At its core, Dillas succeeds because it’s unapologetically itself. The menu is short, sharp, and deliberate — quesadillas as the centerpiece, supported by creative sides and sauces that punch with personality.

Each dish is made-to-order with hand-cut ingredients and premium proteins, bridging the gap between casual dining and craft quality. But what truly separates Dillas is its confidence.

“We’re not trying to be everything,” Kyle says. “We just want to make the best quesadilla you’ve ever had.”

The brand’s voice — from its social media tone to its in-store signage — mirrors the Gordons’ personality: friendly, authentic, and a little mischievous. The slogan “Queso for the People” sums it up — good food, made simple, for everyone.

In a world of complicated menus and corporate gimmicks, Dillas’ charm lies in its clarity.

“It’s comfort with integrity,” Maggie says. “People taste the difference.”

The Challenges: The Pandemic and the Pivot

Like every restaurant brand, Dillas faced its defining test in 2020. The pandemic shuttered dining rooms, broke supply chains, and forced owners into survival mode.

Kyle and Maggie made one promise to their team: no layoffs, no panic, no shortcuts.

“We told them we’d figure it out together,” Kyle said. “And we did.”

The company doubled down on takeout and delivery, building new packaging systems and digital ordering platforms almost overnight. They also turned adversity into innovation — launching limited-edition menu items and free meal programs for healthcare workers.

Maggie spearheaded “Quesadillas for Heroes,” a campaign that delivered thousands of meals to first responders. It wasn’t about publicity — it was about gratitude.

“Those people showed up for us,” she said. “We wanted to show up for them.”

By the end of 2020, not only had Dillas survived — it had grown stronger. Online orders soared. Customer loyalty deepened. And the Gordons realized something crucial: their brand’s foundation was built not just on food, but on faith.

Beyond Texas: A National Vision

With a proven model and loyal following, the Gordons are now preparing for the next chapter — expansion beyond Texas.

In 2024, Dillas opened its first out-of-state location in Louisiana, with new markets planned for Oklahoma and Tennessee. But for Kyle and Maggie, growth isn’t about empire-building — it’s about sharing what they love with new communities.

“We’re not chasing franchises on every corner,” Kyle insists. “We’re chasing connections. We want every Dillas to feel local — even when it’s national.”

To achieve that, they’re focusing on selective partnerships, careful hiring, and community integration. Every new location launches with a local giveback initiative — from supporting youth sports to donating meals to food banks.

“Success means nothing if it doesn’t serve people,” Maggie adds.

The Partnership: Love, Business, and Balance

Running a fast-growing company as a married couple isn’t easy — but the Gordons make it look effortless.

“We have boundaries,” Maggie laughs. “Dinner is not a board meeting. Usually.”

Behind the jokes lies a deep understanding of complementary strengths. Kyle drives innovation and growth; Maggie ensures empathy and authenticity remain at the core.

“He’s the gas pedal,” she says. “I’m the brakes.”

That balance has guided them through highs and lows — from their first restaurant’s opening day panic to the moment they signed their first multi-unit deal.

Through it all, one principle has remained constant: respect.

“You can’t build a brand on chaos,” Kyle says. “You build it on love — love for the work, for the people, and for each other.”

The Legacy They’re Building

For Kyle and Maggie Gordon, Dillas isn’t just a business — it’s a platform. A way to show that great food and great purpose can coexist.

They’ve created a company that champions community, celebrates its employees, and dares to dream big without losing its local soul.

“We’re proof that small ideas can change everything,” Kyle says. “We didn’t invent quesadillas. We just gave them the respect they deserve.”

Their story has inspired a new generation of food entrepreneurs — people who see restaurants not as transactions, but as storytelling spaces.

And as Dillas continues to grow, one thing is clear: the Gordons aren’t slowing down.

“We still feel like we’re just getting started,” Maggie smiles. “We’re still building, still learning, still grateful.”

Closing: The Power of Simple Things Done Exceptionally Well

Back at the Plano flagship, as the lunch crowd thins, Kyle walks behind the counter to thank the staff. He spots a young employee — 17, first job — flipping tortillas a little nervously.

Kyle leans in and says quietly, “Every person you serve deserves your best. That’s how we win.”

It’s a simple phrase, but it’s the DNA of Dillas — a brand born not from marketing strategies, but from a belief that excellence, done humbly and consistently, is contagious.

“The secret to our success,” Kyle says, “isn’t in the queso. It’s in the care.”

As the couple leaves for their next meeting — another site visit, another opportunity to grow — they pause at the door, glancing back at the team they’ve built and the customers still smiling at their tables.

It’s not just a restaurant. It’s a legacy — one grilled tortilla at a time.