An Indiana judge has recently decreed that tacos are sandwiches. And so are burritos. Well, at least they’re “Mexican-style sandwiches.”
This quirky ruling has effectively seasoned the path for a new culinary venture in Fort Wayne, Indiana, sparking both chuckles and relief in the local food scene.
The Case That Stirred the Pot
The story begins with Martin Quintana, a 53-year-old restaurateur eager to open his second location of The Famous Taco. Positioned about 120 miles northeast of Indianapolis, Fort Wayne seemed ripe for a new eatery. However, Quintana’s journey took a detour into the legal world due to a rather specific zoning issue.
His property, slated for development, was restricted by a prior agreement to house only a “sandwich bar-style restaurant” specializing in “made-to-order” or “subway-style” sandwiches. When Quintana proposed his taco and burrito-focused menu, the nearby Covington Creek Association raised eyebrows, suggesting the concept didn’t sandwich into the existing terms.
A Tasty Verdict that Tacos are Sandwiches
Undeterred, Quintana took his case to the Fort Wayne Plan Commission in December 2022, seeking an amendment to explicitly include his Mexican-style offerings under the umbrella of permissible business models. The Plan Commission declined, pushing Quintana to challenge the decision in court.
Enter Judge Craig Bobay of Allen Superior Court, who faced the task of untangling this culinary conundrum. In a decision that might make legal and gastronomic history, Judge Bobay ruled that the Plan Commission was correct in denying the amendment—not because Quintana’s proposal was out of line, but because it was unnecessary. The judge found that tacos and burritos, in their essence, could be considered sandwiches. This interpretation opened the door (or perhaps the serving window) for The Famous Taco to proceed under the original agreement.
A Ruling with Relish
This verdict brings more than just another dining option to Fort Wayne; it highlights the often humorous intersection of law and everyday life. Judge Bobay’s ruling cuts through formalities to embrace a broader, more inclusive definition of what we can serve under a “sandwich bar-style” label.
The decision has been a win not just for Quintana, who can now expand his taco empire, but also for lovers of Mexican cuisine who might appreciate the judicial nod to the versatility of their favorite dishes. It seems that in Indiana, at least, the spirit of the law can accommodate a generous helping of culinary creativity.
What’s Next Now that Tacos are Sandwiches?
With legal hurdles cleared, Quintana is set to spice up Fort Wayne’s food scene. The new location of The Famous Taco promises a menu that blends traditional Mexican flavors with the convenience of a sandwich bar setup. Residents and visitors can look forward to crafting their Mexican-style “sandwiches” with a variety of fresh, made-to-order ingredients.
This case may also set a precedent for how we categorize food businesses, not just in Indiana but potentially elsewhere. It serves as a reminder that sometimes, innovation in business can come down to how broadly one interprets a term—or in this case, a menu item.
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Quick & Easy Enchiladas Suizas Recipe Highlights
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. This recipe is a surefire hit for busy weeknights or lazy weekends.
I LOVE this recipe because it’s so quick and easy to make. Plus, it is picky-eater-approved; make sure the salsa verde is not too spicy for kids.
I’ve kept this recipe super quick and easy by using store-bought salsa verde, but feel free to make your own if you want. These enchiladas are satisfying, filling, and way better than most Mexican restaurants!
What Are Enchiladas Suizas?
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic.
What Enchiladas Suizas Are Made Of?
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
What To Love About This Recipe
Quick and Easy to Make: You can whip up these enchiladas in no time with just a few simple steps. Perfect for those evenings when you need a meal on the table fast.
Picky-Eater-Approved: Even the pickiest eaters will love these enchiladas. Creamy and cheesy, they’re a hit for kids and adults alike.
Satisfying: Loaded with tender chicken, gooey cheese, and flavorful salsa verde, these enchiladas are incredibly satisfying. They’ll leave you feeling full and happy.
Perfect to Make Ahead of Time for Busy Weeknights: Prepare these enchiladas in advance, pop them in the oven when you’re ready, and dinner is served! It’s a lifesaver for hectic evenings.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
Salsa Verde: Whether you opt for homemade or store-bought salsa verde, it’s the star of the show. This tangy green sauce adds a burst of flavor to the enchiladas.
Sour Cream: Sour cream adds a tangy creaminess to the sauce, balancing out the flavors perfectly. You can also use Mexican-style cream.
