The Sizzling History of Fajitas
Fajitas have grown from obscure, South Texas roots to become a beloved mainstay of Mexican cooking. The history of fajitas, while somewhat blurred, belongs to the Rio Grande Valley of South Texas and northern Mexico, where skirt steak was often used as payment to vaqueros (Spanish for “cowboys”). The vaqueros soon became adept at marinating the steak and devouring its various, tasty forms.
The mainstream popularity of fajitas truly began in the 70s as restaurants and concession stands in South Texas awakened the cowboy tradition by grilling skirt steak on sizzling platters and serving them with flour tortillas. Soon, thanks to some very satisfied and loyal customers, their popularity exploded. Ingredients quickly grew to include guacamole, grated cheese and pico de gallo, a combination of fresh onions, tomatoes, peppers and cilantro.
The tradition of delivering them to the table on a sizzling platter certainly did nothing to inhibit their popularity. Many customers can readily attest that it is hard to resist the delectable smell of sizzling, flavorful steak as it passes by your table.
Soon enough, they became a staple at Mexican restaurants across the state, with many variations on this simple dish.
At Iron Cactus, we appreciate the authentic roots of fajitas and have added our signature unique blends of flavors to create our own interpretation, including such evocative dishes as Tequila Marinated Chicken Breast, Tequila Adobo Marinated Shrimp, an unforgettable steak and chicken combination, and the Achiote Marinated Pork Carnitas. Be sure to come and try one of these delightful dishes for yourself. You will be keeping an authentic tradition alive while delighting your taste buds.
