History of Fajitas

skirt steak                                                    beef fajita

Fajitas are one of the most loved Mexican foods. Fajita is a nickname, originated from Spanish word “faja” for belt. This is referring to skirt steak meat of a cow, placed in the beef carcass beneath the heart and lungs. Skirt steak used to be given to Mexican vaqueros (cowboys) as part of their pay in ranch lands of South and West Texas, after beef were butchered. From this practice, other dishes such as barbacoa de cabeza (head barbecue), menudo (tripe stew) started. A genuine fajita is a tortilla wrapped against-the-grain sliced skirt steak.

Genuine fajitas have developed throughout many decades. Out of Texas, fajitas became commercial sales by Sonny Falcon who operated the first fajita taco concession stand in 1969. Fajita became more popular by becoming an official dish in Mexican restaurants. German-born chef George Weidmann took fajitas to another level, by using more tender sirloin. Throughout the history of fajitas, identity of genuine fajitas became blurry with various fillings such as shrimps, chicken, and vegetables.

Wood, Virginia B. “Fajita history.” The Austin Chronicle. The Austin Chronicle, 4 March 2005. Web. 2 Feb 2016.

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One thought on “History of Fajitas

  1. stevenpaulalvarez says:

    Cool, fajitas are also in Taco USA, but with basically much the same as you found. Skirt steak is also used for carne asada, and could be for barbecue meat too, depending on where one goes for tacos that is. The sizzle of the dish is part of the presentation I think that appeals to many folks, but also they can become like tacos or burritos one can make oneself, so they are also part of the preparation by the person or folks eating the dish, which can of course can be shared. They are not so popular in Mexico though, so I think this could be considered an American Mexican food dish.

    Like

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