Tex-Mex or a Paniolo origin? Both.
A fajita is commonly known to originate in the Tex-Mex tradition. Texas became a state in 1845. The 28th state, in fact. That’s useful to note because the first time the word “fajita” was observed in print was apparently around 1971. At least that is what one source indicates. But . . . that doesn’t mean the “fajita” dish began only when given the name. What’s Cooking America observed,
“Texans would probably like to lay claim to the fajita, but history gives (more) credit to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexico border) in the late 1930s or early 1940s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as skirt steak. In Spanish, fajita is a form of the word “faja” which translates to “belt” or “girdle” in English.”
Original fajita’s were made of thin strips of beef skirt grilled and seasoned to perfection but now they can also include a variety of ingredients such as onion chili, jalapeno, yellow and green peppers, maybe a bit of cilantro, sour cream, cheeses, chipotle, and more.
We continue to see rich flavors influencing history and tradition. For example, the paniolo and their culture of raising cattle dates back long before Texas was a state. Cattle were first introduced to Hawaii in the late 1700’s. Vaqueros were then invited to the islands to help teach, control and raise the cattle on the grassy fields of the Hawaiian Islands. We are talking long before Tex-Mex food was even defined as a cooking style. Would it be possible that the early paniolos were roasting some seasoned strip-steak with Mexican flavor favorites back in the day? Not only likely but a sure “yes”. Polli’s tips it’s hat to the paniolo with a variety of paniolo plates. This includes a host Fajita selections, of course. Again, flavors and tradition combine to form something quite special. I’m hungry.