Mark Casale

There’s a compelling reason fajitas remain the godfather of immersive cuisine—sizzling, smoking food paraded through a dining room. Modernizing them, while keeping that experiential aspect intact, is a goal of TexMex fast casual Dos Coyotes, which debuted a new fajita menu featuring more modern flavors. “New items include Buffalo Chicken Fajitas, Chile-Lime Shrimp Fajitas with crunchy garlic-chile oil and Jerk Chicken Fajitas with charred pineapple salsa and hot honey,” says Mark Casale, Executive Chef.

The Jerk Chicken Fajitas emerged the clear winner, reports Casale, pointing to how relatively inexpensive ingredients and simple techniques transform the flavor experience. The chicken is marinated in citrus and pineapple juices and then given a dry jerk rub. Fresh pineapple charred on a grill lifts a fresh salsa. The platter features the standard peppers-and-onions mix, but ancient grains replace the traditional rice and beans. “Combining a Tex-Mex standard with more contemporary flavors has brought flair to familiarity and creativity to our offerings,” says Casale. “The warmth of allspice, cinnamon and clove, depth from the caramelized pineapple, and the heat of habanero honey make this a flavor-forward take on a Southwestern classic.”