Fajita

Fajita is a Tex-Mex and Mexican dish, consisting of grilled or pan-fried strips of marinated beef or other meat, typically served with sauteed onions and bell peppers on a flour or corn tortilla. Common accompaniments include guacamole, pico de gallo, sour cream, cheese, and salsa.

The term "fajita" originally referred to the skirt steak cut of beef. Ranch hands in South and West Texas developed the dish, utilizing less desirable cuts of beef, like the skirt steak, and grilling them over an open fire.

The fajita as a popular restaurant dish emerged in the late 1960s and early 1970s in Texas. It gained widespread popularity in the 1980s and 1990s, becoming a staple in Tex-Mex cuisine and spreading throughout the United States and beyond.

While skirt steak remains a traditional choice, other cuts of beef such as flank steak, as well as chicken, shrimp, and vegetables, are also commonly used in modern fajita preparations. The dish is often served sizzling on a cast-iron skillet. The preparation and presentation can vary greatly depending on the region and restaurant.