SLOW COOKED SHREDDED BEEF, JASMIN RICE, PLANTAIN CHIPS, AVOCADO, COJITA CHEESE, PICKLED ONIONS & CILANTRO MOJO AIOLI

CUBAN BOWL

BEEF PATTY, FRIED MAC & CHEESE, BACON, TOMATO & GARLIC HERB MAYO

MAC DADDY BURGER

A hearty bowl of chili bursting with rich flavors, featuring tender beans, savory spices, and a medley of fresh vegetables.

BOWL OF CHILI

TERIYAKI GLAZED SALMON, JASMIN RICE, PICKLED CUCUMBERS, CARROT SLAW, AVOCADO, TOASTED SESAME, CRISPY ONIONS & SRIRACHA MAYO

SALMON BOWL

SOUTHERN STYLE FRIED TENDERS, BUTTERMILK CHEDDAR WAFFLES, HONEY MAPLE SYRUP, POWDERED SUGAR

CHICKEN & WAFFLES

MAC POPS

SOUTHERN FRIED CHICKEN, PICKLES, BACON, CREAMY SLAW & HOT HONEY

HOT HONEY CHICKEN SANDWICH

SPICY CHORIZO, EGGS, TATOR TOTS, CHEDDAR JACK CHEESE, PICO DE GALLO, CREMA FRESCA, SALSA VERDE. SERVED WITH FRIES OR SALAD

BREAKFAST BURRITOS

DOUBLE SMASHED PATTY, AMERICAN CHEESE, LETTUCE, BACON, CARAMELIZED ONIONS, FRIED EGG, CHIPOTLE MAYO. SERVED WITH FRIES OR SALAD.

THE BEAST BURGER

FRIED PICKLES

TATOR TOTS, COUNTRY SAUSAGE GRAVY, CHOPPED BACON, SCALLIONS, FRIED EGG

COUNTRY TOTS

MARINATED RIBEYE, JASMIN RICE, PURPLE SLAW, KIMCHI, PICKLED CUCUMBERS, FRIED EGG, SPICY MAYO, AVOCADO

BULGOGI BREAKFAST BOWL

TOMATO SOUP

BUFFALO CHICKEN WRAP, BLEU CHEESE CRUMBLES, ROMAINE, CARROTS, TOMATO & RANCH

BUFFALO CHICKEN WRAP

BUILD YOUR OWN BEEF, TURKEY, CHICKEN OR VEGGIE BURGER

BUILD YOUR OWN BURGER

CHICKEN FINGERS

GRILLED CHICKEN, BACON, LETTUCE, TOMATO & GARLIC HERB MAYO, TEXAS TOAST

CHICKEN CLUB

CRISPY TORTILLA CHIPS TOPPED WITH A TANGY GREEN TOMATILLO SAUCE, CILANTRO, COTIJA CHEESE, CREMA

CHILAQUILES VERDE

BLACK BEAN PATTY, AVOCADO, PICKLED ONIONS, CHIPOTLE RANCH, ICEBERG, TOMATO & PEPPER JACK CHEESE

RING THE ALARM VEGGIE BURGER

TURKEY BURGER, PEPPER JACK , AVOCADO, JUMBO ONION RING & CHIPOTLE RANCH

ACAPULCO GOLD TURKEY BURGER

BEEF PATTY, AMERICAN CHEESE, PICKLES, RAW ONION & BANK SAUCE served with fries, house salad or caesar

BANKRUPT BURGER

BLUEBERRY AND CREAM CHEESE STUFFED CHALLAH BREAD, WHIPPED CREAM, SYRUP AND POWDERED SUGAR

CHEESECAKE STUFFED FRENCH TOAST

DISCO FRIES

SPINACH DIP

In a slow cooker, combine the beef chuck roast, minced garlic, chopped onion, cumin, paprika, salt, black pepper, beef broth, and lime juice. Cook on low for 8 hours or until the beef is tender and easily shredded.

Slow Cook the Beef

In a pot, bring 4 cups of water to a boil. Add the jasmine rice, reduce heat to low, cover, and let it simmer for about 15 minutes or until the rice is fully cooked and fluffy.