Heavy Cream: Along with the sour cream, heavy cream creates a luscious sauce that coats the enchiladas.
Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions below). It provides the protein element to the dish.
Cheese: Oaxaca, Monterey Jack, or white cheddar cheese works wonderfully here. They melt beautifully and add a rich, creamy texture to the filling.
Taco-Size Corn Tortillas: Corn or flour tortillas work well, depending on your preference. Corn tortillas provide a traditional touch, while flour tortillas offer a softer texture.
Fresh Cilantro (Optional): For a pop of freshness and color, sprinkle some chopped cilantro over the finished enchiladas.
Toppings: Get creative with your toppings! Tomatoes, red onion, avocado, and crumbled white cheese (like queso fresco) are fantastic options.
How To Cook Chicken for Enchiladas
If you don’t have chicken leftovers or don’t want to run out to the store to buy a rotisserie chicken, it is super easy to make your own shredded chicken in the pressure cooker or stovetop.
Pressure Cooker:
Add the 4 – 6 chicken breasts and 2 cups chicken stock to the bowl of your pressure cooker. Give everything a brief toss to combine.
Secure the lid to the pot, select “manual” or “high pressure,” and cook for 15 minutes.
When the time is over, carefully turn the valve to “Venting” to release the pressure. Then, remove the lid.
Use 2 forks to shred the chicken. Use as needed.
Stovetop:
If you don’t have a pressure cooker, follow the same step and cook over the stovetop until the chicken is fork-tender. Depending on the size of your chicken breasts, they should simmer for about 15 – 30 minutes. The internal temperature should be 165°. Don’t let them overcook, or they will become rubbery.
How To Make Easy Enchiladas Suizas Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step 1 – Prepare the creamy sauce
Combine 3 cups of salsa verde, sour cream, and heavy cream in a mixing bowl. Mix until smooth. Tip: you can blend everything in the blender for a smoother sauce.
Step 2 – Make the chicken filling
In a large bowl, combine the shredded chicken, 2 cups salsa verde mixture, and half of the shredded cheese; mix well. Taste and adjust seasoning if necessary, adding salt and pepper to taste.
Step 3 – Soften the tortillas
Pour the remaining cup of plain salsa verde into a shallow plate. Dip the tortillas in the salsa, coating both sides to soften them. Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
Step 4 – Assemble
Fill each tortilla with the shredded chicken mixture. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, seam side down, creating one row down the center of the dish.
Step 5 – Add the creamy sauce
Top with the remaining creamy salsa verde mixture and cheese.
Step 6 – Bake
Bake until the sauce bubbles and the cheese is melted on top for 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desired.
Recipe Tips
Warm the tortillas before rolling to prevent them from cracking.
Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
If you prefer a spicier kick, add some diced green chilies to the filling.
Food Allergy Swaps
Gluten-Free: For a gluten-free option, use corn tortillas.
Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe
Tortillas: Use flour or corn tortillas.
Lighter Option: Substitute sour cream for yogurt.
Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Storing & Freezing Instructions
Store: Cover and keep leftover enchiladas in the refrigerator for up to 3 days.
Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.
Make-Ahead
These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.
Reheat
To reheat leftovers, microwave on high for 1-2 minutes or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350º F (180º C) covered with foil. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.
Frequently Asked Questions
What Are Enchiladas Suizas?
Enchiladas Suizas are a delicious Mexican dish consisting of rolled tortillas filled with a creamy chicken mixture, topped with a tangy salsa verde and melted cheese. The name “Suizas” translates to “Swiss,” indicating a European influence on this Mexican classic
What Enchiladas Suizas Are Made Of?
Enchiladas Suizas are made with corn tortillas stuffed with tender shredded chicken, salsa verde (green enchilada sauce), and cheese, and then topped with sour cream, heavy cream, enchilada sauce, and cheese.
Are enchiladas Suizas spicy?
Enchiladas Suizas are typically mild, but you can adjust the spice level to your liking by adding more salsa verde or diced green chilies.
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient option and adds great flavor to the enchiladas.
Can I make these enchiladas ahead of time?
Yes, these enchiladas are perfect for making ahead of time. Prepare them up to the baking step, cover, and refrigerate until ready to bake.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They’ll yield a softer texture compared to corn tortillas.
