Fajita

Fajita is a term originating from the Spanish word for "little belt", which refers to a dish typically made with grilled meat and served on a tortilla. The term was first used to describe a cut of beef known as skirt steak.

History

The concept of the fajita originated in the early 20th century in the ranch lands of South and West Texas. During cattle roundups, beef was butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican cowboys (vaqueros) as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas or arracheras (grilled skirt steak) have their roots in this practice.

Preparation

Traditional fajitas are made from marinated, grilled skirt steak, although variations using other cuts of meat, chicken, or seafood are also popular. The meat is typically served with grilled onions and bell peppers, and common accompaniments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The meat and vegetables are usually served on a large, sizzling platter, and the tortillas are served warm on the side, allowing each person to fill their tortillas as they like.

Variations

While the traditional fajita is made with skirt steak, many variations have been developed, including chicken fajitas, shrimp fajitas, and even vegetarian fajitas using tofu or a variety of vegetables instead of meat. Some restaurants offer "fajita platters" with a variety of meats and accompaniments, allowing diners to create their own combinations.

In popular culture

Fajitas have become popular in American casual dining restaurants as well as in home cooking. In many restaurants, the fajita meat and vegetables are brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments served on the side.

See also

• Taco
• Mexican cuisine
• Tex-Mex cuisine

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