“ We have been here several times, and the food is pretty good. We have a daughter who is non-verbal, and she doesn't eat very much of anything at this restaurant. In the past they have given her a kids cup for iced tea and didn't charge us. She and I went to have nachos while my husband was studying and I ordered her a kids cup of tea, and they charged $3.50 for it. There was liquid in the bottom of the nacho plate that spilled out onto the table when the waitress brought it. $15 for nachos and a tea. Our daughter does not function like her age, and it is disappointing that the cost of a drink for her is so much. This kind of thing, cost for every little thing is the reason that we stopped going to La Fiesta. Almost $7 for a chopped Jalapeño, cilantro and lime. It gets ridiculous. If I had known that this restaurant was going to charge so much for a kids Styrofoam cup of tea, we could have both drank water. We had large cups of tea from Chicken Express in my truck that cost $1 each. I'm willing to pay for what I order, but this has to do with what they have done in the past. It won't happen again. There are lots of choices for Mexican Restaurants in Ada, OK. ”

“ 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. ”

“ 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. ”

“ 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. ”

“ 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. ”