La Michocana

HEB pre-marinated skirt is the best I've had. Like Slow Drifter mentions, slicing the meat is key. Which I think most screw up and hate their fajitas because of that.

Panchos

I like Papasito�s fajitas and Uncle Julio�s enchiladas.

When I do them myself, I use Coca Cola and Fiesta seasoning fajita mix.They�re based out of San Antonio.

https://www.fiestaspices.com/product/fajita-seasoning/

Let the skirt steak marinate overnight, sear them on a hot grill then place in a tin turkey pan with foil over the top and let cook for a long period of time in the low temp oven (like 8 hrs@ 250 degrees). Comes out super flavorful and can be cut with a fork but still has enough texture to keep it a fajita. Both sweet and salty combined.

Chicken doesn�t need nearly as much time because it�ll fall apart if you cook it that long.

Ban him!

It�s not what it once was. Al died way back. His daughter runs it now.