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How to make the perfect fajitas, courtesy of a Mexican resort

Welcome to Clubhouse Eats, where we celebrate the game's favorite food and drink. Hope you brought your appetite.


The appeal of fajitas is obvious: spicy beef, peppers and onions, covered in a warm tortilla and topped with cheese and chunky guacamole – que delicioso!

And at Punta Mita, a 1,500-acre luxury resort and residential community in Nayarit, Mexico, visitors and locals alike know the Deck Bar & Grill, which offers a spectacular view of Punta Mita Golf Club's 16th and 17th holes (and the sparkling Pacific Ocean). i the place to find fajitas without equal. recently caught up with Punta Mita's Carl Emberson, who, along with PGA Tour Champions Esteban Toledo, gave us an inside look at how to make the perfect beef fajitas.

The secret sauce of the recipe, according to Emberson, is an olive oil marinade full of herbs and a touch of spice. Check out the full list of ingredients below.

Chef Bertha's Punta Mita Beef Fajitas (serves 4)


-2 lbs. flank steak or “Arrachera” cut about 1/3-inch thick
– 1 cup yellow pepper (julienned)
– 1 cup red pepper (julienned)
– 1 cup green pepper (julienned)
– 1 cup red onion (julienned)
-1 tablespoon black pepper
-10 g sea salt

Fajitas Seasoning Mix:

– 1/3 cup of soy sauce
– 1/3 cup of olive oil
– 2 tbsp sesame oil
– 2 cloves garlic (chopped)
– 3 tablespoons parsley (chopped)
-1 tablespoon thyme (chopped)

The first step to making showstopping fajitas is preparing the ingredients. Mix the bell pepper and red onion and season with salt and pepper.

Next, season the beef with salt and pepper and the “Fajitas Seasoning Mix” shown above.

Heat a sauté pan (preferably non-stick), then add oil and heat to smoking. Add the beef and cook stirring until the meat acquires a light golden color. Then add the vegetables and continue stirring until golden brown.

If you like cheese, add it now! If not, heat a hot pot and put the beef and vegetables in it. Top with an extra ounce of Fajitas Seasoning Mix and serve immediately with refried beans, guacamole and corn and flour tortillas.

Do you like spicy? Add serrano or habanero peppers to the vegetable mixture.

“Man, I can't wait to get a little bite!” Toledo said as he inspected the finished product. “It's like making an eagle.”

For a step-by-step tutorial on how to make these fajitas at home, watch the full video above. Editor

As a four-year member of Columbia's first varsity golf class, Jessica knows how to outrun everyone on the golf course. He can keep himself busy in the office, too, where he is primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF's first Style Issue, which debuted in February 2018. His first interview series, “A Round With,” released in November 2015, and appeared in both magazine and video form on

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