Text Size


Frontpage Slideshow | Copyright © 2006-2014 JoomlaWorks Ltd.

Azteca d'Oro


It's shredded lettuce, not hair, on the chest of the Macho Burrito.
OK, I admit it. One of my favorite pig-out foods is Tex-Mex. I can visit just about any other type of restaurant and no matter how good it is control myself from eating too much. But after a meal at Tex-Mex restaurant, I leave stuffed and bloated.


Of course, I could blame the (usually) complimentary chips and salsa that are the custom of Tex-Mexeries. And I do. But that doesn’t explain the utter loss of constraint i’m somehow able to maintain at other types of restaurants with, say, a mere bread basket. I just keep shoving those little triangles into my face.

But that doesn’t stop me from going whole hog on the entree, hog being the operative word. More often than not I’ll get a combination platter, something that will include rice and refried beans, because I don’t get enough carbs from the chips, not to mention the flour tortillas that are more common than the corn variety at most T-M’s. I think the reason I enjoy Tex-Mex so much is that I don’t have to think too hard. There is very little nuance. Heck, most of the items on any menu are the same four or five ingredients just presented in different order. For a critic, there isn’t a whole lot to do.

Which is why my meal at Azteca d’Oro, a big, surprisingly bright restaurant on University Boulevard near the UCF campus, was so satisfying. I just didn’t have to think too much about it.

At least that’s what I was thinking as I was shoveling tortillas into the thick and decidedly tasty salsa. And it’s why I ordered the special of the day, which had the otherwise off-putting name Macho Burrito. (What, it has hair on its chest?) This was a massive concoction wrapped in what the menu described as a super flour tortilla, which was so large that I believe if it were unfolded it could serve as a tablecloth for a round cocktail table. The type of meat is up to the customer (I chose beef) and it is stuffed inside with rice and beans, then topped with shredded lettuce, pico de gallo and sour cream. It was not very pretty, but macho is never pretty. But it suited a pig-out mentality.

Azteca_sopaWhile waiting for the burrito to be machoed I ordered the sopa Azteca, a tortilla soup with chunks of grilled chicken breast, avocado and tortilla strips with melted cheese in a chicken broth that could have been a bit richer (oh, there I go thinking again). I had ordered a cup but was served a rather large bowl. When I pointed out the mistake, the server smiled and said that was the “cup” portion. It wasn’t until later that I actually noticed the cup is priced at $4.95; a bowl is $6.95. Odd, though, that the soup was served with a teaspoon instead of a sopa spoon.

I was impressed with the quality of the staff. I was greeted warmly and genuinely when I walked in, and service was closer to professional all through the meal than what one expects from a location so close to a college campus (I’m talking about you, Rollins-College-area restaurants).

I also liked the bright and colorful interior. It’s nice to see a Tex-Mex restaurant, and a chain in particular, that doesn’t feel the need to paint the walls to look as though the plaster is breaking away to expose “bricks” below.

Yes, Azteca is a chain, one from the northwest, a region not usually associated with this cuisine. The Florida restaurants’ names are appended with d’Oro.

The atmosphere is right, the staff is right and the food is deliciously heavy and gloppy. What’s there to criticize? OK, one thing: Ad’O calls itself a Mexican restaurant. You’re Tex-Mex, Azteca. Own it, embrace it. And bring me some more salsa.

Azteca d’Oro is at 11633 University Blvd., Orlando. It is open for lunch and dinner daily. Here is a link to the website (unnecessary music warning). The phone number is 407-737-8388.


Related Articles/Posts
Bistro CloClo Now Serving Brunch, Created by Scott JosephBistro CloClo Now Serving Brunch...
Bistro CloClo, the charming French cafe in the Dr. Phillips Marketplace on Restaurant Row, has added a Sunday brunch to its repertoire (see how I cleverly wor...
Raga Now Closed; Transformation to American Gymkhana Underway, Created by Scott JosephRaga Now Closed; Transformation to American Gymkhana Underway...
As of today, Raga, the Indian restaurant on Sand Lake Road, is closed. As I told you in this article, the owners are bringing in New York restaurateur Rajesh Bh...
Vogelbacher Named Executive Chef at Maxine's on Shine, Created by Scott JosephVogelbacher Named Executive Chef at Maxine's on Shine...
George Vogelbacher, right, with Kirt and Maxine Earhart, owners of Maxine's on Shine. George Vogelbacher, longtime area chef with a varied career, has been nam...
Green Day Cafe Moving into Virgin Territory, Created by Scott JosephGreen Day Cafe Moving into Virgin Territory...
Green Day Cafe will take over the space in downtown Orlando's North Quarter District that was vacated recently by Virgin Olive Market at 807 N. Orange Ave. This...
La Fiesta Mexican Restaurant, Created by Scott JosephLa Fiesta Mexican Restaurant...
It's another edition of musical restaurants! That poor little shack/hut/hovel on Curry Ford Road east of Bumby Avenue ought to just put in a revolving door a...
Friday, 25th July 2014

What is a Flog?

A flog is a food blog with news and reviews of restaurants. Here you'll find all things edible, lots of things to drink, including expert wine advice, and lots of other stuff.

Follow Scott ...

Scott's Newsletter

Please register to the site before you can sign for a list.
No account yet? Register

Flog Advertisement

Featured Links:
Shargaa illustrations
The Best Graphic Design Firm in the Business! (And designer of the Scott Joseph's Orlando Restaurant Guide logo.)
Cucciaioni Photography
Cucciaioni Photography by Eric Cucciaioni, Official Photographer of Scott Joseph's Orlando Restaurant Guide.