Fajitas
(Fajita)
Fajitas is a popular Tex-Mex dish made from marinated, grilled skirt steak that is served in a wheat flour tortilla. The earliest printed mention of the word fajita referring to food appeared in 1971, and ten years later it had become one of the most popular dishes of Tex-Mex cuisine.
The word fajita is derived from the Spanish faja, meaning girdle or strip, referring to a cheap cut of beef covering the diaphragm that was considered somewhat undesirable by many locals. In the 1930s, Mexican ranch workers used to tenderize the skirt steak by pounding and marinating it in lime juice before cooking it over an open fire and serving the meat in a wheat tortilla along with numerous condiments.
Today, fajitas can be filled with grilled chicken, shrimp, and even vegetables, because the more popular the dish became, the less likely it was to be made with skirt steak. Typical condiments include ingredients such as lettuce, sour cream, cheese, tomatoes, or guacamole.
Pairing tips
India pale ale
India pale ale is one of the most intriguing beer styles whose origin is still widely disputed, but it is believed that it first appeared out of necessity to ... Read more
Serve with
Guacamole
Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles,... Read more
Recipe variations
Original Mama Ninfa’s Fajitas
READY IN 2h 34minThe following is Mama Ninfa Laurenzo's original 1973 recipe, Mama Ninfa Laurenzo being the person who named the dish and popularized it. The recipe points out the importance of pineapple juice for the marinade, which gives extra tenderness to the meat. Also, it suggests serving fajitas with a special condiment — drawn garlic or lemon butter served as a dip.
Spicy Fajitas
READY IN 11hThe following recipe shows how to prepare tortillas in a richly flavored marinade enhanced with soy sauce, brown sugar, oil, and spices. The meat is cooked over a grill and served with slightly charred bell peppers and onions, hot tortillas, and an array of condiments.
Fajitas Authentic recipe
The following is Mama Ninfa Laurenzo's original 1973 recipe, Mama Ninfa Laurenzo being the person who named the dish and popularized it. The recipe points out the importance of pineapple juice for the marinade, which gives extra tenderness to the meat. Also, it suggests serving fajitas with a special condiment — drawn garlic or lemon butter served as a dip.
WHERE TO EAT The best Fajitas in the world (according to food experts)
"The fajitas are juicy and delicious."
"I don't care if you don't eat red meat: get the beef fajitas. You won't regret it."
"Juan’s fajitas live up to their name with a tableside saganaki-like fire show."
“Their fajitas are the best in the world.”
"Outstanding fajitas and strong margaritas – they’ll sneak up on you – are the calling cards of this festive mini-chain."
"Uncle Julio's fajitas deserve a statue."
"Get yourself two fajita steak tacos with pico de gallo and a Jarritos and enjoy."
"In fact (and I kid you not), La Hacienda Ranch in Frisco might just serve up the best fajitas you’ll ever have."
"These unique veggie fajitas are some of the most flavorful in town and the textures of each ingredient combine perfectly for fun in every bite."
"Fajitas, in this case a big sizzling skillet of vegetables with flour tortillas and several excellent zingy accompaniments, including chunky salsa and guacamole, complete the deal with barely anything to fault."
Fajitas festivals
