A Tex-Mex staple, the fajita has been around for less than a century. Born along the Rio Grande in the 1930's, fajitas started as a way for ranch hands to use up the "skirt" cut of meat they were given as partial payment for their work. The dish then blossomed across Texas, finding its way onto restaurant menus in the 50's and 60's.
Traditional fajitas are made from skirt steak, where the meat is marinated, grilled with bell peppers and onions, and sliced into thin strips. Add a side of rice and beans, and a stack of tortillas, and you have one of the most popular dishes in the country. Most menus will offer traditional beef, as well as chicken, and even vegetarian options.
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