fajitas

Fajitas and Houston go hand-in-hand.  In fact, it is rumored that this delectable Tex Mex dish was invented here at Ninfas on Navigation.  Houstonians have high standards when it comes to fajitas and everyone has his own opinion as to which restaurant serves up the best.  In addition to Ninfas, my favorites include Lupe Tortilla, El Tiempo, and, I am happy to report, David Gorney's.  Not surprisingly David's fajitas are savory enough to compete with the best of Houston.  The sole weakness is the tortilla, although he bought them fresh (and still warm) from the Mexican market - they are no substitute for those at Lupe's.  David's beef, however, waswithout question the best I have ever tasted in my 27 years.  Complete credit, however, cannot be ascribed to David's cooking alone.  A neighborhood butcher recently opened a few blocks from our house in the Heights.  Revival Market sells Texas products from Houston Dairy Maids cheeses, to meats and produce and fresh bread.  In the few months since Revival has opened it's become our go-to stop (particularly on week nights) for delicious baby arugula from Wood Duck Farms in Texas and fresh ciabatta.  You can read about Revival's philosophy on grass-fed beef on their website, so I won't go int details here beyond to say that the skirt steaks (which David assures me is a mediocre cut of beef despite my conviction that it ranks the most flavorful) we have purchased there) are divine.

David marinated the skirt steak overnight in lime, soy sauce, garlic and ginger.  He grilled bell peppers and onions and used cilantro, cheddar or mixed (colby/jack) cheese as well as fresh jalapeno, and pico de gallo for topping.