Delicias Cortes: Where to Find Thin-Sliced Grilled Meat in South Carolina

What Delicias Cortes Are and Where to Order Them

Delicias cortes are thin-sliced grilled meats—usually beef, chicken, or pork—served on a hot plate with warm tortillas, lime, onion, and cilantro on the side. The meat arrives sizzling, still cooking slightly from the griddle, and you build each bite by wrapping it in a tortilla and adding your own toppings. It's a straightforward dish that depends entirely on the quality of the meat and the skill of the cook.

In South Carolina, you'll find delicias cortes at Mexican restaurants concentrated in areas with larger Latino populations: the Midlands around Columbia, parts of the Lowcountry, and industrial corridors where meatpacking and construction bring workers from Mexico and Central America. Not every Mexican restaurant serves them—many focus on enchiladas, tacos, and combination plates instead. The best way to find them is to call ahead or check a restaurant's menu online, because delicias cortes signal a kitchen that takes grilled meat seriously.

Key Takeaways

• Delicias cortes are thin-sliced grilled meats served sizzling on a hot plate, meant to be wrapped in warm tortillas with lime, onion, and cilantro.
• The dish is most common at restaurants run by or catering to Mexican and Central American communities, particularly in Columbia and the Midlands.
• Quality depends on the meat itself and how evenly it's sliced and cooked, so restaurants known for carne asada or carnitas usually do delicias cortes well.
• Prices typically range from moderate to mid-range, and the dish is often ordered family-style or shared because portions are generous.

How Delicias Cortes Differ From Similar Grilled Meat Dishes

Delicias cortes are sometimes confused with carne asada, but they're not the same thing. Carne asada is usually a thicker cut of beef marinated and grilled whole, then sliced at the table or in the kitchen. Delicias cortes start as thin slices—almost like steak for fajitas—and are grilled quickly on a flat griddle so the edges char slightly while the inside stays tender. The texture is different: carne asada has more chew, while delicias cortes are more delicate.

Carnitas, another common grilled meat, are pork that's been slow-cooked in lard until falling-apart tender, then crisped on a griddle. Delicias cortes are grilled fresh to order and stay firmer. If a menu lists "delicias de carne" or "delicias de pollo," that's the dish you're looking for—the word "delicias" means delights or specialties, and it signals meat cooked to order on a hot plate.

What to Expect When You Order

When your order arrives, the meat will still be cooking on a sizzling metal plate, usually accompanied by a small basket of warm flour or corn tortillas. On the side you'll get a plate with lime wedges, sliced white onion, and fresh cilantro. Some restaurants add jalapeños, avocado, or a small cup of salsa. The server may bring the plate to your table still hissing—that's intentional, not a mistake.

You build each bite yourself: tear off a piece of meat with your fork, place it on a tortilla, squeeze lime over it, add onion and cilantro, and fold or roll the tortilla. The meat cools as you eat, but the plate stays warm enough that the last bites are still hot. This hands-on approach is part of the experience. If you prefer your meat already assembled, ask the server to prepare it for you, though most people enjoy the ritual of building their own.

Which Cuts of Meat Work Best

Restaurants use different cuts depending on what they have and what they're charging. Beef delicias cortes often come from sirloin, skirt steak, or flank—cuts that are flavorful but need to be sliced thin and cooked quickly to stay tender. Chicken breast is common and milder. Pork is usually from the shoulder or loin. The best restaurants slice the meat fresh or have it sliced to order by their butcher, because pre-sliced meat that's been sitting loses texture and flavor.

The seasoning is usually simple: salt, pepper, and sometimes garlic or cumin. The meat's quality matters more than the seasoning because you're tasting the meat itself, not a heavy sauce. If a restaurant's delicias cortes taste tough or bland, it's either the cut they chose or how long it sat before cooking.

Regional Variations Across South Carolina

In Columbia and the Midlands, where there's a larger Mexican immigrant community, delicias cortes appear on menus at family-run restaurants that also serve regional Mexican dishes like mole, chile relleno, and barbacoa. These kitchens often have the equipment and skill to cook the meat properly. In the Lowcountry and Charleston area, delicias cortes are less common but appear at restaurants catering to construction and service industry workers.

Some restaurants in South Carolina offer variations: delicias de camarones (shrimp), delicias de chorizo (spiced sausage), or mixed platters with two or three meats. Prices vary by location and meat quality, but expect to pay mid-range prices—more than a basic taco plate, less than a full dinner entrée. Many restaurants offer them as lunch specials at lower prices than dinner.

How to Cook Delicias Cortes at Home

If you want to make delicias cortes yourself, start with a thin-sliced cut: flank steak, skirt steak, or sirloin, sliced about a quarter-inch thick. A butcher can slice it for you if you ask. Heat a cast-iron skillet or griddle over high heat until it's very hot, then cook the meat in batches for just two to three minutes per side—you want it seared on the outside and still pink inside. Season with salt and pepper only, or add garlic and cumin if you prefer.

Warm your tortillas in a dry skillet or directly over a gas flame until they're pliable. Set out lime wedges, sliced onion, and fresh cilantro in small bowls. Serve the meat on a hot plate so it stays warm as people eat. The whole process takes about 15 minutes from start to table, which is why restaurants charge what they do—it's labor-intensive and requires good timing.

Pairing Delicias Cortes With Sides and Drinks

Delicias cortes are often served with rice and beans on the side, though some restaurants serve them alone on the hot plate. If you're ordering at a restaurant, ask what comes with it before you order. Mexican restaurants in South Carolina typically offer agua fresca (a light fruit drink), horchata (rice milk), or Mexican sodas like Jarritos. Beer—especially Mexican lagers—pairs well with the grilled meat and lime.

At home, serve delicias cortes with Mexican rice, refried beans, or a simple salad. Corn or flour tortillas are both traditional. Some people add guacamole or sour cream, though purists keep it simple with just lime, onion, and cilantro.

Frequently Asked Questions

Is delicias cortes the same as fajitas?

No. Fajitas are typically thicker strips of meat cooked with peppers and onions, then served on a sizzling plate. Delicias cortes are thin-sliced meat cooked alone on a griddle, with toppings served separately. Fajitas are more of a Tex-Mex dish, while delicias cortes are more common in central Mexico and among Mexican communities in the U.S.

Can I order delicias cortes if I don't eat beef?

Yes. Many restaurants offer chicken, pork, or shrimp versions. Call ahead to confirm what meats the restaurant has available, because not all locations offer every option. Chicken is usually the most widely available alternative.

How much meat comes on a plate of delicias cortes?

Portions vary by restaurant, but a typical serving is enough for one person to make six to eight tacos, or to share between two people as part of a larger meal. If you're very hungry, order two plates or ask for extra tortillas.

What if I don't like my meat cooked medium-rare?

Tell your server how you want it cooked before the order goes to the kitchen. The meat cooks quickly, so the kitchen can adjust easily. Keep in mind that very thin slices cooked well-done can become tough, so medium or medium-well is usually the best compromise.

Do I need to make a reservation to order delicias cortes?

Most restaurants that serve delicias cortes don't require reservations and cook them to order. However, calling ahead during busy times (lunch and dinner rush) ensures the kitchen can prepare your order without a long wait. Some restaurants may ask you to order when you arrive rather than over the phone.