Skirt Steak

At least once a week a customer asks  why we don’t serve chicken or shrimp  fajitas.  My answer is that fajitas refers to a particular cut of meat, not a way of cooking, and that I am dedicated to serving traditional Mexican food.  Fajitas in Tex-Mex cooking means chicken, beef or shrimp sauteed, broiled or sometimes grilled, put on a sizzle platter and topped with sauteed onions and peppers and often served with sour cream. <p>

Skirt steak looks like a belt or fajo in Spanish hence the name fajitas.  It comes from the bottom part of the brisket, near the flank.  It is tough and chewy but extremely flavorful when marinated and cut on the bias.  It is the most popular dish at Zarela where we serve it with handmade flour tortillas, salsa and guacamole.  Most butchers don’t carry it but can get it for you if you order in time.  See recipe section for directions on how to  prepare it for your carne asadas.