Qdoba's burrito baristas handcraft a menu of Mexican-inspired cuisine, customizable with a panoply of fresh ingredients. Qdoba's culinary crafters create succulent additions to burritos, tacos, and salads, such as slow-roasted pulled pork, adobo-marinated grilled steak or chicken, and spiced shredded or ground beef, with vegetarian options also available for each dish. Diners can bite through the warm shells of three tacos brimming with grilled chicken, steak, or seasoned beef, or mine for black beans and sweet corn within the taco salad’s crunchy tortilla bowl quarry. A festive burrito dinner allows eaters to customize burritos with add-on ingredients, including three-cheese queso or a creamy, hand-smashed guacamole that's ideal for filling up Queen Elizabeth's diamond-studded guacamole chalice. Warm tortilla soup and its crisper cousin, the tortilla chip, let pairs slurp with camaraderie or construct solid foundations for tortilla-chip houses.
When customers step into Buffalo Gap Steakhouse & Cantina, they step into the past—or, at least, a reasonable facsimile. The Tex-Mex grill's airy interiors recall rustic frontier homes and tax offices with accents such as adobe-style walls, timber-framed doors, and hanging textiles and hides. This space fills with the sound of live music on Saturday nights, and always promises the aromas of blackened tilapia and ample steaks fresh from the grill.
Inside the kitchen, the chef focuses on hearty house specials, including chicken-fried steaks, fried-fish dinners, and grilled half chickens smothered with lemon and garlic sauce. One of the restaurant's biggest draws, however, is the beef: grilled reserve Angus rib eye, center-cut sirloin, and aged tenderloin steaks. On Friday and Saturday nights, the chef also prepares a special garlic and herb-crusted Angus Prime rib steak for regular diners, a privilege once reserved for the customer who could guess the cow's favorite color.