Monterrey Mexican Restaurant
5905 W Kellogg Dr, Wichita, KS, 67209
Monterrey Mexican Restaurant Menu
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Visit below restaurant in Wichita for healthy meals suggestion.
Visit below restaurant in Wichita for healthy meals suggestion.
Visit below restaurant in Wichita for healthy meals suggestion.
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Address :
5905 W Kellogg Dr
Wichita, KS, 67209 - Phone (316) 943-1082
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Opening Hours
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Specialities
- Takes Reservations : No
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : Yes
Good for Groups : Yes
Attire : Casual
Noise Level : Quiet
Alcohol : Full Bar
Outdoor Seating : No
Has TV : No
Waiter Service : Yes
Caters : No
Categories
Mexican Cuisine
If you enjoy Taco Tuesday, then you have officially fallen in love with the Mexican Food. The main grain of Mexican cuisine is maize. Also known as corn, maize is grown for the past 9000 years after the crop was discovered by the people in Mayan civilization. Mexican empire flourished when they started growing beans, tomatoes, chili pepper, sweet potato and cactus. Till this date these ingredients are used in cooking authentic Mexican dishes and drinks.
Great use of spices, fresh chili pepper dishes like fajitas, tortilla chips, corn chips, salsa, chimichangas, burritos, nachos and quesadillas are invented in America. But when you are looking for authentic Mexican food then you must find a restaurant in the city that serves Rajas con Queso, Garbanzo in a Guajillo Chile Sauce, Pork Filled Chiles Rellenos, Chiles en Nogada, Molcajete Salsa, Pico de Gallo and Frijoles de la Olla. An eye-opening fact – Mexican don't like their food hot. They use fresh chili and other spices to create a flavor that lingers in your mouth.
Mexican food is great for those who are Gluten Intolerant as they use Corn instead of wheat in most of their dishes. Also, you can easily find many beans based Mexican dishes. Another dish which didn't get similar glory as tacos or nachos is the Mexican hot chocolate. If you love something hot on a chilly day, then go for Mexican Hot Chocolate. On merry days, you can enjoy the authentic Mexican Drinks like Tequila, Mezcal, Tecuí, Sotol, Bacanora, Charanda, Posh O Pox, Puebla and Pulque. Mexican Cuisine is for people who enjoy strong drinks and hearty meals.
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jason m.
Great food. Reasonable prices.
(4)Alisa S.
My coworkers and I like going here for lunch because it's pretty close to our work place. Prices are reasonable and the portions are just right (sometimes I have a little bit of leftovers). The service is friendly and even when the restaurant is full, our food comes out pretty quick. So far I've had the Grilled Chicken Fajitas, Ground Beef Chimichanga, and Ground Beef Burrito Supreme. I think I like the Chimichanga best even though it's pretty cheesy-- but adding salsa to it helps. The Grilled Chicken Fajitas would be my next choice because I like the flavor of the chicken.
(3)Vivian K.
It's simply mediocre. I never crave it, but don't complain if others want to eat there.
(3)Brad S.
