It’s the sizzle heard round the world. Fajitas—simple grilled meat steeped in Texas’ cowboy and vaquero history—now have regal status, not just in the Lone Star State diet but as a festive Mexican food classic known far and wide.
Fajitas share a similar history with another iconic Texas food, barbecue. Like brisket, which was once considered a throwaway cut of beef, fajitas were first fashioned from skirt steak, long deemed tough, undesirable scrap meat. Today, we are all too familiar with the spell barbecue brisket and sizzling platters of wood fire-grilled fajitas have us under. We are helpless to resist.
Houston is well served by beloved purveyors of great fajitas. The thrill of the grill is alive in Houston. Here are some of our favorite fajitas.
Escalante’s Fine Tex-Mex
There’s a reason “fine” is part of the official name of one of Houston’s legacy Tex-Mex restaurants. There’s an unmistakable elegance invested in this Houston-born brand. From the décor to the service to the quality of ingredients, Escalante’s does things with more finesse and enthusiasm, and perhaps that’s why customers keep coming back. The menu remains true to the recipes of the grandmother of one of the original owners and that heritage shines through, especially in flawless fajitas presentations: Signature center-cut skirt steak, chicken, shrimp and portobello mushrooms (in three size options), glossed in garlic butter and served with fresh tortillas and classic accompaniments. The Escalante’s brand is growing, including a grand new location in the Heights opening soon. Multiple locations, escalantes.net
The Original Ninfa’s
We begin, as we must, where it all began. Houston enjoys the distinction of being the home of fajitas, the dish Mama Ninfa Laurenzo helped popularize via her grilled skirt steak tacos al carbon served out of her first makeshift restaurant in 1973. The rest is history and Houston has been eating it up since. Today, The Original Ninfa’s restaurants are known for many classic dishes, but the beating heart remains the fajitas—marinated and grilled skirt steak or seasoned chicken served with grilled vegetables and traditional accompaniments. The menu calls the fajitas the “gold standard” and no one in Houston would argue otherwise. Multiple locations, ninfas.com
Candente
It’s not enough that Candente makes the city’s most unimpeachable composed nachos—each toasty triangle coated with a perfect ratio of beans, cheese and nibblets of fajita meat. But darn if they don’t make equally exquisite fajitas. Wood-burning grills impart flawless flavor to the fajitas menu that goes beyond simple beef and chicken. Here you’ll find Prime skirt steak, Prime ribeye, shrimp, carnitas, and portabella mushrooms and peppers as sizzle platter options. And the add-on options dazzle: pork ribs, quail, and jalapeno and cheddar sausage. Dine on Tuesday and you’ll get a large order for the price of a medium. Multiple locations, candentehtx.com
Sylvia’s Enchilada Kitchen
She may be the Enchilada Queen, but Sylvia Casares knows fajitas, too. Like all the comida at her two Houston restaurants, Sylvia’s fajitas are infused with authentic border flavor. Deliciously marinated and mesquite grilled, these fajitas are real deal Tex-Mex comfort. Beef and chicken, yes, but there’s also a shrimp option. And if your hunger drives you to the Rio Grande Valley Parrillada (made to serve four), you’ll feast on nachos; beef, chicken, shrimp and quail; and all the sides including roasted corn and chiles toreados. Andale! Multiple locations, sylviasenchiladas.com
Lupe Tortilla
Fans swear there is no better flavored fajitas than those at Lupe. And that reputation alone is enough to check them out and become a disciple too. The Lupe menu describes the “world famous sizzling fajitas” as “lime pepper” marinated. That probably doesn’t begin to adequately describe the flavor, which only adds to the fajitas’ allure and delicious mystery. Beef, chicken, pork tenderloin, shrimp, and filet mignon are the standard options, but there are grand sizzlers that include bacon-wrapped quail, chipotle smoked ribs, and jalapeno sausage. One bite and you’ll understand the Lupe’s allegiance. Multiple locations, tex-mex.com
Los Tios Mexican Restaurant
