Dish · american
Fajitas
Grilled, marinated strips of steak or chicken served sizzling with peppers and onion, wrapped in a warm flour tortilla at the table.
Where it comes from
It began on Texas ranches, where skirt steak, a tough cut given to ranch hands as part of their pay, was marinated and grilled to make it edible, long before it appeared on restaurant menus.
What cooks argue about
Cooks argue over skirt steak, the traditional cut, versus flank steak, which is easier to find, and over marinating for hours against a short soak before the meat hits a hot pan or grill.
Nobody has published a fajitas recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.