Fajita Friday is a new tradition that we hope becomes more popular. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. The exact time in which the dish was named fajita is unclear. In Spanish, fajita is the diminutive form of the word faja which translates to “belt”, “sash” or “girdle” in English. In Spanish when you add “ita” to the end of some words it means little. Therefore, Fajita translates into little belt or little sash’.
A fajita is a strip of meat about 18 inches long and one inch thick, that is found in the beef carcass beneath the heart and lungs, fajita (little belt) is a particularly apt nickname. There are only four skirts per beef carcass, yielding about 8 lbs. of meat. The two outside skirts are the diaphragm muscle from the forequarter and the two inside skirts are the secondary flank muscle from the hindquarter.
Fajitas appear to have made their way from campfire and backyard grills to commercial sales in 1969. Sonny Falcon, an Austin meat market manager at Guajardo’s Cash Grocery, is believed to have operated the first commercial fajita taco concession stand September of 1969 at a Dies Y Seis celebration in Kyle, Texas. Sonny also went to rodeos, fairs, and outdoor festivals selling his fajita tacos. An Austin reporter christened Falcon as “The Fajita King”
The fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican panchero foods). The Mexican term for grilled skirt steak is arracheras, and its American counterpart is fajitas. Today, the term fajita has completely lost its original meaning and has come to describe just about anything that is cooked and served rolled up in a soft flour tortilla. The only true fajitas, however, are made from skirt steak.
Build your own Fajita Bar
Achiote Grilled Chicken Slices
Grilled Flank Steak Slices
$15.95 per person
Marinated & Grilled over Pecan & Apple Wood
Topped with Roasted Peppers & Onions
Served with Cilantro Cream,
Shredded Pepper Jack & Cheddar Cheeses
Soft 6” Flour Tortillas
Refried Beans & Spanish Rice
Garden Salad with a Variety of Fresh Vegetables
Cilantro Lime Vinaigrette
Homemade Flour & Corn Tortilla Chips
Salsa Roja & Pico de Gallo
Bavarian Cream Filled Churros