Hours
| Tuesday | 11 AM–9:30 PM |
| Wednesday | 11 AM–9:30 PM |
| Thursday | 11:30 AM–9:30 PM |
| Friday | 11 AM–9:30 PM |
| Saturday | 11 AM–10:30 PM |
| Sunday | 11 AM–9:30 PM |
| Monday | 11 AM–9:30 PM |
Address and Contact Information
Address: 2004 N Broadway Ave, Ada, OK 74820
Phone: (580) 453-7000
Website: https://potrillosmexican.shop/
Menu Photos
Photo Gallery
Related Web Results
Potrillos Mexican Restaurant – Warm Mexican Flavors in Ada, OK
Enjoy authentic Mexican dining with a friendly vibe at Potrillos in Ada—perfect for family meals, casual dinners, and local gatherings.
Potrillos Mexican Restaurant – Ada OK – Facebook
Potrillos Mexican Restaurant – Ada, Ada. 2273 likes · 2 talking about this · 2891 were here. we are happy to provide delicious authentic Mexican food…
Potrillos Mexican Restaurant, 2004 N Broadway Ave … – MapQuest
Potrillos Mexican Restaurant is a popular dining establishment located in Ada, OK. Known for its delicious Mexican cuisine, the restaurant offers a wide …
Reviews
Linda Cavanah
Hi we are here for the first and last time. I will say it is decorated colorfully. They have an extensive menu however it doesn’t tell you what they are or the ingredients. We ordered the lunch fajita beef nachos. The salsa was not very good I couldn’t tell what the spice was and I have an excellent palate and can taste what’s in a dish and go home and replicate the dish. The salsa had an unusual taste I wasn’t sure but I thought it was Mexican Oregano or too much cumin. The chips were good and fresh. The nachos were not to us nachos. It was actually fajitas on some tortilla chips. I asked for sour cream and jalapeños they had no quick at all. When you get fajita nachos it’s usually always chips beans with fajita meat and cheese. These were fajitas on top of chips. I will say that fajita meat was pretty tender and flavorful. So needless to say we will not be back!
… moreW Perry
Good place, good food.
I got the Pollo Plancha, it’s a large chicken breast over bell peppers, onions and tomatoes, served on a heated iron skillet.
The shortcomings were the chicken was a little chewy and the plate with the beans and rice went cold very quickly.
Good flavors all around, especially the onions and tomatoes.
The meal was served very quickly and table service was OK.
Prices are very reasonable and a good value.
The men’s restroom is in very poor condition.
… moreI got the Pollo Plancha, it’s a large chicken breast over bell peppers, onions and tomatoes, served on a heated iron skillet.
The shortcomings were the chicken was a little chewy and the plate with the beans and rice went cold very quickly.
Good flavors all around, especially the onions and tomatoes.
The meal was served very quickly and table service was OK.
Prices are very reasonable and a good value.
The men’s restroom is in very poor condition.
OK Traveler (OK Traveler)
After a long drive from Tulsa to Madill and back, I decided to make the most of my per diem meal and carefully scouted the area for a promising Mexican restaurant. Google pointed me here, and I arrived with high hopes.
The first thing I noticed was the ongoing renovations. It looks like they’re working on a new entrance with double doors and a buffer zone, which will definitely improve accessibility. Inside, however, I was met with the overly familiar traditional Mexican restaurant aesthetic. Bright paintings, intricately carved wooden chairs, and colorful booths—basically, a little slice of Mexico packed into every corner. Now, don’t get me wrong, this decor had its time and place… about ten years ago. The trend in most modern Mexican restaurants has shifted toward a cleaner, more contemporary design with just hints of Mexican culture—subtle nods that feel fresh, not overwhelming. It’s a style shift that brings sophistication without compromising authenticity, and I think this place would greatly benefit from leaning in that direction.
The restaurant was clearly short-staffed. It took a while for someone to notice me at the entrance and again after I was seated. However, this gave me time to take in the details of the decor. Once my server arrived, I ordered the Acapulco steak, a dish featuring steak, shrimp, vegetables, beans, rice, guacamole, sour cream, and lettuce.
