The History of the Mouth-Watering Fajita
There is a wide variety of choices when it comes to Mexican food – from tacos and burritos to enchiladas and quesadillas. One of the most popular ones is the fajita, which is considered part of Tex-Mex cuisine. It mainly consists of meat and other ingredients rolled in a tortilla wrap. The term “fajita” was originally used to describe the cut of beef, which was popularly used in this particular dish. Nowadays, you even get fajitas made of chicken, shrimp, and pork.
More about delicious fajitas
The classic meat used in fajitas is marinated skirt steak, which is cut into tiny strips and then cooked in a hot grill or directly over a fire. In many restaurants, they bring the meat and other ingredients like bell peppers, cheese, tomato, and onions to your table. They are usually kept on a sizzling hot platter to add some drama and entertain the guests. Some of the commonly used garnishes are salsa, guacamole, and sour cream. You can even find several restaurants where they serve beans and rice alongside this dish.
The word “fajita” refers to little strips of meat (originally beef). The dish itself is believed to have been popular among the Mexican ranch hands in the Southern and Western parts of Texas during the 1930s. Back in 1969, Sonny Falcon (also known as “The Fajita King”) opened the first ever retail fajita stand and made the dish popular in the Southwest. Since then, the popularity of the fajita continues to increase every day. A mouth-watering plate of fajitas and chilled margaritas are a perfect combination on a warm summer day.