Collegiate Gear

Manchester United Collection

Titanium Collection

Jackets

New Arrivals Collection

Sunset Beach

Beach Bound

Churros

Mini Empanadas served with either rice, cheese and your choice of protein or try our dessert nada that's filled with guava and cheese.

Mini Nadad

12" Flour tortilla filled with cheese & pico. Add a protein if you'd like!

Dillas

Mini Chimichangas stuffed with rice, cheese, beans and your choice of protein. Served with queso for dipping.

Mini Chimichangas

12" tortilla filled with Mexican rice, chicken, verde salsa, cheese, lettuce and pico. Served with Chips & Salsa.

Lean Green

Hard and soft tortillas, seasoned rice, black or pinto beans, chips, queso, and salsa, mixed salad and mini guava empanadas for dessert.

The Full Stache

The Mouth Hugger. 12" flour tortilla filled with Mexican rice, ground beef, diced chicken, queso, cheese, lettuce, pico and sour cream. Served with Chips and Salsa.

Mouth Hugger

Hard and soft tortillas with your choice of two meats, seasoned rice, black or pinto beans, fresh guacamole, black olives, chips, Queso and salsa.

Bang for Your Buck

Corn and soft tortillas with your choice of two meats, plus chips & salsa, seasoned rice, black or pinto beans, homemade salsa verde, queso fresco.

The Mexicano

Hard and soft tortillas with your choice of two meats, plus chips and Queso-perfect for topping nachos, dipping chips, and doubling your D's!

Double D' Bar

Hard and soft tortillas with your choice of two meats + chips & salsa.

Gringos Spread

Nachos

Chef's Plate

Veggie

Jersey Turnpike

Quesadilla

Border Bowl

Preheat your oven to 400°F (200°C) to prepare for baking the collegiate gear.

Preheat the Oven

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs, and then add the milk and vegetable oil. Mix until smooth.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over-mix; a few lumps are okay.

Combine Mixtures

Grease a 9x13 inch baking dish with a little oil or cooking spray. Pour the batter into the prepared dish, spreading it evenly.

Transfer to Baking Dish

Sprinkle the shredded cheddar cheese, sliced jalapeños, and chopped green onions evenly over the top of the batter.

Add Toppings

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Bake

Remove from the oven and allow to cool for 5-10 minutes. Cut into squares and serve warm with a dollop of sour cream on top.

Cool and Serve

Cornmeal

All-purpose flour

Baking powder

Salt

Sugar

Milk

Eggs

Vegetable oil

Shredded cheddar cheese

Sliced jalapeños

Chopped green onions

Sour cream

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually pour the wet mixture into the dry mixture, stirring until just combined. Be careful not to overmix.

Split the batter into three separate bowls. Leave one bowl plain, add red food coloring to the second bowl until desired color is achieved, and black food coloring to the third bowl, mixing each until fully incorporated.

Divide the Batter

In a greased cake pan, alternate layers of the plain, red, and black batters to create a marbled effect. Use a knife to swirl the colors together for a more blended appearance.

Layer the Batter

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Once baked, allow the cake to cool completely before frosting. Spread the white frosting evenly over the top and sides of the cake.

Cool and Frost

Sprinkle chocolate sprinkles generously over the frosted cake. Add edible gold stars for a celebratory touch.

Add Decorations

Granulated sugar

Unsalted butter, melted

Vanilla extract

Red food coloring

Black food coloring

White frosting

Chocolate sprinkles

Edible gold stars

In a large pot, bring salted water to a boil. Add the titanium pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.

Boil the Pasta

Once cooked, drain the pasta, reserving a cup of the pasta water for later use.

Drain the Pasta

In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.

Sauté Garlic

Add the halved cherry tomatoes to the pot and cook for 4-5 minutes until they soften and release their juices.

Add Tomatoes

Stir in salt, black pepper, and red pepper flakes. Mix well to combine the flavors.

Season the Sauce

Add the drained titanium pasta to the pot with the sauce. If the mixture looks dry, add reserved pasta water a little at a time until you reach the desired consistency.

Combine Pasta and Sauce

Stir in chopped fresh basil and mix until evenly distributed.

