Adelitas Mexican Cocina

I couldn’t find a definitive single “Adelitas Mexican Cocina” recipe (i.e. copy of their secret menu item), but I dug through their menus to see what signature items they offer and can put together a copycat-style recipe inspired by them. If you tell me which dish you want (tacos? enchiladas? fajitas?), I can tailor it more—but here’s a general recipe inspired by their style to get you cooking.

🔍 What I found out about Adelitas Mexican Cocina

• They have a variety of seafood, enchiladas, fajitas, tacos, northern Mexico dishes, and lots of fresh ingredients. adelitasmexicancocina.com+3adelitasmexicancocina.com+3Postmates+3

• Some of their appetizers include things like Camarones con Reboso, Cheese Dip with pickled jalapeños, a sampler platter, etc. Postmates

• Their sides are standard Mexican fare—rice, beans (refried, black), tortillas, etc. toasttab.com+1

🍴 Copycat Recipe: Adelitas-Style Carne Asada Fajitas

This is based on their fajita options + typical prep. Feel free to alter for shrimp, chicken, or mixed protein.

Ingredients:

• 1½ lbs skirt steak or flank steak, thinly sliced (against grain)

• 2 bell peppers (one red, one green), sliced into strips

• 1 large onion, thinly sliced

• 2 tablespoons olive oil

For the marinade / seasoning:

• Juice of 2 limes

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• ½ teaspoon oregano (Mexican oregano works best)

• Salt and pepper to taste

• Optional: splash of orange juice or beer for tenderizing

For serving:

• Warm flour or corn tortillas

• Grilled corn (optional)

• Pico de gallo (tomato, onion, cilantro, jalapeño, lime)

• Guacamole or sliced avocado

• Sour cream or crema

• Fresh cilantro

Instructions:

1. Marinate the steak:
   In a bowl, combine lime juice, garlic, cumin, smoked paprika, chili powder, oregano, salt & pepper, and optional orange juice. Add steak slices, toss well, and let sit for at least 30‑60 minutes (or up to overnight in fridge) to absorb flavor.

2. Cook the veggies:
   Heat 1 tablespoon olive oil in a large skillet or cast iron over medium-high heat. Add onions and bell peppers. Cook until softened & slightly charred, about 6–8 minutes. Remove and set aside.

3. Cook the steak:
   In the same pan, add the remaining oil. Increase heat to high. Add the marinated steak slices in a single layer (don’t overcrowd). Cook about 2‑3 minutes per side (depending on thickness), until nicely seared but still juicy. Let steak rest for a few minutes, then slice against the grain if needed.

4. Combine & finish:
   Toss steak back with the peppers & onions in the pan for a minute so all flavors mingle. Adjust seasoning with salt, pepper, maybe a touch more lime.

5. Serve:
   Serve with warm tortillas, pico de gallo, guac, crema, cilantro. You can also offer rice & beans on the side. Optional: charred scallion relish or spicy garlic butter as Adelitas sometimes does for their carne asada sides. (Mentioned in their menu for some plates