Contemporary Classics: Selling the Sizzle
Now that fajitas are mainstream, bring back the fun with unexpected variations
By Laura Yee, Senior Editor -- Restaurants & Institutions, February 1, 2004
Fajitas hit the restaurant scene with a sizzle that has lasted more than two decades. The ahh-inspiring presentation of ready-to-assemble components creates an appetizing, interactive experience that draws diners.
Tex-Mex in origin, fajitas started as lime-marinated skirt steak that’s quickly seared or grilled and tossed with sautéed onions and bell peppers. Typically accompanied by guacamole, pico de gallo, sour cream, grated cheese and warm flour tortillas for wrapping the goods, fajitas soon became a menu mainstay at Mexican and Southwestern-themed operations.
To keep interest high, operators are re-evaluating all fajita elements, from proteins to accompaniments to table presentations. The goal is to serve something fresh and alluring that has a stamp of individuality.
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| Fresh fish—as well as steak, chicken, shrimp, and pork—is served fajita-syle at El Torito Mexican restaurants. |
Seven types of fajitas are offered at Cactus Cafe in Selbyville, Del., including upscale variations with seafood (shrimp and scallops) and prime rib. In step with dietary trends, Atlanta-based Don Pablo’s has made fajitas one of several new low-carbohydrate options. Its version can be prepared with smoked chicken, mahi mahi or sirloin coupled with yellow squash, zucchini, mushrooms and asparagus. Lettuce leaves replace tortilla wrappers.
At HDS Services, fajitas are accompanied by black-bean salsa that’s accented with chipotle chiles for a bold, smoky spike. “We improvise, but find that fajitas’ appeal are their simplicity and traditional flavors,” says Bruce Kane, director of retail development for the Farmington Hills, Mich.-based foodservice contractor. “We’ve been playing with different beans and some of the seasonings in the fajita sides.”
El Torito Mexican Restaurants, based in Long Beach, Calif., is exploring ways to deepen the flavors and complexity of its classic dishes. For a promotion focusing on the Baja region of Mexico, Executive Chef Pepe Lopez created fajitas using fresh seasonal seafood. Boneless portions are marinated with garlic, lime juice and chipotle chiles and then sautéed in jalapeño butter and oregano. Beans, rice, corn cakes and warm tortillas are served alongside.
“This dish incorporates fresh fish known throughout the region of Baja and the well-known taste of fajitas,” Lopez explains. “Like our extremely popular traditional fajitas, it’s appealing in many ways.”
Fajitas many faces
The Tex-Mex classic inspires many variations. Some fajitas feature seasonings as differentiators, while preparation methods set others apart.
Burrito Beach, Chicago
Fajita-style burritos: grilled bell peppers, onions and guacamole added to any Fresh Mexican Burrito
Caliente Mexpress, New York City
Fajita sandwich: grilled steak or chicken on Mexican torta bun with chipotle mayonnaise, refried beans, sliced avocado, lettuce and tomato
Chicken Kitchen, multiple locations
Fajita Pita-Pockette: marinated chicken breast, lettuce, tomato, guacamole, sour cream and Cheddar in pita
Colorado College (Sodexho USA), Colorado Springs
Eat-a-Fajita: organic tortilla wrap filled with made-to-order roasted red, yellow and green bell peppers; black beans; red onions; brown basmati rice; mozzarella cheese; habanero salsa; tomatoes; green onions and cilantro
Nava, Atlanta
Grilled fajita-style flank steak with fire-roasted onions and chipotle barbecue sauce
Red Bank Regional High School, Little Silver, N.J.
Chicken fajitas with rice and beans
Thunder Grill, Washington, D.C.
Grilled portobello and garden-vegetable fajita with rice, beans, sour cram, guacamole, pico de gallo and tortillas
Tia’s Tex-Mex, multiple locations
Tia’s Trio Fajitas: mesquite-grilled steak and chicken with jumbo shrimp brushed with chipotle-barbecue sauce
Chicken Fajitas
Executive Chef Salvador Morales,
Santo Coyote, West Hollywood, Calif.
Yield: 2 servings
| Lime juice | 1/4 cup |
| Vegetable oil, divided use | 1/4 cup plus 2 Tbsp. |
| Garlic, minced, divided use | 4 tsp. |
| Chicken breast | 1 lb. |
| Onions, sliced | 2 oz. |
| Red bell peppers, sliced | 2 oz. |
| Green bell peppers, sliced | 2 oz. |
| Pasilla chiles, sliced | 2 oz. |
| Salt | 1 tsp. |
| Paprika | 1 tsp. |
| Black pepper to taste | |
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Mix lime juice, 1/4 cup vegetable oil and 2 tsp. garlic. Marinate chicken for up to 6 hours.
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Slice chicken into strips and sauté in remaining oil. Remove chicken to warm plate.
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Add remaining garlic, onions, bell peppers and chiles to sauté pan; cook until vegetables begin to soften. Season with salt, paprika and black pepper. Add chicken.
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Serve with rice, black beans and warm flour or corn tortillas.
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