A Fajita and/or fajitas

[MLank]

Slow day, so I'll ask away. What do you consider "fajita/s"

Me: the flank steak / fajita meat that is cooked make up the "fajitas". I then take the fajitas and put them in a tortilla with other fixings like onions, peppers, cheese, guac, etc; thus I then eat a fajita taco.

Others: the above final product I call a "taco", these people call a "fajita"

[AntlerCollector]

Must be very slow

[MLank]

Must be very slow

I won't be able to sleep at night until I know.

[waterdog]

From Wikipedia, the free encyclopedia
Jump to navigationJump to search
Fajita
Flickr elisart 324248450--Beef and chicken fajitas.jpg
Mixed beef and chicken fajita ingredients, served on a hot iron skillet
Place of origin Mexico and United States
Region or state Texas, Northeastern Mexico[1]
Main ingredients Tortillas, meat, chicken, cheddar cheese, onions, peppers
Food energy
(per serving) 500[citation needed] kcal
Cookbook: Fajita
Media: Fajita
A fajita (/fəˈhiːtə/; Spanish: [faˈxita] (About this soundlisten)) in Tex-Mex is any grilled meat that is usually served as a taco on a flour or corn tortilla.[2] The term originally referred to skirt steak, the cut of beef first used in the dish.[3] Popular meats used include chicken and other cuts of beef, as well as vegetables instead of meat.[4][5] In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. Arrachera is a northern Mexican variant of the dish.


Contents
1 History
2 Popularity
3 See also
4 References
5 External links
History

Fajita wraps

Beef fajita in San José, 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"[6]) Although fajita originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalapeño peppers.[7]

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.[8] Considering the limited number of skirts per carcass and the fact the meat was not available commercially, the fajita tradition remained regional and relatively obscure for many years, probably only familiar to vaqueros, butchers, and their families.

In September 1969, Sonny Falcón, an Austin meat market manager, operated the first commercial fajita taco concession stand at a rural Dies Y Seis celebration in Kyle, Texas.[8] During that same year, Otilia Garza introduced fajitas at the Round-Up Restaurant in Pharr, Texas. Garza is credited with adding the signature sizzling plate presentation of fajitas after being served queso flameado (melted Mexican cheese) on a cast-iron plate in Acapulco.[9] In August of 2020, The Kyle city council voted to change the name of a controversially named road Rebel Drive to Fajita Drive in honor of local history of the fajita.[10]

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.

In many restaurants, the fajita meat and vegetables is brought to the table sizzling loudly on a metal platter or skillet, along with warmed tortillas and condiments such as

[Big Lee]

Man you are bored!! And this is the second Fajita/s thread I have seen today. Now I want fajita/s

You decide "S" or no "S"

[slayr]

My buddy’s lease mate was married to a bigger Mexican woman, we called her ‘Fajita’. Not real sure what her real name was.

[hog_down]

My buddy’s lease mate was married to a bigger Mexican woman, we called her ‘Fajita’. Not real sure what her real name was.

but could she cook???

[slayr]

but could she cook???

It was quite a disappointment.

[Smart]

Can I call every paper sheet for wiping your nose a Kleenex or nah?

[MLank]

Can I call every paper sheet for wiping your nose a Kleenex or nah?

Apples and oranges.

But every soft drink is a coke, and then one must decide which kind of coke they'd like.

[Kevin]

A Fajita taco is just a normal taco with fajita meat.

Fajitas are generally skirt or flank steak which is grilled and served along with grilled vegetables and served with warmed flour or corn tortilla. (You can also make chicken/shrimp/etc.. fajitas)

Cooking method, presentation, spices, ingredients, etc... all contribute to a taco vs a fajita.

You are tripping

[Burntorange Bowhunter]

What is the difference in a fajita taco and a fajita burrito? Lol.

Sent from my SM-G973U using Tapatalk

[Texastaxi]

What is the difference in a fajita taco and a fajita burrito? Lol.

Sent from my SM-G973U using Tapatalk

taco is a smaller tortilla and not fried


Duh!

[Kevin]

What is the difference in a fajita taco and a fajita burrito? Lol.

Sent from my SM-G973U using Tapatalk

One is folded and one is wrapped. Generally size comes into play also. No one eats tiny burritos, but people love little tacos.

[Mudcatz]

I want shrimp fajitas. Do I just ask around at seafood counter for shrimp flank?