Add Fresh Basil

Serve the pasta in bowls. Top each serving with grated Parmesan cheese, lemon zest, and extra basil leaves for garnish.

Plate the Dish

Titanium pasta

Olive oil

Garlic cloves, minced

Cherry tomatoes, halved

Fresh basil, chopped

Black pepper

Red pepper flakes

Parmesan cheese, grated

Lemon zest

Extra basil leaves

Preheat your oven to 400°F (200°C). Scrub the Russet potatoes under cold water to remove any dirt. Pat them dry with a towel.

Bake the Potatoes

Using a fork, poke several holes in each potato. Rub the skin with olive oil, then sprinkle salt and black pepper evenly over the potatoes.

Season the Potatoes

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes, or until the skin is crispy and a fork easily pierces through the center.

While the potatoes are baking, prepare the filling. In a medium bowl, combine the chopped cooked bacon, shredded cheddar cheese, sour cream, and sliced green onions.

Prepare the Filling

Stir the filling mixture until all ingredients are evenly combined and set aside until the potatoes are ready.

Mix Well

Once the potatoes are baked and cool enough to handle, carefully cut a slit down the center of each potato, being careful not to cut all the way through. Gently fluff the insides with a fork.

Cut and Fill

Spoon a generous amount of the filling mixture into each potato. Top with additional cheddar cheese if desired.

Add the Filling

Return the stuffed potatoes to the oven for another 10-15 minutes, or until the cheese is melted and bubbly.

Final Bake

Russet potatoes

Cooked bacon, chopped

Cheddar cheese, shredded

Green onions, sliced

Thoroughly wash the fresh spinach under cold water. Dry using a salad spinner or paper towels. Halve the cherry tomatoes, peel and dice the cucumber, and thinly slice the red onion.

Wash and Prepare Vegetables

In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and dried oregano until well combined.

Make the Dressing

In a large salad bowl, combine the washed spinach, halved cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese.

Combine Ingredients

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Add Dressing

If desired, slice the avocado and arrange it on top of the salad. Add the chickpeas and sprinkle pumpkin seeds for extra crunch.

Add Optional Toppings

Fresh Spinach

Cherry Tomatoes

Feta Cheese

Cucumber

Red Onion

Olive Oil

Lemon Juice

Black Pepper

Dried Oregano

Avocado

Chickpeas

Pumpkin Seeds

In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure it's evenly spread to create a solid crust.

Form the Base

Place the crust in the refrigerator for at least 30 minutes to set while preparing the filling.

Chill the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue mixing until well combined.

Mix the Filling

Mix in the vanilla extract, fresh lemon juice, and lemon zest until fully incorporated.

Add Flavorings

In a separate bowl, whip the heavy cream until soft peaks form. Then gently fold the whipped cream into the cream cheese mixture.

Whip the Cream

Once the mixture is smooth and fluffy, pour it onto the chilled graham cracker crust. Spread evenly.

Combine and Pour

Cover the springform pan with plastic wrap and chill in the refrigerator for at least 4 hours or until set.

Chill the Filling

Once the filling is set, remove the cake from the refrigerator. Top with sliced strawberries and blueberries, arranging them decoratively.

Prepare the Topping

Add mint leaves on top for a fresh garnish. Serve immediately for the best flavor.

Garnish

Crushed Graham Crackers

Unsalted Butter, melted

Granulated Sugar

Cream Cheese, softened

Powdered Sugar

Vanilla Extract

Heavy Whipping Cream

Fresh Lemon Juice

Zest of 1 Lemon

Fresh Strawberries, sliced

Fresh Blueberries

Mint Leaves for garnish

In a large mixing bowl, combine the oats and chia seeds. Mix well to ensure the chia seeds are evenly distributed.

Pour in the almond milk and honey into the bowl with the dry ingredients. Stir until the mixture is well combined.

Add Liquid Ingredients

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or preferably overnight. This allows the oats and chia seeds to absorb the liquid.

Refrigerate

While the base is chilling, slice the banana and prepare the blueberries, chopped almonds, and coconut flakes. Set aside.

Prepare Toppings

Once the base has set, remove it from the refrigerator and give it a good stir. Serve the oat mixture in bowls and top with sliced bananas, blueberries, chopped almonds, and coconut flakes.