Fajita

Fajita

Fajitas wraps

A fajita in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour tortilla or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Today, fajitas are made with a variety of fillings, including chicken, pork, shrimp, and vegetables.

History

The origin of the fajita can be traced back to the ranch lands of South Texas in the early 1930s. Mexican ranch workers were often paid with meat, which included less desirable cuts such as the skirt steak. These workers learned to marinate the tough meat to tenderize it, then grill it over an open flame. The cooked meat was then served with tortillas and condiments.

Preparation

Beef fajitas in Costa Rica

Fajitas are typically prepared by marinating the meat in a mixture of lime juice, garlic, and spices before grilling. The grilled meat is then sliced into strips and served with sautéed onions and bell peppers. The dish is often accompanied by guacamole, sour cream, salsa, and cheese.

Serving

Fajitas are traditionally served sizzling hot on a cast iron skillet. The meat and vegetables are placed on the skillet, which is then brought to the table. Diners assemble their own fajitas by placing the meat and vegetables onto a tortilla and adding their choice of condiments.

Variations

Beef and chicken fajitas

While the original fajita was made with skirt steak, modern variations include a wide range of ingredients. Chicken fajitas are a popular alternative, often marinated in a similar fashion to beef. Shrimp fajitas offer a seafood option, while vegetarian fajitas use grilled vegetables such as zucchini, mushrooms, and asparagus.

Cultural Impact

Fajitas have become a staple in Tex-Mex cuisine and are popular in restaurants across the United States. They are often featured in Mexican cuisine restaurants and are a favorite at barbecues and family gatherings.

Related pages

• Taco
• Tex-Mex cuisine
• Mexican cuisine
• Grilling