Best Fajita - 2010
El Rancho Grande
The simple-minded contend that all fajitas are created equal. Take some tortillas, throw on some hot strips of beef or chicken, a green pepper or two, maybe some guacamole, and — boom — ya got a fajita. What's the difference, right? Anyone silly enough to make that argument hasn't visited any of El Rancho Grande's three Miami locations lately. The difference, poor ignorant soul, is in the ingredients. The tortillas are hot, fresh, and bear no resemblance to the crusty white excuse you'll find at Taco Bell. The garlic-tinged beef is tender and juicy; the strips of pork are succulent and rolled in spices. The peppers and onions crackle and marinate in aromatic juices. Top it all with homemade guacamole, roll it up, and just try to claim that a fajita is a fajita. This, in fact, is a fajita.