I’m blessed to have a wife who’s a good cook.
When I lived in Austin, Texas, the story was that skirt steak (diaphragm muscle) was a cheap cut of meat favored by Mexicans. After fajitas caught on, the price went up. It’s often run through a tenderizing machine or pounded before cooking.
Pico de Gallo is just chopped up tomato, onion, cilantro, jalapeño pepper, and salt.