Explore the complete fajita story and variations

The Border Table

Recipes

Find the dish you want to cook, then choose how deep you want to go. Every complete recipe leads with practical cooking guidance and states honestly how it was developed.

Choose what sounds good

Search the complete recipe library below by dish name or culinary tradition. Every card opens a full cooking path, and every newly published recipe joins the library automatically.

Start with the foundations

Tortillas, salsas, rice, and beans are preparations, not pantry inventory. Explore their guides and follow only complete published recipes.

Explore Kitchen Foundations → Explore Meat, Poultry & Cuts →

Restaurant-Style Salsas

Choose a salsa for the table: roasted, fresh, cooked, or led by a particular chile. Start with Salsa del Norte, Chipotle-Tomatillo Salsa, or Pico de Gallo; each published recipe has its own method.

Explore Restaurant-Style Salsas →

Explore a dish before choosing a recipe

What makes chilaquiles different from nachos? What changes when a tortilla becomes a tostada? Visit the Dish Guides → for clear explanations, then return here for complete recipes.

What the edition labels mean

Research Edition

A carefully developed recipe built from cross-checked culinary sources, without a claim that The Border Table cooked the exact revision.

Source Edition

A recipe developed from an attributed cook, family, archive, book, or other named source.

Kitchen-Verified

A recipe cooked by a human tester from the exact published revision, with a retained test record.

As much depth as the dish needs

Every recipe gives you the complete Cook it path. Some also open into technique, ingredient behavior, place, or history when those layers genuinely make the food easier to understand. A margarita does not need an essay to earn its place beside a signature dish.

Follow the food beyond the recipe

Begin with a complete cooking method, then go further only where a question is worth answering. Food Stories follows documented restaurants, people, and firsthand memories; the Culinary Atlas connects dishes with places without reducing a region to one recipe. Dish DNA compares the choices that change a dish, and Kitchen Logic explains technique without claiming a kitchen test that did not happen.

Choosing ingredients instead? Visit Fresh Produce, Meat, Poultry & Cuts, and Kitchen Foundations. Every path returns to a specific published recipe.

A table made yours

Build your Border meal.

Breakfast tacos, burritos, and plates. Fajitas with the sides you love. Choose your way, then take the recipe to the kitchen.

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The complete library

All recipes

Search by recipe name or narrow the collection by culinary tradition. Newly published recipes appear here automatically.

64 recipes ready to cook

A large foil-wrapped carne asada burrito cut in half to show rice, whole pinto beans, pico de gallo, avocado, cheese, and crema in a thin flour tortilla.

Research Edition · Mexican AmericanMission-Style BurritoOpen recipe

Two thin, golden folded flour-tortilla cheese quesadillas on a dark plate with red-cabbage slaw and green salsa.

Research Edition · Shared traditionsCheese QuesadillasNorthern-style flour tortillas with red-cabbage slawOpen recipe

Char-grilled skirt steak sliced across the grain with warm flour tortillas, pico de gallo, guacamole, lime, and dried chiles de árbol

Source Edition · Tex-MexCitrus-Sherry Skirt Steak FajitasOpen recipe

Juicy sliced skirt steak with charred edges on a dark platter, with thin flour tortillas, pico de gallo, guacamole, onion, cilantro, lime, and a little mesquite wood behind it.

Source Edition · Tex-MexClassic Beef FajitasOpen recipe

Individual corn tortilla chips topped with refried beans, melted grated cheese, and fresh or pickled jalapeño, with pico de gallo, guacamole, and escabeche alongside

Source Edition · Border cookingLoaded Nachos (Nachos El Norte)Open recipe

Bowl of smooth roasted-tomato salsa with Roma tomatoes, jalapeños, white onion, cilantro, garlic, and a small dish of vinegar alongside.

Source Edition · Tex-MexSalsa del NorteOpen recipe

Mostly creamy hand-mashed guacamole in a dark ceramic bowl with a few avocado pieces, tiny flecks of onion and chile, and avocado and lime nearby.

Source Edition · MexicanClassic GuacamoleOpen recipe

Three rolled chicken enchiladas in glossy red chile sauce on a dark earthenware plate, with a little melted cheese, diced white onion, and cilantro.

Research Edition · Shared traditionsChicken Enchiladas with Red Chile SauceOpen recipe

Three rolled cheese enchiladas in red chile sauce on a dark plate, with rice and refried beans alongside.

Source Edition · Tex-MexTexas Cheese Enchiladas with Red Chile SauceOpen recipe

Three white-corn quesabirria tacos filled with juicy beef and a little melted cheese, served with red consommé, white onion, cilantro, and lime.

Research Edition · MexicanBirria Tacos and QuesabirriaOpen recipe

Grilled steak, white onion, and cilantro on a thin white-corn tortilla, with lime and separate bowls of red and green salsa.

Research Edition · MexicanCarne Asada TacosFlour or white-corn tortillas · red and green salsa on the sideOpen recipe

Browned bite-size carnitas on a dark ceramic platter with thin corn tortillas and red salsa on the side.

