I cook fajitas at home but they never taste like they do at the restaurant. I marinate the meat and cook it seperately from the vegis. Also, mine aren't greasy and they need to be. We eat healthy every other day, on fajita day I want grease and guacamole! How exactly do mexican restaurants cook thier deliciously greasy fajitas? If someone cooks for a mexican restaurant and would tell me everything from the marinade to what kind of cooking surface, it would make me so happy! I cook a lot and I feel like I can figure about any recipe out. I can certainly make something that resembles a fajita, but it is no where near as delicious as any local restaurant's! A million thanks!

Here's my take. As you mentioned, you eat healthy every other day...good for you! However, because of that you might be buying very ultra lean cuts of beef when you might want to try buying well marbled (i.e. higher fat content) beef instead. Just examine the various cuts of beef at the meat counter and the more "white" you see marbled in the meat the more flavor the meat will yield. Also, most really good Mexican cooks use the really good tasting (but really bad stuff healthwise) to fry things up. They probably don't use really healthy oils like olive or canola oil. They mostly use "lard"/drippings (rendered fat usually from beef). That's what gives it extra flavor. They also might use commercial versions of it in a brand called "Manteca". Fajitas are great!

Mmm, fajitas! I agree with the first answer. We usually marinate them, grill them on the George, then put some more sauce on them to keep them moist. To make them taste like a restaurant, you may need to use fat methods that are less than pretty, especially if you're a healthy eater. I've never used lard a day in my life, and I think cooking with it might make me not want to eat the finished product lol. What I can't see doesn't hurt me! Good luck with your fajitas!