Fajita

Fajita
Mixed beef and chicken fajita ingredients, served on a hot iron skillet
Place of originUnited States and Mexico
Region or stateTexas, Northeastern Mexico[1]
Main ingredientsTortillas, meat, chicken, cheddar cheese, onions, peppers

A fajita (/fəˈhiːtə/; Spanish: [faˈxita] ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served 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 alternatives to skirt steak 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. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.

Fajita wraps
Beef fajita in San José, Costa Rica
  1. ^ Patterson, Frank (2003-10-14), Fajita, archived from the original on September 24, 2008, retrieved 2013-11-06 [clarification needed]
  2. ^ Wood, Virginia B. (2005-03-04). "Fajita History". The Austin Chronicle. Retrieved 2010-01-11.
  3. ^ Wood, Virginia B. (2005-03-04). "Just Exactly What Is a Fajita?". The Austin Chronicle.
  4. ^ Jamison, Cheryl; Jamison, Bill (2014). Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico. Rowman & Littlefield. ISBN 9781493009206.
  5. ^ Butel, Jane (1994). Jane Butel's Southwestern Kitchen. Penguin. ISBN 9781557880901 – via Archive.org.