Source Edition · MexicanCarnitasOpen recipe

Lightly glossy tomato-red Mexican rice with small carrot, onion, and serrano pieces in a dark earthenware bowl.

Source Edition · Shared traditionsMexican RiceOpen recipe

Smooth refried pinto beans with onion, garlic, dry pinto beans, cream, and lard arranged around the bowl.

Source Edition · Shared traditionsRefried BeansOpen recipe

Fresh-lime margarita in a salted lowball glass over one large square ice cube, with lime and salt nearby

Research Edition · Border cookingClassic MargaritaOpen recipe

Seared thin carne asada strips with garlic and lime on a dark ceramic plate and pale handmade flour tortillas

Source Edition · Mexican AmericanCarne AsadaOpen recipe

Tender beef birria in brick-red chile consommé with diced white onion, cilantro, lime, and warm corn tortillas

Research Edition · MexicanBirria de ResOpen recipe

Smooth pale-gold chile con queso with small pieces of jalapeño, tomato, and onion, served warm with corn tortilla chips

Source Edition · Tex-MexMi Tierra's Chile con QuesoOpen recipe

Chopped red tomatoes, white onion, green chile, and cilantro in a dark ceramic bowl.

Source Edition · MexicanPico de GalloOpen recipe

A close stack of thin, pale flour tortillas with flat edges on a dark ceramic plate.

Research Edition · Border cookingHomemade Flour TortillasOpen recipe

One whole bacon, egg, potato, and cheddar breakfast burrito behind the two matching cut halves of another, with red salsa and green chile on the side.

Research Edition · Mexican AmericanBreakfast BurritoOpen recipe

Dark moist beef-cheek barbacoa on an open pale flour tortilla, with onion, cilantro, and lime alongside

Source Edition · MexicanBeef-Cheek BarbacoaOpen recipe

Copycat Café Rey-style tacos a la plancha with shredded beef, refried beans and melted queso asadero in toasted flour tortillas, served with lettuce, tomato, roasted chile and lime.

Research Edition · Border cookingCopycat Café Rey Tacos a la PlanchaOpen recipe

Golden shredded-beef chimichangas on dark ceramic, one cut open with cheese visible and salsa, pico de gallo, and guacamole alongside.

Research Edition · Mexican AmericanChimichangasOpen recipe

Tomato serrano scrambled eggs with tortilla pieces and melted Cheddar in a dark ceramic breakfast bowl

Source Edition · Tex-MexCisco’s Tomato-Serrano Skillet EggsOpen recipe

A creamy slice of tres leches cake with whipped cream, strawberry, mint, and a little milk soak on a dark plate.

Research Edition · Latin AmericanTres Leches CakeOpen recipe

Silky caramel-topped Mexican flan on a dark ceramic dessert plate with a small pool of caramel sauce

Source Edition · Mexican AmericanMexican FlanOpen recipe

Six flour tortilla fajita tacos with juicy chopped charred beef, finely diced white onion, cilantro, and lime wedges

Source Edition · Central Texas Fairground HistorySonny Falcón’s Fajita TacosOpen recipe

Charcoal-grilled skirt steak sliced across the grain with grilled onion rounds, lime, and warm flour tortillas

Source Edition · Northern Mexican Ranch CookingElemental ArracherasOpen recipe

Juicy sliced skirt steak with seared red and green bell peppers, onions, flour tortillas, pico de gallo, and guacamole

Source Edition · Modern Home Cook VariationLime-Molasses Skirt Steak FajitasOpen recipe

Chuck-roast carne guisada in a dark ceramic bowl with gravy, beside warm flour tortillas

Source Edition · Tex-MexCarne GuisadaOpen recipe

Cooked tomato ranchera sauce with softened onion and green chile in a dark pottery bowl, with raw ingredients alongside

Source Edition · Tex-MexRanchera SauceOpen recipe

Thin orange-seasoned grilled flank or skirt steak on a dark ceramic plate with a cut orange nearby

Source Edition · Mexican AmericanCarne Asada a la TampiqueñaOpen recipe

Smooth warm reddish-brown Cheddar bean dip in a dark ceramic bowl with corn chips beside it

Source Edition · Tex-MexCheddar Bean DipOpen recipe

A thin white-corn tortilla cheese quesadilla cut into wedges, showing mushrooms, corn, chipotle, and melted cheese on a dark plate.

Research Edition · Shared traditionsCheese QuesadillasWhite-corn tortillas with mushrooms, sweet corn & chipotleOpen recipe

Finely textured broiled-tomatillo and chipotle salsa with tomatillos, red onion, cilantro, Mexican oregano, oil, and vinegar alongside.

