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Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is, to my taste, one of the greatest Tex-Mex dishes. I first sampled it at a backyard outing several years ago on a visit to San Antonio. The name of the dish is pronounced fah-HEAT-ahs. It consists of well-trimmed skirt steak, grilled quickly, and placed in the center of flour tortillas. You top the meat with a well-seasoned guacamole, a layer of Mexican table sauce, and the fiery hot garnish known as pico de gallo, or “rooster’s beak.” The latter is made with chopped jalapeño