Before my food arrived, I made my usual stop at the bathroom—a reliable litmus test for any restaurant’s cleanliness standards. And here’s where things need serious attention. While the bathroom wasn’t filthy, it had glaring issues. The door doesn’t close properly, which is unacceptable, especially for a single-use restroom. Privacy is non-negotiable. The sink is pulling away from the wall, and while silicone might hold it together for now, it’s a band-aid fix for a bigger problem. To top it off, the towel dispenser was out of order, leaving me to wipe my hands on my clothes. A bathroom is a reflection of a restaurant’s standards, and these issues speak volumes.
Back at my table, my food arrived, and it looked and smelled fantastic. The steak was well-prepared, though I wish I had been asked how I’d like it cooked. It’s common in many Mexican restaurants for steak to default to well-done, as anything pink is often considered undercooked. The shrimp were excellent, the vegetables flavorful, and the rice and beans were fine, though slightly under-seasoned—an easy fix with a pinch of salt.
Now, let’s talk about the menu. This is where I really have an issue. Like so many Mexican or Tex-Mex restaurants, the menu is excessive. Pages and pages of dishes, most of which are just slight variations of each other. Not only does this overwhelm customers, but it also creates chaos in the kitchen. A menu with over 100 items means higher inventory costs, inconsistent preparation, and a greater chance of errors. My suggestion? Take the 20 most-ordered dishes from a typical week, refine those, and focus on making them exceptional. Add a few well-thought-out lunch specials, and you’ll have a menu that’s cleaner, easier to manage, and far more appealing to customers.
Despite these issues, I had a good experience overall. The food delivered where it mattered, and I felt my money was well spent. However, the bathroom situation must be addressed, and the menu desperately needs streamlining. And honestly, it might be time to rethink the decor—it feels outdated in a dining landscape that’s leaning modern.
I hope to return once the renovations are complete, and I’d love to see these improvements in place. With a little focus on these key areas, this restaurant has the potential to stand out in a crowded market.
… moreThe first thing I noticed was the ongoing renovations. It looks like they’re working on a new entrance with double doors and a buffer zone, which will definitely improve accessibility. Inside, however, I was met with the overly familiar traditional Mexican restaurant aesthetic. Bright paintings, intricately carved wooden chairs, and colorful booths—basically, a little slice of Mexico packed into every corner. Now, don’t get me wrong, this decor had its time and place… about ten years ago. The trend in most modern Mexican restaurants has shifted toward a cleaner, more contemporary design with just hints of Mexican culture—subtle nods that feel fresh, not overwhelming. It’s a style shift that brings sophistication without compromising authenticity, and I think this place would greatly benefit from leaning in that direction.
The restaurant was clearly short-staffed. It took a while for someone to notice me at the entrance and again after I was seated. However, this gave me time to take in the details of the decor. Once my server arrived, I ordered the Acapulco steak, a dish featuring steak, shrimp, vegetables, beans, rice, guacamole, sour cream, and lettuce.
Before my food arrived, I made my usual stop at the bathroom—a reliable litmus test for any restaurant’s cleanliness standards. And here’s where things need serious attention. While the bathroom wasn’t filthy, it had glaring issues. The door doesn’t close properly, which is unacceptable, especially for a single-use restroom. Privacy is non-negotiable. The sink is pulling away from the wall, and while silicone might hold it together for now, it’s a band-aid fix for a bigger problem. To top it off, the towel dispenser was out of order, leaving me to wipe my hands on my clothes. A bathroom is a reflection of a restaurant’s standards, and these issues speak volumes.
Back at my table, my food arrived, and it looked and smelled fantastic. The steak was well-prepared, though I wish I had been asked how I’d like it cooked. It’s common in many Mexican restaurants for steak to default to well-done, as anything pink is often considered undercooked. The shrimp were excellent, the vegetables flavorful, and the rice and beans were fine, though slightly under-seasoned—an easy fix with a pinch of salt.
