A luxe Mexican resort shares the keys to making perfect fajitas

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


The allure of fajitas is visually obvious: sizzling beef, peppers and onions, enveloped in a warm tortilla and topped with cheese and chunky guacamole — que delicioso!

And at Punta Mita, a luxurious 1,500-acre resort and residential community in Nayarit, Mexico, guests and locals alike know that The Deck Bar & Grill, which offers a stunning view of Punta Mita Golf Club’s 16th and 17th holes (as well as the shimmering Pacific Ocean) is the place to find fajitas that have no equal.

GOLF.com recently caught up with Punta Mita’s Carl Emberson, who, along with PGA Tour Champions player Esteban Toledo, gave us an inside look at how to craft perfect beef fajitas.

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

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


-2 lbs. flank steak or “Arrachera” sliced about 1/3-inch wide
-1 cup yellow pepper (julienned)
-1 cup red pepper (julienned)
-1 cup green pepper (julienned)
-1 cup red onion (julienned)
-1 tbsp black pepper
-10 gr sea salt

Fajitas Seasoning Mix:

-1/3 cup soy sauce
-1/3 cup olive oil
-2 tbsp sesame seed oil
-2 garlic cloves (minced)
-3 tbsp parsley (finely chopped)
-1 tbsp thyme (finely chopped)

The first step to making showstopping fajitas is prepping the ingredients. Combine the bell peppers and the red onion and season them with salt and pepper.

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

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

If you like cheese, add it now! Otherwise, heat up a sizzling platter and place the beef and vegetable mix on it. Top with an extra ounce of the Fajitas Seasoning Mix and serve immediately with refried beans, guacamole and corn and flour tortillas.

Like it spicy? Add some serrano or habanero peppers to the vegetable mix.

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

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

Golf.com Editor

As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Is­sue, which debuted in February 2018. Her origi­nal interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on GOLF.com.