Fajita

Fajita

Mixed beef and chicken fajita ingredients, served on a hot iron skillet
Place of origin Mexico and United States
Region or state Northeastern Mexico, Southwestern United States[1]
Main ingredients Tortillas, meat, onions, peppers
Food energy
(per serving)
 500 kcal (2093 kJ)
Cookbook: Fajita  Media: Fajita

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]) is a term found in Tex-Mex cuisine,[2] commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak.[3] Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

History

Beef fajita in San Jose, Costa Rica

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas.[3] The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for "strip", or "belt", from the Latin fascia, "band"[4])

Popularity

The first culinary evidence of the fajitas with the cut of meat, the cooking style (directly on a campfire or on a grill), and the Spanish nickname goes back as far as the 1930s in the ranch lands of South and West Texas. During cattle roundups, cows were butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as the skirt were given to the Mexican cowboys called 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. Considering the limited number of skirts per carcass and the fact the meat wasn't available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families.[2]

The food was popularized by various businesses such as Ninfa's in Houston, the Hyatt Regency in Austin, and numerous restaurants in San Antonio.[2] In southern Arizona, the term was unknown except as a cut of meat until the 1990s, when Mexican fast food restaurants started using the word in their marketing. In recent years, fajitas have become popular at American casual dining restaurants as well as in home cooking.[5]

In many restaurants, the fajita meat is brought to the table sizzling loudly on a metal platter or skillet, with the tortillas and condiments.

See also

References

  1. ↑ Patterson, Frank (2003-10-14), Fajita, archived from the original on September 24, 2008, retrieved 2013-11-06
  2. 1 2 Wood, Virginia B. (2005-03-04). "Fajita History". The Austin Chronicle. Retrieved 2010-01-11.
  3. 1 2 Wood, Virginia B. (2005-03-04). "Just Exactly What Is a Fajita?". The Austin Chronicle.
  4. ↑ Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford: Oxford University Press. p. 130. ISBN 9780199640249. OCLC 840919592. Retrieved 2015-06-05.
  5. ↑ Ortega Flour Tortillas

External links

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