Ah, the home of the puffy taco! As tempted as we are to indulge in Los Tios’ signature, cheese sauce-slicked poof (not to mention the expert nachos), we’re here for some snap, crackle and pop. Los Tios never disappoints when it comes to fajitas. The Certified Angus beef makes a difference in the beef fajitas, but why not go for broke with the Prime beef option available at San Felipe and West U locations only. It’s worth the splurge. Multiple locations, lostiosrestaurant.com
Molina’s Cantina
We love the history invested in Houston’s oldest family-owned and operated Tex-Mex restaurant. We also love menu favorites such as Jose’s Dip, the old school chili con carne, and the flawless enchiladas topped with chili gravy. But let us give credit to the grilled-to-order fajitas—textbook perfect, flame-licked beef and chicken swaddled in warm flour tortillas. These sizzlers are a big factor in the enduring charm that is Molina’s. Multiple locations, molinascantina.com
Goode Co. Kitchen & Cantina
Beginning with its first restaurant in 1977, the now sprawling Goode empire found a direct route to Houston’s hungry heart: Honest, authentic food steeped in the way Houston eats. That means barbecue, burgers, Tex-Mex, and Gulf Coast favorites. It’s now a smart, slick operation but has lost none of its true Texas soul or its H-Town-proud identity. While Mexican flavors were always a part of its heritage, Goode has capitalized on the Tex-Mex genre with its winning Cantina restaurants specializing in classic dishes, especially platters of fajitas including beef, chicken, vegetable and beef filet with a go-for-broke parrillada option that also includes smoked sausage, quail, Gulf shrimp and pork carnitas. We appreciate this brand, invested with a Goode heart. Multiple locations, kitchenandcantina.com
Pappasitos Cantina
The Pappas family has given Houston much to celebrate with multiple concepts that satisfy familiar cravings and service that has endeared the business to generations. The Pappasitos brand is a standout—a reliable, deliciously familiar arrow straight to our Tex-Mex-loving heart. They hit the bullseye with flame-grilled fajitas—beef, chicken, shrimp—served with fresh flour tortillas, charro beans, rice, and guacamole. Pile on some pico and jalapenos and savor one irresistible bite after another. This is precisely why Pappasitos is one of our go-to spots for fajitas indulgence. Multiple locations, pappasitos.com
El Tiempo Cantina
The Laurenzo family is keeping the spirit of Mama Ninfa alive with the much-beloved El Tiempo brand. The menu here can make you dizzy with options, each revered by El Tiempo’s devoted customers. But fajitas course through the company DNA, so we willingly relent to the temptations of mesquite-grilled beef slicked with garlic butter. Or the shrimp, or chicken, or filet mignon, or the ahi tuna, or the grilled salmon. See? Kaleidoscopic options and Houston loves them all. Multiple locations, eltiempocantina.com
Cyclone Anaya’s
This legendary Houston Tex-Mex brand begun by a professional wrestler and his wife is now in the hands of the Heritage Restaurant Group, a subsidiary of the Sugar Land-based Dhanani Group. Houstonians will go to the mat for Cyclone’s iconic salsa, margaritas, tableside guacamole, and velvety queso. And let’s not forget the grill champions: fajitas al carbon, bacon-wrapped shrimp, and the mixed parrillada that includes beef and chicken fajitas, shrimp, and Wagyu beef and pork jalapeno sausage. They have us in a whirl. Multiple locations, cycloneanaya.com
Arnaldo Richards’ Picos
After a long goodbye from its 12-year home in Upper Kirby, Picos found a new home in River Oaks, taking over a former Cyclone Anaya spot in River Oaks. Here, the Picos magic begins anew—the pozole, mole dishes, seafood specialties, and the tamales Houston heartily embraces during the holidays. And let’s not forget the parilla thrills: steak and chicken fajitas al carbon, tenderloin fajitas, grilled ribeye, bacon-wrapped quail, carne asada, and Gulf shrimp brochette—all ready to be tucked into fresh warm tortillas with grilled onions and poblano rajas, guacamole and plenty of pico. Never can say goodbye. 3736 Westheimer Rd., Houston, picos.net