These Quick and Easy Enchiladas Suizas are creamy, cheesy, and bursting with flavor. Not only is it quick and easy to make, but it’s also picky-eater-approved, satisfying, and perfect for making ahead of time.
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 6servings
Instructions
Preheat oven to 375º F. Set out a 9×13 inch baking dish.
In a mixing bowl, combine 3 cups of salsa verde, sour cream, and heavy cream. Mix until smooth. Tip: for a smoother sauce you can blend everything in the blender.
Spread 1 cup of salsa verde mixture over the bottom of the baking dish.
In a large bowl, combine shredded chicken, 2 cups creamy salsa verde mixture, and half of the shredded cheese; mix well. Taste, and adjust seasoning if necessary, adding salt and pepper to taste.
Pour the remaining cup of the plain salsa verde into a shallow plate for assembling. Dip one tortilla in the salsa, coating on both sides, to soften.Tip: Warm the tortillas in the microwave for 30 – 40 seconds before rolling to prevent cracking. I like to use my tortilla warmer pouch.
Fill the tortilla with the shredded chicken mixture and roll it. Place the tortilla in the baking dish, seam side down. Repeat with the rest of the tortillas.
Top all the filled tortillas in your baking dish with the remaning creamy salsa verde mixture and cheese.
Bake until sauce is bubbling and the cheese is melted on top, 25 -30 minutes. Remove from the oven and let cool for 10 minutes. Garnish with chopped cilantro and add toppings, if desire.
Store: Cover and keep leftover enchiladas in the refrigerator for up to 2 days.Freeze: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze for up to 2 months.Make-Ahead: These Easy Enchiladas Suizas make a fabulous make-ahead dinner you can assemble ahead of time and then pop in the oven! To make ahead, prepare the green enchiladas according to directions, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours.Reheat: To reheat leftovers, microwave on high for 1-2 minutes, or until heated through. Check the enchiladas halfway through and adjust the time as needed. For Frozen Enchiladas, remove the plastic wrap. Bake frozen enchiladas for 45-50 minutes at 350 degrees. Or let the enchiladas thaw, then bake for 30 -35 minutes. Remove the foil for the last 5-10 minutes.Salsa Verde: You can use homemade or store-bought salsa verde,Sour Cream: You can also use Mexican-style cream.Cooked Shredded Chicken: Use leftover rotisserie chicken or even quickly poached chicken breasts (instructions in the post).Tortillas: Corn or flour tortillas work well, depending on your preference.Recipe Tips:
Warm the tortillas before rolling to prevent them from cracking.
Don’t overstuff the enchiladas; a moderate amount of filling ensures they roll up neatly.
Add some diced green chilies to the filling if you prefer a spicier kick.
Food Allergy Swaps:
Gluten-Free: For a gluten-free option, use corn tortillas.
Dairy-Free: Use dairy-free cheese and dairy-free sour cream and heavy cream alternatives.
Variations You Can Apply To This Recipe:
Tortillas: Use flour or corn tortillas.
Lighter Option: Substitute sour cream for yogurt.
Extra Protein: Add 1 can (drained) of black or white beans to the chicken mixture.
Cheese: If Oaxaca, Monterey Jack, or white cheddar cheese are hard to find, mozzarella cheese will work just fine.
Extra Veggies: You can customize your enchiladas with any vegetables you like, such as corn or zucchini.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Blanca Gonzalez and the International Truck of Tacos staff.
International Truck of Tacos
International Truck of Tacos owner Blanca Gonzalez grew up at the feet of Mexican grandmothers who worked in catering. Now, she’s bringing those recipes to you at The Market at 7th Street, where her team is serving up tacos, nachos, quesadillas and more.
“The market is such a fun place to be,” Gonzalez told CharlotteFive. “We’re so grateful to be getting the opportunity.”
Its been five years since she started the International Truck of Tacos — also known as ITOT and named after her children’s love of IHOP. Since then, she’s been visiting breweries and working corporate events with a team of immigrant women she’s pulled into her circle.
“My idea of doing something that I love is helping immigrant women. It absolutely makes my day — helping women, whether we make money or not,” Gonzalez said.
