Part 5/10:
Vegetables and the Colorful Party
Vegetables serve as the colorful, flavorful backbone of fajitas. Desi and Lorenzo prefer vibrant peppers—bell peppers ripen from green to yellow, orange, and red, developing carotenoids that enrich both visual appeal and nutritional value. Saul includes jalapenos and poblanos for added heat, emphasizing the importance of flavor diversity and visual vibrancy.
Onions, a staple in fajitas, are sliced and cooked low and slow to achieve tender, slightly caramelized sweetness, balancing the spiciness and acidity of the dish.