Now, let’s talk about the menu. This is where I really have an issue. Like so many Mexican or Tex-Mex restaurants, the menu is excessive. Pages and pages of dishes, most of which are just slight variations of each other. Not only does this overwhelm customers, but it also creates chaos in the kitchen. A menu with over 100 items means higher inventory costs, inconsistent preparation, and a greater chance of errors. My suggestion? Take the 20 most-ordered dishes from a typical week, refine those, and focus on making them exceptional. Add a few well-thought-out lunch specials, and you’ll have a menu that’s cleaner, easier to manage, and far more appealing to customers.
Despite these issues, I had a good experience overall. The food delivered where it mattered, and I felt my money was well spent. However, the bathroom situation must be addressed, and the menu desperately needs streamlining. And honestly, it might be time to rethink the decor—it feels outdated in a dining landscape that’s leaning modern.
I hope to return once the renovations are complete, and I’d love to see these improvements in place. With a little focus on these key areas, this restaurant has the potential to stand out in a crowded market.
Karina R
We ordered a medium guacamole with our chips and salsa. It was good. Creamy, seasoned really well. The salsa needed salt it was a little bland.
For entrees, we ordered the Hawaiian fajitas and three lengua (cow tongue) tacos.
The Hawaiian fajitas came in a hollowed pineapple. There were tiny pieces of pineapple and tiny pieces of chicken and steak, and three large shrimp. There were more peppers and onions than meat and pineapple. It comes with rice, beans, tortillas, guacamole, sour cream, and pico.
The rice is good. I didn’t eat the beans or the tortillas.
The lengua tacos came with a choice of corn or flour tortillas, and we chose corn. The meat was well seasoned and soft, but it was drowning in cilantro. My man asked for a spicy sauce, and the waiter brought him something, not spicy.
Service was great, but for 45 dollars, I expected more meat for the fajitas.
I don’t mind trying them again and getting something different, but I don’t think my man would want to go back.
… moreFor entrees, we ordered the Hawaiian fajitas and three lengua (cow tongue) tacos.
The Hawaiian fajitas came in a hollowed pineapple. There were tiny pieces of pineapple and tiny pieces of chicken and steak, and three large shrimp. There were more peppers and onions than meat and pineapple. It comes with rice, beans, tortillas, guacamole, sour cream, and pico.
The rice is good. I didn’t eat the beans or the tortillas.
The lengua tacos came with a choice of corn or flour tortillas, and we chose corn. The meat was well seasoned and soft, but it was drowning in cilantro. My man asked for a spicy sauce, and the waiter brought him something, not spicy.
Service was great, but for 45 dollars, I expected more meat for the fajitas.
I don’t mind trying them again and getting something different, but I don’t think my man would want to go back.
David Menges
We had a very large group. Maybe 50 people and they were on their A game. Everyone was fed in a timely matter, they were constantly walking around refilling drinks. The food was really good. Not a huge fan of the chips, but everything that came with the chips made up for it. I left feeling good and excited about my experience.
… moreKaylee Warren
We had a large party and we got served very quickly and in a timely manner. Our food came out very quickly, considering how large of a party we had. Personally, I didn’t really like the burrito and I particularly don’t like the rice, but that’s a personal preference because of the peas and onions in the rice. The atmosphere is very lovely but a little loud. Overall, very nice.
… moreDonnasfocus
I wasn’t impressed. My beans and rice were barely warm. The casadilla was full of onions, bell peppers,tomatoes, and chicken. Nice and hot. The guacamole was delicious with chips. Parking went around the building, so I would say there were plenty of spots. There are highchairs for the wee ones. A full blown bar, so I’m sure it is packed on weekends.
… moreMarissa K.
Quick, courteous, delicious lunch! Our first time visiting and it was excellent. We tried the carne asada tacos and beef fajita quesadilla. Thank you for a great lunch!
… moreTyler Gomez
Good Mexican food. As close to authentic as I could expect in Ada. I ordered the Al Pastor tacos and beef quesadilla. The service was great. The server was very attentive and had a great attitude. Would be back if I came back to Ada.
… moreJoshua Perkins
Food was meh, It could have been warmer. It lacked salt or depth, but not anything out of the ordinary for standard Mexican fare. Service was not good at all. Server was rushing and inattentive at best. Enough so that we will not consider going back anytime soon. Mediocre food + bad service = there are better options available. Restaurant was very clean though.
… more