4 Restaurant Chains With the Best Fajitas, According to Chefs
Fajitas are a sizzling favorite, beloved for their vibrant flavors, tasty protein options and zesty toppings. Whether you’re a fan of classic beef or prefer the smokiness of grilled chicken or shrimp, a well-made fajita is a crowd-pleaser. But with so many restaurant chains offering their own take on this iconic Tex-Mex dish, how do you know where to go for the best? To help guide you to your next best meal, Eat This, Not That! turned to chefs who share their go-to spots for fajitas. From perfectly seasoned meats to the ideal balance of sides and toppings, these chains serve up fajitas that stand out above the rest, per culinary pros we asked. Here’s the top four places to go.
Uncle Julio’s
Known for its upscale charm, fresh ingredients and made-to-order delicious Mexican food, Uncle Julio’s creates an unforgettable dining experience and it’s a go-to for Chef Lourdes ‘Lulu’ Duran who helms the kitchen at Cesar’s Killer Margaritas “What I appreciate most about Uncle Julio’s fajitas is the way they are assembled and served,” he explains. “The vegetables are placed at the bottom of the skillet, with the meat positioned directly on top. As a result, the meat juices drip down onto the vegetables, creating a savory crispness. This presentation also allows the diner to perfectly balance the meat-to-vegetable ratio in their taco, ensuring the vegetables are never mushy.” Chef Lulu adds, “What makes Toro Loco’s chicken fajitas unforgettable is the experience — the sound, the smell, the energy. You get that sizzling platter coming out of the kitchen, the aroma of seasoned chicken hitting the air and the flavors are bold, smoky, and balanced — served with warm tortillas, refried beans, and rice for that taste of authentic Mexican flavors.”
Chili’s
Fajitas are one of the most well-known items on Chili’s menu–especially their popular trio of chicken, shrimp and steak. The fajitas are so great that chefs take notice. “Chili’s fajitas have been a classic for decades and for good reason,” says Dennis Littley, Chef and Culinary Expert at Ask Chef Dennis. “They nail that signature sizzle every time. The key is the seasoning blend in my opinion, it’s smoky, slightly sweet, with that caramelized char from the grill. The onions and peppers still have bite, not soggy, which shows they know their timing. It’s comfort food done consistently right.”
On the Border
No matter what type of fajitas you’re in the mood for, On the Border can satisfy your craving. From mesquite-grilled to pork carnitas or portobello and veggies, the chain offers a wide variety of tasty options and it’s another favorite for Chef Dennis. “On the Border’s fajitas stand out because they use fresh ingredients and marinate their proteins well,” he says, “Their steak fajitas, in particular, have that depth of flavor you get from a proper citrus and spice marinade. I also like that they don’t shy away from serving generous portions of grilled veggies and fresh-made tortillas, it makes all the difference and is always a crowd pleaser.”
Toro Loco
Based in New Jersey, Toro Loco is a spot Chef Tanesha in Houston, Texas, loves for fajitas. “What makes Toro Loco’s chicken fajitas unforgettable is the experience — the sound, the smell, the energy. You get that sizzling platter coming out of the kitchen, the aroma of seasoned chicken hitting the air and the flavors are bold, smoky, and balanced — served with warm tortillas, refried beans, and rice for that taste of authentic Mexican flavors.”
What Makes Fajitas Worthy
While it’s not hard to find fajitas, a good sizzling that stands out is harder to find. When ordering fajitas, here’s what to look for, per Chef Lulu. “In my opinion, a high-quality fajita must have three key components: excellent flavoring, tender protein, and crisp (or crunchy) vegetables. There is nothing worse than soggy vegetables, which compromise the entire flavor profile of the dish. The ideal balance should be achieved through tenderness, crispness, and umami.” Chef Lulu adds, “At Cesar’s, we build the flavor profile layer by layer, waiting until the protein reaches the right temperature before incorporating the vegetables. This method allows the flavors to merge while maintaining that perfect texture in every bite.”