Grilled meat served with sautéed peppers and onions, with tortillas.

Fajitas

Sopapillas

Corn tortillas rolled and filled with meat, topped with sauce.

Enchiladas

Soft or hard shell tacos filled with your choice of meat.

Tacos

Enjoy our vibrant homemade pasta salad, featuring a medley of fresh vegetables, herbs, and a light vinaigrette dressing.

Homemade Pasta Salad

Crispy, cinnamon-dusted twists that are sweet and crunchy.

Cinnamon Twists

A chalupa shell filled with seasoned beef, lettuce, cheese, tomatoes, and sour cream.

Chalupa Supreme

Indulge in our freshly baked pies, featuring a flaky crust and a variety of seasonal fillings that will delight your taste buds.

Pies

Grilled tortilla filled with cheese and your choice of meat.

Quesadillas

Melted cream cheese, hickory smoked bacon, onion strings and a BBQ drizzle.

BBQ BACON BLEU (SANS THE BLUE)

Corn dough filled with meat and wrapped in corn husks.

Tamales

Crispy potato bites topped with cheese and sour cream.

Cheesy Fiesta Potatoes

A taco filled with seasoned beef, lettuce, cheese, and tomatoes, topped with sour cream.

Taco Supreme

Tortilla chips topped with beef, cheese, beans, sour cream, and jalapeños.

Nachos Bell Grande

A grilled flour tortilla filled with melted cheese and your choice of protein.

Quesadilla

A classic hot dog served with your choice of toppings.

Hot Dog

Sultan's Kite is a vibrant, flavorful dish featuring a medley of spices and fresh ingredients that come together to create a delightful culinary experience.

Sultan's Kite

Crispy corn shell filled with your choice of meat and toppings.

Chalupas

A warm flour tortilla filled with beans and cheese, topped with red sauce.

Bean Burrito

A juicy steakburger cooked to perfection.

Steakburger

A soft flour tortilla filled with seasoned beef, lettuce, and cheese.

Soft Taco

Large flour tortilla stuffed with your choice of meat, beans, and rice.

Burritos

Famous Dave's offers a mouthwatering selection of classic barbecue dishes, featuring tender smoked meats, flavorful sauces, and delicious sides that capture the essence of true Southern cooking.

Famous Dave's

A crispy taco shell filled with seasoned beef, lettuce, and cheese.

Crunchy Taco

In a bowl, mix the chicken breast with olive oil, fajita seasoning, salt, and pepper. Let it marinate for at least 30 minutes.

Prepare the Chicken

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked. Remove and let rest before slicing.

Cook the Chicken

In a large skillet, heat a little olive oil over medium heat. Add sliced onions and bell peppers, and sauté for about 5-7 minutes until they are tender and slightly caramelized.

Sauté the Vegetables

In a separate skillet, warm the tortillas for about 30 seconds on each side until soft.

Warm the Tortillas

Slice the grilled chicken and serve it with the sautéed peppers and onions on warm tortillas. Squeeze fresh lime juice over the top to taste.

Assemble the Fajitas

Chicken breast

Bell peppers (mixed colors)

Onion

Olive oil

Fajita seasoning

Tortillas

Lime

Salt

Pepper

In a large bowl, combine the flour, baking powder, and salt. Mix well.

Make the Dough

Cut in the shortening or lard until the mixture resembles coarse crumbs.

Add Shortening

Gradually add warm water, mixing until the dough comes together. Knead for about 5 minutes until smooth.

Add Water

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Rest the Dough

On a floured surface, roll out the dough to about 1/4 inch thick. Cut into squares or triangles.

Roll Out the Dough

In a deep skillet or frying pan, heat oil to 375°F (190°C).

Heat Oil

Fry the dough pieces in the hot oil until they puff up and turn golden brown, about 2-3 minutes per side.

Fry the Sopapillas

Remove from oil and drain on paper towels. Serve warm with honey drizzled on top.

Drain and Serve

All-purpose flour

Baking powder

Shortening or lard

Warm water

In a large skillet over medium heat, add ground beef, onion, and garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes.

Cook the Filling

Stir in cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld. Remove from heat and mix in the refried beans.

Season the Filling

Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet or microwave until pliable.

Prepare the Tortillas

Spread a layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Place about 2-3 tablespoons of the meat mixture in the center of each tortilla, roll them up tightly, and place seam-side down in the baking dish.

