June 14, 2025
Every spring break growing up I would go skiing at Mt. Bachelor in Bend, Oregon with my best friend, Katie Rein. We’d ski all day in the sunshine, testing out our 360 skills off jumps, and return to our rented home in Sunriver.
The Reins had seven children, and each got to bring a friend on the trip. That made for a very lively apres-ski scene. Some of my fondest childhood memories were these trips.
While we skied all day, Geri Rein, Katie’s mom, cooked for us. She was Ina Garten before there was Ina. A gourmet chef, we’d come home to elaborate, beautiful meals. Geri was the reason I fell in love with hospitality. I remember feeling so loved through her care and cooking.
There was one recipe she made every single year: Steak and chicken fajitas. No other recipe will ever due. Hers is the best one and the only one worth making.
It feels sacred to share it here with you.
There are so many memories wrapped up with this recipe. It reminds me of family, friendship, Central Oregon, childhood, and skiing all in one smell. Isn’t it funny how food does that?
When you make this, consider what core memories you are building with the people around you – it has the potential to mark them for life. Like Geri’s fajitas did for me.
PrintGeri Rein’s Spring Break Fajitas
There is no other fajita recipe that compares to this! Enjoy this childhood favorite.
Ingredients
2–3 lb Meat, steak and/or chicken
12 Flour tortillas
Pico De Gallo:
3 Large tomatoes, diced
3 Green onions, sliced
2 Tbsp. Cilantro, minced
2 tsp. Lemon juice
salt + pepper to taste
Lime Grilled Onions:
2 Big yellow onions, sliced
1 Lime, juiced
Other Ingredients:
Shredded Cheddar or Jack cheese
Sour cream
Guacamole (fresh or store bought)
Marinade:
1 cup Red wine
5 Tbsp Red wine vinegar
1 cup Soy sauce
2 Tbsp Olive oil
2 Tbsp Tomato paste
2 Tbsp Lemon juice
1 tsp Mexican oregano
1 tsp Ground cumin
1 tsp Chili powder
2 Garlic cloves, minced
2 Tbsp. Jalepeno pepper, minced
3 Tbsp. Honey
1 Tbsp. Worcestershire sauce
Instructions
Mix the marinade ingredients together and place 1/2-3/4 cup aside. Marinate meat overnight.
Pico de Gallo: Mix ingredients together and let sit in refrigerator.
Lime Grilled Onions: Marinate onions in lime juice for a couple of hours. Saute in a pan until limp.
Grill meat and slice thinly. Heat reserved marinade and drizzle over the meat before serving.
Wrap tortillas in foil and warm in the oven.
Place meat, pico de gallo, lime grilled onions, cheese, sour cream, and guacamole in a warmed tortilla. Enjoy!
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