Ah, fajitas. That sizzling sound, the cloud of mouth-watering aroma, the sight of juicy meat or colorful veggies arriving at your table still steaming on a cast iron skillet. If you’ve ever ordered fajitas and wondered, “Wait, do I just grab everything and stuff it into a tortilla?” — you’re not alone.
In this guide, we’re diving into how to eat fajitas properly — the Mexican way. From tortilla technique to salsa etiquette, we’re here to break it down in a fun and delicious way. Plus, we’ll take a look at how we serve fajitas at Tortilleria Restaurant El Progreso in Azalea Park — where sizzling perfection meets tradition.
What Are Fajitas, Really?
Let’s get one thing straight: fajitas are not just “stuff wrapped in tortillas.” Originally rooted in northern Mexico and Texas ranch culture (think vaqueros grilling meat over open flames), fajitas traditionally featured thin strips of marinated skirt steak cooked over high heat.
Today, fajitas have evolved to include chicken, shrimp, mixed platters, and even vegetarian options — all served hot, often on a cast iron skillet, and accompanied by grilled onions and peppers, warm tortillas, and sides like guacamole, beans, and rice.
At Tortilleria Restaurant El Progreso…
We offer a full range of fajitas to satisfy every craving:
- Fajitas de Pollo o Res – Classic chicken or beef strips, marinated and grilled to perfection.
- Fajitas Mixtas – A heavenly combo of chicken, beef, and shrimp on one sizzling skillet.
- Fajitas de Camarón – Succulent shrimp fajitas, full of flavor and served with a kick.
- Fajitas Vegetarianas – Grilled peppers, onions, squash, and more for our plant-loving guests.
And for those who want to go all in, don’t miss our Parrillada de la casa and Parrillada Mexicana — giant platters for sharing, packed with meats, veggies, and pure flavor.
Do You Put Fajitas in a Tortilla?
Yes — but there’s a technique! In Mexican culture, fajitas are often served deconstructed, letting you build each bite. The tortilla isn’t just a “wrap”; it’s a vessel of flavor and should be treated with respect (and maybe a little flair).
Here’s how to build a fajita the Mexican way:
- Warm your tortilla (we serve ours freshly made — soft, warm, and ready).
- Start with a modest layer of grilled meat or veggies.
- Add toppings like guacamole, pico de gallo, or grilled onions — don’t overfill.
- Fold gently (like a taco) — never roll like a burrito.
- Eat with your hands. No forks required!
Pro Tip:
Build your fajita one at a time. This keeps tortillas warm and ingredients fresh. Don’t pile everything at once!
Mexican Fajitas Etiquette: Yes, It’s a Thing
While Mexican food is all about comfort and family-style eating, there’s still a rhythm to enjoying fajitas like a local. Here are a few etiquette tips:
- Don’t rush the sizzle – That sizzling skillet isn’t just for show. It keeps your fajitas warm while you eat. Let it sit and enjoy the aroma.
- Tortillas go first – Start by placing tortillas on your plate or tortilla warmer to keep them ready.
- Use your hands – Fajitas are finger food. No knife and fork necessary unless you’re scooping side dishes.
- Pass the salsas – Sharing is caring. Offer the salsa to others at the table before digging in.
- Don’t drown it – A splash of salsa adds flavor, but too much can overpower the meat and make the tortilla soggy.
How We Serve Fajitas at Tortilleria Restaurant El Progreso
At our restaurant in Azalea Park, fajitas are an experience, not just a dish. Here’s what to expect:
🔥 The Sizzle Factor
Your order arrives on a hot cast iron skillet — steaming, aromatic, and dramatic. It turns heads every time. We serve the fajitas still sizzling to lock in the flavors and keep your meal warm from the first bite to the last.
🌮 Fresh Handmade Tortillas
We make our tortillas fresh in-house every day. Soft, warm, and slightly toasty, they’re the perfect pairing for our fajitas — no packaged tortillas here!
🥑 Sides That Complete the Experience
Expect rice, beans, fresh guacamole, grilled nopales (cactus), onions, and bell peppers on the side — all carefully seasoned. Each element complements your fajita without stealing the spotlight.
🍽️ Platter Options for Every Appetite
From our individual Fajitas de Camarón to the show-stopping Parrillada Mexicana, there’s a size and style for everyone — whether you’re dining solo or feeding a whole table.
Common Questions About Fajitas (FAQ)
Is it okay to eat fajitas with a fork and knife?
Technically, yes — but you’ll be missing out on the full experience! Fajitas are made for the hands, folded in a tortilla, eaten fresh and warm. That’s the fun of it!
Are fajitas spicy?
Not necessarily. The spice comes from the salsas or seasoning added. You can customize your heat level with our house red and green salsas.
What’s the best meat for fajitas?
That’s personal! Some love the juicy flavor of grilled steak, while others enjoy the tenderness of chicken. Our Fajitas Mixtas let you try it all — chicken, beef, and shrimp in one sizzling dish.
What are vegetarian fajitas made of?
Our Fajitas Vegetarianas are made with grilled bell peppers, onions, squash, mushrooms, and more. It’s packed with flavor and perfect for non-meat eaters.
Make It a Fiesta: Fajitas for Sharing
If you’re visiting with friends or family, nothing beats sharing a platter. Our Parrillada de la casa and Parrillada Mexicana are designed for this — a colorful mix of meats, shrimp, grilled veggies, and all the fixings, served family-style.
Don’t forget to order:
- Guacamole – Fresh and creamy, made daily.
- Costillas con camarones – Ribs and shrimp on one irresistible plate.
- Arrachera con camarones – Grilled skirt steak with shrimp, for the ultimate flavor combo.
Final Thoughts: Eating Fajitas Is an Experience
At Tortilleria Restaurant El Progreso, we don’t just serve fajitas — we serve a moment. A memory. That sizzling arrival. The aroma of grilled meats and spices. The soft tortilla in your hand. The satisfaction of building your perfect bite. That’s the heart of Mexican food culture — sabores que se comparten.
So next time you’re wondering how to eat fajitas properly or whether you’re supposed to use a tortilla — just come see us. We’ll show you the Mexican way. And once you try it, you won’t want it any other way.
Buen provecho, amigos.
