Steak, chicken, or shrimp fajitas arrive sizzling on a cast-iron skillet with bell peppers, onions, and a side of rice and beans. The meats are marinated overnight in a blend of citrus and spices before being grilled to lock in juices while developing a slight char. Flour tortillas come warm for wrapping, and the vegetables retain a crisp-tender bite that contrasts the tender proteins. Diners note the generous portions make it ideal for sharing.