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On August 18, we recognize a dish sizzling with savory Tex-Mex flavor. It's National Fajita Day!
Originally made from throwaway cuts of beef by Mexican vaqueros in Southwest Texas, the fajita was developed as a regional staple in the early 1930s. These cowboys cooked the steak over an open fire or grill and served it with flour or corn tortillas. Fresh Pico de gallo, guacamole and southwestern spices elevated the fajita, introducing it to new audiences as it later became a destination food in the culinary world.
As their popularity grew, fajitas added colorful flair to Tex-Mex menus with sizzling platters full of bright peppers, onions, tender steak, shrimp, chicken or pork with freshly made tortillas. By the 1980s, most Mexican restaurants in the United States served fajitas. In the modern culinary kitchen, lime, cilantro and a plethora of vegetables find their way into a fajita along with the perfect seasonings. Grilling with mesquite adds a smoky flavor and bacon adds crunch. Of course, who could forget the cheese? With their festive presentations, they continue to be enjoyed today. The fajita has come a long way from skirt steak trimmings!
With festive presentations, fajitas delicious flavors are being celebrated around the world. The fajita has come a long way from skirt steak trimmings!
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