What You'll Get
The sizzling, hissing sound of fajitas lets diners know they’re perfectly hot and provides perfect accompaniment to waiters’ salt- and pepper-shaker maraca symphonies. Delight your senses with an audio-visually appealing feast with today's Groupon: for $10, you get $20 worth of Mexican cuisine at Fajita Fiesta's two Fresno locations.
Fajita Fiesta plates authentic Mexican cuisine from a menu of both traditional recipes and modern creations that anchor a lively ambiance. The Enchiladas Fiesta ($10.95) smothers a beef, chicken, and shrimp trio in cheese and sour cream, and the tacos al carbon ($9.95–$10.95) wraps the signature fajitas in handmade flour tortillas speckled with pico de gallo. A hearty steak or salmon filet in the Don Bravo platter ($14.95) is marinated and then butterflied, much like an Olympic swimmer training in a teriyaki-sauce pool. With margaritas, beer, and wine, bartenders and swift, smiling servers quench thirst more effectively than installing a waterfall in the kitchen. Fajita Fiesta supplements its high-energy atmosphere with many weekly events, including live DJs on Saturday nights and karaoke on Thursdays.
The Fine Print
Promotional value expires Aug 11, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Fajita Fiesta
Raul and Maria Gutierrez were raised on fajitas in their native Mexico, where many families raise their own chickens and make tortillas by hand. After honing their culinary skills in several Houston restaurants, the couple chased their dreams to Fresno, where Fajita Fiesta was born. Instead of sprouting from a pinto bean, the eatery sprang from one of the Gutierrez’s favorite dishes: tacos al carbon, a union of handcrafted tortillas, fresh pico de gallo, and charbroiled steak, chicken, or pork. Made fresh every hour, the tortillas serve as a canvas for creativity by exhibiting savories such as grilled shrimp, onions, and poblano peppers. For deep-fried fare such as chimichangas and sopapillas, Raul and Maria use canola oil to minimize saturated fat. Margaritas add a heady kick to the evening's festivities, and horchatas end meals on a sweet cinnamon note, with textures smoother than a freshly shorn saxophone. The kitchen also caters feasts for a variety of events, filling bellies with hearty chicken moles and bite-size eats such as mini taquitos.