Hello I am here with chef Roberto in the restaurant called El Coral
which is the oldest restaurant here in Cabo San Lucas in Mexico.
This restaurant is 45 years old was started by his dad so it's got history
and today I am fortunate enough to be able to get a lesson
from this guy right here and we are going to be learning
how to make Fajitas. -Fajitas.
I've never had Fajitas before so I'm excited and I've never even had Fajitas before
and now we're going to be making them so let's go.
First of all we're going to use a little bit of bacon, bacon adds flavor for everything.
Yes, I love Bacon.
Onions.
Little bit of garlic then we're going to be making mixed Fajitas.
-It's gonna have chicken. -Yeah.
-Meat and shrimp. -Whoa, a little bit of everything.
Chicken, it takes a little bit longer than beef or shrimp.
So we're going to throw those first.
Shrimp, it goes to the last
-Now peppers different colors. -Those are my favorite
I eat bell peppers every day literally every single day I eat bell peppers.
Well you're going to eat bell peppers today.
Onions are turning a little bit translucid so it means they're almost there.
Chicken it's okay
Steak, you can either use arrachera, top sirloin or whatever stake you get.
That's starting to look good.
You put them together.
-I never knew that shrimp was cooked so fast. -Yeah they are going to turn red right away
and then they're done.
If you overcook them they're dry and saggy, they're not good.
So how do you deal with all the smoke because it's like coming into my face right now.
Well, have been done this for years and years.
-And corn tortillas. -Whoa I love corn.
Rice.
Guacamole
and the beans
and there you go mixed Fajitas.
Yummy.
My favorite are the corn tortillas, what do you suggest is the best tortilla?
-As a Mexican I have to go by the corn tortillas. -Yeah.
But the most common is flour tortilla, I don't know.
-I don't know why. -I don't know why.
There you go.
Romina, here's your Fajitas. -Thank you.
Now is the moment of truth.
I'm going to try this.
I got my corn tortillas the way it should be
and we're just going to jump right in.
I lost that one.
some beans I like the beans
and I will put a little bit of rice in there too.
Now we are going to add some of these sauces that I was given
and compare the taste a little bit
I'm going to put some of this green stuff in.
Right.
Let's put some of that on here.
That made it spicy.
Now we're going to try this one right here.
That is tomatillo and chile de arbol.
Tomatillo and chile de arbol.
It's roast peppers and tomatillo it's very good.
I'm trying all the different sauces here.
That made it more spicy.
Now we're going to try this sauce which looks like it has tomatoes
maybe some onions in it some peppers too.
It's also probably going to be spicy.
Here we go.
That was not spicy at all.
And that is the end of this video.
Thank you so much chef Roberto for inviting me into your restaurant
and into your kitchen to learn how to make some fajitas.
-My pleasure. -That was really great.
Thank you so much for that
and if you ever find yourself in Cabo San Lucas here in Mexico
then definitely check out El Coral because he is an amazing chef
and makes amazing fajitas obviously so you definitely have to come and check it out.
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But for now I am going to go.
So I will see you when I see you, Bye!
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