Casa Del Rey Brings Generous Mexican Plates to Sioux Falls

A large basket of salty, crisp tortilla chips and salsa arriving early sets an easygoing tone at Casa Del Rey in Sioux Falls. Settle in at one of the attractive tables, look around at the colorful Day of the Dead artwork, and there is a good chance the meal will begin before anyone has had time to study every page of the menu.

This is a casual, comfortable Mexican restaurant with the welcoming scale of a mom-and-pop operation, but it has enough room in its rhythm for a quick meal for two, a family dinner, or a birthday table that keeps growing. The dining room stays lively without becoming so loud that conversation turns into work.

The menu covers the familiar pleasures: burritos, enchiladas, fajitas, tacos and tostadas, along with sopapillas and fried ice cream for anyone who prefers to leave room for dessert. It is the sort of spread that helps when one person wants a straightforward burrito, another is in a fajita mood, and somebody else is determined to order something they have not tried before.

Among the more distinctive choices are queso burritos, Reyritos and fajita chimichangas. Enchilada dinners provide another hearty route through the menu, while tostadas bring a little crunch to the table.

Portions tend to be substantial. A full plate is not treated as a tiny composition here; leftovers are a common and perfectly sensible outcome.

The chili relleno is a specialty with its own look. Rather than arriving in the form many diners may expect, it is fried inside an egg-roll- or wonton-style wrapper, giving the dish a crisp outer shell around the pepper.

It comes with a distinctive green sauce, an important part of the order rather than a decorative drizzle. For regular Mexican-food diners, this is the plate that gives Casa Del Rey a little personality beyond a standard list of combination dinners.

Carne adovada burritos arrive as two burritos, accompanied by fried rice, beans and lettuce. It is a generously arranged plate, suited to someone who wants a complete meal rather than a single hand-held burrito and a side.

The shredded-pork blue-corn tostada offers another satisfying choice. Blue corn gives it a slightly different visual note on the table, while the tostada format supplies the crisp contrast that can be welcome alongside softer burritos and enchiladas.

Chicken fajitas have flavorful seasoning, and the stuffed sopapilla has developed a following of its own. The latter is an especially good choice for diners who like discovering a dish that may become their automatic repeat order.

The chips and salsa are more than a token prelude. Chip portions can be notably generous, occasionally resembling a playful giant mound rather than a restrained restaurant basket. They are crisp, salty and useful for keeping a table happily occupied while everyone decides among the larger plates.

At the other end of the meal, fried ice cream is a fine reason not to rush away. Served with chocolate sauce, it brings a classic Mexican-restaurant finish: cold ice cream, a crisp coating and enough sweetness to share—or not share, depending on the table.

Casa Del Rey handles the social side of dinner well. Friendly, attentive, efficient table service helps the meal move along without giving the room a hurried feeling, and the restaurant has accommodated groups as large as 17 as well as smaller gatherings.

That makes it a useful option for birthday dinners and family meals, especially when a group includes people with very different appetites. One person can go for tacos, another can choose a burrito, and dessert can become a shared decision at the end.

Sunday brunch adds another occasion to visit, with a broad selection that can encourage branching out from the usual lunch or dinner order.

The restaurant uses casual dine-in table service, with parking available in a free lot that has been described as plentiful. Seating often moves quickly at lunch and dinner, though the pace can naturally vary with the crowd.

Diners with gluten-free needs should confirm current ingredients and preparation practices directly with the restaurant before ordering, since menu details and procedures can change.