Tender strips of seasoned chicken, beef or mix grilled with poblano peppers. Topped with shredded cheese.

Cheese Poblano Fajitas

Shredded pork grilled with onions, and bell pepper.

Razorback Fajitas

Tender strips of seasoned chicken, beef or a mix grilled with onions, bell pepper, tomato, and our special ranchero sauce.

House Fajitas

Chicken quesadilla, rice, and beans.

Three enchiladas, rice, and beans.

Grilled strips of flat meat or chicken or mix, served on top of grilled onions and bell peppers.

Tex-Mex Fajitas

Three Lunch tacos Nachos, rice, Deluxe and beans.

Two tacos and two enchiladas.

Cheese quesadilla and two enchiladas.

Cheese quesadilla and two tacos.

Cheese quesadilla, enchilada, and rice.

Bean burrito and two enchiladas.

Two tacos and one bean burrito.

Bean burrito, enchilada, and taco.

Orange Juice

Milk

Double Fajita Especial

Strips of beef, chicken, shrimp, and chorizo grilled with onion, bell peppers, tomatoes, and our ranchero sauce.

Fajita Especial

Double Seafood Fajitas

Double Tex-Mex Fajitas

Double Fajitas Jalisco

Strips of beef, chicken, and shrimp grilled with onions, bell peppers and our ranchero sauce.

Fajitas Jalisco

Four chicken enchiladas covered with green sauce, topped with lettuce, sour cream, tomatoes, and queso fresco.

Enchiladas Chilangas

Double Fajitas

Slice the chicken breast and beef into thin strips. Slice the poblano peppers, onion, and bell pepper into thin strips. Set aside.

Prepare the Ingredients

In a bowl, combine the chicken and beef strips with olive oil, cumin, paprika, garlic powder, salt, and black pepper. Mix well and let marinate for at least 15 minutes.

Marinate the Protein

In a large skillet or grill pan, heat a tablespoon of olive oil over medium heat. Add the sliced poblano peppers, onion, and bell pepper. Sauté for about 5-7 minutes until softened. Remove from the pan and set aside.

Cook the Vegetables

In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Add the marinated chicken and beef strips. Cook for about 8-10 minutes, stirring occasionally, until fully cooked and browned.

Cook the Protein

Add the sautéed vegetables back into the skillet with the cooked protein. Stir to combine and cook for an additional 1-2 minutes to heat everything through.

Combine the Ingredients

Sprinkle the shredded cheese over the chicken, beef, and vegetable mixture. Cover the skillet for a couple of minutes until the cheese melts.

Add Cheese

Warm the flour tortillas in a dry skillet or microwave. Spoon the cheesy chicken and beef mixture onto each tortilla. Fold and serve immediately, garnished with additional toppings if desired.

Assemble the Fajitas

Chicken breast

Beef strips

Poblano peppers

Onion

Bell pepper

Olive oil

Cumin

Paprika

Garlic powder

Salt

Black pepper

Shredded cheese (cheddar or Monterey Jack)

Flour tortillas

Slice the bell peppers and onion into thin strips. Set aside.

In a bowl, combine the shredded pork with fajita seasoning, salt, and black pepper. Mix well to ensure the pork is evenly coated.

Season the Pork

In a large skillet, heat the olive oil over medium-high heat.

Heat the Oil

Add the sliced bell peppers and onion to the skillet. Sauté for about 5-7 minutes until they are soft and slightly charred.

Add the seasoned shredded pork to the skillet with the vegetables. Cook for another 5-7 minutes, stirring occasionally, until the pork is heated through and slightly crispy.

Add the Pork

Warm the tortillas in a dry skillet or microwave. Place a portion of the pork and vegetable mixture onto each tortilla.

Top the fajitas with sour cream, guacamole, salsa, shredded cheese, and fresh cilantro as desired.

Add Toppings

Serve the fajitas warm with additional toppings on the side.

Serve

Shredded pork

Bell pepper (sliced)

Onion (sliced)

Fajita seasoning

Tortillas (flour or corn)

Sour cream

Guacamole

Salsa

Shredded cheese (cheddar or Mexican blend)

Fresh cilantro (chopped)

In a large bowl, combine the chicken and beef with olive oil, cumin, chili powder, garlic powder, salt, and black pepper. Mix well and let marinate for at least 30 minutes.

Marinate the Proteins

Slice the bell peppers, onion, and tomato into thin strips. Set aside.

Prepare the Vegetables

Heat a grill or grill pan over medium-high heat. Add the marinated chicken and beef, cooking for about 5-7 minutes per side, or until cooked through. Remove from heat and let rest for a few minutes before slicing into strips.

Grill the Proteins

In the same grill or a separate pan, add the sliced onions and bell peppers. Grill for about 5-6 minutes until they are tender and slightly charred.

In a large serving bowl, combine the grilled chicken and beef, grilled vegetables, and diced tomato. Pour the ranchero sauce over the mixture and toss gently to combine. Serve warm with flour tortillas.

Combine and Serve

Beef sirloin

Bell peppers (red, yellow, and green)

Tomato

Chili powder

Ranchero sauce

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, black pepper, and cumin. Cook the chicken for about 7-10 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and let it rest before slicing into strips.

Cook the Chicken

In the same skillet, add another tablespoon of olive oil if necessary. Sauté the sliced bell pepper and onion for about 5 minutes or until they are softened.

