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The Fajitas mix
Fajitas from the Texas Ranches
Fajitas were concocted in Texas around 1930 by Mexicans. At that time, cowboys working on ranches were paid with the less noble cuts of beef, such as skirt steaks or flank. To make this meat more appetizing, they would simmer it for a long time and then wrap it in wheat or corn tortillas.
The practical aspect of this dish was its packaging: vaqueros would wrap the grilled meat in wheat tortillas, often adding grilled vegetables, onions, and peppers for more flavor and texture. This simple and tasty dish was perfect for the quick and hearty meals of cowboys during their long journeys across the vast expanses of Texas.
A Tex-Mex Tradition Perpetuated
Over time, fajitas have evolved into an iconic dish of Tex-Mex cuisine, with the addition of ingredients such as peppers, onions, and Mexican spices. In the 1980s, fajitas became extremely popular in Tex-Mex restaurants across the United States, where they were often served on a sizzling cast iron skillet, accompanied by warm tortillas and toppings such as guacamole, salsa, and sour cream.
Fajitas in the Kitchen
Originally, fajitas were exclusively made with beef. Nowadays, they have expanded their range of ingredients and are popular with pork, chicken, and even shrimp. These sautéed ingredients form the base of fajitas. They are often served as a side dish during meals (mezzé) for grabbing food. In Turkey, during the Ramadan period, they are called 'Ramadan pide'.
Highly Flavorful Mexican Cuisine with Fajitas Assembly
Ideal for preparing your fajitas, Terre Exotique's assembly transports you to the heart of Mexico with its captivating spice palette. Combining smoked paprika, chipotle pepper, and ancho chili, each bite offers a perfect balance of smoky, spicy, and sweet flavors. Fresh coriander and oregano add an herbal touch, while garlic enhances the aromas of this bold blend.
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