THURSDAY'S RECIPE: FAJITAS, Grilled Tradition with Mexican Spirit

Chicken, grilled steak, sautéed vegetables, and the whole heart of Mexican cuisine served in an experience of fire, color, and flavor

Fajitas are much more than just a dish: they’re a format that celebrates the heat of the comal, the gathering at the table, and the joy of assembling your taco at your own pace.

In fajitas, the perfect balance between proteins and vegetables is the soul of the dish, where each ingredient meets the fire to reveal its best version. With chicken, grilled steak, bell peppers, onion, the sweetness of corn, and the earthy depth of grilled mushrooms, everything comes together with rice, beans, and warm corn tortillas—ready to wrap each bite with identity.

History and concept of the dish

The name “fajita” comes from the Spanish word faja, originally referring to the cut known as skirt steak, popular among the cowboys of northern Mexico and southern Texas. This affordable, flavorful cut was grilled directly over fire and sliced into thin strips for easy wrapping in corn tortillas.

Over time, fajitas evolved into a more diverse preparation, where grilled meats are served in thin strips alongside sautéed vegetables, like onions, peppers, mushrooms, or corn, allowing each diner to build their own taco. This free and interactive way of eating reflects one of the most vibrant aspects of Mexican cuisine: the encounter between fire, corn, protein, and seasoning, all gathered at the center of the table.

Fajitas Recipe

Servings: 4

Grilled proteins:

• 300 g chicken breast, sliced into strips.

• 300 g skirt steak or beef, sliced into strips.

• 1 tablespoon vegetable oil.

• Salt and pepper to taste.

• Juice of 1 lime.

• 1 garlic clove, grated.

• ½ teaspoon ground cumin.

• ½ teaspoon chili powder (optional)
  

Sautéed vegetables:

• 1 red bell pepper, sliced.

• 1 green bell pepper, sliced.

• 1 white onion, sliced.

• ½ cup corn kernels (fresh or grilled)

• 1 cup mushrooms, sliced.

• 1 whole jalapeño, grilled.

• 1 tablespoon vegetable oil.

• Salt to taste.
  

Sides:

• 1 cup Mexican-style white rice.

• 1 cup seasoned black beans.

• 12 warm corn tortillas.

• Salsa to taste (green, red, or pico de gallo)
  

Step-by-step preparation

1. Marinate the meat: In a bowl, mix the chicken and beef with garlic, lime juice, salt, pepper, cumin, and chili powder. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).

2. Prepare the vegetables: Heat a skillet or griddle with a tablespoon of oil. Add bell peppers, onion, and mushrooms; sauté over medium-high heat for 8–10 minutes until lightly charred but still firm. Add corn at the end to preserve texture. Grill the jalapeño separately until blistered.

3. Grill the proteins: On a hot griddle, sear the beef on both sides (2–3 minutes per side, depending on thickness). Repeat with the chicken. Let rest for 3 minutes, then slice into thin strips.

4. Heat the sides: Reheat the rice and beans. Keep the tortillas warm, wrapped in a cloth napkin.

5. Assemble the plate: Place the sliced meats in the center of the plate or on a hot platter, surrounded by vegetables, grilled jalapeño, rice, beans, and tortillas. Serve with salsa of your choice.

Chef Yerika’s Tips

• Use freshly made corn tortillas or heat them properly: The warmth enhances the aroma of nixtamal and makes each taco feel like home.
  

• The cut matters: Use well-marbled beef, such as skirt steak or chuck, for juicier grilling results.
  

• Vegetables with character: Don’t overcook your peppers and onions—they should have texture and a smoky edge for depth.
  

• Intentional salsas: A roasted tomatillo green salsa or árbol chile salsa brings acidity and heat, balancing the richness of the meat.
  

Fajitas are not just a mixed dish: they are a way of eating without strict rules, with freedom and flavor. A tribute to the grill, to corn, and the meeting of fire and freshness.

Every tortilla you fill is a personal decision, an expression of taste and memory. And that, in the end, is what makes Mexican cuisine so alive: its ability to adapt, to shine, and to tell stories in every bite.