fajitas

Fajitas are a Tex-Mex dish of grilled or sautéed meat cut into thin strips, usually skirt steak, though chicken, pork, shrimp, or vegetables are common alternatives. The meat is typically marinated and then cooked quickly over high heat, and is served with warm tortillas and a selection of toppings. The name fajita comes from fajita, a diminutive of faja in Spanish, meaning a belt or strip, referring to the cut of meat used in the original dish.

Originating in the ranching regions of South Texas and northern Mexico in the mid-20th century, fajitas began as a modest worker’s meal using inexpensive cuts like skirt steak. The dish spread through Mexican-American communities and into mainstream U.S. and international restaurants in the 1960s and afterward, evolving into a variety of preparations.

Preparation typically involves marinating strips of meat in lime juice, oil, garlic, cumin, and chili peppers, then grilling or pan-searing with onions and bell peppers. The meat is served on a hot platter or skillet with tortillas, allowing each diner to assemble tacos or fajitas. Common accompaniments include salsa, guacamole, sour cream, cheese, beans, and rice.

Variations include chicken fajitas, shrimp fajitas, and vegetarian versions using mushrooms or tofu. While associated with Tex-MMex cuisine, fajitas have been adopted worldwide and adapted to local tastes. The dish is noted for its interactive serving style and emphasis on fresh vegetables alongside seasoned meat.