Thinking back to my time in San Antonio, I sometimes wonder if the Brad of today would rate as many Mexican restaurants as highly as the Brad of three years ago did. Have I forgotten the positive aspects of Tex-Mex - one of the oldest fusion cuisines - or have my tastes simply progressed to a point where only food truck tacos are warranting of five stars? Perhaps it has to do with what we perceive to be "Tex-Mex". In the Alamo City, it's simply a way of life, as the co-mingling of Mexican and American influences led to such inventions as the hard shell taco, chile con carne, and pretty much anything in which cheese plays a starring role. The entire town is Tex-Mex personified; we didn't question it, because there was nothing else to compare it to. Now consider a place with less of a Mexican influence, like Wichita: there's still certainly some good Mexican food to be had, but there's a clear delineation between Mexican restaurants and Tex-Mex restaurants. Namely, Mexican restaurants deal with big flavors and plenty of spice, whereas Tex-Mex restaurants are bland, boring, inundated with cheese, and are meant to appease American palates that aren't comfortable with the idea of barbecued beef cheeks, goat meat, and tripe. Regardless, I was in the mood for a nice tangy green enchilada, so after a few false starts with restaurants that are closed on Sundays, I remembered Monterrey's facade passing by at 60mph on Kellogg (because I only do the speed limit), so I found the particular frontage road that led to their dining room and settled in for whatever Tex or Mex I may have to endure. Kellogg may have been a busy enough stretch of road to justify turning it into a highway, but the cheap motels, low-rent restaurants, and run-down strip malls don't point to businesses that are thriving with anyone but travelers looking for something near the airport. Even the incapable recessed lighting in Monterrey presented an shadowed atmosphere that was in contrast to the otherwise bright afternoon. The half-empty restaurant didn't help this, either, though the staff seemed plenty cheery. Lighting aside, it was the brightly-colored type of Mexican restaurant you would expect, complete with Corona bottle salt shakers. I don't go to a sit-down Mexican restaurant to eat ground beef, and to their benefit, there were a good amount of other proteins available, from your typical carnitas and asada to something called "salsa chicken," the components of which I can guess, but I didn't want to bother trying. After some good time wrestling with the menu, I came upon the Monterrey, hidden within the soup and salad section, and consisting of a fried flour tortilla with refried beans, green chile pork, lettuce, and guacamole. It was like a big tostada, and while you might be recalling my infamous disgust towards the typical normal-sized tostada (What's the point of having both a hard shell taco and a tostada on the same combination platter? And how can I eat it without making a mess?), I decided to fully embrace the originality. The large tortilla was freshly fried, though its crispiness didn't hold up well under the mountain of other stuff. The green pork was plenty tender, too, and despite the large amount of shredded lettuce and guac, I didn't understand why it was placed among the salads, almost assuring it to be glazed over by full-figured folk who didn't come here to eat no salad. In fact, I almost enjoyed it. But then, as like most things in life, I started thinking about it: about how the chile sauce was thin, the guacamole too avocado-heavy, the salsa lacking spice, and everything needing a bit more salt. The more I thought about it, the more flaws I saw. Like most of the people who end up eating here, the food isn't for those who want to give a lot of thought about what they're eating - the large portions and the marginal seasoning ensures people can munch and munch until before they know it the food's gone and it's time to leave. It isn't to say that Monterrey is necessarily a bad restaurant, but it is a placating one, and I'm not inclined to go out of my way to try it again. Am I a little jaded? Perhaps. But I don't think I've completely lost my Tex-Mex roots. I mean, I've come around on fast food "Mexican" (Taco J's), and even some Italian-American restaurants (not around here). I just haven't found too many places around here that can encapsulate the best aspects of Tex-Mex without veering off into cloyingly cheesy and boringly bland territory.
(2)Reed N.
You know, I went in here as storms were just raging in Wichita. I was a little distracted. So when I was ordering my trifecta (relleno, enchilada, tamale) the server was subtle when she suggested a cheese sauce instead of the red sauce. I barely heard her as I looked at pea sized hail peppering the cars outside. I should have listened. Why? Because, while the items were good, the sauce SUCKED. It was a tomato-ee blah. No spice. No peppers pureed. Totally ridiculous... Old El Paso canned is better. You have been warned. The other complaint I have is that the menu clearly states the Relleno is a Poblano. I received a stuff Anaheim. Big difference? It is to me. The service here was really good and the place was clean and being cleaned constantly. So, short story... steer away from the red "enchilada" and "ranchero" sauces and you will be fine.
(3)David S.
Not the greatest Mexican food in my opinion but perhaps in SoCal we are just more picky
(3)Brad W.
Liked the salsa, fresh tomato flavor. Good guacamole too. Attentive server. Would go back.
(3)Wendy S.
Great margaritas! Good service, but not authentic mexican.
(2)J J.
Good cheap typical Mexican food. Service was good. Meals were served Luke warm though. Staff were washing floors in anticipation of closing for the night and the place reeked of chemical.
(3)Jillian B.
Yummy! Authentic and cheap! Definitely recommend this place. They're really quick during lunch too.
(5)Craig T.
My wife and I enjoyed our meals very much, we will go back
(4)