We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Fajitas?

Niki Acker
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Fajitas are a Tex-Mex dish consisting of marinated, grilled meat served on a flour or corn tortilla. Though originally made of beef, fajitas can now commonly be found made with chicken, fish, shrimp, and pork. Onions and bell peppers are often grilled up with the meat, and traditional Tex-Mex condiments, such as salsa, cheese, sour cream, and guacamole, can be served on the side.

The word fajita is the Spanish diminutive of "belt" or "girdle." Along the Texas-Mexico border, butchers historically used the word to refer to the diaphragm of beef, known as "skirt steak" in the United States. This cut of meat was the centerpiece of the first fajitas, eaten perhaps as early as the 1930s.

Like the soul food of the American South, fajitas arose from a need to make cheap food more palatable. The thin, tough diaphragm is one of the least desirable cuts of meat, and typically all the ranch hands along the Rio Grande of the 1930s and 40s could afford. Fajitas make such good use of the skirt steak that that cut of meat is still the most popular to use in the dish, and some argue that using any other kind of meat is not authentic.

The dish known as fajitas today was called tacos al carbon, after a Mexican dish, in its early incarnations sold at food stands. While tacos al carbon are served ready to eat by hand, with the meat wrapped in a tortilla, many restaurants today serve fajitas with a bit more flair. Sizzling fajitas, brought to the table on a hot iron skillet, were first served in 1982 by Chef George Weidmann of the Hyatt Regency in Austin, Texas. The dish is served with tortillas and condiments on the side, so that the diner can make fajita tacos to his or her taste.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Niki Acker
By Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range of interesting and unusual topics to gather ideas for her own articles. A graduate of UCLA with a double major in Linguistics and Anthropology, Niki's diverse academic background and curiosity make her well-suited to create engaging content for WiseGeekreaders. "
Discussion Comments
Niki Acker
Niki Acker
"In addition to her role as a DelightedCooking editor, Niki Foster is passionate about educating herself on a wide range...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.