Source Edition · Tex-MexChipotle-Tomatillo SalsaOpen recipe

Creamy chile con queso with poblano, tomato and onion in a brown ceramic bowl with tortilla chips

Source Edition · Tex-MexClassic Chile con QuesoOpen recipe

Several small handmade golden sugar and cornmeal griddle tortillas on a dark ceramic plate

Source Edition · Tex-MexCrispy Sugar TortillasOpen recipe

Coarsely browned red-seasoned pork chorizo with chopped onion in a dark cast-iron skillet

Source Edition · Tex-MexEl Chico-Style ChorizoOpen recipe

Thin pale handmade flour tortillas made with shortening, lightly spotted and stacked closely in a woven basket

Source Edition · Mexican AmericanFlour Tortillas with ShorteningOpen recipe

Smooth pale-lime frozen margarita in a salted stemmed glass, with cut lime and a small dish of salt nearby

Research Edition · Border cookingFrozen MargaritaOpen recipe

Rolled white-corn enchiladas with red chile sauce, cooked chorizo filling and melted Cheddar in a brown casserole

Source Edition · Tex-MexHow to Roll Mexican EnchiladasOpen recipe

Golden jalapeño corn muffins on dark ceramic, one opened to show a tender cornmeal crumb

Source Edition · Tex-MexJalapeño Corn MuffinsOpen recipe

Layered avocado dip with sour cream, red picante sauce, grated Cheddar and chopped green onions in a brown ceramic dish

Source Edition · Tex-MexLayered Avocado DipOpen recipe

Generous sliced charred skirt steak with pale thin flour tortillas, lime and pico de gallo on a dark platter

Source Edition · Tex-MexLime and Teriyaki Beef FajitasOpen recipe

Chargrilled skirt steak sliced across the grain on dark ceramic with warm flour tortillas, lime and a small bowl of guacamole

Source Edition · Tex-MexMcAllen FajitasOpen recipe

Rich cooked Mexican beef chorizo crumbles in a dark skillet beside onion and warm flour tortillas

Source Edition · Mexican AmericanMexican Beef ChorizoOpen recipe

Cooked loose Mexican pork chorizo in a dark skillet with onion and warm flour tortillas

Source Edition · Mexican AmericanMexican Pork ChorizoOpen recipe

Mexican rice with tomato, green pepper, onion, peas and carrots in a dark ceramic bowl

Source Edition · Tex-MexMexican Rice with Green ChilesOpen recipe

Migas con huevo with broad soft egg folds, corn tortilla pieces, tomato, onion, jalapeño and melted Cheddar on a dark plate

Source Edition · Tex-MexMigas con HuevoOpen recipe

Citrus-marinated grilled skirt steak sliced for flour tortillas on a weathered dark ceramic platter

Source Edition · Tex-MexNinfa-Style Citrus FajitasOpen recipe

Mesquite grilled skirt steak and browned onions with lime and smooth pale flour tortillas on a dark earthenware platter

Source Edition · Mexican AmericanOriginal ArracherasOpen recipe

Single layer of individually topped nacho chips with refried beans, melted cheese and jalapeño on dark earthenware

Source Edition · Tex-MexOriginal Individually Topped NachosOpen recipe

Small cinnamon-sugar pan de polvo shortbread cookies with pecan pieces on a dark ceramic plate

Source Edition · Mexican AmericanPan de PolvoOpen recipe

Small cinnamon-sugar pineapple empanadas on a dark plate, one opened to show golden pineapple preserves

Source Edition · Mexican AmericanPineapple EmpanadasOpen recipe

Orange-braised bone-in chicken with onion, capers, almonds, optional raisins and Valencia orange slices in a dark casserole

Source Edition · Mexican AmericanPollo a la NaranjaOpen recipe

Melted asadero queso flameado with browned chorizo, tomato and onion in a dark casserole beside thin flour tortillas

Source Edition · Mexican AmericanQueso Flameado with ChorizoOpen recipe

Smooth warm red chile enchilada sauce made with chili powder and paprika in a dark ceramic bowl

Source Edition · Tex-MexRed Chile Enchilada SauceOpen recipe

Smooth creamy refried pinto beans in a dark ceramic bowl with a modest sheen and a few dry pinto beans nearby

Source Edition · Tex-MexRefried Beans with ShorteningOpen recipe

Smooth red cooked tomato and jalapeño salsa picante in a dark ceramic bowl with onion, garlic and vinegar nearby

Source Edition · Tex-MexSalsa PicanteOpen recipe

Fresh chunky serrano pico de gallo with moist tomato, white onion and cilantro in a dark ceramic bowl

Source Edition · Mexican AmericanSerrano Pico de GalloOpen recipe

South Texas layered dip with distinct bean, sour cream, picante, avocado, tomato, onion, Cheddar and olive layers in a brown ceramic dish

Source Edition · Tex-MexSouth Texas Layered DipOpen recipe

$Thin charred mesquite skirt steak slices on dark ceramic with a pale handmade flour tortilla and lime$ Source Edition · Tex-MexTex-Mex FajitasOpen recipe

Brick-red Texas dry rub in a dark bowl beside measured piles of salt, chili powder, garlic powder and onion powder

Source Edition · Tex-MexTexas Dry RubOpen recipe