 53, began ordering catering services from Cocina De Mino when he would host team parties for his kids' sports teams.
"You order and you hope and pray that you have everything and that you have enough," Ayala said. "Without fail, it's never been an issue with Cocina De Mino. It's always more than enough, and it's always exactly what you do order. I think their food is the best in Oklahoma City as far as Mexican food goes."
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History of Cocina De Mino
Cocina De Mino began as a single restaurant in 1982. After expanding to other locations in Oklahoma City, Tulsa and Kansas City, the owners filed for bankruptcy in 1996.
"We just grew too quick, too fast," Mario Hernandez told The Oklahoman at the time. "It caught up with us."
Brothers Fidencio and Angel Medrano were cooks at one of the restaurants at the time.
"I left for two or three months," said Fidencio Medrano. "Then they (investors) started calling me back, and I took over the restaurant on SE 29th Street."
The Medrano brothers acquired the SE 29th restaurant in 2000 and moved it to its current location. At the time, there were other locations: NW 38 and McArthur Boulevard, Midwest City and Edmond. All eventually closed. Cocina De Mino on Western is the only site left.
"When the business was purchased out of bankruptcy, we had to move the original SE 29th location as it was being auctioned off," said Fidencio Medrano's son, who is also named Fidencio. "One of the partners found its current location by simply driving by."
What's it like inside?
To walk into this large-scale restaurant feels like walking the streets of a small Mexican pueblo. The walls feature complex murals depicting colorful Spanish architecture and a desert scenery. It showcases bright shades of yellow, orange, red, blue and purple.
As customers enter the restaurant, they hear traditional Mexican music and see a large painting of a hacienda-style home. People in traditional clothing stand in the painted balconies above dining tables. The home is supported with a rock wall and columns. Orange tables are spread across the floor.
Once seated, an attendant brings guests tortilla chips, salsa, queso and a small container filled with fluffy tortillas.
"Everything's made from scratch, even the tortillas," said Mia Medrano, wife of the younger Fidencio Medrano. "We've probably been the No. 1 place to order fresh tortillas on demand. It's very important for the Mexican community to have that."
The dough is made from scratch and then placed through the tortilla machine, which is visible to guests, she said.
"Kids like to come and peek through to see how the tortillas are made," said owner Fidencio Medrano. "It's always fun to watch them figure it out."
A group of retired teachers from Rancho Village Elementary School chose Cocina De Mino as their monthly meetup spot to catch up.
"The food and service is great, and so are the margaritas," said Gay Littlepage, 71, a retired principal. "I like the No. 13, Pollo Monterrey, because it's low-fat and pretty healthy."
'I have seen days where we sell 30 gallons of rice a day'
With such grand infrastructure, Cocina De Mino is an ideal place for event hosting. From political watch parties to quinceañeras, the restaurant can serve about 250 people for a private event, all while maintaining regular business operations in the common area.
Cocina De Mino has a quick turnaround for orders in bulk. Chefs can prepare a gallon of rice in 20 minutes thanks to the large commissary kitchen.
The owner's son, Fidencio, grew up in the restaurant. He often would spend afternoons eating tamales, drinking Coca-Cola and helping his dad.
"I have seen days where we sell 30 gallons of rice a day," the younger Fidencio Medrano said. "It's what puts us at a competitive advantage; we can make huge batches of food in a short time at an unbeatable price."
Their specialty in bulk orders landed them a spot hosting senior breakfast events for Southeast and Capitol Hill high schools, events that eventually ended because of the pandemic.
"We would get around 200 students to come in," said owner Fidencio Medrano. "They realized that with our commercial kitchen they could have breakfast here cheaper than anywhere else."
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Meat and beans are 'full of flavor'
Restaurant employees say their specialty item is the fajitas — beef or chicken. The meat steeps in a secret marinade for 48 hours before its cooked. It's 99% fat-free, tender and thin cut, and it comes in fresh every two days, owner Fidencio Medrano said.
Another popular menu item is the refried beans, which take 4-5 hours to make. Employees arrive at 7 a.m. to start preparing the staple side item.
"It's smooth, dippable and spreadable," said Mia Medrano. "The consistency is perfect, and it's full of flavor."
Their featured dessert is the cheesecake sopapilla, which has frozen strawberries on top of a hot sopapilla filled with cream cheese. Whipped cream and syrup are poured over adding to its rich flavor.
The chicken tamales make a brief but grand appearance after Thanksgiving Day. These limited-time favorites are only available during the holiday season.
The food at Cocina De Mino has stayed authentic and fresh for over 40 years. The restaurant's Instagram page, @cocinodemino, features videos showing how the food is prepared behind the scenes. To-go orders are available via DoorDash and Dining Express.
This article originally appeared on Oklahoman: Cocina De Mino has served OKC with authentic Mexican food for decades
