A fajita is a fajita: some kind of meat, chicken, or fish, served on a sizzling platter with a bunch of standard bell peppers and onions. On the side you'll receive some chopped tomatoes, shredded lettuce, refried pinto beans, maybe a little guacamole or sour cream, plus some flour tortillas to roll around it all. Agreed? Not if you've been to La Gloria. Here, beef or chicken fajitas are sautéed with onions, but instead of bell peppers you'll find palate-tingling poblanos on the hot plate. Refried beans are made with the black turtle variety rather than the light-brown pintos. And tortillas, served warm and coddled in a woven basket, are soft, homemade corn disks, not commercially produced, bleached flour patties. As a result customers discover how fajitas, which are so ubiquitous you can find them at Taco Bell, are meant to be. Fans can pick up a La Gloria fajita, and -- you guessed it -- drop the chalupa for real.