OJs EnchiladaAug 02, 2016 11:33AM ● By Doug Meigs
Ground beef and cottage cheese on an enchilada. The combination sounds strange, but it tastes amazing.
Creamy, melted cottage cheese oozes over hearty meat and shredded lettuce, tucked into a flour tortilla. Douse the whole plate with ladles of finely chopped hot salsa (made fresh every day), and dig in.
The menu warns in all-caps: “GUARANTEED A GUT-BUSTER!” It stretches across the plate like a log, coated with a blanket of cheddar and sprinkled with black olive slices. Twin mounds of rice and refried beans huddle beside the delicious monstrosity.
Ever since I learned of cottage cheese enchiladas, OJ’s Cafe on the edge of the Missouri River has called to me like a siren song for fat kids.
Mexican food is fairly common in the Midwest nowadays, but OJ’s Cafe was a trendsetter. Located next to the Florence Mill, just south of I-680’s 30th Street exit near the Mormon Bridge, OJ’s wood-paneled facade harkens back to the days of the Wild West.
The recipe for cheese and beef enchiladas belonged to the owner’s mother. The owner, 70-year-old Olga Jane Martinez (whose married name is Vlcek) was born in Anaheim, California. She opened the cafe 40 years ago. Vlcek says they added the Western-style facade a few years after opening.
Mexican food was hard to find in Omaha back then. The restaurant was situated in the site of a former dairy that sold milk, eggs, ice cream, hamburger, and cheeseburgers. At first, Vlcek followed suit. She kept the menu and added a daily special. Mexican dishes were the Thursday and Friday special.
“Then customers started asking for more Mexican food,” Vlcek says. “I said, ‘You know what? I am going to try to make a business of this.’ So, I cut everything else (about a year after opening).”
OJ’s now offers a full menu with tacos, burritos, vegetarian options, nachos, and a wide range of Mexican fare. The kitchen will even switch out flour tortillas for corn upon request.
Walk inside OJ’s today and find heavy wooden lacquer tables and booths. Kitschy decorations abound. Ceramic suns cover one wall. Promotional mirrors for imported Mexican beer cover another. There’s a stained glass window with cacti and a sombrero, a crucifix, family photos, and lots of other trinkets contributing to the down-home atmosphere.
A waitress asks for our order. I know what I want, but ask her suggestion anyway. She recommends the cottage cheese and chicken enchilada. I pause for a moment. I didn’t know the meat choice could be switched. I take a risk. Chicken and cottage cheese it is.
When I order a plate of tortilla chips, I ask for a mix of corn and flour ($3.75) and a Pacifico on-tap ($3.75 glass) from an ample selection of Mexican beers. The beer arrives in a frosty mug. A margarita ($4) with salt on the rim follows with the entrée.
Word to the wise couple: Those with smaller appetites should consider splitting the enchilada ($10.25). After essentially chugging half of the dish, I slow to contemplate the merits of beef vs. chicken and cottage cheese. The chicken is fairly bland, aside from the rich cheesiness common to both. I still prefer the beef (which seems more savory, possibly cooked with more seasoning); however, I’m not disappointed. Being perfectly honest, I dump so much homemade salsa on my plate that it probably doesn’t matter what I’m eating.
To wrap up the meal, a sombrero ($5.50) arrives. Luckily, I’m eating with a dinner companion. We share the two heaping scoops of vanilla ice cream towering over a cinnamon and sugar-coated tortilla, all drizzled with Mexican caramel.
Completely stuffed, I wonder about the origins of my favorite enchilada. Who better to ask than Olga Jane Vlcek herself. She still works at her namesake restaurant every day (OJ’s is open Tuesdays through Saturdays, 11 a.m. to 8 p.m., with a mid-day break that closes the cafe from 2 p.m. to 4:30 p.m.)
“That’s my signature enchilada,” Vlcek says of the beef and cottage cheese enchilada, which happens to be her favorite, too. The cottage cheese and beef enchilada was on the menu in the early days of OJ’s, but it wasn’t popular. “Ironically enough, I couldn't sell them,” she says with a laugh. “People wouldn't buy them, so I took it off the menu.” She made a commitment to herself that if her restaurant became established, she would bring back her mom’s enchilada recipe. And that’s exactly what she did. Omaha Magazine