Sauté Vegetables

On one half of each tortilla, layer sliced chicken, sautéed vegetables, and shredded cheese. Fold the tortillas over to create a half-moon shape.

Assemble the Quesadilla

In the skillet, cook each folded quesadilla over medium heat for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Remove from skillet and cut into wedges.

Cook the Quesadilla

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and 1 teaspoon of salt. Lower the heat to a simmer, cover the saucepan, and let it cook for about 15-20 minutes or until the rice is tender and the water is absorbed.

Cook the Rice

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the canned black beans (drained and rinsed), cumin, and salt. Stir and let it simmer for about 5-7 minutes until heated through.

Prepare the Beans

Long-grain white rice

Water

Canned black beans

Garlic (minced)

In a mixing bowl, combine the shredded cooked chicken with half of the enchilada sauce and mix well.

Prepare the Filling

Preheat the oven to 350°F (175°C). Take one corn tortilla, spoon about 1/4 cup of the chicken mixture into the center, sprinkle with some shredded cheese, and roll tightly. Place seam side down in a baking dish. Repeat for the remaining tortillas.

Assemble the Enchiladas

Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.

Add Sauce and Cheese

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Bake

Remove from the oven and let sit for a few minutes. Serve topped with sour cream and chopped cilantro.

Garnish

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the rice to the saucepan and stir to coat. Pour in chicken or vegetable broth, and add salt and black pepper. Bring to a boil.

Cook Rice

Reduce heat to low, cover, and let simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.

Simmer

Remove from heat, fluff the rice with a fork, and let it sit covered for an additional 5 minutes before serving.

Fluff and Serve

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.

Prepare Beans

Stir in cumin, chili powder, salt, and black pepper. Add the rinsed black beans and stir well to combine.

Add Spices and Beans

Cook for an additional 5-7 minutes until the beans are heated through and flavors meld together.

Remove from heat and serve warm as a side dish.

Corn tortillas

Shredded cooked chicken

Enchilada sauce

Chopped fresh cilantro

Chicken or vegetable broth

Garlic, minced

Canned black beans, rinsed and drained

Onion, chopped

In a mixing bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Whisk well to combine.

Make the Marinade

Slice the chicken breast and skirt steak into thin strips. Add the meat to the marinade, ensuring it is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.

Marinate the Chicken and Steak

While the meat is marinating, slice the onion and bell peppers into thin strips.

Preheat a grill or grill pan over medium-high heat. Add the sliced onions and bell peppers, grilling them for about 5-7 minutes until they are tender and slightly charred, stirring occasionally.

Grill the Vegetables

Remove the marinated meat from the refrigerator. Grill the chicken and steak over medium-high heat for 6-8 minutes, or until cooked through and slightly charred. Flip halfway through cooking.

Cook the Meat

Once the meat is cooked, remove it from the grill and let it rest for a few minutes. Slice the meat into bite-sized pieces if necessary. On a serving platter or individual plates, layer the grilled onions and bell peppers, then top with the grilled meat.

Combine Ingredients

Warm the flour tortillas on the grill for about 1 minute on each side. Serve the fajitas with warm tortillas, sour cream, guacamole, and salsa on the side for dipping.

Serve with Tortillas

Skirt steak

Bell pepper (red)

Bell pepper (green)

Bell pepper (yellow)

Lime juice

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

Cook the Beef

Add the taco seasoning to the cooked beef along with 1/4 cup of water. Stir and simmer for 5 minutes.

Add Seasoning

While the beef is cooking, heat the corn tortillas in a separate skillet for about 30 seconds on each side until warm.

Prepare Tortillas

Fill each tortilla with beef, then top with shredded lettuce, diced tomatoes, shredded cheese, and sour cream.

Assemble Tacos

Preheat Oven

On a baking sheet, spread the tortilla chips evenly and sprinkle shredded cheese and jalapeños over the top.

Layer Nachos

Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

Bake Nachos

Remove from the oven and serve hot with guacamole on the side.

Serve with Guacamole

Rinse the long grain rice under cold water until the water runs clear.

Rinse Rice

In a medium saucepan, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender.

In a saucepan, heat a little oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

Sauté Onion and Garlic

Stir in the canned black beans (drained and rinsed), cumin, and lime juice. Cook for 5-7 minutes until heated through.

Add Beans and Spices

Remove from heat and stir in chopped cilantro.

Finish with Cilantro

Ground beef

Taco seasoning

Shredded lettuce

Diced tomatoes

Tortilla chips

Jalapeños (sliced)

Long grain rice

Onion (chopped)

Cilantro (chopped)

Lime (juiced)

In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Prepare the Beef

Add taco seasoning to the beef and follow package instructions, usually adding water and simmering for a few minutes.

In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm Tortillas

Place a portion of the beef mixture on each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and sliced jalapeños.

Cheese Poblano Fajitas

Razorback Fajitas

House Fajitas

Chicken Quesadilla, Rice, And Beans.

Three Enchiladas, Rice, And Beans.

Tex-mex Fajitas

Three Lunch Tacos Nachos, Rice, Deluxe And Beans.

Two Tacos And Two Enchiladas.

Cheese Quesadilla And Two Enchiladas.

Cheese Quesadilla And Two Tacos.

Cheese Quesadilla, Enchilada, And Rice.

Bean Burrito And Two Enchiladas.

Two Tacos And One Bean Burrito.

Bean Burrito, Enchilada, And Taco.