Fajitas have become a staple menu item at many Mexican restaurants across the United States. These sizzling platters of grilled meat and vegetables are served up with warm tortillas, guacamole, pico de gallo, and other toppings that each diner can assemble into their own soft tacos. While fajitas have undoubtedly become an American favorite, their origins and background are distinctly Mexican. The word “fajita” itself holds meaning that gives insight into the history and creation of this popular dish.
The Etymology of “Fajita”
The word “fajita” in Spanish literally translates to “little strip” or “belt.” This is in reference to the thin strips of grilled meat that are the star ingredient of fajita dishes. The word comes from the Spanish word “faja” meaning strip, belt, or sash.
So when you order beef or chicken fajitas at a restaurant, you are essentially ordering little strips of skirt steak or chicken breast that have been marinated, grilled, and served up in a hissing iron skillet. The word fajita is the Spanish diminutive form of the word “faja,” taking on the meaning of “little strip.”
The History of the Fajita
While the word fajita simply means “strip” in Spanish, it is believed that the dish originated in South and Central Texas. specifically, the fajita is linked to the skirt steak cuts of beef that Mexican cowboys (vaqueros) were often paid as part of their wages in Texas.
Many of the vaqueros who worked on ranches in Texas came from ranchos in northern Mexico. As such, their culture and food preferences traveled north with them across the border. One such food was the grilled and marinated skirt steak, known as arrachera in Mexico. When cooked over an open fire, these cheap cuts of meat turned out juicy and flavorful.
The traditional meat choices – skirt steak for fajitas de arrachera or chicken for fajitas de pollo – gave rise to the thin sliced strips that came to characterize the Tex-Mex version of the dish in the 1930s-40s. From these humble beginnings, the fajita grew in popularity in Texas over subsequent decades before really taking off nationwide in the latter 20th century.
Key Points in Fajita History
- 1930s – Fajitas start gaining traction in Southern Texas, appearing on menus at Rio Grande Valley restaurants.
- 1969 – Sonny Falcon begins operating the first commercial fajita taco concession stand in Kyle, Texas.
- 1975 – Mama Ninfa’s restaurant in Houston popularizes fajitas outside of the Rio Grande Valley, offering the dish in an upscale environment.
- 1980s-1990s – Fajitas gain widespread popularity as a mainstream menu item across the US.
The Evolution of Fajita Recipes and Traditions
While originally made with just skirt steak or chicken in border regions of Texas, fajita recipes have evolved significantly over the decades. Some key innovations include:
- Use of cast iron skillets instead of grilling directly over an open fire
- Marinating meats in oil and seasonings prior to cooking
- Incorporating a wider range of vegetables, like onions and bell peppers
- Serving with warm tortillas, guacamole, salsa, and other toppings to make tacos
- Offering other cuts of meat (pork, shrimp), vegetarian protein options, and combinations as fajitas
From simple grilled skirt steak, the fajita has transformed into a complex Tex-Mex dish that brings together complementary flavors and textures. While fajita variations abound today, the thin strips of marinated, grilled meat remain the timeless centerpiece.
Common Questions About Fajita Origins
Given the widespread popularity of fajitas today, there are some common questions that get raised about their origins and history:
Were fajitas invented in Mexico or Texas?
Fajitas grew out of Northern Mexico’s tradition of grilled arrachera as well as Texas cowboy culture. The blend of the two is what created the fajita dish as we know it today. So in a sense, modern fajitas were born on both sides of the border.
Who invented the fajita?
There is no single inventor of the fajita. It developed organically through the culture of South Texas and the exchange between American and Mexican styles of grilled meat. Restaurants like Sonny Falcon’s taco stands and Ninfa’s in Houston helped popularize the dish.
When were fajitas invented?
There is no definitive date for the creation of fajitas. They emerged through generations of Mexican vaqueros and Texan ranchers grilling skirt steak over open flames. The 1930s saw the dish gain recognition in the Rio Grande Valley before spreading across Texas over subsequent decades.
Conclusion
While Americanized fajitas have limited connections to authentic Mexican cuisine, their evolution and popularity provide an interesting window into the cultural exchange and blending between Mexico and the American Southwest. The meaning behind the word fajita – “little strip” – has seen this dish of marinated, grilled meat strips and vegetables become a sensation across the US and internationally.
The next time you wrap up sizzling hot fajitas in a warm flour tortilla, you can appreciate the transnational origins of the dish you are enjoying, with roots both in the rugged landscapes of Mexico and in the ranch lands and communities of Texas.