Sure, fajitas started as Tex-Mex street food, but in Costa Rica? They’re everywhere. You’ll catch that mouthwatering smell sneaking out of every little “soda,” those cozy mom-and-pop spots where magic happens on a plate.

But here’s the deal: you don’t need to hop on a plane or hunt down a soda. You can make these bad boys in 30 minutes flat. Yup, just half an hour for juicy steak strips, tender peppers, sweet onions, and all the fresh fixings.

Perfect for a chill weekend lunch, dinner, or honestly... a midnight snack if you’re living dangerously.

They’re loaded with veggies, lean beef, and a little Costa Rican soul.

So, let’s get cookin’!

• 4 large beef or round steaks (about 800g, aka plenty of meat).

• 2 red bell peppers.

• 2 green bell peppers.

• 3 big ol’ white onions (fried onions are life, am I right?).

• ½ cup cooking oil.

• 1 cup lizano sauce (Costa Rica’s secret weapon).

• 3 tsp granulated garlic.

• 2 cups cooked red beans.

• 3 ripe avocados.

• 2 tomatoes, chopped.

• A handful of chopped cilantro.

• 2 canned jalapeños (if you like a lil’ spicy drama).

• Juice of 2 limes.

• Optional: crumbled “queso tico” (aka fresh white cheese).

• A pile of warm corn tortillas.

First, cut the beef into strips. Do the same with your peppers and 2 of the onions. Feel free to shed a happy tear for those onions.

Heat up a skillet on medium-high. Toss in the peppers and onions and cook ‘til they’re tender but still got a lil’ crunch, about 5 mins. Move ‘em to a plate.

In the same skillet, add your oil and steak strips. Let ‘em cook through (7–10 mins). Then bring those veggies back in, hit it with 2 tbsp garlic and that glorious lizano sauce. Mix it all up for a couple more minutes. Smells insane already.

Right before serving, mash those avocados like you mean it. Mix in the rest of the chopped onions, tomatoes, cilantro, jalapeños, lime juice, the rest of the garlic and salt. Yay fresh guac magic!

Lay those fajitas on a big platter. Scoop guac on top, sprinkle cheese if you’re feeling fancy. Throw cooked beans on the side and never skimp on the tortillas.

Now, do yourself a favor: crack open a cold beer, plate up these sizzling fajitas, and thank yourself for making the best decision of the weekend.

Trust me, one bite and you’ll be like, “Yup, we’re making this again tomorrow.”

Have a "pura vida" weekend!