Fajita Cookbook

In a restaurant, the meat and veggies are brought to the table on a sizzling flat cast iron pan, while the tortillas and toppings are set to the side. Then the fajita is assembled by the customer at their seat.

The term "fajita" originally referred to skirt steak. Popular alternatives to skirt steak include chicken, other cuts of beef, vegetables, pork, shrimp or chicken

Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes.

There are many different ways to make fajitas and this cookbook has a wide variety of recipes to try.