The HIIVE partnership includes the City of Charlotte’s Small Business Ecosystem Parter Grant Fund, Charlotte Center City Partners and others in the business community. D3 Studio and builder Stanwick Dunham collaborated with the market in creating the space — along with one for Flows Grand Candles & Gifts.
“Everything just came together,” Gonzalez said. “We want to promote people to come back to uptown, enjoy everything that Charlotte has to offer in that area.”
And for the record, the taco truck will be staying out on the road, serving you at events and breweries, too.
‘Food is love’
Gonzalez’ team of moms hailing from El Salvador, Venezuela, Mexico and Colombia are now cooking up bites to feed you at The Market at 7th Street. She’s even arranged craft beer pairings with nearby Resident Culture Brewing.
Offerings include:
Tacos with your choice corn or flour tortilla, protein and toppings
Quesabirrias with cheese and shredded beef, onions and cilantro, served with consommé
Nachos covered in white queso with your choice of meat and toppings
Protein bowls with black beans, corn and cheese with your choice of protein and toppings on a bed of lettuce
Tacos from International Truck of Tacos. International Truck of Tacos
When you order tacos, you can also choose Mexican or American style toppings. (Cilantro and onions for Mexican style, and lettuce, tomato, cheese and sour cream for American style.)
“We just do both worlds, and that has worked for us very well,” Gonzalez said.
Her culinary journey grew out of 14 years spent at home, raising her children and making tacos out of all kinds of braised meats, just like her aunts and grandmothers did.
“Love is food, food is is love — because that’s how we felt. I was a more loving person after I spent time with my children,” she said.
“It’s something that i never thought I was going to do — making a living and having fun. It’s fun to have a taco stand in the middle of a market … You get to meet so many interesting people. The best part of my job is seeing them eat it and see their faces, and they love you back. It’s very rewarding.”
This story was originally published April 26, 2024, 5:30 AM.
Heidi Finley is a writer and editor for CharlotteFive and the Charlotte Observer. Outside of work, you will most likely find her in the suburbs driving kids around, volunteering and indulging in foodie pursuits. Support my work with a digital subscription
SILVERLAKE, Calif. — MidEast Tacos started as a pop-up restaurant near the USC campus, fusing two prominent Los Angeles cuisines, Mexican and Middle Eastern. Its popularity spurred the owners to establish a brick and mortar location.
“I wanted to do something different, something I grew up with in Los Angeles as an Armenian kid, and Mexican food and Mexican culture had a big inspiration in my personal life,” said MidEast Taco chef and co-founder Armen Martirosyan.
The fusion concept offers steak and chicken kebab tacos and burritos alongside their signature falafel tacos.
“It’s really great. The falafel, I would have eaten that just by itself, but it was great in the taco with all the combination of ingredients,” said Tal Vigderson a guest from neighboring Los Feliz.
Discover the secrets to creating delicious fish tacos in the comfort of your own kitchen. From seasoning the fish to assembling the tacos, follow our step-by-step guide for the perfect homemade meal.
Cade loves fish tacos, so being the kind and considerate wife that I am😁, I worked for months to get this recipe just right! I wanted the breading to be light and flavorful and for the fish taco sauce to be perfection. This homemade fish tacos recipe is sure to be a hit for all our seafood lovers! And Cade can’t get enough of them!
What is the Best Fish for Fish Tacos?
For fish tacos, you want a white fish that is firm and mild in flavor. For this recipe, we are using cod, but other good options would be tilapia, halibut, or mahi mahi. If you’re not in the mood for fish, shrimp would work great for this recipe too!
Ingredients for Fish Tacos
There are three different components to this recipe – the fish with the ingredients for the breading, the toppings for the tacos, and the items needed to make the fish taco sauce. Here is what you will need…
Buttermilk: helps marinate the fish and helps the breading stick to the fish pieces
Cod: the fish should be cut into strips that are 1″ by 3″, see section below for choosing good fish
Flour: main component for the breading on the fish
Seasonings: smoked paprika, chili powder, salt and pepper
Peanut Oil: has a neutral flavor, is very affordable and has a high smoke point so that fish cooks quickly
TIP: Use corn oil, canola oil or vegetable oil as a substitute if needed.
