Fajitas have become a global favourite, synonymous with sizzling platters of seasoned meat, colourful peppers and onions served alongside warm tortillas and a spread of toppings.
Originating in the ranching culture of Texas and Mexico, this beloved dish has a fascinating story that spans cultural borders, celebrates resourcefulness and showcases Tex-Mex ingenuity.
The roots of fajitas reach back to the 1930s when cattle ranch workers in south Texas and northern Mexico had to make do with whatever cuts of meat they were given. Among these was the skirt steak, a flavourful but tough cut from the lower abdomen of the cow. Ranch workers began marinating skirt steak to tenderise it, then cooking it over open flames and slicing it against the grain to make it more palatable. This was the origin of the fajita, a name derived from the Spanish word faja, meaning belt or girdle, a nod to the cut of meat used.
Initially, fajitas were a practical solution to a culinary challenge, but they soon became a cherished tradition. The dish was popular among Mexican-American communities, especially along the Rio Grande Valley, where ranchers and their families would gather to enjoy grilled fajitas wrapped in tortillas.
Fajitas made their restaurant debut in the 1960s, thanks to the ingenuity of Tex-Mex chefs in south Texas. In 1969, fajitas were formally introduced to a larger audience at the Round-Up Restaurant in Pharr, Texas, where owner Sonny Falcon, also known as The Fajita King, served sizzling skirt steak fajitas to enthusiastic crowds.
By the 1970s and 80s, fajitas began appearing in Tex-Mex restaurants across the entire United States, often served on a hot cast-iron skillet to create the iconic sizzle that has become a hallmark of the dish. The sizzling presentation was a hit, turning fajitas into a theatrical dining experience that delighted diners. Chefs started adding bell peppers, onions, and sides like guacamole, sour cream and salsa, expanding the dish’s appeal.
Modern variations include chicken, shrimp and even vegetarian options with grilled vegetables or tofu, or ingredients such as smoked brisket or seafood.
The fajita has earned its place as a beloved symbol of Tex-Mex cuisine, representing a blend of Texan and Mexican culinary traditions that’s as bold and colourful as the dish itself. Whether enjoyed in a bustling restaurant or at a backyard grill, fajitas are a reminder of the humble origins that have paved the way for one of Tex-Mex’s most enduring classics.