Cook the Rice

In a bowl, mix together mayonnaise, chopped cilantro, lime juice, minced garlic, and salt to taste. Stir until smooth and well combined.

Make the Aioli

In a bowl, layer the cooked jasmine rice, shredded beef, plantain chips, sliced avocado, crumbled cojita cheese, pickled onions, and a drizzle of cilantro mojo aioli. Garnish with fresh cilantro.

Assemble the Bowl

beef chuck roast

garlic cloves, minced

onion, chopped

cumin

paprika

salt

black pepper

beef broth

lime juice

jasmine rice

water

plantain chips

avocado, sliced

cojita cheese, crumbled

pickled onions

fresh cilantro, chopped

mayonnaise

garlic, minced

Cook the macaroni according to package instructions. Drain and return to pot. Stir in shredded cheddar cheese until melted and creamy. Allow to cool slightly, then form into patties and refrigerate for 30 minutes.

Prepare the Mac & Cheese

In a skillet over medium heat, cook bacon strips until crispy. Remove and drain on paper towels.

Cook the Bacon

In a bowl, mix mayonnaise with garlic powder, dried herbs, salt, and black pepper until well combined.

Make the Garlic Herb Mayo

Season the ground beef with salt and black pepper. Form into two equal patties.

Form the Beef Patties

In a skillet over medium-high heat, cook the beef patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Beef Patties

In the same skillet, add a little oil if needed and fry the chilled mac & cheese patties until golden brown on both sides, about 3-4 minutes per side.

Fry the Mac & Cheese Patties

On the bottom half of the burger bun, spread a layer of garlic herb mayo. Place the beef patty on top, followed by the fried mac & cheese patty, crispy bacon, and slices of tomato. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides.

Serve

Ground beef

Macaroni

Shredded cheddar cheese

Bacon strips

Tomato

Mayonnaise

Garlic powder

Dried herbs (oregano, basil, or thyme)

Salt

Black pepper

Burger buns

Chop the onion, bell pepper, garlic, and jalapeño (if using).

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.

Cook the Beef

Add the chopped onion, garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.

Add Vegetables

Stir in the chili powder, cumin, salt, and black pepper. Cook for another minute until fragrant.

Mix in Spices

Add the canned diced tomatoes, kidney beans, black beans, and water or beef broth. Stir to combine.

Add Beans and Tomatoes

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally.

Simmer the Chili

Taste the chili and adjust seasoning if necessary. Add jalapeño if desired for extra heat.

Taste and Adjust

Ladle the chili into bowls and enjoy hot. Optionally, top with cheese, sour cream, or avocado.

ground beef

bell pepper, chopped

canned diced tomatoes

kidney beans, drained and rinsed

black beans, drained and rinsed

chili powder

olive oil

water or beef broth

jalapeño, chopped (optional)

Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, typically using a 1:1.5 rice-to-water ratio, bringing to a boil then simmering for 15-20 minutes until tender. Fluff with a fork and set aside.

Preheat the grill or a skillet over medium heat. Brush the salmon fillets with teriyaki sauce and grill or pan-sear for about 5-6 minutes per side, or until cooked through and flaky. Brush with additional teriyaki sauce during cooking for extra flavor.

Prepare the Salmon

Thinly slice the cucumber and place in a bowl. In a small bowl, mix equal parts rice vinegar and sugar (about 1/4 cup each). Pour over the cucumber slices and let them pickle for at least 10 minutes.

Pickle the Cucumbers

Grate the carrot using a grater or food processor. Toss with a bit of salt and sesame oil to taste. Set aside.

Make Carrot Slaw

In a small bowl, combine mayonnaise and sriracha sauce. Adjust the amount of sriracha to your taste.

Prepare Sriracha Mayo

In a bowl, layer the cooked jasmine rice, topped with the teriyaki salmon, pickled cucumbers, carrot slaw, sliced avocado, crispy onions, and a sprinkle of toasted sesame seeds. Drizzle with sriracha mayo before serving.

salmon fillet

teriyaki sauce

cucumber

carrot

avocado

toasted sesame seeds

crispy onions

sriracha sauce

In a bowl, soak chicken tenders in buttermilk for at least 30 minutes. In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). Dredge the soaked chicken tenders in the flour mixture and fry until golden brown and cooked through, about 5-7 minutes. Drain on paper towels.