Butter: combines with the oil to pan fry the fish pieces
Corn Tortillas: Vista Hermosa brand is our favorite for corn tortillas
Toppings:
Green and Purple Cabbage: adds freshness
Limes: adds acidity
Cilantro: adds flavor and freshness
Jalapeno Slices: adds heat
Avocado: adds creaminess and flavor
For the Sauce
Seasonings: garlic powder and smoked paprika
Cilantro: adds flavor and color
Mayonnaise: adds creaminess
Sour Cream: adds creaminess
Lime Juice: adds acidity, fresh limes are always preferred
NOTE: If you want to add some heat to the sauce, add a pinch of cayenne pepper or a dash of sriracha sauce.
The measurements for all the ingredients can be found in the recipe card below so keep scrolling for all the details.
How to Choose Good Fish for Fish Tacos
When you are picking out fish for fish tacos, you want it to be firm in texture, and even in color with no darkened areas. It should appear moist and almost look translucent. Another tried and true way to check the quality of fish is to smell it. There should be no fishy smell.
What are the Best Tortillas for Fish Tacos?
We are obsessed with Vista Hermosa brand of corn tortillas. They hold up well and don’t crumble like so many corn tortillas do.
How to Make Fish Tacos
Making fish tacos at home is actually quite easy. We are going to start by prepping and frying the fish, then we will assemble the tacos with bright fresh toppings and the most delicious fish taco sauce. Here are the basic steps…
Pour the buttermilk in a bowl and add the fish.
Combine all the ingredients for the breading in a shallow dish.
Get some peanut oil heating in a cast iron skillet over medium-high heat. See section below for using an air fryer.
Take the fish, one piece at a time, from the buttermilk and dredge it lightly in the flour mixture.
Add the butter to the pan and let it melt, then place the fish pieces in the pan. Let them cook until they are golden and gently flip each piece and cook them for another minute or two.
TIP: Don’t crowd the fish. You will need to cook the fish in batches.
Remove the fish to a plate lined with a warmed paper towel and sprinkle them with salt. Repeat all these steps until all the fish is cooked.
Warm the tortillas in a separate cast iron skillet. Add a piece or two of fish to each tortilla and then add the toppings and sauce.
For the sauce, whisk all the ingredients together in a small bowl.
The complete instructions can be found in the recipe card at the end of this post.
Can I Use an Air Fryer for the Fish?
Yes, an air fryer works great for cooking the fish for fish tacos. Heat the air fryer to 350 degrees and drizzle the dredged fish with a little olive oil or non stick spray. Cook for 3-5 minutes. Open the fryer and add a little pat of butter to each top, cook 2-3 minutes more. Remove from the air fryer and serve with the warmed tortillas, toppings and fish taco sauce.
What to Eat with Fish Tacos
These fish tacos go great the just about an Mexican side dish. Some of our favorites are…
Additional Fish Taco Toppings
The toppings are always my favorite part of tacos! Here are some other options:
How to Store Fish Tacos
Tacos don’t store well once they have been assembled, so if you know you are going to have leftovers, store everything separately. Everything will keep for up to 2-3 days in separate airtight containers.
Reheat the fish in a skillet on the stove top. Do not reheat the fish in microwave. The microwave just cooks too quickly with too high of heat for fish. The fish will end up rubbery and tough.
These fish tacos are made with lightly breaded pan fried white flaky fish and topped with fresh ingredients and a delightful creamy fish taco sauce. They are easy to make, fresh and dinner is on the table in less than 30 minutes.
More Taco Recipes to Try:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 15 minutesmins
Total Time: 25 minutesmins
Prevent your screen from going dark
Pour buttermilk into a bowl and add the fish. Set aside.
1/2 Cup Buttermilk, 1 Pound Cod
In a shallow dish, combine the flour, smoked paprika, chili powder, and salt and pepper. Set aside.
1/2 Cup Flour, 1/2 teaspoon Smoked Paprika, 1 1/4 teaspoons Chili Powder, Salt and Pepper
Pour 3 tablespoons of the peanut oil into a 12-inch cast iron frying pan and place over medium-high heat until it shimmers or use an air fryer – see note*
1/4 Cup Peanut Oil
Remove the fish pieces from the buttermilk and dredge them lightly through the flour mixture, shaking to remove excess.
Add the butter to the pan and let it melt. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown, about 3 to 4 minutes. Using a fish spatula gently and carefully flip and cook for 1 minute more.