Assemble the Enchiladas

Once all tortillas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

Add Sauce and Cheese

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Let the enchiladas cool for a few minutes before serving. Enjoy your delicious enchiladas!

Serve

corn tortillas

ground beef

onion, diced

garlic, minced

cumin

chili powder

salt

black pepper

refried beans

enchilada sauce

shredded cheese (cheddar or Mexican blend)

In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Prepare the Meat

Add taco seasoning to the cooked beef, along with 2/3 cup of water. Stir and let simmer for 5 minutes until thickened.

Season the Meat

Warm the taco shells according to package instructions (if using soft shells, wrap them in foil and warm them in the oven).

Prepare the Tacos

In each taco shell, add a layer of seasoned meat, followed by shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.

Assemble the Tacos

Top with sliced jalapeños and chopped cilantro as desired.

Add Toppings

Serve the tacos warm with any additional toppings or sides.

Ground beef

Taco seasoning

Taco shells (soft or hard)

Shredded lettuce

Diced tomatoes

Shredded cheese

Sour cream

Sliced jalapeños

Chopped cilantro

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

Cook the Pasta

While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion.

Prepare the Vegetables

In a large bowl, combine the cooled pasta, chopped vegetables, black olives, and feta cheese.

Mix the Salad

In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

Make the Dressing

Pour the dressing over the pasta salad and toss until evenly coated. Adjust seasoning if necessary. Serve chilled or at room temperature.

Combine and Serve

Pasta (rotini or penne)

Cherry tomatoes, halved

Cucumber, diced

Bell pepper, diced (any color)

Red onion, finely chopped

Black olives, sliced

Feta cheese, crumbled

Red wine vinegar

Dried oregano

Black pepper

In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well. Add the melted butter, milk, and vanilla extract, and stir until a dough forms.

Turn the dough out onto a floured surface and knead gently for about 2 minutes. Roll it out into a rectangle about 1/4 inch thick.

Knead and Roll

Cut the dough into strips about 1 inch wide. Twist each strip several times and place them on a baking sheet lined with parchment paper.

Cut and Twist

Preheat the oven to 375°F (190°C). Bake the twists in the preheated oven for 12-15 minutes or until golden brown.

In a small bowl, mix together the granulated sugar and ground cinnamon. Once the twists are out of the oven, while they are still warm, sprinkle the cinnamon sugar mixture generously over them.

Cinnamon Sugar Coating

Granulated sugar

Butter, melted

Milk

Vanilla extract

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Cook the Beef

Add taco seasoning and water to the cooked beef. Stir well and let it simmer for about 5 minutes until the mixture thickens.

Season the Beef

While the beef is cooking, prepare the chalupa shells according to package instructions. Usually, this involves frying them until golden brown.

Prepare the Chalupa Shells

Once the chalupa shells are ready, fill each shell with the seasoned beef mixture, then top with shredded lettuce, cheddar cheese, diced tomatoes, and a dollop of sour cream.

Assemble the Chalupas

Serve immediately while the shells are warm and enjoy your Chalupa Supreme!

Water

Chalupa shells

Shredded cheddar cheese

In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Mixing the Dough

Gradually add ice water, one tablespoon at a time, mixing until the dough forms a ball. Do not overmix.

Forming the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chilling

On a floured surface, roll out the dough to fit your pie dish. Transfer the crust to the dish and trim any excess.

Rolling Out

all-purpose flour

unsalted butter

sugar

ice water

In a skillet over medium heat, add olive oil and sauté the sliced onions and bell pepper until soft. Add the shredded chicken and season with salt and black pepper. Cook until heated through.

Prepare the Filling

On one half of each tortilla, sprinkle a generous amount of cheese, followed by the chicken and vegetable mixture. Top with more cheese and fold the tortilla over.

Assemble the Quesadilla

Wipe the skillet clean and heat it over medium heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.

Grill the Quesadilla

Remove the quesadilla from the pan, let it cool slightly, then cut into wedges. Serve with salsa or guacamole on the side.

flour tortillas

shredded cheese (cheddar or Monterey Jack)

cooked chicken (shredded)

bell pepper (sliced)

onion (sliced)

olive oil

In a skillet over medium heat, cook the hickory smoked bacon until crispy. Drain on paper towels and crumble into small pieces.