Prepare the Chicken Tenders

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine buttermilk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in shredded cheddar cheese. Preheat a waffle iron and cook the batter according to manufacturer's instructions until golden brown.

Make the Waffles

Serve the chicken tenders on top of the cheddar waffles. Drizzle with honey maple syrup and sprinkle with powdered sugar.

Assemble the Dish

honey

maple syrup

powdered sugar

Cook macaroni pasta according to package instructions until al dente. Drain and set aside.

In a saucepan over medium heat, melt butter. Stir in flour and cook for 1-2 minutes until bubbling. Slowly whisk in milk and continue to cook until the mixture thickens. Add cheddar and mozzarella cheese, salt, and black pepper, stirring until cheese is melted. Combine with cooked macaroni.

Make the Cheese Sauce

Spread the mac and cheese mixture onto a baking sheet and refrigerate for at least 2 hours or until firm.

Chill the Mixture

Once chilled, scoop out portions of the mac and cheese mixture and roll into balls. Set aside.

Form the Bites

Beat the eggs in a bowl. Dip each mac and cheese ball into the egg, then roll in bread crumbs until fully coated.

Prepare for Frying

In a deep frying pan, heat oil over medium-high heat. Fry the mac and cheese bites in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Bites

Serve warm with your choice of dipping sauces.

macaroni pasta

cheddar cheese

mozzarella cheese

milk

butter

all-purpose flour

eggs

bread crumbs

oil for frying

In a large bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Prepare the Chicken

In a separate bowl, mix together the all-purpose flour and cornstarch. Remove the chicken from the marinade and let the excess drip off. Dredge each piece in the flour mixture, pressing to adhere.

Prepare the Coating

Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken thighs. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In the same skillet or a separate skillet, cook the bacon strips until crispy. Remove and place on paper towels to drain.

In a large bowl, combine coleslaw mix and mayonnaise. Mix well until the slaw is creamy.

Make the Slaw

On the bottom half of each hamburger bun, layer the fried chicken, bacon, pickles, and creamy slaw. Drizzle with hot honey and top with the other half of the bun.

Assemble the Sandwich

Boneless chicken thighs

Buttermilk

All-purpose flour

Cornstarch

Paprika

Onion powder

Vegetable oil

Pickles

Coleslaw mix

Hot honey

Hamburger buns

In a large skillet, heat olive oil over medium heat. Add the spicy chorizo and cook until browned and cooked through, about 5-7 minutes. Break it into smaller pieces as it cooks.

Cook the Chorizo

While the chorizo is cooking, prepare the tater tots according to package instructions, either baking or frying until crispy.

Prepare Tater Tots

In a bowl, whisk together the eggs, salt, and black pepper. Pour the eggs into the same skillet used for the chorizo and scramble until fully cooked, about 3-4 minutes.

Scramble the Eggs

Add the cooked tater tots and cheddar jack cheese to the scrambled eggs and chorizo in the skillet. Stir until the cheese is melted and everything is well combined.

Combine Ingredients

Warm the flour tortillas in a dry skillet or microwave. Spoon the chorizo, egg, and tater tot mixture onto the center of each tortilla. Top with pico de gallo, crema fresca, and salsa verde.

Assemble Burritos

Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Repeat with remaining tortillas and filling.

Cuban Bowl

Mac Daddy Burger

Bowl Of Chili

Salmon Bowl

Chicken & Waffles

Mac Pops

Hot Honey Chicken Sandwich

Breakfast Burritos

The Beast Burger

Fried Pickles

Country Tots

Bulgogi Breakfast Bowl

Tomato Soup

Buffalo Chicken Wrap

Build Your Own Burger

Chicken Fingers

Chicken Club

Chilaquiles Verde

Ring The Alarm Veggie Burger

Acapulco Gold Turkey Burger

Bankrupt Burger

Cheesecake Stuffed French Toast

Disco Fries

Spinach Dip