2 Tablespoons Butter
Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Warm the tortillas in the empty and wiped out cast iron pan and then add a little fish, sauce, and toppings!
Corn Tortillas, 2 Cups Green and Purple Cabbage, Limes, Cilantro, Jalapeno Slices, Avocado
For the Sauce
Whisk all the ingredients together in a small bowl and set aside.
1 teaspoon Garlic Powder, 1/2 teaspoon Smoked Paprika, 1 Tablespoon Cilantro, 1/4 Cup Mayonnaise, 1/2 Cup Sour Cream, 1-2 Tablespoons Lime Juice
Air Fryer Instructions – Heat to 350 and drizzle the dredged fish with a little olive oil or non stick spray. Cook for 3-5 minutes. Open the fryer and add a little pat of butter to each top, cook 2-3 minutes more. Remove and serve.
Over 50 Perfect Game Day Recipes for feeding a few or a large crowd. From dips to drinks, appetizers and tacos, nachos and taquitos. You’ll find all you need right here!
The big game is this weekend and truth be told… I’m a little excited.
This year I’m making Stromboli and Caesar salad and other than that, I’m not leaving the couch. Just a lazy Sunday filled with food and football. And just incase you’re looking for a little snack or sandwich inspiration, I decided to compile a list of perfect game day recipes! A list that already has over 50 recipes! However I do plan to update it throughout the year, so this list will be growing.
What do you make on Super Bowl Sunday? Do you have any staple game day recipes? Let me know in the comments!
The Beloved Texas Icehouse Welcomes the Fall Season With Exciting Menu Additions and Budget-Friendly Entrees
HOUSTON, October 4, 2023 (Newswire.com)
– Willie’s Grill & Icehouse is welcoming the long-awaited fall season with delicious new menu items that pack a flavorful punch. Willie’s is rolling out changes to menu items that include mouthwatering tacos, along with margaritas that will appeal to the young at heart.
With cooler fall temperatures on the way, Willie’s is warming things up with their new savory dishes. The quintessentially Texan icehouse is putting their unique spin on a classic with their brand new Cheesy Smash Tacos. All tacos are made of corn or flour tortillas that are smashed with cheese on the outside, while the protein and contents pack the entirety of the tortilla, filling the taco to the brim with flavor. Available now at all Willie’s Grill & Icehouse restaurants are the Burger Smash Tacos, two smashed burger patty tacos, topped with lettuce, tomatoes, and house-made 1000 island, served with choice of one side for $8.99; Chipotle Ribeye Tacos, two shaved chipotle ribeye tacos, topped with onion and cilantro, spicy crema, and cotija cheese, served with choice of one side for $12.99; and Chicken Tendie Tacos, two fried chicken tender tacos, topped with lettuce, pico de gallo, cheddar cheese, and jalapeno lime aioli, served with choice of one side for $9.99.
Adults looking to add some whimsy to their happy hour gatherings and dinner dates can now order the Bomb Pop Rita at Willie’s locations that feature bars. The margaritas are available in Lime, Strawberry, and Traditional (with blue curacao) flavors and are topped with a red, white, and blue Bomb Pop popsicle. The new bar menu feature is perfect for washing down the Cheesy Smash Tacos or any of the other icehouse favorites that Willie’s is known for across the state of Texas.
“We’ve all seen the smash burger phenomenon that has swept the nation. Our Cheesy Smash Tacos are a delicious spin on an age old dish, the Taco Dorados,” said Greg Lippert, CEO of Willie’s Restaurants. “Making our menu accessible from a cost perspective is also hugely important to the Willie’s brand, so we are happy to offer these delicious combos at an affordable price. Throw in Bomb Pop Ritas and fall is off to an excellent start.”
At Willie’s Grill & Icehouse, everyone belongs. Started in 1993 as a humble burger joint in Houston, Texas, Willie’s has grown into a Texas institution with 20 locations statewide, beloved by millions as the family’s favorite place to unwind. At Willie’s, arcade games await the kids and young at heart while wide-open giant garage doors reveal ample patio spaces with sandboxes and plenty of room to play and relax. Juicy burgers piled high with fixings anchor the gargantuan menu of delicious Texas comfort food, promising something for everybody. For locations, hours, menus, and more, visit www.williesgrillandicehouse.com.
