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Iguana Mexican Grill is what's new under the sun

By Dave Cathey Modified: July 10, 2010 at 5:54 pm •  Published: April 1, 2009

Start with a salsa sampler and the highlight, the coral salsa — a spicy and sweet combination of mango and habanero chiles. If you've got a good-sized group, the Oklahoma-sized queso is just the ticket.

The entrees range from tacos to enchiladas to burgers. Fillings are a unique take on the typical beef, pork and chicken you're used to, combining Parrott's classic training with the preparations that made them popular.

When it came to the sides, Parrott said he and his partners agreed they didn't want to become a beans-and-rice restaurant, another tribute to it's ancestry. Rice comes in either red or green, beans come in black or white, cole slaw is made with jicama — not the Tex-Mex choices you were reared on and the outcome is a triumph.

As with the old Iguana Lounge, the new Iguana Mexican Grill is bound to be a night-life destination. Take the same perfect margaritas and with a broad selection of beers, put them in an Automobile Alley location with an outdoor patio, and crowds are bound to develop.

If all that's not enough, they feature a cupcake from next door neighbor Sara Sara Cupcakes for dessert and key lime pie.

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