Fajitas Through the Years: The History of This Tex-Mex Favorite.
Fajitas, which originally featured grilled meat cooked over open flames, have deep roots in Mexican cattle-ranching traditions. The name "fajita" comes from the Spanish word "faja," meaning "belt" or "strip," referring to the thin cuts of meat used.
Fajitas became a Tex-Mex staple in the 1930s, evolving from traditional Mexican grilling methods when Anglo settlers in Texas began incorporating local ingredients and flavors into their meals.
In the 1960s, fajitas gained wider popularity in Texas, with local restaurants like the famous Ninfa’s in Houston helping bring the dish to the masses. They were initially served in tacos before becoming a more elaborate dish.
Grilled skirt steak is the traditional cut of meat used in fajitas. Its unique texture and flavor from quick grilling over high heat became a hallmark of the dish, with marinades enhancing the taste.
Understand how ingredients like lime juice or vinegar help break down proteins, tenderizing the meat while adding a tangy flavor.
Need a fast solution? Try a quick and simple marinade using pantry staples like olive oil, garlic, and lime juice for a tasty fajita fix.
Explore the benefits of grilling versus pan-searing your marinated fajita meat and tips on achieving the perfect char and tenderness.
Discover side dishes, toppings, and accompaniments like guacamole, salsa, and rice that perfectly complement your flavorful fajitas.