Fajitas consist of meat, vegetables, and spices that are cooked and served in a sizzling skillet, accompanied by tortillas and other Mexican condiments. To prepare the dish, skirt steak is “pounded thin and marinated, then seared quickly on a hot fire, and served with salsa and fresh tortillas…” (Pilcher 2004). 

There is not much variation in the preparation of fajitas.  Kathy Blake of FoodService Director states, “Fajitas can be made with beef (usually skirt steak) or chicken, or they can be meatless. Saute meat slivers with chopped bell pepper, onion and spices until very well browned. Scoop from a steam tray into flour tortillas. Set up a condiment bar where customers can top their fajitas with guacamole, pico de gallo, cheese, onion and hot or mild salsa” (2008).  As talked about earlier, this can often include the use of a skillet to keep the meat sizzling when presented to the customer. 

The Mexican dish of fajitas has a history many may not expect.  It did not originate in Mexico, but rather “’in South Texas along the Mexican border.’ The term fajita comes from the Spanish word for griddle, “faja” (Wood 2005).

Americans are the main consumers of fajitas due to its lack of true Mexican authenticity.  Mexicans typically see Southwest cuisine as inferior to their own, and dishes similar to quesadillas, fajitas, and enchiladas were typically seen as food for those in lower social classes (Bentley 1998).

 

 

Lexicographer: Danny Gorelik, Tulane University

  

Works Cited 

Bentley, Amy. "From Culinary Other to Mainstream American: Meanings and Uses of Southwesstern Cuisine." Southern Folklore. 55.3 (1998): 238-252. Print.

Blake, Kathy. "South by Southwest: with plenty of inspiration from Mexico, Southwestern cuisine has its own vivid flavors and traditions." FoodService Director (2008): n.pag. Business Insights: Essentials. Web. 27 Oct 2013. <http://bi.galegroup.com/essentials/article/GALE|A182664683/67913fd20337ec091a7e043e68e830df?u=tulane_rbw>.

Huerta Sanchez, Diana Lorena. IDENTIFYING BEEF MUSCLES AND PROCESSING TREATMENTS SUITABLE FOR USE IN FAJITA APPLICATION. MS thesis. Texas A&M University, 2006. Print.

Pilcher, Jeffrey. "Fajitas and the Failure of Refrigerated Meatpacking in Mexico: Consumer Culture and Porfirian Capitalism." Americas. 60.3 (2004): 411-429. Print.

Pilcher, Jeffrey. "Tex-Mex, Cal-Mex, New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine." Journal of the Southwest. 43.4 (2001): 659-679. Print.

Wood, Virginia B.. "Just Exactly What Is a Fajita?." The Austin Chronicle. Austin Chronicle Corp., 4 Mar 2005. Web. 27 Oct 2013. <http://www.austinchronicle.com/food/2005-03-04/261129/>.